Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

290
Javaru 4

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

1 h 40 m servings 244 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

290
  1. 372 Ratings

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Most helpful positive review

mmmmmmmmmmm SO GOOD! will definately make again! followed the recipe exactly and they are delicious. and everyone loves them. THANK YOU!

Most helpful critical review

The first thing I noticed is that just about every person making these were changing the recipe to make them better so therefore they are not rating this specific recipe. I am only giving this r...

The first thing I noticed is that just about every person making these were changing the recipe to make them better so therefore they are not rating this specific recipe. I am only giving this r...

After following the top rated reviews I decided to make some of my own personal modifications. The result was the most MOIST, SPICY and DELICIOUS pumpkin spice cupcake I've ever had! First, I ...

mmmmmmmmmmm SO GOOD! will definately make again! followed the recipe exactly and they are delicious. and everyone loves them. THANK YOU!

I just made these cupcakes and they were by far some of the best I have had in a long time. They taste and look like they were purchased from a cupcake store. I did however read a lot of the rev...

I am giving four stars based on the original recipe...my changes would boost it up to five. This is a great, basic pumpkin cupcake recipe as-is. However, as other cooks have commented, OIL is ...

I followed the recipe exactly, which I NEVER do, but did this time, since I was making this to put out for Bunco night, and gatherings like that require full-fat goodies. Well, they taste delic...

After MUCH searching for the perfect pumpkin recipe I think this one is close! I added a bit more cinnamon and clove and used "pumpkin pie" mix instead of puree. I also added an extra cup of the...

WHY ARE ROOM TEMPERATURE EGGS SO IMPORTANT? A typical step in a buttercake recipe is to cream with fat and sugar and then add in the eggs, one at a time. This creates an emulsion. Fat and liquid...

These cupcakes were so good! I did change a few things though, after reading some reviews. I replaced the butter with oil, and I doubled the pumpkin and cinnamon. I baked them at 350 degrees for...