Pumpkin Spice Cupcakes with Cream Cheese Frosting

Delicious Pumpkin Cupcakes with  Homemade Frosting.

I can’t believe it’s almost fall! It feels like summer just started, but when I look outside I see leaves starting to fall! But that’s okay, because fall means it’s time for one of my favorite foods- pumpkin! I love pretty much everything pumpkin, but I particularly like how moist and flavorful pumpkin makes baked desserts. If you want a delicious pumpkin dessert to ring in fall, you have to make these Pumpkin Spice Cupcakes with Cream Cheese Icing!

Disclosure: This post may contain affiliate links to Amazon and/or Etsy, which means that I may earn a small commission from some of the links in this post. Please see our Disclosure Page for more information.

I haven’t bought commercial frosting in ages. The conventional store-bought stuff always has a lot of weird ingredients, and the natural frosting I’ve found has always been too pricey for what it is. Because frosting actually only takes a few ingredients and a few minutes to make. Once you make the delicious homemade cream cheese frosting that goes with these pumpkin spice cupcakes you’ll never want store-bought frosting again!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Makes 24 cupcakes

Cake Batter Ingredients

3 eggs
2 cups pumpkin puree
1 ¼ cups vegetable oil
2 cups sugar
2 cups all-purpose flour
2 tsp. baking soda
1 Tbs. baking powder
1 tsp. pumpkin pie spice*
1 tsp. salt

*You can make your own homemade pumpkin pie spice by mixing:
3 Tbs. of ground cinnamon
3 tsp. of nutmeg
2 tsp. of ground ginger
1 tsp. of ground allspice
1 tsp. of ground cloves

Cake Batter Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Line two 12-count muffin pans with cupcake liners.

3. In a large bowl beat eggs until they are thick.
4. Add the pumpkin, oil, and sugar and beat well.
5. In a medium bowl mix the flour, baking soda, baking powder, pumpkin pie spice, and salt.

6. Add the flour mixture to the pumpkin mixture and beat for about 2 minutes with an electric mixer on the medium setting.

7. Scoop the batter into the cupcake liners, filling them a little over half way full.

8. Bake at 325 F for 30 minutes. Test whether they are done by inserting a wooden toothpick into the center of the cupcake and cheeking that it comes out clean.
9. Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and put them on a wire rack to cool completely.

Cream Cheese Frosting Ingredients

½ cup butter
1 cup cream cheese (one 8oz package)
4 ½ cups powdered sugar
1 tsp. vanilla extract

*This recipe makes more frosting than you will need for 24 cupcakes. I like to keep the remainder in the fridge and use to top other desserts such as cinnamon rolls. If you don’t want leftover frosting you can halve the recipe and you should have just enough to frost the cupcakes.

Cream Cheese Frosting Directions

1. In a large bowl beat together the butter, cream cheese, and vanilla with an electric mixer.
2. Slowly add the icing sugar to the cream cheese mixture and beat until smooth.
3. Frost the cupcakes when they have cooled completely. Sprinkle with pumpkin pie spice. Then enjoy your homemade pumpkin pie spice cupcakes with homemade cream cheese frosting!

What is your favorite way to enjoy pumpkin in the fall?

Pumpkin Spice Cupcakes with Cream Cheese Frosting

4 from 2 reviews

• Author: A Cultivated Nest
• Yield: 24 cupcakes 1x

Print Recipe

Pin Recipe

---

Description

Enjoy the delicious flavor of pumpkin this fall with these easy pumpkin spice cupcakes with homemade cream cheese frosting!

---

Ingredients

Scale 1x2x3x

Cake Batter Ingredients

• 3 eggs
• 2 cups pumpkin puree
• 1 ¼ cups vegetable oil
• 2 cups sugar
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 1 Tbs. baking powder
• 1 tsp. pumpkin pie spice*
• 1 tsp. salt

*You can make your own homemade pumpkin pie spice by mixing:

• 3 Tbs. of ground cinnamon
• 3 tsp. of nutmeg
• 2 tsp. of ground ginger
• 1 tsp. of ground allspice
• 1 tsp. of ground cloves

Cream Cheese Frosting Ingredients

• ½ cup butter
• 1 cup cream cheese (one 8oz package)
• 4 ½ cups powdered sugar
• 1 tsp. vanilla extract

*This recipe makes more frosting than you will need for 24 cupcakes. I like to keep the remainder in the fridge and use to top other desserts such as cinnamon rolls. If you don’t want leftover frosting you can halve the recipe and you should have just enough to frost the cupcakes.

Cook Mode Prevent your screen from going dark

---

Instructions

Cake Batter Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Line two 12-count muffin pans with cupcake liners.
3. In a large bowl beat eggs until they are thick.
4. Add the pumpkin, oil, and sugar and beat well.
5. In a medium bowl mix the flour, baking soda, baking powder, pumpkin pie spice, and salt.
6. Add the flour mixture to the pumpkin mixture and beat for about 2 minutes with an electric mixer on the medium setting.
7. Scoop the batter into the cupcake liners, filling them a little over half way full.
8. Bake at 325 F for 30 minutes. Test whether they are done by inserting a wooden toothpick into the center of the cupcake and cheeking that it comes out clean.
9. Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and put them on a wire rack to cool completely.

Cream Cheese Frosting Directions

1. In a large bowl beat together the butter, cream cheese, and vanilla with an electric mixer.
2. Slowly add the icing sugar to the cream cheese mixture and beat until smooth.
3. Frost the cupcakes when they have cooled completely. Sprinkle with pumpkin pie spice. Then enjoy your homemade pumpkin pie spice cupcakes with homemade cream cheese frosting!

---

You might also be interested in: 18 Completely Irresistible Pumpkin Desserts