Pumpkin Spice Cupcakes Recipe
Add a photo
1 of 13 Photos

Pumpkin Spice Cupcakes

By: Javaru  
"This hearty, pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year."

Rating: This weblink has been rated 57 times with an average star rating of 4.5 Read Reviews (51)

Rate/Review | 1,303 people have saved this

Prep Time:
25 Min
Cook Time:
25 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 24 cupcakes
 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup pumpkin puree
  •  
  • Cinnamon Cream Cheese Frosting
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 244 | Total Fat: 9.8g | Cholesterol: 44mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2008 by spirals420 
mmmmmmmmmmm SO GOOD! will definately make again! followed the recipe exactly and they are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by Mr. Kai 
After MUCH searching for the perfect pumpkin recipe I think this one is close! I added a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2008 by HAILTHECHEF 
Great recipe. I used a whole can of pumpkin pie mix instead of just a cup. They were very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2008 by sarah 
These were really good. They were definitely more like a pumkin bread/muffin than a cupcake. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by Muffinmom 
I followed the recipe exactly, which I NEVER do, but did this time, since I was making this to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2008 by veggienc 
we just made these cupcakes and they were fantastic (especially the frosting)! we added a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by summer 
these cupcakes tasted a little dry and required a lot of ingredients. my guest preferred the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2008 by LivinOurLuvSong 
I followed the recipe exactly. I ended up with a bland dry cupcake. I was disappointed. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2008 by heatherfeather 
The cupcakes were great, but it was the frosting that was mind-blowingly awesome! I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2008 by CHERRYJILLO 
I loved these cupcakes. I wasn't sure how they'd turn out because the batter was pretty thick... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?