Pumpkin Spice Cupcakes

Moist pumpkin cupcakes with creamy spice frosting—perfect for fall baking!

90 min Serves 20 serving(s) Medium

Our own summary of the original by Makinze Gore — the full post and photos live at delish.com.

These pumpkin spice cupcakes are made with a tender pumpkin batter and topped with a luscious cream cheese frosting. The recipe yields about 24 cupcakes and takes about 30 minutes of prep plus 23 minutes of baking. They're a classic autumn treat that's easy to whip up for any gathering.

Directions

Set your oven to 350°F and place paper liners in two muffin pans. In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.

In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Add the vanilla and pumpkin puree and beat until combined. Then mix in the dry ingredients just until incorporated.

Fill each cupcake liner about three-quarters full. Bake for 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely.

While the cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter with a hand mixer or stand mixer until smooth. Add the powdered sugar and pumpkin pie spice, beating until no lumps remain. Then mix in the vanilla and a pinch of salt.

Transfer the frosting to a piping bag fitted with a large round tip. Pipe swirls of frosting onto the completely cooled cupcakes.