Pumpkin Pie Cupcakes Recipe
This Pumpkin Spice Cupcake recipe is super moist and chock-full of pumpkin flavor and fall spices. As if that weren’t enough, these cupcakes are topped off with a silky smooth cream cheese frosting.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 322kcal
Author: The Carefree Kitchen
Cake
- 1 cup Butter melted
- 16 oz Canned Pumpkin or homemade pumpkin puree
- 4 large Eggs
- 2 cups All-Purpose Flour
- 1 ⅔ cups Sugar
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Ground Cloves
- 1 teaspoon Salt
Cream Cheese Frosting
- ½ cup Butter room temperature
- 8 oz Cream Cheese room temperature
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Preheat oven to 350 degrees.
Line 24 muffin tins with paper liners, or lightly grease with nonstick cooking spray and set aside.
In the bowl of a stand mixer, combine the melted butter, pumpkin and eggs. Beat with the paddle attachment until the ingredients are combined.
In a separate large bowl, combine the flour, baking powder, cinnamon, ginger, cloves and salt and mix well with a whisk.
Add the dry ingredients to the wet ingredients and mix with the paddle on low for 2 minutes, or until light and fluffy.
Using an ice cream scoop, fill each prepared muffin tin cup about ¾ full with the cupcake batter.
Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool completely in the pan before decorating or piping with cream cheese frosting, and topping with a candy pumpkin or sprinkles as desired. Enjoy!
Cream Cheese Frosting
In the bowl of a stand mixer, add the butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes. Add the soft cream cheese and beat again until light and fluffy, or about 2 minutes more. Add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds.
Transfer frosting to a pastry bag fitted with a large piping tip and pipe frosting onto the completely cooled cupcakes.
Calories: 322kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 241mg | Potassium: 112mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3462IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg