Pumpkin Pie Spice Cupcakes

Why you’ll love this recipe

• Bakery-quality results. Moist, fluffy cupcakes are perfectly balanced with real pumpkin and warm pumpkin pie spices.
• The cream cheese frosting. Sweet, tangy, and infused with real maple syrup, it’s smooth enough to spread but sturdy enough to pipe into gorgeous swirls.
• Foolproof and versatile. From how to cream your butter and sugar to how to store and freeze, this recipe is designed to be simple, reliable, and turn out perfectly every time.

Ingredients you’ll need for the cupcakes

• Unsalted butter. Make sure it’s at room temperature so it creams properly with the sugar. I have used the Land O’ Lakes Olive Oil Butter Blend sticks in the past here, but they can be hard to find in stores right now.
• Dark brown sugar. Brings depth and moisture to the cupcakes. Light brown sugar will work in a pinch, but dark brown really amplifies that rich, warming flavor.
• Granulated sugar. Helps the cupcakes hold their structure and balances the spices. You can swap coconut sugar 1:1 here, though it may give your cupcakes a more caramel-like taste.
• Cake flour. I use cake flour to achieve a bakery-style soft, tender crumb. If you don’t have cake flour, sift 1¾ cups unbleached all-purpose flour and ¼ cup cornstarch together—the sifting aerates the flour and ensures a lighter crumb, so don’t skip that part!
• Leaveners. Baking Powder + baking soda give the cupcakes their lift and fluffy texture. Double-check they’re fresh; expired leavening ingredients are one of the biggest culprits behind sad, sunken cupcakes.
• Spices. A mix of pumpkin pie spice and ground cinnamon creates that distinctive pumpkin pie flavor. If you don’t have pumpkin pie spice, substitute a mix of nutmeg, ginger, allspice, and cloves.
• Salt. Just a pinch keeps the sweetness from feeling flat. Don’t skip it!
• Eggs. Room temperature eggs mix easily into the batter, creating a smoother texture. 
• Buttermilk. Adds tang and moisture while reacting with the leaveners to help the cupcakes rise. Plain unsweetened kefir works too as a 1:1 swap if preferred..
• Vanilla. Use pure vanilla extract if you can. It rounds out the flavor and keeps the spices from tasting too harsh.
• Canned pumpkin purée. Make sure you’re using 100% pure pumpkin, not pumpkin pie filling (which has added sugar and spices). If your purée looks watery, blot it gently with paper towels before adding it to the batter to avoid overly dense cupcakes.

For the frosting

• Cream cheese. For a stable cream cheese frosting, go for the block style (not the whipped tub kind). I use reduced-fat cream cheese, but full-fat cream cheese also works.
• Butter. I use salted butter here to balance the sweetness and overall flavor. 
• Real maple syrup. Use pure maple syrup here. Pancake syrup won’t cut it.
• Maple extract. Just a splash enhances the maple flavor.
• Confectioners’ sugar. Sweetens and stabilizes the frosting. 

How to make pumpkin spice cupcakes

Step 1: Prepare for baking. Preheat the oven to 350°F (175°C), and line a cupcake pan with 18 paper or silicone liners.

Step 2: Cream the butter & sugars. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until the mixture is light and fluffy (about 5 minutes). 

Step 3: Add the eggs. Reduce the mixer speed to low and add the eggs one at a time, scraping down the bowl after each addition.

Step 4: Sift the dry ingredients. Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.

Step 5: Alternate & mix. Stir the vanilla into the buttermilk, then with the mixer on low, add the flour mixture in three additions and the buttermilk mixture in two additions. To finish the batter, beat in the pumpkin purée until smooth. 

Step 6: Pour batter. Divide the batter evenly among the cupcake liners, then tap the filled pan once firmly on the counter to help release any trapped air bubbles. 

Step 7: Bake & cool. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

How to make the maple cream cheese frosting

Step 8: Cream the frosting base. In a stand mixer fitted with the paddle or whisk attachment, beat the softened butter, cream cheese, maple syrup, and vanilla on medium speed until smooth.

Step 9: Add the powdered sugar. Gradually beat in the powdered sugar, starting on low speed, then increasing to medium-high until the frosting is fluffy and holds soft peaks. Add more powdered sugar as needed to reach your desired consistency.

Step 10: Frost & chill. Swirl the frosting onto cooled cupcakes using your favorite piping tip or spread it on with an offset spatula. Once frosted, refrigerate the cupcakes for about 30 minutes to help the frosting set before serving. 

Recipe tips and FAQs

• Cream the butter long enough. A full 5 minutes might feel excessive, but hang in there. This step incorporates air, which leads to a lighter, more tender texture. Properly creamed butter and sugar should look pale, fluffy, and slightly increased in volume.
• Fill the liners evenly. Aim for 3/4 full – I use a cookie scoop to make things easy, and don’t forget to tap the pan firmly on the counter to release air bubbles. That way, you get a smoother surface and a more even rise.
• Know when they’re done. A toothpick should come out clean, but the top should still spring back lightly when pressed. Overbaking dries them out fast, and we’re aiming for moist pumpkin cupcakes. I start checking at the 20-minute mark.
• Adjust frosting consistency. If it feels too loose to pipe, add more powdered sugar a tablespoon at a time. You can also chill the frosting in the fridge for about 10 minutes to help it firm up enough to swirl. 

Variations

• Add nuts – Fold ½ cup of finely chopped pecans or walnuts into the batter for crunch. 
• Optional toppings – After frosting, finish each cupcake with a sprinkle of cinnamon sugar, a drizzle of caramel, or festive garnishes like candied pecans or mini candy pumpkins. 
• Alternate frostings – Try swapping the maple cream cheese frosting for peanut butter cream cheese frosting, chocolate buttercream, or Nutella buttercream. 

Make ahead and store

Make the cupcakes ahead: These pumpkin spice cupcakes can be baked up to 1 day in advance and stored (unfrosted) in an airtight container at room temperature. They also freeze well for up to 2 months. Just thaw them at room temperature before frosting.

Make the frosting ahead: The maple cream cheese frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Just beat it briefly to bring it back to a smooth, pipeable consistency. 

Storing frosted cupcakes: Once frosted, these cupcakes are best kept in the fridge in an airtight container for up to 5 days. For the best flavor and texture, let them sit at room temperature for about 20-30 minutes before serving.

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