Best 19 Pumpkin Spice Cupcakes Recipes

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins., Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.

PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
• Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
• Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
• In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
• Beat on medium speed for 2-3 minutes until smooth.
• Fill each paper cup about 3/4 full with batter.
• Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
• Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
• Beat on medium until well-combined and smooth.
• For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

EMERIL'S PUMPKIN-SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in 3 additions, alternating with 2 additions pumpkin mixture, until combined.
• Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.

3 INGREDIENT PUMPKIN SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large bowl for 2 minutes. Contents will be VERY thick. (Electric mixer may be used.).
• Line muffin tin with paper cups.
• Fill 2/3 full with batter.
• You may add a 1/4 cup of water to make it easier to stir.
• Bake 22 to 24 minutes.
• Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting.

PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING

Steps:

• CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
• Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
• Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
• Pour batter into muffin cups, filling them about 3/4 full.
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
• Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
• FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
• Add the maple syrup and cinnamon. Mix until well combined.
• Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
• Spread frosting evenly over cupcakes and Enjoy!

CREAM CHEESE FROSTING FOR EMERIL'S PUMPKIN-SPICE CUPCAKES

Steps:

• In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, about 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with whole milk if necessary.

PUMPKIN SPICE CUPCAKES WITH BROWN BUTTER BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.

PUMPKIN SPICE CUPCAKES

Steps:

• For the cupcakes:
• Preheat the oven to 350ºF. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
• Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside.
• Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated.
• Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy.
• Use a standard-size ice-cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
• For the frosting:
• Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least two minutes at the end to ensure that the frosting is light and fluffy.
• For the decoration:
• Line up cooled cupcakes on a sheet of wax paper. Transfer the maple cream-cheese frosting into a plastic piping bag fitted with a large round metal tip (or piping tip of your choice). Apply a signature swirl.
• Break white fondant into three equal pieces. Add a small drop of red food color to one piece of fondant, a small drop of yellow food color to the second piece of fondant, and a small drop of brown food color to the third piece of fondant. Using your hands, knead the color into each piece of fondant so the color is uniform throughout. If you'd like the colors to be darker or more intense, add more food color and repeat. Then, starting with one piece of fondant, use a rolling pin to roll the fondant out to a thin sheet. Dust with edible luster dust (optional). Using a mini leaf cookie cutter, cut out leaf shapes and place on top of each cupcake.

PUMPKIN SPICE CUPCAKES WITH BROWN BUTTER BUTTERCREAM

Steps:

• Preheat the oven to 350°F Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• BROWN BUTTER BUTTERCREAM:.
• In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cool brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES

Steps:

• 1. Heat oven to 350 degrees. Prepare a 9"x13" baking pan by spraying with Pam or line 2 - 1 dozen cupcake pans with liners.
• 2. Mix all batter ingredients together and beat for 2 minutes. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done. Let cool completely.
• 3. Make mousse in chilled bowl. Beat heavy cream, sugar, vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes. Dust with pumpkin pie spice. Enjoy!

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES

Steps:

• 1. Heat oven to 350 degrees. Prepare a 9x13 baking pan by spraying with pam or line 2-1 doz cupcake pans with liners. Mix all batter ingredients together and beat for 2 minutes
• 2. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done, Let cool completely.
• 3. To Make mousse in chilled bowl Beat heavy cream,sugar,vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes or frost cake and dust with pumpkin pie spice.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
• Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

PUMPKIN SPICE CUPCAKES WITH PUMPKIN MOUSSE FROSTING

Steps:

