{"id":49807,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-spice-cupcakes-with-cream-cheese-frosting\/"},"modified":"2024-11-08T08:09:55","modified_gmt":"2024-11-08T14:09:55","slug":"pumpkin-spice-cupcakes-with-cream-cheese-frosting","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-spice-cupcakes-with-cream-cheese-frosting\/","title":{"rendered":"Pumpkin Cupcakes"},"content":{"rendered":"<p>Pumpkin season doesn&#8217;t have to be limited to autumn; you can enjoy that fall flavor any time of the year with pumpkin cupcakes. A tender cake with pumpkin puree mixed right in, plus pie spices galore and a cinnamon cream-cheese frosting, is a wonderful dessert to have when you really wish temperatures were cooler and leaves were beginning to fall. These pumpkin spice cupcakes keep for a few days in the refrigerator but also freeze very well, so make a double batch and have these cupcakes whenever you want.<\/p>\n<h2>Pumpkin Cupcake Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073702\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_01-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for pumpkin cupcakes on kitchen counter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Butter and sugar:<\/strong> Cream these two together to get a batter that bakes up light and fluffy.<\/li>\n<li><strong>Eggs:<\/strong> Eggs provide binding power, helping keep all the ingredients together. Eggs also promote rising in the cupcakes as they bake.<\/li>\n<li><strong>Canned pumpkin:<\/strong> Be sure to use canned pumpkin, sometimes called pumpkin puree. Don&#8217;t use pumpkin pie filling, which has additional ingredients.<\/li>\n<li><strong>All-purpose flour:<\/strong> The protein in all-purpose flour provides structure when the cupcakes are baked.<\/li>\n<li><strong>Spices:<\/strong> Pumpkin pie spice, ground cinnamon and ground ginger give the cupcakes bold and delicious flavors.<\/li>\n<li><strong>Baking powder:<\/strong> Baking powder is the main rising agent in this pumpkin cupcake recipe.<\/li>\n<li><strong>Baking soda:<\/strong> You&#8217;ll need some extra baking soda to counter the acidity of the buttermilk. Baking powder contains baking soda and cream of tartar. If you use baking powder only, plus buttermilk, the cupcakes won&#8217;t rise very much because the acidity of the buttermilk and the acidity of the cream of tartar overwhelm the baking soda. So, add extra baking soda in addition to what&#8217;s in the baking powder to counter all that acidity and get the cupcake batter to rise.<\/li>\n<li><strong>Buttermilk:<\/strong> After all that explanation about baking soda and buttermilk, why add the buttermilk to begin with? It makes the pumpkin spice cupcakes tender and adds a lot of moisture without making the cupcakes seem too moist after baking.<\/li>\n<\/ul>\n<p><strong>Frosting:<\/strong><\/p>\n<ul>\n<li><strong>Cream cheese:<\/strong> Cream cheese gives the frosting a thick texture and tangy taste.<\/li>\n<li><strong>Butter:<\/strong> Adding butter to the cream cheese helps make it more spreadable and smoother. It also gives the frosting a warmer, more buttery taste.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> Adding confectioners&#8217; sugar to the frosting makes it lighter, and obviously much sweeter. The sugar won&#8217;t erase the tangy flavor of the cream cheese but will mellow it out enough to create a really tasty frosting.<\/li>\n<li><strong>Vanilla extract and cinnamon:<\/strong> Vanilla extract and cinnamon provide some subtle flavoring.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073703\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_02.jpg?fit=700%2C1024\" alt=\"Pumpkin cupcakes batter being prepared.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Cream the butter and sugar together for five to seven minutes in a large bowl, mixing until the ingredients are light and fluffy. Add the eggs one by one, beating each one into the mixture before adding another. Add the pumpkin.<\/p>\n<p>In another large bowl, combine the flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger. Alternate adding the dry mixture and the buttermilk to the creamed mixture. Beat the batter well after each addition.<\/p>\n<h3>Step 2: Bake the cupcakes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073704\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_03.jpg?fit=700%2C1024\" alt=\"Pumpkin cupcakes batter in muffin cups, ready to be baked.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>Line muffin cups with paper liners. Fill the cups 3\/4 full and bake them for 20 to 25 minutes. A toothpick inserted in the center of the cupcakes should come out clean when the cupcakes are done baking. Let the cupcakes cool for 10 minutes in the pan, and then place them on a wire rack to cool down completely.<\/p>\n<h3>Step 3: Mix the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073705\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_04.jpg?fit=700%2C1024\" alt=\"Frosting for pumpkin cupcakes being mixed in.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>In a large, clean bowl, beat the cream cheese and butter together until the mixture is fluffy. Add the confectioners&#8217; sugar, then the vanilla and cinnamon. Beat the whole mixture until it&#8217;s smooth and spreadable. Frost the cupcakes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073708\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_08.jpg?fit=700%2C1024\" alt=\"Pumpkin cupcakes served in small plates and on cupcake stand.