Pumpkin Spice Cupcake Recipe

With the start of Fall and Halloween right around the corner, there's no better time to bake with pumpkin. This simple recipe for pumpkin spice cupcakes is perfectly balanced with my favorite cinnamon cream cheese frosting recipe. The brown sugar adds an added depth to the frosting that begs to be eaten atop anything you can get your hands on.

Pumpkin Spice Cupcakes
via Martha Stewart

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Brown Sugar Cinnamon Cream Cheese Frosting
from personal recipe collection

8 oz fat free cream cheese - room temperature
1 stick unsalted butter - room temperature
1/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
4-6 cups powdered sugar

In an electric mixer, cream butter and cream cheese until light and fluffy. Beat in brown sugar, vanilla, and cinnamon until fully incorporated. Gradually add powdered sugar in small portions, scraping down the sides with each addition, until desired consistency is reached.

Makes approximately 24 cupcakes, with plenty of frosting leftover to put on anything and everything you can get your hands on.


Beks said…
I baked these cupcakes yesterday and they turned out AMAZING!!!! Everyone loved the frosting but the cake was very moist. Thanks for posting this!!
Vic said…
i made these & brought them into work today. they were a HUGE hit!!!! the cake is soooo moist and the frosting was soooo YUMMY!!!! i'm making this as a cake next week for thanksgiving :)
Trinda Martin said…
Pumpkin Spice cupcakes was just the right thing to start off my October. Ultra yummy with the cinnamon cream cheese frosting. Cuipcakes are just a tiny over-moist... at least warm from the oven... they haven't had a chance to cool yet ;-)