Description
These Pumpkin Spice Cupcakes are soft, fluffy, and full of cozy fall spices. Topped with tangy cream cheese frosting and a drizzle of caramel, they’re the perfect seasonal treat for gatherings or a sweet indulgence at home.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 225g (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Caramel sauce, for drizzling (optional)
Instructions
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, beat brown sugar, granulated sugar, eggs, oil, and vanilla until smooth. Stir in pumpkin puree.
- Gradually add dry ingredients to wet, mixing until just combined.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar and mix until smooth.
- Frost cooled cupcakes and drizzle with caramel sauce if desired.
Notes
- Let cupcakes cool completely before frosting to avoid melting.
- Use a piping bag for a bakery-style swirl.
- Sprinkle with a touch of cinnamon for extra flair.
- Store frosted cupcakes in the fridge for up to 3 days.