Pumpkin Spice Cupcakes with Cream Cheese Frosting

By Addie

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time.—Debbie Wiggins, Longmont, Colorado

Ingredients

• CUPCAKES:
• 3/4 cup butter, softened
• 2 1/2 cups sugar
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2 1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• .................................
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

Details

Adapted from tasteofhome.com

Preparation

Step 1

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 the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
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REVIEWS:

Followed this recipe exactly and they are AMAZING!!!!

I thought this recipe was great. I put hershey's cinnamon and premier white chips in them as well and they turned out great!

I simply loved these cupcakes. Delicious and very easy the one thing I did to improve them was add 2 tablespoons of grade A maple syrup to the frostings to kick up the fall flavors. Also to anyone having trouble with to runny frosting your butter or cream cheese was to soft!!

Yummy and so cute!

Great cupcakes! I cut the frosting in half as suggested by other users but ran out with 4 cupcakes left. I decorated the cupcakes exactly as pictured. I would suggest making a full batch of the frosting and freezing any leftovers for future baking projects. It is delicious!

Worth the work!

I used homemade pumpkin puree (1 3/4 cup) instead of the canned pumpkin, made my own pumpkin pie spice, and used soured milk instead of the buttermilk.

I think the recipe needed a little less liquid on the day I made it, but I went against my better judgement and used all the recipe called for. Thus, the cupcakes didn't set fast enough in the oven and had "hat brims" of batter that cooked over the top of the liners instead of rising in a nice dome. I also made half of the frosting (as suggested by previous reviewers) and it covered all 30 (not 24 as the recipe claims) cupcakes nicely. The frosting tasted very good despite the fact that it calls for (what I think is) a lot of cinnamon. As to why frosting might not be setting up (as mentioned by Alie0717): If you make cream cheese frosting with low-fat (Neufchatel cheese) or fat-free cream cheese, it doesn't have the fat required to whip up and set the frosting. Soupy cream cheese frosting can be fixed by using only full-fat or regular cream cheese. Remember, the cream cheese is replacing butter in quick buttercream frosting to make cream cheese frosting.

This recipe was yum-o. Loved the cinnamon spice in it. Gave some to the fire house and they loved them too.

Will make them again and again.

This was so good. My family really loved them.

This recipe is delicious HOWEVER I have made it more than once and the frosting is always super liquidy, no clue why I've even tried making it with extra powdered sugar

I've had this recipe for a while but didn't make them until this year. Boy did I regret that! These were the best cupcakes I've ever made. My boyfriend won't let me share them with anybody! I brought them to work and everyone wanted the recipe. I'll be making these every year for the rest of my life, more than likely. : )

These cupcakes are awesome!

This is a great recipe. I made it for the guys Poker Night and they loved it!!

Seriously the best cupcakes I've ever made.

just made for the 1st time for my county fair extension project and walked away with Grand Champion! :) Only thing I did different was the frosting because of cream cheese restrictions- so used a buttercream instead with a touch of cinnamon added- but this recipe is to die for! SOOOO moist! and I'm not a huge pumpkin fan but these are great! Would HIGHLY recommend! They also make about 30 cupcakes so for a big batch - great recipe. Maybe for just my family I might cut in half.

Delicious and so moist! I added about 1/2 cup of applesauce to make them extra moist and they taste great!

This recipe is AWESOME!!! I've made it twice now and both times it has come out moist and delicious...It has awesome texture...light and fluffy! This is my new go to recipe for cupcakes for sure!

Very moist and delicious. However, the amount of icing this recipe makes is way more than you need. I halved the recipe, put it on thick and still had some left over.

made these cupcakes tonight and my son and i loved them!!!! will definetively make again. thanks for sharing.

My daughter made these and they were divine! She used nutmeg for ginger since we didn't have any. And instead of buying buttermilk for this one recipe, she used the milk/vinegar substitute. Wonderful!! I hope she makes these again!

Everyone was so impressed when I made these--LOVE THEM!!

This recipie is always a winner at my house. It's also popular for school bake sales and events. I have had friends who do not like pumpkin eat these up and ask for seconds. They might not like pumkin pie, but this pumpkin spice cupcake is a winner!

I made these cupcakes for a holiday party and everyone loved them. I made it exactly according to the recipe. This could definitely make about 30 cupcakes if you wanted to stretch it. Instead of the stars like the picture, I used a round tip to make a swirl design that turned out really cute.

Wonderfull taste and texture!

These get rave reviews every time I make them!

I have made this recipe and have reviewed already, I was wondering if anyone has made this as a bread using loaf pans? Its SO good as cupcakes, I would love to make it as bread, any input appreciated, thanks!! :-)

Incredible recipe. Used fresh pumpkin, came out so moist and rich. Used leftover frosting on everything, including cheesecake and pumpkin pie.

These were good but I did take others advice and cut the sugar down to 2 cups and they were still a little sweet for me but yummy all the same!

These got my finicky husband's stamp of approval as an acceptable substitute for pumpkin roll at Thanksgiving. I piped the frosting on with a star tip as shown and had a lot left over. Will make a half-batch of frosting next time.

Easy to make and a huge hit!

Everyone I gave a cupcake to LOVED it! They were by far some of the best cupcakes I have ever had! I have already made them twice and plan on making them again for the holidays.