Moist Pumpkin Spice Cupcakes
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Easy and Delicious Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
Tis the same for pumpkin spice everything! There are pumpkin spice cookies, pumpkin spice lattes, and of course, pumpkin spice cupcakes. I have also seen pumpkin spice hand lotion!
I’m getting my pumpkin spice game on with these super moist and amazingly delicious pumpkin spice cupcakes with a smooth and tangy cream cheese frosting.
What You Will Need
For both the cake and frosting, you can typically find all the ingredients at your local grocery store.
For the Cupcakes
All Purpose Flour — In this recipe, I’m using all-purpose flour. It creates the base for the cupcake. For a finer crumb texture, you can also use cake flour.
Pumpkin Pie Spice — Pumpkin pie spice is convenient blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It’s a a spice blend for pumpkin recipes and doesn’t contain any pumpkin.
Baking Powder and Baking Soda — A combination of baking powder and baking soda will help the cupcakes rise when baking.
Salt — A little salt is needed to balance and enhance the overall taste of the cupcakes.
Eggs — I’m using regular chicken eggs. No need to bring the eggs to room temperature. Simply use straight out of the fridge.
Oil — I’m using vegetable oil. You can also use another neutral tasting oil such as canola oil. This is what makes the cupcakes super moist. Fight against your instinct and do not replace this with equal amount butter!
Sugar — I’m using white granulated sugar for the needed sweetness.
Pumpkin Puree — You can roast and puree a fresh pumpkin. However, store-bought canned pumpkin puree works great. Make sure you are getting pumpkin puree and not pumpkin pie filling. These two look the same, but pumpkin pie filling contains other ingredients that might throw off the flavor of the cupcakes.
In this recipe, I’m simply using canned pumpkin puree, which typically comes in 15 oz can. This is a little less than 2 cups. I’m using one cup for this recipe. If you want a really strong pumpkin flavor, use the whole can.
Looking for a homemade holiday dessert? Look no more! Pumpkin Spice Cupcakes with Cream Cheese Frosting.
For the Frosting
Unsalted Butter and Cream Cheese — These form the base of the frosting.
Powdered Sugar — Powered sugar is also known as confectioners’ sugar or icing sugar. This adds adds sweetness to the frosting.
Fresh Lemon Juice — To balance out the sweetness of the powdered sugar. Highly recommended to not omit!
Vanilla Extract — Vanilla extract gives the frosting a flavorful oomph.
Ground Cinnamon — Ground cinnamon is optional and used for dusting the frosting on the finished cupcakes for a more beautiful look. If you don’t have ground cinnamon, you can also use pumpkin spice powder.
How to Make Pumpkin Spice Cupcakes
Step 1: Combine and mix
In a small bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the wet ingredients: eggs, oil, sugar, and pumpkin puree. Mix in the dry flour mixture until combined.
Step 2: Bake
Scoop the batter into the prepared cupcake pan, filling ⅔ full. Bake for about 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack to prevent overcooking.
Step 3: Frosting
Using a stand mixer with either a paddle or whisk attachment, or a hand mixer, beat together the butter and cream cheese until light and fluffy. Slowly incorporate powdered sugar and continue beating until well combined and fluffy. Add vanilla extract and lemon juice. Continue beating until well combined and fluffy.
Frost the cooled cupcakes by hand with an off-set spatula, a pipping bag with your desired tip, or simply a Ziploc bag with a corner snipped.
Storage and Freezing
You can make the entire cupcake in advance. Store frosted cupcakes in the refrigerator in an airtight container. The cupcakes should last for about 4 days. Bring to room temperature before serving.
For longer storage, individually wrap unfrosted cupcakes with plastic wrap. Store the unfrosted cupcakes and frosting in an airtight container or large Ziploc freezer bag separately. The cupcakes and frosting will keep well frozen for up to 4 months. Bring the cake and frosting to room temperature. Beat the frosting until smooth and fluffy again before frosting cupcakes.
Super Moist Pumpkin Spice Cupcakes
Ingredients
Instructions
- Preheat the oven to 350°F. Prepare a 12-cupcake tray by lining them with paper liners.
- In a small bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the wet ingredients until combined: eggs, oil, sugar, and pumpkin puree. Mix in the dry flour mixture until combined.
- Scoop the batter into prepared cupcake pan, filling ⅔ full. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack to prevent overcooking.
- Using a stand mixer with a paddle or whisk attachment or a hand mixer, beat the butter until light and fluffy.
- Add cream cheese. Continue to beat until it light and fluffy.
- Add the powdered sugar. Beat on low until the sugar gets incorporated then increase the speed. Continue beating for about 3 minutes until fluffy.
- Add vanilla extract and lemon juice. Continue beating until incorporated.
- Frost the cooled cupcakes by hand with either an off-set spatula, a pipping bag with your desired tip, or simply a Ziploc bag with a corner snipped. Sprinkle the top of the frosting with a light dusting of ground cinnamon (optional).
Notes
Storage and Freezing
- You can make the entire cupcake in advance. Store frosted cupcakes in the refrigerator in an airtight container. The cupcakes should last for about 4 days. Bring to room temperature before serving.
- For longer storage, individually wrap unfrosted cupcakes with plastic wrap. Store the unfrosted cupcakes and frosting in an airtight container or large ziploc freezer bag separately. The cupcakes and frosting will keep well frozen for up to 4 months. Bring the cake and frosting to room temperature. Beat the frosting until smooth and fluffy again before frosting cupcakes.
