Pumpkin Spice Cupcakes – moist pumpkin spice cupcakes topped with a silky cinnamon cream cheese frosting.
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!
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.
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.
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.
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!
Pumpkin Spice Cupcakes
Course: DessertDifficulty: Easy20
servings30
minutes20
minutesSuper 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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[…] 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! […]