These fluffy and flavorful pumpkin spice cupcakes are the perfect warm fall treat with cinnamon, pumpkin pie spice, and ginger baked in.
Pumpkin spice is one of my favorite flavors. It includes all the delicious spices I love about fall. With the yearly pumpkin spice latte craze at Starbucks, it’s obvious that everyone loves these flavors.
These pumpkin spice cupcakes will make you feel like fall in the best possible way.
Warm one of these up, grab and a blanket and cozy up by the fire.
How to Make Pumpkin Spice Cupcakes
Start by preheating your oven to 350° and lining a cupcake tray with cupcake wrappers. This recipe makes 24 cupcakes, so it’ll fill two standard cupcake tins. If you’d rather just make 12, you can easily half the recipe, but you might find that 12 get eaten way too quickly.
In a large bowl add the sugar and butter. Cream with a stand or electric mixer until fluffy. Add eggs in one by one, mixing well between each addition. Then stir in the pumpkin puree and set the mixture aside.
In a separate bowl, mix the dry ingredients: flour, pie spice, baking powder, cinnamon, salt, baking soda, and ginger. Stir to combine.
Start adding the dry ingredients into the wet, making sure to continuously mix while adding. Once that’s done, add the buttermilk and stir until combined.
You want to fill cupcake wells 3/4 of the way full. Bake for 20-25 minutes or until a toothpick inserted into the centers comes out clean. Remove them from the oven and let cool completely on a wire rack.
The frosting we use for these cupcakes is one of my favorites. It’s a cream cheese frosting that we use for lots of other purposes, including this delicious carrot cake. To mix it up, put the cream cheese and butter in a bowl and beat until light and fluffy. Add the powdered sugar, cinnamon, and vanilla and beat until smooth.
Once the cupcakes are cool, pipe on the frosting and decorate as desired.
Can I Freeze Cupcakes?
If you’re going to all the work to make these cupcakes, it’s always nice to put a few away for another occasion. It’s perfectly fine to freeze cupcakes. I think it’s best to do it before you frost them.
Place individually wrapped cupcakes in a sturdy, airtight container and store in the freezer for up to three months. This is also a great way to always have a delicious snack to serve to guests when they pop over.
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Pumpkin Spice Cupcakes
- 3/4 cup butter softened
- 2 1/2 cups sugar
- 3 large eggs room temperature
- 1 can 15 ounces pumpkin puree
- 2 1/3 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1 cup buttermilk
For the frosting
- 8 oz cream cheese, softened
- 1/2 cup salted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Preheat oven to 350°F and line muffin tray with paper liners (24 total).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then add pumpkin and stir.
- In another bowl, combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger. Stir to combine.
- Slowly add the dry mixture to the batter while beating. Then add the buttermilk and stir until well combined.
- Pour the mixture into the muffin cups until 3/4 full. Bake for 20-25 minutes. They’re done when a toothpick inserted comes out clean. Remove the cupcakes to a wire cooling rack.
- Meanwhile, add the cream cheese and butter to a bowl. Beat until fluffy. Add confectioners’ sugar, vanila, and cinnamon and beat until smooth.
- Once cupcakes are completely cooled, decorate with the frosting.