Name: Pumpkin Spice Cupcakes (With Cream Cheese Frosting)
Brand: bostongirlbakes.com
SKU: bostongirlbakes-com-4
Availability: OnlineOnly

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Pumpkin Spice Cupcakes (With Cream Cheese Frosting)

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↑You are here: Pumpkin Spice Cupcakes (With Cream Cheese Frosting)Jump to RecipeJump to VideoPrint RecipeThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy.These easy pumpkin spice cupcakes with cream cheese frosting are the perfect Fall treat! They are made with pumpkin pie spice, lots of pumpkin puree, and are quick to throw together. I’m using oil in the recipe which will not only keep these wonderfully moist but it also means we don’t need an electric mixer to make these so they come together easily!When someone asks me what’s my favorite thing to bake, for some reason they always think the answer is going to be cupcakes. But I hate to break the news to you – definitely not! A lot of the times I find cupcakes can be on the fussy side.Not the case with these easy pumpkin spice cupcakes. These pumpkin cupcakes were the definition of easy. And I couldn’t be happier with how light and fluffy they were in the end with lots of pumpkin flavor going on.And of course is there a happier marriage than pumpkin cupcakes and cream cheese frosting? I don’t think so either. The frosting is simple to make and is made with just 4 ingredients (confectioners sugar, cream cheese, butter and some vanilla) making for the perfect pairing.Heck yes, let’s go for pumpkin spice season!Although I used to use this pumpkin muffin recipe and simply frost with cream cheese frosting in the past, I decided I wanted a true pumpkin cupcake recipe on this blog. Both are wonderfully easy, but pumpkin muffins, like any good muffin is a bit denser than a pumpkin cupcakes.You will find that these pumpkin cupcakes vs. the pumpkin muffins result in a more tender, lighter baked good – exactly what you would want in a cupcake!Preheat the oven to 350 F degrees. (177 C). Line two 12-count muffin pans with cupcake liners. Set aside.In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking powder and baking soda together until combined. Set aside.For cupcakes that come out fluffy and not dense, crumbly or dry be sure to measure your flour correctly. You want to spoon the flour into the measuring cup and level it off. Do not pack it down or it could result in 25% more flour. For best results, use a kitchen scale and weigh your flour instead.In a medium bowl, whisk together the granulated sugar, brown sugar, and eggs together until combined.Add canned pumpkin puree, oil, milk, and vanilla extract into the bowl, beat to combine.Pour the wet ingredients into the dry ingredients and stir, until just combined. Do NOT overmix the batter.At this point you do not want to NOT overmix. The more you mix the more gluten will form. Gluten is the protein in the flour that provides structure and forms when the flour becomes hydrated. But too much mixing = too much gluten = too much structure (aka tough and chewy!). So stop mixing once the last of the flour has been mixed in.Spoon the cupcake batter evenly into your muffin pan, filling each of the muffin cups about 3/4 full. For even portioning, I love using this medium cookie scoop. It makes a perfect amount of batter in each cupcake liner.Bake for about 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. I let the cupcakes cool in the muffin pan for about 5 minutes, then transfer to a wire rack to cool completely.Let the cupcakes cool completely before frosting.I’ve used this cream cheese frosting many times here on the blog and it’s my absolute favorite! I love slathering it on some banana cake or some easy red velvet cupcakes.I’ve also put a few fun twists on the frosting recipe and made this peanut butter cream cheese frosting version that I slathered on this super easy peanut butter cake. Basically I’m obsessed. Just give me a spoon.For these pumpkin cupcakes, I made a double batch to frost all 24 cupcakes. If you don’t want to add as much cream cheese frosting to these cupcakes like I do and have more restraint (good for you, let me know how you do it), you could make a single batch of the frosting.This cream cheese frosting is super simple to make. I make this frosting quickly in my stand mixer fitted with my paddle attachment but a hand mixer also works (I’m obsessed right now with this cordless hand mixer!). I cream together the softened cream cheese and softened unsalted butter until light and fluffy.Then add the powdered sugar (or confectioners sugar), about a 1/2 cup at a time and mix on low speed until combined. I do this on low speed, so as not to have to powdered sugar end up everywhere around my kitchen! And last but no least, I flavor with some pure vanilla extract.This cream cheese frosting can hold shape a little bit if you want to use a piping bag and pipe on the cream cheese frosting onto