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Bakery-Style Pumpkin Spice Cupcakes with Cream Cheese Frosting

Close-up of a perfectly baked pumpkin spice cupcake topped with fluffy cream cheese frosting.
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Moist pumpkin spice cupcakes with a tall dome, topped with rich cream cheese frosting. Perfect for fall parties, bake sales, and Thanksgiving dessert tables.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the pumpkin puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin and buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center 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.
  11. Beat in the vanilla extract.
  12. Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and spreadable. Add more milk, one tablespoon at a time, if needed.
  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.
  • For a stronger spice flavor, you can add an extra ¼ teaspoon of cinnamon and a pinch of ground cloves to the dry ingredients.
  • This recipe can be easily doubled for larger batches, perfect for bake sales or holiday gatherings.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

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