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Bakery Style Pumpkin Spice Cupcakes with Cream Cheese Frosting

Close-up of a perfectly frosted pumpkin spice cupcake topped with caramel drizzle and cinnamon.
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Make party-ready, tall-domed pumpkin spice cupcakes with perfectly balanced spice and moist crumb, ideal for bake sales and Thanksgiving dessert tables.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and mix until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract.
  12. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For taller domes, ensure your oven is accurately preheated and avoid overfilling the cupcake liners.
  • Using buttermilk helps create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • For a more intense pumpkin flavor, you can add an extra teaspoon of pumpkin pie spice to the batter.
  • These cupcakes are best enjoyed within 2-3 days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://tastethisplate.com/pumpkin-spice-cupcakes-cream-cheese-frosting/