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Pumpkin Spice Cupcakes with Cream Cheese Frosting

A close-up view of a moist slice of pumpkin spice cupcake with creamy white frosting.
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Make party-ready fall cupcakes with cream cheese frosting. These tall, bakery-style cupcakes have a balanced spice flavor and are scaled for bake sales and Thanksgiving dessert tables.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup buttermilk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin pie spice.
  3. In a separate medium bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract.
  4. Add the pumpkin puree and buttermilk to the wet ingredients and whisk until combined.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Beat in the vanilla extract.
  11. Gradually add the powdered sugar, alternating with the milk, until the frosting reaches your desired consistency. Beat until light and fluffy.
  12. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For taller cupcakes, fill the liners about three-quarters full.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • For a smoother frosting, sift your powdered sugar.
  • You can make the frosting ahead of time and store it in the refrigerator. Let it come to room temperature before frosting.
  • These cupcakes are great for bake sales and holiday gatherings.

Nutrition

Find it online: https://devourdish.com/pumpkin-spice-cupcakes-cream-cheese-frosting/