Pumpkin Spice Cupcakes are the perfect autumn treat that everyone should try! These cupcakes are light and moist, topped with an irresistible cream cheese frosting that is simply delightful.
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Recipe Details
I thoroughly enjoy preparing this recipe during the fall season because the aromatic spices, sweet pumpkin taste, and delectable frosting perfectly embody the spirit of the season. This straightforward recipe is a true crowd-pleaser for gatherings, bake sales, and festive occasions.
Thank you, Wilton! A heartfelt thanks goes to Wilton for supplying all the necessary tools to create this beautiful fall-inspired dessert.
Since I embarked on my baking journey, Wilton has consistently been my go-to brand. They provide everything from essential tools like piping bags to impressive items like the Tilt-N-Turn ULTRA Cake Turntable. Their fantastic baking products have been invaluable; especially for an event a few years ago when I had to whip up 9 cakes in a single day.
- TASTE: These Pumpkin Spice Cupcakes offer a delightful balance of spicy and sweet, making them festive and scrumptious. The frosting adds a tangy sweetness that enhances the flavor.
- TEXTURE: Each cupcake is wonderfully fluffy and moist, perfectly paired with a rich and creamy frosting that elevates the overall experience.
- TIME: You can prepare this recipe in less than an hour.
- EASE: This dessert is simple to make, and I will guide you through the process of creating the charming candy leaves that adorn them. It’s a piece of cake!
What You’ll Need
Notes on Ingredients
- Pumpkin Puree– Canned pumpkin puree provides the cupcakes with their characteristic flavor, making it a convenient choice over preparing it from scratch.
- Heavy Whipping Cream– This ingredient enhances the richness of the cupcake batter.
- Spices– Pumpkin Spice and Cinnamon impart a festive, spicy taste to the dessert. Pumpkin pie spice typically consists of ground nutmeg, cloves, cinnamon, and ginger.
- Red, Yellow, and Orange Candy Melts– Melted candy will be used to craft the autumn leaves that decorate the cupcakes (optional).
- Small Leaves– These will serve as molds for the melted candies to achieve the desired leaf shape.
Substitutions and Add-ins
- Lite Cream Cheese– For a lighter frosting, consider using lite or fat-free cream cheese.
- Gluten-Free Option– To make these cupcakes gluten-free, swap out the all-purpose flour for an equal amount of gluten-free baking flour.
- Brown Sugar Replacement– Using brown sugar instead of granulated sugar can provide a deeper flavor.
- Decorating Alternatives– Depending on the occasion, you can use autumn-colored sprinkles, small pumpkins, or piped icing for decoration.
Steps to Create Pumpkin Spice Cupcakes
- Mix the Eggs with Sugar and Pumpkin. Start by beating the eggs in a bowl with an electric mixer for one or two minutes. Add the sugar and continue beating for an additional four minutes until the mixture is pale and fluffy before incorporating the pumpkin puree.
- Incorporate the Cream and Butter. Add the heavy whipping cream and melted butter to the mixture and blend well.
- Add the Dry Ingredients. Sift together the pumpkin pie spice, cinnamon, salt, baking powder, baking soda, and flour in a different bowl. Incorporate the dry mix into the batter gradually, folding it in thirds with every addition.
- Bake the cupcakes. Prepare two muffin tins with cupcake liners and fill approximately 18 using a large scoop. Bake at 350 degrees Fahrenheit for about 25 minutes. Once baked, remove from the oven and allow to cool completely on a wire rack.
- Prepare the frosting. While the cupcakes are baking, beat the softened butter, cream cheese, vanilla extract, and cinnamon together. Once fully combined, mix in the powdered sugar and continue to beat until the mixture is smooth.
Pro Tip: Using ingredients at room temperature will help create a smooth and creamy frosting.
- Frost the cupcakes. Utilize a 2D Wilton piping tip to elegantly pipe frosting onto each cooled cupcake in a circular motion. Top it off by sprinkling your favorite decorations.
- Melt the candy for the fall-themed leaves: In three bowls, melt red, yellow, and orange candy melts in the microwave for 30-second intervals.
- Pipe the melted candy. Fill three Wilton piping bags, one for each color of melted candy, and pipe out scattered dots of the melted candy into a Wilton candy melting pot.
- Gently blend the colors. With a toothpick, gently swirl the colors together without fully mixing them.
- Make the candy leaf mold. Take a clean leaf, dip one side gently while holding the stem, then remove the leaf and place it on a parchment-lined baking sheet. Refrigerate for about 5 minutes.
- Decorate the cupcakes. Remove the candy from the leaf and throw away the natural leaf. Finally, place the candy fall leaves on top of each cupcake.
Cooking Advice
- Avoid overmixing the batter. Excessive mixing can lead to cupcakes that are dense instead of fluffy.
