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Bakery-Style Pumpkin Spice Cupcakes with Cream Cheese Frosting

Close-up of frosted pumpkin spice cupcakes, dusted with cinnamon, on a marble plate.
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Make party-ready fall cupcakes with tall domes and balanced spice, perfect for bake sales and Thanksgiving.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ 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 paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and mix until combined.
  6. In a small bowl, whisk together the buttermilk.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  10. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  11. While the cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
  12. Beat in the vanilla extract.
  13. Gradually add the powdered sugar, alternating with the milk, until the frosting reaches your desired consistency.
  14. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For taller domes, ensure your oven is accurately preheated and avoid overfilling the cupcake liners.
  • For bake sales, consider doubling or tripling the recipe.
  • Pumpkin pie spice can be substituted with a blend of cinnamon, ginger, nutmeg, and cloves if needed.

Nutrition

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