Pumpkin Spice Cupcakes With Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting saved my butt last month when I forgot about my daughter’s school bake sale until 9 PM the night before. I threw these together in a panic, and they ended up being the first thing to sell out. My neighbor Sarah cornered me in the grocery store asking for the recipe.

Here’s what happened: I was digging through my recipe box looking for something quick, and I found this old card from my college roommate’s mom. She used to make these for us during finals week, and I swear they got me through organic chemistry.

❤️ Why You’ll Love This Recipe

Look, I’m not going to lie to you – these are messy. My 8-year-old gets frosting everywhere when he eats them. But that’s kind of the point. The cream cheese filling squishes out when you bite down, and it’s worth every napkin you’ll need.

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📝 Ingredient List

For the Cupcakes (Makes 12):

• 1 cup granulated sugar
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 heaping tablespoon pumpkin pie spice
• 3 large eggs
• 1 cup pumpkin purée (fresh or canned)

🧁 For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

I sometimes use brown sugar instead of white sugar when I’m feeling fancy. It tastes more like caramel.

🔍 Why These Ingredients Work

The pumpkin keeps everything moist. I tried making these with applesauce once when I ran out of pumpkin – big mistake. They tasted like cardboard.

For the frosting, I learned the hard way that you can’t rush this part. Cold cream cheese makes lumps, and nobody wants lumpy frosting. I usually take mine out when I start preheating the oven.

Essential Tools and Equipment

• 12-cup muffin tin (I use the non-stick one from Target)
• Paper liners (the fall ones are cute but regular works fine)
• Big mixing bowl
• Hand mixer (stand mixer if you’re fancy)
• Whisk
• Piping bag or just a ziplock bag with the corner cut off
• Measuring stuff
• Rubber spatula

👩🍳 How To Make Pumpkin Spice Cupcakes with Cream Cheese Frosting

1. Heat the Oven 350°F. Line your muffin tin. I buy the cheap liners from Walmart – they work fine.

2. Mix Dry Ingredients Dump sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Whisk it around.

3. Add Wet Ingredients Crack eggs in one at a time, then add the pumpkin. Mix until smooth. Don’t overthink it.

4. Bake Fill each liner about ¾ full. Bake 20 minutes. They’re done when they bounce back if you poke them. Let them cool completely.

5. Make Frosting Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Beat until smooth.

6. Fill and Frost Use your piping bag to squeeze frosting into the center of each cupcake. Then pipe more on top. It’s basically frosting overload, and I’m here for it.

Tips from Well-Known Chefs

Martha Stewart says room temperature ingredients matter for frosting. She’s right. Ina Garten uses real vanilla – I tried the fake stuff once and could tell the difference.

❗ You Must Know

Take your cream cheese and butter out early. I usually do this when I start preheating the oven. Cold ingredients make lumpy frosting, and it’s annoying to fix.

What I do differently: I put a pinch of salt in the frosting. Sounds weird, but it makes everything taste better.

💡 Pro Tips & Cooking Hacks

• Don’t overmix – makes them tough
• Use a cookie scoop if you have one – makes them all the same size
• Test by poking the center – should bounce back
• Make extra frosting – trust me on this one
• If frosting gets too soft, stick it in the fridge for 15 minutes

🎨 Flavor Variations & Suggestions

I’ve tried a bunch of different ways to make these:

• Extra cinnamon in the frosting – my mom’s idea, and it’s good
• Mini chocolate chips in the batter – my kids love this version
• Chopped pecans – makes them fancier for company
• Maple extract instead of vanilla – tastes like fall and breakfast had a baby
• Chai spice instead of pumpkin pie spice – for when I’m feeling experimental

⏲️ Make-Ahead Options

I bake these on Sunday and they’re still good Tuesday. Just cover them with foil and leave them on the counter. Make the frosting the day you want to eat them.

For the freezer: Wrap unfrosted cupcakes in plastic wrap and freeze for up to 3 months. Thaw completely before frosting.

Recipe Notes & Baker’s Tips

I check mine at 18 minutes. They’re done when they bounce back but aren’t rock hard. They keep cooking a little after you take them out.

Canned pumpkin works fine. I’ve never bothered making my own pumpkin puree. Life’s too short.

🍽️ Serving Suggestions

I’ve brought these to:

• My daughter’s birthday party (October baby)
• Thanksgiving at my in-laws
• Coffee with the neighbors
• School bake sale (sold out first)
• Sunday brunch potluck

They go great with coffee or hot chocolate. Apple cider’s good too if you’re feeling seasonal.

🧊 How to Store Your Pumpkin Spice Cupcakes

Counter: Unfrosted cupcakes stay good for 2 days covered Fridge: Frosted cupcakes last 5 days in a container Freezer: Freeze for 3 months; thaw in the fridge overnight

Serving: Take cold cupcakes out 30 minutes before serving so they’re not ice cold.

⚠️ Allergy Information

Contains dairy, eggs, and gluten.

Dairy-free: Use vegan cream cheese and butter (I haven’t tried this yet) Gluten-free: Use gluten-free flour blend – my sister does this and says they’re good Egg-free: Haven’t tried this one either, but maybe flax eggs?

❓ Questions I Get Asked A Lot

Fresh pumpkin or canned?

Canned is fine. I’m not judging.

How do I know they’re done?

Poke the center. If it bounces back, they’re done. If your finger leaves a dent, keep baking.

Can I skip the filling?

Sure, but you’re missing out on the best part.

My frosting is soupy. What happened?

Your cream cheese was too warm. Stick it in the fridge for 20 minutes.

Can I make more?

Double everything. I’ve done this for parties.

I made these again yesterday, and my husband ate three before dinner. He said they reminded him of the bakery his mom used to take him to when he was little. That’s the thing about these cupcakes – they taste like memories.

My kitchen still smells like cinnamon and vanilla. Not complaining. 🧁

💬 Made these? Tell me how they turned out! Did you find the hidden frosting center? My neighbor wants to know if you tried the brown sugar trick. Post pictures if you took any!