cooled cupcakes. I love using a big piping tip, like a large closed star pastry tip.If the cream cheese frosting is too soft, try popping it in the fridge for 30 minutes to firm up a bit. You can also just spread some on with an off-set spatula. Make sure you are frosting completely cooled cupcakes because any amount of heat will melt your frosting!Can I make these pumpkin cupcakes ahead of time? Yes you can make these the day before. Make the pumpkin cupcakes, allow to cool completely, and then store covered at room temperature in an airtight container. You can also make the cream cheese frosting the day before and keep in the fridge. Then the day of you can frost the cupcakes. Unless serving right away, store in the fridge because of the cream cheese in the frosting and allow the frosting to soften slightly again before serving.Leftovers can be kept covered, stored in the fridge, for up to 3 days. Can I freeze these pumpkin cupcakes? Yes you can freeze these pumpkin cupcakes, frosted or unfrosted, for up to 3 months in an airtight container. Thaw overnight in the refrigerator before serving. Can I make these pumpkin cupcakes with gluten free flour? I haven’t tried, but if there is a gluten free baking flour you like using, it should work just fine. My favorite gluten free flour mixture is Cup4Cup. Can I use this pumpkin cupcake recipe to make a pumpkin cake? I haven’t tried baking this pumpkin cupcake batter into a pumpkin spice cake but should be enough batter for a 9×13 pan, or a two layer 8″ or 9″ cake. You could also try my pumpkin spice cake recipe! Can I bake these pumpkin cupcakes without paper liners? Yes you can, but you will want to make sure to thoroughly grease the inside and tops of the cupcake pan so there is not sticking. I personally like to use the liners, however, not only for easy clean-up and transport, but overtime the cooking spray can leave a residue on the pan that can be tough to remove.Subscribe to my&nbsp;newsletter&nbsp;to never miss a new recipe or baking challenge! And if you bake one of my recipes be sure to tag me on&nbsp;Instagram. You can also follow along with me on&nbsp;Facebookand&nbsp;You Tube.from votesPrintPinRateType your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.This site uses Akismet to reduce spam. Learn how your comment data is processed.Hi everyone! I'm Heather and I believe baking doesn't have to be difficult. I want to show you just how easy it can be. To bake with confidence, you don't need another recipe. You need tips, tricks, and simple from scratch recipes. I want to help you become a better baker so you can bake the most delicious desserts for your family and friends. So grab your whisk and let's get baking!Read MoreSign up for this FREE 5 day e-mail course on mastering swiss meringue buttercream today!Success! You are ready to kick off this 5-day free e-mail course on mastering swiss meringue buttercream.Go ahead and check your e-mail inbox for the Lesson #1 and let's do this!-HeatherSubscribe and get my 5 foolproof cookie tips to make your cookies go from flat to perfect!Easy To Follow Recipes Delivered Right To Your InboxTips and Tricks For Successful Desserts Every TimePLUS I'll send you my 10 baking secrets every baker should know!Hi everyone! I'm Heather and I believe baking doesn't have to be difficult. I want to show you just how easy it can be. To bake with confidence, you don't need another recipe. You need tips, tricks, and simple from scratch recipes. I want to help you become a better baker so you can bake the most delicious desserts for your family and friends. So grab your whisk and let's get baking!Read My Disclosure Policy HereMore This Way &gt;&gt;More This Way &gt;&gt;More This Way &gt;&gt;More This Way &gt;&gt;More Baking 101...More Tutorials!More Desserts!More Cupcakes!Subscribe to learn just how easy it is to bake! PLUS get my 10 Baking Secrets to Bake Like a Pro!Hi everyone! I'm Heather and I believe baking doesn't have to be difficult. I want to show you just how easy it can be. To bake with confidence, you don't need another recipe. You need tips, tricks, and simple from scratch recipes. I want to help you become a better baker so you can bake the most delicious desserts for your family and friends. So grab your whisk and let's get baking!

↑You are here: Pumpkin Spice Cupcakes (With Cream Cheese Frosting)Jump to RecipeJump to VideoPrint RecipeThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy.These easy pumpkin spice cupcakes with cream cheese frosting are the perfect Fall treat! They are made with pumpkin pie spice, lots of pumpkin puree, and are quick to throw together. I’m using oil in the recipe which will not only keep these wonderfully moist but it also means we don’t need an electric mixer to make these so they come together easily!When someone asks me what’s my favorite thing to bake, for some...

Pumpkin Spice Cupcakes (With Cream Cheese Frosting)

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