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Bakery-Style Pumpkin Spice Cupcakes with Cream Cheese Frosting

A close-up of a delicious pumpkin spice cupcake with a bite taken out, revealing its moist texture and topped with creamy frosting.
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Make tall, domed pumpkin spice cupcakes with balanced spice and moist crumb, perfect for parties, bake sales, and Thanksgiving.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake 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, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  5. In a small bowl, whisk together the buttermilk.
  6. Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the buttermilk and mix until just combined. Add the remaining dry ingredients and mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  12. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For taller cupcakes, fill the liners about three-quarters full.
  • Ensure your pumpkin puree is not pumpkin pie filling, which contains added sugar and spices.
  • For a stronger spice flavor, you can increase the pumpkin pie spice to 2 ½ teaspoons.
  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • These cupcakes are best stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Nutrition

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