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Moist Pumpkin Spice Cupcakes with Cream Cheese Frosting

Close-up of a moist pumpkin spice cupcake topped with a swirl of white cream cheese frosting.
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Bake moist and fluffy pumpkin spice cupcakes from scratch, topped with a tangy, classic cream cheese frosting. This recipe is perfect for fall gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon vinegar added)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  8. Gradually add the sifted powdered sugar, beating until incorporated.
  9. Add the vanilla extract and salt. Beat on medium-high speed until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the best spice flavor, use freshly ground spices if possible.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Make sure the cream cheese and butter for the frosting are at true room temperature for a smooth texture.

Nutrition

Find it online: https://savoryskies.com/pumpkin-spice-cupcakes/