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h2>Pumpkin Cupcake Variations<\/h2>\n<ul>\n<li><strong>Top with crushed cookies:<\/strong> Take some cookies and crush them up; sprinkle the crumbs on top of the frosting. Pumpkin cookies work well, and you could try cinnamon-flavored cookies (e.g., <a href=\"https:\/\/www.tasteofhome.com\/recipes\/snickerdoodles\/\" data-name=\"www.tasteofhome.com\/recipes\/snickerdoodles\/\" data-module=\"content engagement\" data-position=\"embedded links\">snickerdoodles<\/a>) or ones flavored with maple too.<\/li>\n<li><strong>Add maple:<\/strong> Speaking of maple, try adding some maple syrup to the frosting to make this even more of a fall-themed food. If you can find maple extract, try adding that to the cupcake batter.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Cupcakes<\/h2>\n<p>Anything with cream cheese frosting really does need to go into the refrigerator, especially homemade cream cheese frosting. Place these pumpkin spice cupcakes in an airtight container in a single layer and refrigerate them for up to three days.<\/p>\n<h3>Can you freeze pumpkin cupcakes?<\/h3>\n<p>Yes, you can freeze these. Luckily, cream cheese frosting freezes well, unlike plain or whipped cream cheese. Place the cupcakes on a baking sheet and freeze them for about 30 minutes, or until the frosting is hardened. Wrap each cupcake in freezer-safe storage wrap, and place the wrapped cupcakes in a freezer-safe bag or airtight container. Freeze for up to three months.<\/p>\n<h2>Pumpkin Cupcake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073707\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_07.jpg?fit=700%2C1024\" alt=\"Pumpkin cupcake open to show inside with cupcake stand in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you avoid tough cupcakes?<\/h3>\n<p>The answer to making a tender pumpkin cupcake recipe is all in the mixing. First, whisk the dry ingredients thoroughly before you start adding them to the wet ingredients. Then, when you mix the batter, mix gently. Don&#8217;t try to stir the batter vigorously, as that will only contribute to making the cupcakes tougher.<\/p>\n<h3>What can you do if the frosting seems too thin or too stiff?<\/h3>\n<p>Fixing thin or stiff cream cheese frosting is easy. If the frosting is too stiff, add a teaspoon of milk, mix everything and see if the consistency is easier to spread. Not yet quite right? Add another teaspoon of milk, and do that until the frosting becomes spreadable.<\/p>\n<p>If the frosting is too thin, add more confectioners&#8217; sugar until it becomes a little stiffer but still remains spreadable. Do not add more than 1\/4 cup confectioners&#8217; sugar at a time. Remember, you can add more, but you can&#8217;t subtract what you&#8217;ve added, so be careful about how much milk or sugar you add each time.<\/p>\n<h3>What&#8217;s the best way to decorate these cupcakes?<\/h3>\n<p>You can simply spread the frosting on the cupcakes and leave it at that. But if you want something fancier or that follows a theme, look at using cupcake liners that match the season, or search craft and cooking stores for paper and skewered toppers such as flowers or pumpkins. You can also have a lot of fun with the frosting, creating patterns with either a set of pastry decorating tips or using an offset spatula to &#8220;sculpt&#8221; patterns with the frosting. Try these <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-cupcake-decorating-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/easy-cupcake-decorating-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy cupcake decorating ideas<\/a> if you want to give these cupcakes some frosted pizzazz.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I discovered this wonderful pumpkin cupcake recipe 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. \u2014Debbie Wiggins, Longmont, Colorado<\/p>\n","protected":false},"author":7061,"featured_media":2084922,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305744,306910,304423,304328,306936,306104,304288,305487,304338,304515,306194,304435,340638,304408,304368,303887,306848,304347,304268,304558,340653,307759,324623,306118,304150,303883,304468,307614],"categories-v2":[310461,309438,311389,309906,308821,308988,308984,309934,311876,259620,310796,308992,308880,312060,308837,340804,308813,308745,308478,309603,308998,259483,308910,311889,340829,310724,309177,311891,309434,308476,308875,310591],"coauthors":[343419],"recommended_recipes":[{"post_title":"Pumpkin Chocolate Chip 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Cupcakes","post_link":"\/recipes\/carrot-cake-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Carrot-Cake-Cupcakes_exps112193_BAFTB2307047D03_14_5bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Cupcakes_EXPS_TOHD24_42386_LeticiaAlmeida_05.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-spice-cupcakes-with-cream-cheese-frosting\/","name":"Pumpkin Cupcakes","datePublished":"2018-01-01","dateModified":"2024-11-08","prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cupcakes_EXPS_TOHD24_42386_LeticiaAlmeida_05.