These Pumpkin Spice Cupcakes are soft, fluffy, and packed with warm spices that smell like fall! Each bite is like a cozy hug, topped with creamy frosting to make them extra special.
Honestly, who can resist a pumpkin treat? They’re perfect for any occasion, and I always find myself going back for more. You might want to share, but good luck with that! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star ingredient! Make sure to use pure pumpkin puree, not pumpkin pie filling. If you’re feeling adventurous, you can roast and puree your own pumpkin for a fresher taste!
Pumpkin Pie Spice: This blend has cinnamon, nutmeg, ginger, and cloves. If you don’t have it, mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves as a substitute. It’s handy to have on hand for other fall recipes too.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, mix 1/4 cup milk with 1 tsp vinegar or lemon juice and let it sit for a few minutes. This also works great in muffins or pancakes!
Cream Cheese: The frosting is creamy and delicious because of cream cheese. You can use mascarpone for a different flavor, or if you want a lighter option, try whipped heavy cream with powdered sugar instead.
How Can I Ensure My Cupcakes Turn Out Perfectly Moist?
Making moist cupcakes can sometimes be a challenge, but with these techniques, you’ll get it right every time!
- Don’t overmix the batter. Mix until everything is just combined to keep the texture light.
- Use room temperature ingredients, especially eggs and buttermilk, for better mixing.
- Check for doneness at 18 minutes. Every oven is different. If a toothpick comes out with a few moist crumbs, they’re perfect!
- Cool the cupcakes in the pan for a few minutes before transferring them to a wire rack. This helps keep their moisture in.
With these simple tips and ingredient suggestions, your Pumpkin Spice Cupcakes will be a hit every time! Enjoy baking! 🍂
How to Make Pumpkin Spice Cupcakes!
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/4 cup buttermilk (or milk with 1 tsp vinegar)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon, for dusting
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20 minutes to bake. Allow some extra time for cooling before frosting—about 30 minutes total. You’ll have plenty of cozy cupcakes ready to share (or keep all for yourself!) in about an hour.
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
First, preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners so they don’t stick. This makes clean-up a breeze, and it adds a cute touch!
2. Mixing the Dry Ingredients:
In a large bowl, start whisking together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, pumpkin pie spice, and ground cinnamon. Mix them well until everything is evenly combined. This creates a lovely warm flavor that will fill your kitchen!
3. Preparing the Wet Ingredients:
In another bowl, whisk the eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract until smooth. It’s super simple, and you’ll love that beautiful orange color from the pumpkin puree!
4. Combining Wet and Dry Ingredients:
Now, gently add the wet mixture to the dry ingredients. Mix until just combined to keep your cupcakes fluffy—overmixing could make them dense!
5. Filling the Muffin Tin:
Carefully scoop the batter into your lined muffin tin. Fill each cupcake liner about 2/3 full. This allows room for them to rise nicely while baking.
6. Baking Time:
Pop the muffin tin into the preheated oven and bake for about 18–22 minutes. Keep an eye on them! You’ll know they’re ready when a toothpick stuck in the center comes out clean.
7. Cooling the Cupcakes:
Once baked, take them out of the oven and let them cool in the pan for about 5 minutes. Then, gently transfer the cupcakes to a wire rack to cool completely. This prevents them from getting soggy.
8. Making the Cream Cheese Frosting:
While the cupcakes cool, let’s make the delicious frosting! In a mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and fluffy. Yum!
9. Adding the Sweetness:
Gradually add the powdered sugar, mixing well after each addition. This will keep your frosting creamy and sweet. Keep adding until you reach your desired consistency and sweetness!
10. Finishing Touch:
Mix in the vanilla extract and blend until combined. It should be spreadable and lovely.
11. Frosting Your Cupcakes:
Once your cupcakes are completely cool, generously pipe or spread the cream cheese frosting on top. Get creative with your decoration!
12. The Final Sprinkle:
To make them extra special, lightly dust the frosted cupcakes with ground cinnamon. It not only looks pretty but adds an extra hint of spice.
And there you have it! Cozy, spiced Pumpkin Spice Cupcakes that are sure to impress. Enjoy every delicious bite! 🍂🥳
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast and puree it until smooth. You’ll need about 1 cup of fresh pumpkin puree to replace the canned version. Just make sure to drain any excess moisture for the best texture!
How Can I Make These Cupcakes Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Many blends include xanthan gum, which helps mimic the texture of regular flour. If your blend doesn’t contain it, add 1/4 tsp for better results.
What is the Best Way to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, place them in the fridge for up to a week. Just bring them back to room temperature before serving for the best taste!
Can I Freeze These Cupcakes?
Yes, you can freeze unfilled cupcakes once they are completely cooled. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. Just thaw at room temperature before serving and add the frosting afterward!
