These Pumpkin Spice Cupcakes are soft, fluffy, and full of cozy fall flavors. With a hint of cinnamon and nutmeg, they’re the perfect treat for chilly days!
Trust me, you’ll want to share these with friends. But don’t be surprised if you end up hiding a few for yourself! I love enjoy them with a cup of warm tea—it feels like a hug in every bite.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling. If you can’t find it, homemade pumpkin puree works too—just bake, scoop, and mash your own pumpkin. It’s great for a fresh flavor!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives these cupcakes warmth. If you’re short on any, you can use pumpkin pie spice as a substitute for several spices at once!
Buttermilk: It makes the cupcakes tender. If you’re out, just mix regular milk with a splash of lemon juice and let it sit for a few minutes. Trust me, it works great!
What’s the Best Way to Cream Butter and Sugar?
Creaming the butter and sugar until fluffy is crucial for light, airy cupcakes. Here’s how to do it right:
- Start with softened butter; it should be easy to press with a finger. If it’s too hard, microwave it for about 10 seconds.
- In a mixing bowl, beat the butter with an electric mixer on medium speed until smooth.
- Gradually add the granulated sugar, mixing at medium speed until the mixture is light and fluffy—this takes about 3-4 minutes.
- Don’t rush this step! Proper creaming incorporates air, which helps your cupcakes rise beautifully!
Using these tips and tricks will make your Pumpkin Spice Cupcakes a hit every time! Enjoy baking!
How to Make Pumpkin Spice Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk (or whole milk with 1 tsp lemon juice, rested 5 minutes)
For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional, for flavor)
- A pinch of salt
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prepare and around 18-22 minutes to bake. Don’t forget to let your cupcakes cool completely before frosting, which might take about 30 minutes. So overall, you can expect to spend about 1 hour to 1 hour 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners so your cupcakes will be ready to bake in style!
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this mixture aside—this is the spice base for your delicious cupcakes!
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until it’s light and fluffy—this should take about 3-4 minutes. It’s like giving your cupcakes a fluffy cloud of flavor!
4. Add the Eggs and Pumpkin:
Beat in the eggs one at a time, making sure to mix well after each addition. Now, stir in the pumpkin puree and vanilla extract until everything is nicely combined.
5. Combine Wet and Dry Ingredients:
Alternately add the dry flour mixture and the buttermilk to the pumpkin mixture, starting and finishing with the dry ingredients. Mix gently until just combined; be careful not to overmix, or your cupcakes might be a bit tough!
6. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. They need room to rise and shine in the oven!
7. Bake the Cupcakes:
Bake in your preheated oven for 18-22 minutes. To check if they’re ready, insert a toothpick into the center—if it comes out clean, they’re good to go!
8. Cool the Cupcakes:
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely—this is the hardest part, but it’s worth it!
9. Make the Frosting:
To make the frosting, beat the softened butter in a mixing bowl until it’s creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
10. Finish the Frosting:
Mix in the vanilla extract, cinnamon (if using), salt, and heavy cream or milk. Beat on high for 3-4 minutes until super light and fluffy. You can add more powdered sugar or cream to achieve your desired consistency.
11. Frost the Cupcakes:
Once the cupcakes are completely cool, pipe or spread the fluffy frosting on top. If you’re feeling fancy, sprinkle a little cinnamon on top for extra flair!
12. Serve and Enjoy!
Your Pumpkin Spice Cupcakes are ready to devour! These fluffy favors of fall will warm your heart and delight your taste buds!
Enjoy baking and sharing these delicious cupcakes with friends and family!
Can I Substitute the Pumpkin Puree?
Yes! You can use homemade pumpkin puree by baking and mashing fresh pumpkin. Just make sure it’s well-drained to avoid excess moisture in the cupcakes.
How Do I Make This Recipe Gluten-Free?
To make gluten-free Pumpkin Spice Cupcakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. It’ll yield similar results!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them or freeze them for up to 3 months. Just thaw before enjoying!
Can I Use a Different Frosting?
Absolutely! Feel free to experiment with cream cheese frosting or even a whipped cream topping for a twist. Just keep the flavors complimentary to the pumpkin spice!
