Description
Moist pumpkin spice cupcakes with a hidden cream cheese frosting center, topped with perfectly piped cream cheese frosting swirls. The ultimate fall dessert that combines warm spices with creamy indulgence.
Ingredients
For the Cupcakes (Makes 12):
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 heaping tablespoon pumpkin pie spice
- 3 large eggs
- 1 cup pumpkin purée (fresh or canned)
🧁 For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Heat the Oven 350°F. Line your muffin tin. I buy the cheap liners from Walmart – they work fine.
2. Mix Dry Ingredients Dump sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Whisk it around.
3. Add Wet Ingredients Crack eggs in one at a time, then add the pumpkin. Mix until smooth. Don’t overthink it.
4. Bake Fill each liner about ¾ full. Bake 20 minutes. They’re done when they bounce back if you poke them. Let them cool completely.
5. Make Frosting Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Beat until smooth.
6. Fill and Frost Use your piping bag to squeeze frosting into the center of each cupcake. Then pipe more on top. It’s basically frosting overload, and I’m here for it.
Notes
I check mine at 18 minutes. They’re done when they bounce back but aren’t rock hard. They keep cooking a little after you take them out.
Canned pumpkin works fine. I’ve never bothered making my own pumpkin puree. Life’s too short.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg