Introduction

These Pumpkin Cupcakes with Cream Cheese Frosting and Spiced Sugar are the perfect seasonal treat. Moist and flavorful, they combine warm pumpkin spices with a rich, tangy frosting for a delightful bite every time.

The image shows six small muffins with one muffin in the center slightly eaten, exposing its soft, crumbly, orange-brown inside. Each muffin is held in an orange, ridged paper cup and topped with a smooth white cream layer sprinkled lightly with brown specks. The muffins have a textured, slightly rough outer crust dusted with sugar or cinnamon. They are arranged closely together on a white marbled surface that has a few star anise scattered around for decoration. The lighting highlights the moist texture of the muffins and the creamy frosting softness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups cake flour (*See notes below for measuring*)
3/4 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons cubed unsalted butter (room temperature)
1/2 cup pumpkin puree
2 large eggs (room temperature)
1/3 cup vegetable oil
1/3 cup whole milk (room temperature)
1 1/2 tablespoons molasses
1 teaspoon vanilla bean paste
3/4 cup granulated sugar (for spiced sugar)
1 teaspoon pumpkin spice (for spiced sugar)
1 teaspoon cinnamon (for spiced sugar)
1 cup unsalted butter (room temperature, for frosting)
8 oz full-fat cream cheese (cold, for frosting)
3 cups powdered sugar (for frosting)
1 tablespoon heavy cream (for frosting)
1 teaspoon vanilla bean paste (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a metal cupcake pan with 12 cupcake liners.
Step 2: In a stand mixer bowl, whisk together the flour, granulated sugar, light brown sugar, pumpkin pie spice, baking powder, and salt. Add the cubed butter and mix on low speed until the mixture resembles coarse sand, about 2-3 minutes.
Step 3: In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, molasses, and vanilla bean paste until smooth.
Step 4: Pour the wet ingredients into the dry mixture and mix until almost combined. Scrape down the sides of the bowl and mix a few seconds longer until fully incorporated.
Step 5: Scoop the batter into the cupcake liners, filling each about three-quarters full. You will have enough for 12 cupcakes.
Step 6: Bake for 18-25 minutes, or until the tops spring back when lightly touched. Transfer the pan to a wire rack to cool while preparing the spiced sugar.
Step 7: In a small bowl, combine the granulated sugar, pumpkin spice, and cinnamon to make the spiced sugar.
Step 8: Once the cupcakes are barely warm, gently remove the liners. Roll the sides and bottoms of each cupcake in the spiced sugar, then place them on a parchment-lined baking tray. Set aside.
Step 9: For the cream cheese frosting, beat the butter in a stand mixer until fluffy, about 1-2 minutes. Add the cream cheese on low speed and mix until just combined.
Step 10: Gradually add the powdered sugar in two additions, mixing on low speed each time. Then beat on medium-low speed for about 2 minutes until the frosting is white and fluffy.
Step 11: Mix in the heavy cream and vanilla bean paste until fully incorporated.
Step 12: Use a piping bag fitted with a large round tip to pipe swirls of frosting on top of each cupcake.
Step 13: Gently roll the sides of the frosted cupcakes in the spiced sugar again. If desired, place cupcakes into new liners. Enjoy!

Tips & Variations

For extra moist cupcakes, avoid overmixing the batter once wet and dry ingredients are combined.
Substitute the pumpkin puree with mashed sweet potatoes or butternut squash for a different flavor twist.
Use maple syrup instead of molasses for a milder sweetness.
Chill the cream cheese before making frosting to achieve a thicker, smoother texture.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or warm slightly before serving. The frosting may soften if left out too long. For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.

How to Serve

The image shows several small cupcakes, each with two visible layers: a bottom layer of moist, brownish-orange cake with a slightly rough texture, and a top layer of smooth, light beige frosting that has a small peak in the middle. Some cupcakes sit in white paper liners that are partially peeled away, revealing the textured cake beneath. The cupcakes are arranged closely together on a light brown surface with a few scattered crumbs. The background features a blurred round orange object, hinting at a pumpkin, and the whole scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the cake flour with a gluten-free flour blend that is suitable for baking. The texture may vary slightly, so consider adding a binding agent like xanthan gum if your blend doesn’t already contain it.

Can I prepare the frosting ahead of time?

Absolutely. You can make the cream cheese frosting up to 2 days in advance. Store it tightly covered in the refrigerator and beat it briefly before piping to restore its creamy texture.