Pumpkin Spice Cupcakes

Name: Pumpkin Spice Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 100 min
Ingredients: 2.25 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cloves; 0.5 teaspoon ground allspice; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 cup white sugar; 0.5 cup butter, softened; 0.33333334326744 cup brown sugar; 2 large eggs, room temperature; 1 cup pumpkin puree; 0.75 cup milk; 1 (8 ounce) package cream cheese, softened; 0.25 cup butter, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon

4.6

(591)

454 Reviews

179 Photos

These hearty pumpkin cupcakes are topped with a cinnamon cream cheese frosting. Delicious in the fall for a tasty treat.

Recipe by Javaru

Updated on August 1, 2022

179

Prep Time:

25 mins

Cook Time:

25 mins

Additional Time:

50 mins

Total Time:

1 hrs 40 mins

Servings:

24

Yield:

24 cupcakes

Jump to Nutrition Facts

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ cup butter, softened
⅓ cup brown sugar
2 large eggs, room temperature
1 cup pumpkin puree
¾ cup milk

Cinnamon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners. Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.
Beat white sugar, ½ cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
Frost cooled cupcakes.

Nutrition Facts (per serving)

244	Calories
10g	Fat
37g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 244
% Daily Value *
Total Fat 10g	13%
Saturated Fat 6g	30%
Cholesterol 42mg	14%
Sodium 220mg	10%
Total Carbohydrate 37g	14%
Dietary Fiber 1g	3%
Total Sugars 27g
Protein 3g
Vitamin C 1mg	3%
Calcium 54mg	4%
Iron 1mg	6%
Potassium 72mg	2%

* 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.