• 1. Preheat oven to 350 degrees, and line muffin pans with cupcake papers.
• 2. To a large mixing bowl, add cake mix, 3 oz. of pumpkin, water, eggs, 1/4 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. nutmeg. Beat on low speed of electric mixer for 30 seconds. Increase speed to medium and beat for two minutes, scraping down sides of bowl as needed.
• 3. Fill cupcake papers 1/2 to 2/3 full and bake in preheated oven until cupcakes test done by springing back when touched lightly with fingertip in center. Remove to racks to cool.
• 4. While cupcakes cool, make the frosting. To achieve the best and lightest frosting, you're going to need to beat it for a long period of time. This is best done with an electric stand mixer so you can do other things while your frosting continues to beat.
• 5. For the frosting: Use the paddle attachment for your mixer. To the mixing bowl, add the softened butter and 4 oz. of pumpkin and beat until well combined. Next, add 1/4 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. nutmeg and beat until combined. Next, add 24 oz. of powdered sugar, vanilla extract and milk and beat on low until combined. Once there is no risk of dry powdered sugar flying out of the bowl, increase speed to medium or medium-high and beat for at least 5 minutes. Scrape down the sides of the bowl and the paddle and continue to beat for 10 minutes. Check to see if you like the consistency of the frosting or if you need to add more powdered sugar. Add more if you need it. There is no hard and fast rule here. If you are satisfied with the frosting at this stage, then use it. I personally beat my frosting for at least 30 minutes. In that 30 minutes I check the frosting and scrape the bowl and paddle about 3 times. I like my frosting to be lighter, and the extra time beating it helps to achieve this lightness.
• 6. Put the frosting on your cooled cupcakes. I use a 1M star tip with a pastry bag to get that bakery look. But if you prefer to use a butter knife or offset spatula, go for it! They still taste just as yummy!
• 7. If you would like, you can add a festive touch by topping the cupcake with a piece of candy corn or holiday sprinkles. Eat, share and enjoy!!

PUMPKIN SPICE GINGERSNAP CUPCAKES

Steps:

• 1. CRUST: Preheat oven to 350 degrees
• 2. Line 2 muffin pans with cupcake liners; set aside
• 3. Using food processor, grind 2 cups gingersnap cookies into fine crumbs
• 4. Add brown sugar, salt and melted butter. Process until well blended.
• 5. I pinch the crumbs at this point to make sure the mixture holds its shape after pinching. If not, add a little more melted butter. Pinch again.
• 6. Add 1 tablespoon of crust mixture to cupcake liners. Press firmly and evenly to form crust. I press it down with 1/4 measuring cup with a flat bottom. Note: I can usually get 22-23 cupcakes out of my cake recipe. I still make 24 crusts to be safe.
• 7. Bake crusts at 350° for 5-8 minutes. Set aside to cool while you make the cake.
• 8. CAKE: Whisk dry ingredients together in a medium bowl; set aside.
• 9. In a large bowl, mix sugar, oil, and pumpkin, until completely blended.
• 10. Add eggs, one at a time until blended.
• 11. Using a rubber spatula, fold in dry ingredients. I do it in two batches. Stir until there are no flour pockets.
• 12. Add cake batter on top of the crusts. Fill to about 3/4 full. You may have a few extra crusts. Just remove them before baking cupcakes.
• 13. Bake 18-22 minutes. The cake should spring back when you gently press on the center when testing. Set aside and cool completely.
• 14. FROSTING: Cream butter and slowly begin to add powdered sugar. I start with 3 cups. Mix on low until combined.
• 15. Add 1 1/2 tsp cinnamon, cream of tartar and a pinch of salt.
• 16. Add whipping cream, vanilla and butter flavoring
• 17. Mix on high speed for 2 minutes.
• 18. Taste. This is when you can adjust the spices, and consistancy. Add more cinnamon. If it isn't firm enough; add the rest of the powdered sugar. Too firm; add more whipping cream.
• 19. Mix on high for 3-5 minutes. You should have a smooth rich and creamy frosting.
• 20. ***If you are not a fan of buttercream frosting, you could use your favorite cream cheese frosting recipe. They are delicious either way!
• 21. Pipe or frost and top each with a Gingersnap Cookie.
• 22. Ta Da! Enjoy!

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
• Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified, using the amount of vegetable oil that is called for, and adding the eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.
• Spoon half the batter into a ziplock bag. Snip 1/4 inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack, and allow to cool completely.

PUMPKIN SPICE FILLED CUPCAKES

Steps:

• 1. Mix spice cake with ingredient on box. Line 24 cupcake cups with paper and fill each one with batter.
• 2. Bake at 350 degrees for about 25 minutes.
• 3. While cupcakes are baking, make the filling. Mix the softened cream cheese with the pumpkin.
• 4. Add the powdered sugar.
• 5. Add the pie spice.
• 6. Lastly, add the Cool Whip and beat until totally mixed. The Cool Whip should be thawed before using. Set this filling aside.
• 7. Melt 2 tbsp butter in small fry pan.
• 8. Add the chopped pecans and sugar. Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often. When the pecans begin to caramelize, turn off the heat.
• 9. When cupcakes are baked and cooled, pluck out the center of each cupcake.
• 10. Pipe the cream filling into the center hole and around the top. Top with crushed sweetened pecans.