Pumpkin Spice Cupcakes have a moist pumpkin cupcake base flavored with pumpkin puree and homemade pumpkin spice and are topped with a whipped cream cheese frosting. They are a simple and delicious fall dessert!
This was originally published as a sponsored post in 2021 but has since beed edited and updated.
If you're looking for more delicious fall dessert recipes check out these Pumpkin Spice Cheesecake Macarons, Mini Pecan Pies, or Pumpkin Skillet Cookie.
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Why You'll Love This Recipe
- You get the warm and delicious flavors of fall in a cupcake. You can get it in cake form with my Pumpkin Cake!
- The pumpkin puree keeps the cupcakes super moist.
- They are the perfect addition to a Thanksgiving dessert table.
- They are simple to make while still being so delicious.
Ingredients
Ingredient Notes:
- The Pumpkin Spice Liqueur will make the cupcakes extra moist and add flavor. You can replace with milk.
- Pumpkin Puree will add pumpkin flavor and moisture. It also makes the cupcakes super moist, just like my Pumpkin Spice Donuts.
- I used homemade pumpkin spice, but you can also use store bought.
- The cream cheese needs to be at room temperature to prevent any lumps in your frosting. I also use cream cheese in the filling of my Red Velvet Macarons.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can poke a hole in the center of the cupcake and fill it with extra cream cheese frosting.
- Use a buttercream frosting instead of cream cheese frosting.
- Add cinnamon to the cream cheese frosting to make cinnamon cream cheese frosting.
- Add chopped nuts or chocolate chips to the pumpkin cupcakes. You can find pecans and chocolate in my Turtle Scones.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Line a muffin tin with 10 muffin liners. Set aside.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer beat the sugar and softened butter until light and fluffy. Add the Pumpkin Spice Liqueur or milk and pumpkin puree and beat until fully combined. Add the eggs one at a time, mixing well between each addition. Scrape down the sides of the bowl as needed.
STEP 3: In a small bowl combine the flour, baking soda, pumpkin spice, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the pumpkin mixture. Mix until just combined. Pour the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely.
STEP 5: In a medium bowl combine the cream cheese, sugar, vanilla, and salt. Mix until fully combined. In a separate bowl beat the heavy cream until stiff peaks form. Be sure not to over whip the cream. Add about ¼ of the whipped cream to the cream cheese mixture and combine fully. Add the rest of the whipped cream and gently fold until combined. When the cupcakes have cooled completely you can frost them using a knife or a piping bag fitted with a piping tip.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your brownies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't over mix. You need to mix your cake mix until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cupcakes will be tough instead of tender.
Recipe FAQs
This was originally a sponsored post with a liqueur company and I created the recipe using their product. It creates a fabulous result and is so tasty, but it can be made without it with results that are just as delicious! Just use milk in place of the liqueur.
Absolutely! These Pumpkin Spice Cupcakes refrigerate really well. Just store them in an airtight container in the fridge and they should be good for a couple of days.
Room Temperature: The cupcakes can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Pumpkin Spice Cupcakes will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Pumpkin Spice Cupcakes or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Pumpkin Spice Cupcakes
Ingredients
For Pumpkin Spice Cupcakes:
- 1 cup (198 grams) granulated sugar
- 4 tablespoons (56 grams) unsalted butter room temperature
- ¼ cup Pumpkin Spice Liqueur or milk
- 1 cup (227 grams) pumpkin puree
- 2 large eggs
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon pumpkin spice
- ¼ teaspoon salt
For Whipped Cream Cheese Frosting:
- 4 ounces cream cheese room temperature
- ½ cup (99 grams) granulated sugar
- ½ teaspoon vanilla extract
- pinch salt
- ¾ cup heavy whipping cream
Instructions
For Pumpkin Spice Cupcakes:
- Preheat oven to 350 degrees (F). Line a muffin tin with 10 muffin liners. Set aside.
- In a large bowl beat the sugar and room temperature butter until fully combined and fluffy. Add the Pumpkin Spice Liqueur or milk and pumpkin puree and beat until fully combined.
- Add eggs one at a time, mixing well between each addition.
- In a small bowl combine the flour, baking soda, pumpkin spice, and salt.
- Add the dry ingredients to the pumpkin mixture and mix until just combined.
- Pour the batter into the prepared muffin tin and place in the preheated oven. Bake for 20-25 inutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool completely.
For Whipped Cream Cheese Frosting:
- In a medium bowl combine the room temperature cream cheese, sugar, vanilla, and salt. Mix until fully combined.
- In a separate medium bowl whip the cream until stiff peaks form. Be sure not to over whip.
- Add about ¼ of the whipped cream into the cream cheese and mix until completely combined. Add the rest of the whipped cream and gently fold into the cream cheese mixture.
- When the pumpkin spice cupcakes are cooled you can use a knife or a piping bag fitted with a piping tip to frost the cupcakes.
Notes
- Don't over mix. You need to mix your cake mix until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cupcakes will be tough instead of tender.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Barb says
Hi, your recipes look delicious! I have not been able to make any YET, but can’t wait to do some baking 😊