POST UPDATED: Originally posted on Sep 27, 2011.
Fall is my favorite season. <3 Fall brings about warm, spicy scents, cool, crisp air, beautiful, earthy colors and best of all, Fall means the return of one of favorite flavors…PUMPKIN! With Fall comes the urge to pumpkinify everything from beer to body lotion.
That’s right. I am THAT girl. If it comes in pumpkin flavor or scent, chances are I have tried it. But you know what, I have loved pumpkin before it was the basic B flavor of choice, so I come by it honestly.
These pumpkin spice cupcakes are my favorite cupcakes, pretty much ever. Full of spice flavor and topped with cinnamon cream cheese frosting they are incredibly moist and fluffy.
The kitties have taste tested and approve of the cream cheese frosting too. Hemi is sneaking a peek in the background and scheming how he can get his paws on some.
Pipe or spread with a heaping dollop of cinnamon cream cheese frosting and decorate with fun sprinkles, fondant leaves or simply sprinkle with cinnamon for a classy look.
These beautiful pumpkin spice cupcakes taste like you are taking a bite out of Fall. <3
- 10m
- 30m
- about 30 cupcakes
Ingredients
Cupcakes
- 3 eggs
- 1 c vegetable oil
- 1 can (15 oz) pumpkin puree
- 1 tsp. vanilla extract
- 2 1/2 c white sugar
- 2 1/2 c unbleached all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/4 tsp. salt
Frosting
- 1 pkg (8oz) cream cheese, softened at room temperature
- 1/2 c unsalted sweet cream butter, softened at room temperature
- 4 c (16oz) powdered sugar
- 2 tsp. vanilla extract
- 2 tsp. of ground cinnamon
- 2 tbsp. of milk (as needed)
Instructions
Bake the Cupcakes
- Preheat oven to 350º degrees F and line 24 muffin cups with paper liners.
- In a large mixing bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, cloves, allspice, and salt and set aside. Sifting is important because it aerates the flour and creates a fluffy cupcake top and makes the cupcakes amazingly moist!
- In a large bowl of a stand mixer (or large mixing bowl with hand mixer) lightly beat the eggs. Add the oil, pumpkin and vanilla and mix thoroughly. Slowly add the flour mixture to the pumpkin mixture, a scoop at a time, and mix until combined.
- Fill the paper liners about 2/3 the way full with batter. Bake at 350º degrees F for 15-18 mins or until a toothpick comes out clean. Let cool in pan for 2-3 mins and then turn out. Allow to cool completely before frosting.
Make the Frosting
- In a large bowl of a stand mixer (or large mixing bowl with hand mixer) beat together the cream cheese and butter together until light and fluffy (about 2 minutes).
- Turn mixer to low and add the vanilla and cinnamon. Gradually add the powdered sugar (about ¼ cup at a time) and beat until smooth and soft peaks hold their shape. If your frosting is too thick, add a little milk. If your frosting is too soft, add more powdered sugar. Adjust until you reach the desired consistency.
- Pipe or spread frosting on top of cool cupcakes. Sprinkle with cinnamon, decorate with sprinkles, pumpkin candies, or whatever you'd like! Refrigerate any unused frosting in an airtight container for up to 2 weeks.
Looking for a fancier presentation for your holiday dessert table? Try this recipe as a bundt cake!
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