Autumn is here and fall flavors are in full swing, so I wanted to share these Pumpkin Spice Cupcakes! I’m not usually a big pumpkin fan, but this recipe is so delicious I would eat it any time of year, they’re just that good. What’s not to love? A rich, moist cupcake topped with a tart cream cheese frosting. What takes these to the next level is that they’re dipped a pumpkin spice/cinnamon/sugar mix. These are a must try if you are craving something pumpkin and are the perfect dessert for those colder months.
One of the reasons I enjoy these cupcakes so much is because of how moist they are. When I set out to develop this recipe, I started with the standard granulated sugar/creamed butter mix. I found that they turned out a bit dry and there wasn’t enough depth of flavor. After several attempts I settled on this recipe using vegetable oil, a whole 15 ounce can of pumpkin puree, and both granulated and brown sugar. The result: some of the softest cupcakes I’ve ever had!
Recipe Tip:
- Filling the tins: When I’m filling my muffin tins I find my cupcake liners tend to bend and deform. I came up with this simple trick (pictured above) that helps to reduce the chances that that will happen! I fill every other muffin tin and let it sink down naturally, not push them down to fit. This gives them time to settle into their cups and then I go through and fill out the rest!
- Chill the frosting: One of the issues I ran into was that my frosting was too soft and wouldn’t hold it’s shape. I didn’t want to add too keep adding powdered sugar so I ended up settled on chilling the frosting. Chill for 15 minutes before frosting the cupcakes, then chill for 15 before dipping them in the cinnamon sugar topping. Because the frosting has cream cheese in it, these must stay refrigerated!
- Use full fat cream cheese: Anything else and the frosting will turn out too soft and soupy. I’m all about subbing out lower fat ingredients but for this frosting, stick with the full calories! It makes all the difference 🙂
My FAVORITE part of this recipe is the cinnamon/sugar/pumpkin spice topping. This adds another level of flavor and some much needed texture to every bite of this super soft cake. Simply mix the ingredients together for the cinnamon sugar topping in a medium sized bowl or dish, and flip the frosted cupcakes into the mixture, and wha-la! I present to you the perfect pumpkin cupcake!
The best part of this recipe: no piping tips required! By dunking the tops in cinnamon sugar you avoid any pressure on trying to make these look pretty 🙂 I can’t wait for you to try this recipe, it’s perfect for a fall day or work potluck!
Pumpkin Spice Cupcakes
Ingredients
For the cupcakes:
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- ¾ cup buttermilk
- 2 eggs room temperature
- 1 15 oz can pumpkin puree.
- 2 ¼ cup all-purpose flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
For the frosting:
- 1 8 oz block of cream cheese Make sure you use full fat cream cheese for the best consistency! Room temperature
- ½ cup unsalted butter 1 stick, room temperature. You can also use salted butter but omit the salt if you prefer!
- ½ tsp kosher salt
- 3 cup powdered sugar, sifted
- 1 tbsp vanilla extract
For the cinnamon sugar topping:
- ⅓ cup granulated sugar
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp kosher salt
Instructions
For the cupcake:
- Preheat oven to 350°. Line muffin tins (24 in total) with liners and set aside.
- In the bowl of a stand mixer combine the vegetable oil, both brown and granulated sugars, and vanilla. Mix on medium speed until combined, about 2 minutes. Add the buttermilk, both eggs and pumpkin puree and mix until the whole mixture comes together, about 2 minutes. Make sure your buttermilk and eggs are room temperature so the batter doesn't clump!
- In a separate medium sized bowl sift flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. With the mixer on a low speed, gradually add the dry ingredients until smooth, about 1 minute.
- Scoop batter into the muffin tins, ¾ of the way full. Bake for 20-25 minutes, or until the tops spring back when you touch them! After 3 minutes remove from the pans and transfer to a wire rack. Cool completely before frosting!
For the frosting:
- While the cupcakes are cooling you will make the frosting. In the bowl of the stand mixer cream together the cream cheese, butter, vanilla, powdered sugar and salt. Feel free to add more powdered sugar if you prefer a stiffer consistency! Chill in the fridge for 15 minutes before use.
For the cinnamon sugar topping:
- Mix together all of the ingredients in a medium sized bowl. After the cupcakes and frosting have cooled, top each cupcake with about ¼ cup cream cheese frosting. Turn over the cupcakes into the cinnamon sugar mixture and lightly press down to make sure it sticks. Flip over and wha-la! Because there is cream cheese in the frosting these must be refrigerated.
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
Perfect for fall! Wanted to do something pumpkin with my cousin and we found this recipe. Highly recommend!