Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

When the cooler weather comes through, you know it’s time to bake some pumpkin spice cupcakes! They are the epitome of autumn and have just enough sweet & spice and everything nice. The best part is having fun with the spiced cream cheese frosting on top! I went for a wacky cloud-like pattern on these cupcakes.

What’s more is the pumpkin spice cupcakes are incredibly moist and flavorful. Plus, the icing to cupcake ratio is perfect!

Happy Autumn!

Pumpkin Spice Cupcakes


Pumpkin Spice Cupcakes

from Carla’s Confections


  • 3/4 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup pumpkin purée
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice

for the cream cheese:

  • 1 (8oz) package reduced fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 lbs powdered sugar
  • (optional) 1/2 tablespoon milk


  1. Preheat the oven to 350°F. Line two muffin tins with cupcake liners and spray with oil.
  2. In a stand mixer or in a large bowl with an electric mixer, beat the butter and sugars until combined.
  3. Beat in the eggs until completely combined.
  4. In another bowl, stir together the purée, milk and vanilla.
  5. Beat the milk mixture into the butter mixture until just combined.
  6. Sift in the remaining dry ingredients and beat until just combined.
  7. Fill the prepared muffin tins 2/3 full.
  8. Bake for 20-25 minutes or until a cake tester comes out clean.
  9. Allow to cool for 5 minutes in the pan. Then, place cupcakes on a cooling rack to cool completely before frosting.
  10. To make the frosting, beat the cream cheese and butter together until combined.
  11. Beat in the vanilla and cinnamon.
  12. Beat in the powdered sugar one cup at a time.
  13. (Optional) If frosting is too thick, add in 1-2 tablespoons of milk.
  14. Using a large round tip on a pastry bag, frost the cupcakes to decorate.

Servings: 24 cupcakes

More Content You will Enjoy

About ChocolateAndCarrots

Caroline is a wife, new mom, food blogger, recipe developer and photographer from South Carolina. She is OCD about having the kitchen sink clean, a major chocoholic, and loves modern, simple styles. Caroline runs chocolate & carrots where she primarily focuses on healthier baking. She also has a mom blog called crackers & carrots where she documents everything pregnancy and baby. Connect with her: Facebook, Pinterest, Google+ and Instagram!

What do you think?