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Pumpkin Spice Cupcakes with Tangy Frosting

Pumpkin spice cupcake topped with swirled tangy frosting, dusted with cinnamon, and garnished with a cinnamon stick, surrounded by more cupcakes.
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Moist and fluffy pumpkin spice cupcakes topped with sweet and tangy cream cheese frosting – the perfect autumn dessert for holidays and cozy gatherings.

Ingredients

Scale
  • 1 1/4 cups (156 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 1/2 tsp (6 g) baking powder
  • 1 1/2 tsp (3 g) pumpkin pie spice
  • 1/2 tsp (3 g) salt
  • 3/4 cup (184 g) pumpkin puree
  • 1/2 cup (118 ml) milk, room temperature
  • 1/4 cup (59 ml) vegetable oil
  • 1 large egg, room temperature
  • 2 tsp (8 g) vanilla extract
  • 1 cup (227 g) unsalted butter, room temperature
  • 4 oz (113 g) cream cheese, room temperature
  • 3 1/2 cups (420 g) powdered sugar
  • 2 tsp (8 g) vanilla extract
  • 1/2 tsp (3 g) salt

Instructions

  1. Preheat the oven to 350°F (177°C) and line a cupcake pan with 12 cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. Add pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk until the batter is smooth, avoiding overmixing.
  4. Fill cupcake liners about 3/4 full with batter using a scoop.
  5. Bake for 20 minutes, or until tops spring back when lightly touched.
  6. Cool cupcakes in the pan for 2 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat butter and cream cheese until light and fluffy.
  8. Gradually add powdered sugar, mixing on low until incorporated.
  9. Blend in vanilla extract and salt, then whip for 2–3 minutes until creamy.
  10. Pipe frosting onto cooled cupcakes and garnish with pumpkin spice or cinnamon sticks if desired.

Notes

  • Always use 100% pure pumpkin puree, not pumpkin pie filling.
  • Bring ingredients to room temperature for best results.
  • For extra spice, sprinkle pumpkin pie spice on top of frosted cupcakes.
  • Store cupcakes in the refrigerator for up to 3 days, but serve at room temperature.
  • Unfrosted cupcakes can be frozen for longer storage.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-spice-cupcakes-with-tangy-frosting/