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Pumpkin Spice Cupcakes with Cream Cheese Frosting

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 3/4 cup butter, softened
  • 2-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Test Kitchen Tips
  • For tender baked goods like muffins and cakes, the key is to mix gently. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients.
  • Learn how to make cupcakes of all kinds with our ultimate guide.
  • These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes.
  • It's very easy to adjust the frosting consistency to your preference. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in confectioner's sugar 1/4 cup at a time until thickened.
  • Nutrition Facts
    1 cupcake: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.

    Reviews

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    Average Rating:
    • Autumn
      Jan 27, 2021

      Best cupcakes ever! I am not usually a fan of pumpkin, so I really just made these for my family....but I love them! We have now made them several times and they are delicious. The only change we make is leaving out the ginger because we thought it might be too strong in the cupcakes.

    • Maria
      Nov 26, 2020

      This is an AMAZING recipe! I’m gonna be the hero this Thanksgiving! So so perfect in every way! That little bit of ginger is genius!

    • Cathy
      Oct 15, 2020

      Fantastic cupcake, frosting has the taste of a cin roll. Great combination

    • Janice
      Oct 14, 2020

      These were so good. I only used 3 cups of confectioners sugar but probably could have gotten away with 2 cups and I only used 1 tsp Cinnamon in the frosting because I didn't want the cinnamon to over power it. I have frosting left over & may make another batch to give away.

    • allison
      Oct 13, 2020

      Very moist. Light texture. Delicious. Only fault with this recipe is that it was entirely too much frosting. Next time, I will make half as much frosting. Great recipe. Made 27 cupcakes.

    • Kathy
      Oct 11, 2020

      I think I've established a new holiday staple in our home. I used my stand mixer and followed manufacturer's guidelines on speed and length of time for mixing ingredients at each step of the way. The cupcakes came out tender and fluffy. A definite hit with my family and another family we shared with. We will definitely cook these again during pumpkin season.

    • footlady
      Oct 9, 2020

      We use less sugar in the frosting also, and it's still delicious. Try with Craisins in the batter with the candied pecans on top!

    • Dolly
      Oct 9, 2020

      I didn't plan on baking today but I received this recipe in my email and wow, the cupcakes are amazing! They didn't rise up much but thats ok, just eat another to make up for it. I don't think I have ever baked a cake without vanilla extract and the batter recipe didn't call for it so I added some. The added vanilla made the cupcakes almost too sweet, and I love sweet but next time I won't add any, there is already some vanilla in the frosting, that is probably enough. Also, this recipe made 2 dozen cupcakes plus a small bundt cake, you could easily get 3 dozen cupcakes from this recipe. I will definitely make this recipe again, it is a keeper!

    • Marie
      Oct 9, 2020

      I want to make this but I want to use mini foil pans, do I need to change anything ?

    • Keri
      Oct 8, 2020

      These were SOOO good. I altered one thing.. only used 2C of powdered sugar in the icing and it was plenty sweet for us. I will definitely make these again!!