- Use a scooper to portion the batter. Estimating can lead to uneven baking times for the cupcakes.
- Position the baking tray in the center of the oven. This ensures the cupcakes bake more uniformly.
- Add the powdered sugar gradually. When preparing the frosting, I prefer to integrate the powdered sugar in three stages.
Frequently Asked Questions
To achieve moist cupcakes, it’s crucial to incorporate moisture via butter, eggs, and heavy cream. Additionally, creating air bubbles that expand while baking helps prevent them from becoming dense. Utilizing both baking soda and baking powder and whisking the eggs to a bubbly consistency contributes significantly to this process.
While pumpkin spice is used in these cupcakes, it cannot replace pumpkin puree, which adds both flavor and moisture to the batter. Don’t forget to include it for the best results.
Avoid using pumpkin pie filling, as it is loaded with sugar and spices, which can result in a mismatched flavor in your cupcakes. Opting for 100% pumpkin puree is the best choice.
Serving Suggestions
These Pumpkin Spice Cupcakes are an excellent choice for a fall dessert that pairs well with various dishes. They can be enjoyed after a meal, shared as part of a dessert assortment, or savored with a gourmet coffee.
- Meats: These cupcakes make a delightful dessert following a meal of Braised Beef Stew, Cedar Plank Salmon, or Creamy Chicken and Wild Rice Soup.
- Cookies: Pair them with Chewy Ginger Molasses Cookies, Double Chocolate Cookies (VIDEO), or Chewy Nutella Cookies for a wonderful treat.
- Pies and cakes: Complement your dessert table with an Easy Oreo Cheesecake (VIDEO), Homemade Apple Pie, or Tiramisu Cake (VIDEO).
- Coffee: Enjoy these cupcakes with coffee, tea, or milk, or try serving them alongside an Iced Caramel Macchiato, Pumpkin Spice Latte Recipe, or a Caramel Frappuccino Recipe (Starbucks Copycat).
Make This Recipe in Advance
Make ahead: You can prepare both the cupcakes and frosting in advance. Store the cupcakes at room temperature and refrigerate the frosting. When you’re ready to serve, simply frost the cupcakes. You can also prepare candy leaves ahead of time and keep them in the fridge until you’re ready to use them.
Storing: Wrap these Pumpkin Spice Cupcakes in plastic wrap or place them in an airtight container in the refrigerator, where they will stay fresh for up to 5 days.
Freeze: These cupcakes can be frozen in a ziplock freezer bag after they have cooled but before frosting. They remain good for about 3 months. Thaw in the refrigerator overnight and then frost before serving.
More Scrumptious Fall Desserts!
Full Recipe Instructions
Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes are the perfect autumn treat that everyone should experience! My recipe makes it easy to whip up this delightful dessert that you will adore.
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Servings: 18 cupcakes
Calories: 312kcal
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Ingredients
For the optional candy leaves
Instructions
In a bowl, beat the eggs for a minute or two using an electric mixer. Next, add the sugar and continue beating for another 4 minutes until the mixture is pale and fluffy. Then, incorporate the pumpkin purée.
Add the heavy cream and melted butter to the bowl, mixing until well combined.
Sift together the pumpkin pie spice, cinnamon, salt, baking powder, baking soda, and flour in a separate bowl. Gradually add the dry mixture to the batter in thirds, gently folding each addition until combined.
Prepare two muffin tins with cupcake liners and fill about 18 of them using a large scoop. Bake at 350 degrees Fahrenheit for approximately 25 minutes. Once done, remove from the oven and let cool completely on a wire rack.
Meanwhile, in a mixing bowl, beat the softened butter, cream cheese, vanilla, and cinnamon. Once blended, add the powdered sugar and continue to beat until smooth.
Using a 2D Wilton piping tip, frost each cooled cupcake in a circular motion. Finish by sprinkling your favorite sprinkles on top; I used Wilton Red Sanding Sugar sprinkles.
Creating autumn candy leaves:
In three different bowls, melt red, yellow, and orange candy melts in the microwave in 30-second intervals.
Fill three Wilton piping bags, one with each color of candy melts, and pipe scattered dots of melted candy into a Wilton candy melting pot.
Using a toothpick, gently swirl the colors together, taking care not to mix them completely.
Take a clean leaf and carefully dip one side of it while holding onto the stem. Remove the leaf and place it on a baking sheet lined with parchment paper. Chill in the refrigerator for about 5 minutes.
Peel the candy away from the leaf and discard the real leaf. Finally, place the candy leaves on top of each cupcake.
Nutrition
Calories: 312kcal | Carbohydrates: 46g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 255mg | Potassium: 169mg |
“`Sugar: 36g | Vitamin A: 2445IU | Vitamin C: 0.7mg | Calcium: 125mg | Iron: 1mg
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