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Bakery-Style Pumpkin Spice Cupcakes with Cream Cheese Frosting

A single pumpkin spice cupcake with creamy frosting, presented on a white plate.
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Moist pumpkin spice cupcakes with a tall dome, topped with rich cream cheese frosting. Perfect for fall parties and Thanksgiving.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) 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 paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cloves, and nutmeg.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree, buttermilk, and sour cream.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for 5-10 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.
  11. Gradually add the powdered sugar, mixing on low speed until combined. Add the vanilla extract and 2 tablespoons of milk. Beat on medium-high speed until the frosting is light and fluffy, adding more milk a tablespoon at a time if needed to reach desired consistency.
  12. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For taller domes, ensure your oven is accurately preheated and avoid overfilling the cupcake liners.
  • For a bakery-style finish, use a piping bag and tip to frost your cupcakes.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
  • Consider using a meal planning service to help organize your baking for events.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-spice-cupcakes-with-cream-cheese-frosting/