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Bakery Style Pumpkin Spice Cupcakes with Cream Cheese Frosting

A close-up of a moist pumpkin spice cupcake topped with swirls of creamy frosting.
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Make party-ready fall cupcakes with tall domes and balanced spice, perfect for bake sales and Thanksgiving.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) 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, cloves, and nutmeg.
  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 separate small bowl, whisk together the pumpkin puree, buttermilk, and sour cream.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, 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. 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 preheated properly and avoid overfilling the cupcake liners.
  • For a deeper spice flavor, you can increase the pumpkin pie spice slightly.
  • This recipe scales well for larger batches.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

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