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Pumpkin Spice Cupcakes with Cream Cheese Frosting

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 cupcake: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.

Reviews

Average Rating: 4.85
  • cookandbaker
    Sep 16, 2019
    Yes, it is. I have made it at approximately 5200 feet elevation with perfect results.
  • Susan
    Aug 31, 2019
    Is this recipe already adjusted for altitude? Haven't tried it yet but looks good
  • Jeff
    Oct 24, 2018
    These were awesome. I did however, fill them with a whipped cream and vanilla pumkin spiced pudding. It just added that wow factor
  • Jacqueline
    Oct 16, 2018
    I made these today. They were easy to make and the recipe was easy to follow. I am taking them to a party and I'm sure everyone will love them. I'm sure I will be making them year round. (We love pumpkin)
  • Tina
    Nov 22, 2017

    I made these last night..Followed the recipe completely. Didn't change a thing. They were amazing...I made them for my husband for work. They were gone quick he said. I will for sure be making these again.

  • ebramkamp
    Nov 16, 2017

    These are absolutely delicious. It is one of my favorite fall cakes to make. The cake has a nice spice and it's not dry. The cinnamon in the cream cheese frosting is the perfect finishing touch.

  • kemmesmomni
    Dec 31, 1969

    I just made these and the frosting seems awfully dense......shouldn't there be some milk or half and half mixed in with conf sugar to make it light and fluffy?

  • Hayley
    Dec 31, 1969

    Hello im about to make this recipe. One question can I use regular milk instead of buttermilk?

  • Mary
    Oct 22, 2017

    Hi - I'm about to try these out. Do you use salted or unsalted butter?

    Update: Used salted butter - these are the best cupcakes I have ever cooked by far, and I'm not even a pumpkin fan! The pumpkin flavor is light and it balances so well with the cinammon cream cheese frosting! Thank you so much - I will be making these every fall for the rest of my life

  • goodcook2015
    Dec 31, 1969

    To Mary...I used salted butter and they turned out great. I only use unsalted if it's specified in the recipe.

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