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Pumpkin Spice Cupcakes

October 5, 2020 by kelseylacombe

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Pumpkin Spice Cupcakes – moist pumpkin spice cupcakes topped with a silky cinnamon cream cheese frosting.

Pumpkin Spice Cupcakes

When fall hits, all I want to do is bake anything and everything with pumpkin! These cupcakes are one of my favourite fall treats and always a go-to at the beginning of the season. In my opinion, you can’t top a pumpkin cupcake with anything but cream cheese frosting, so that’s what we’ve got here. It’s the perfect combo. The addition of cinnamon to the cream cheese frosting ties in with the pumpkin pie spice in the cupcake so well!

Pumpkin Spice Cupcakes

What you will need to make Pumpkin Spice Cupcakes with Cream Cheese Frosting

For the Cupcakes

Unsalted Butter

Brown Sugar

Granulated Sugar

2 Eggs

Vanilla Extract

Pure Pumpkin – be sure to grab pure pumpkin and not pumpkin pie filling!

Sour Cream – use full fat!

Milk

All-Purpose Flour

Baking Powder

Baking Soda

Salt

Pumpkin Pie Spice – If you don’t have pumpkin pie spice, or don’t want to buy it just for this recipe, you can make your own! Combine 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg,  1/4 teaspoon ground allspice and 1/4 teaspoon of ground cloves. 

Pumpkin Spice Cupcakes

For the Frosting

Unsalted Butter

Cream Cheese – full fat, brick style as opposed to spreadable works best. 

Powdered Sugar

Heavy Cream – 35% whipping cream. You can use milk too, but heavy creamy helps to give the buttercream a nice and light, whipped consistency.

Cinnamon

Vanilla Extract

How to make Pumpkin Spice Cupcakes

In a medium sized bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. 

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugars together on high speed until smooth and creamy. About 2 minutes.

Next, add the eggs, vanilla extract, pumpkin puree, sour cream and milk and mix to combine. Scrape down the sides of the bowl as necessary.

With the mixer on low speed, add the dry ingredients to the wet. Mix until everything is just combined. Be sure not to overmix the batter!

Fill cupcake liners about halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean. 

Let cupcakes cool completely on a wire rack.

Pumpkin Spice Cupcakes


How to make Cinnamon Cream Cheese Frosting


Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together. I like using cold butter and cream cheese for a stiffer frosting. This makes it easier to pipe onto your cupcakes and it will hold it’s shape better!

Reduce mixer speed to low and add powdered sugar one cup at a time. Be sure to mix on low until all is incorporated to avoid a powdered sugar explosion! 

Add the vanilla extract, cinnamon and heavy cream. Beat on high until light and fluffy. About 3-5 minutes. 

Pumpkin Spice Cupcakes

Assembly 

Frost cooled Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting.

If you like these cupcakes, be sure to check out some of my other cupcake recipes!

Rosé Cupcakes

Easy Chocolate Cupcakes

Bubbly Champagne Cupcakes

Pumpkin Spice Cupcakes
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Pumpkin Spice Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy
Servings

20

servings
Prep time

30

minutes
Bake time

20

minutes

Super moist and full of warm and cozy spices, these Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting are the perfect fall treat!

Ingredients

  • For the Cupcakes
  • 1/2 cup unsalted butter, room temperature

  • 1/2 cup brown sugar

  • 1 cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 cup pure pumpkin

  • 1 1/2 cups all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoon pumpkin pie spice

  • 1/4 cup sour cream

  • 1/4 cup milk

  • For the Frosting
  • 3/4 cup unsalted butter, room temperature

  • 1/4 cup + 2 tablespoons cream cheese, chilled

  • 3 cups powdered sugar

  • 2 tablespoons heavy cream

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

Directions

  • For the Cupcakes
  • Preheat oven to 350 degrees F. Line cupcake tins with 20 cupcake liners.
  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugars together on high speed until smooth and creamy. About 2 minutes.
  • Next, add the eggs, vanilla extract, pumpkin puree, sour cream and milk. Scrape down the sides of the bowl as necessary.
  • With the mixer on low speed, add the dry ingredients to the wet. Mix until everything is just combined. Be sure not to overmix the batter!
  • Fill cupcake liners about halfway full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean.
  • Let cupcakes cool completely on a wire rack.
  • For the Frosting
  • Using a hand mixer or a stand mixer fitted with the paddle attachment beat the butter and cream cheese together.
  • Reduce mixer speed to low and add powdered sugar one cup at a time.
  • Add the vanilla extract, cinnamon and heavy cream. Beat on high until light and fluffy. About 3-5 minutes.
  • Assembly
  • Frost cooled Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting.

Recipe Video

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Filed Under: Cupcakes Tagged With: buttercream, cream cheese, pumpkin, pumpkin spice

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  1. Pumpkin Spice Cookie Sandwiches - Creme de Lacombe says:
    October 23, 2020 at 9:15 pm

    […] If you love these Pumpkin Spice Cookie Sandwiches and are looking for another Pumpkin recipe to make this fall, try my Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting! […]

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I’m Kelsey and I’m so glad that you’re here! I love making fun and colourful desserts that taste as good as they look AND I love to share them.  Here you will find my favourite recipes, tips and tricks for all things sweet and pretty!

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