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Moist Pumpkin Spice Cupcakes with Classic Cream Cheese Frosting

A single pumpkin spice cupcake with a bite taken out, topped with thick swirls of white cream cheese frosting.
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Follow these simple steps to make incredibly moist and fluffy pumpkin spice cupcakes topped with a rich, tangy cream cheese frosting. This is the perfect easy fall baking project for any gathering.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until just combined.
  4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the batter is smooth. Do not overmix; stop as soon as no streaks of flour remain.
  5. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cupcakes from the tin and let them cool completely on a wire rack before frosting.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  10. Mix in the vanilla extract and salt. Beat until the frosting is light and fluffy. Add more powdered sugar if you prefer a stiffer frosting.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • For extra moist pumpkin cupcakes, use full-fat canned pumpkin puree.
  • To achieve bakery style pumpkin cupcakes, use room temperature eggs and oil.
  • If you want a stronger spice flavor, add 1/4 teaspoon of allspice to the dry ingredients.

Nutrition

Find it online: https://cookingbyjade.com/pumpkin-spice-cupcakes-moist-easy-recipe/