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These pumpkin cupcakes are packed with fall flavor, from pumpkin puree to pie spice to cinnamon and ginger. A cinnamon cream-cheese frosting gives the cupcakes a superb taste and aroma.","recipeIngredient":["3\/4 cup butter, softened","2-1\/2 cups sugar","3 large eggs, room temperature","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"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the batter","text":"Preheat the oven to 350\u00b0F. Cream the butter and sugar together for five to seven minutes in a large bowl, mixing until the ingredients are light and fluffy. Add the eggs one by one, beating each one into the mixture before adding another. Add the pumpkin. In another large bowl, combine the flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger. Alternate adding the dry mixture and the buttermilk to the creamed mixture. Beat the batter well after each addition.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cupcakes","text":"Line muffin cups with paper liners. Fill the cups 3\/4 full and bake them for 20 to 25 minutes. A toothpick inserted in the center of the cupcakes should come out clean when the cupcakes are done baking. Let the cupcakes cool for 10 minutes in the pan, and then place them on a wire rack to cool down completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_03.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the frosting","text":"In a large, clean bowl, beat the cream cheese and butter together until the mixture is fluffy. Add the confectioners' sugar, then the vanilla and cinnamon. Beat the whole mixture until it's smooth and spreadable. Frost the cupcakes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Cupcakes_TOHD24_42386_LeticiaAlmeida_04.jpg?fit=700,1024"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 340 calories","fatContent":"14g fat (8g saturated fat)","cholesterolContent":"62mg cholesterol","sodiumContent":"233mg sodium","carbohydrateContent":"53g carbohydrate (41g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8586955,"reviewCount":184,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Pumpkin Spice Cupcakes with Cream Cheese Frosting","description":"We can't help ourselves we need everything pumpkin spice (but especially these cupcakes)","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/vOGjDEgZ\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/vOGjDEgZ-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brianna668"},"reviewBody":"<p>I absolutely love this recipe. It was incredibly delicious to eat. Also great recipe to share with others to enjoy as well.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MARY6425"},"reviewBody":"Delicious cupcakes! Left out the cinnamon in the frosting. I had some pumpkin cookies that I put in the food processor and sprinkled on the top of the frosted cupcakes, were  amazing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pat5598"},"reviewBody":"Absolutely love these! We have these for every birthday now, not just in fall","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JOURNEY"},"reviewBody":"<p>yummy i love this if you haven't tried this you need to thumbs up <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AutumnPalmer"},"reviewBody":"Best cupcakes ever! I am not usually a fan of pumpkin, so I really just made these for my family....but I love them!  We have now made them several times and they are delicious.  The only change we make is leaving out the ginger because we thought it might be too strong in the cupcakes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DollyCrockett "},"reviewBody":"I didn't plan on baking today but I received this recipe in my email and wow, the cupcakes are amazing!  They didn't rise up much but thats ok, just eat another to make up for it.  I don't think I have ever baked a cake without vanilla extract and the batter recipe didn't call for it so I added some.  The added vanilla made the cupcakes almost too sweet, and I love sweet but next time I won't add any, there is already some vanilla in the frosting,  that is probably enough.  Also, this recipe made 2 dozen cupcakes plus a small bundt cake, you could easily get 3 dozen cupcakes from this recipe. I will definitely make this recipe again, it is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JaniceJurusik"},"reviewBody":"These were so good.  I only used 3 cups of confectioners sugar but probably could have gotten away with 2 cups and I only used 1 tsp Cinnamon in the frosting because I didn't want the cinnamon to over power it.  I have frosting left over & may make another batch to give away.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"allisonjudge"},"reviewBody":"Very moist. Light texture. Delicious. Only fault with this recipe is that it was entirely too much frosting. Next time, I will make half as much frosting. Great recipe. Made 27 cupcakes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest1238"},"reviewBody":"Hi - I'm about to try these out. Do you use salted or unsalted butter?Update: Used salted butter - these are the best cupcakes I have ever cooked by far, and I'm not even a pumpkin fan! The pumpkin flavor is light and it balances so well with the cinammon cream cheese frosting! Thank you so much - I will be making these every fall for the rest of my life","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"melimel"},"reviewBody":"This is a fabulous recipe! My friend wanted a good seasonal cupcake recipe after she volunteered to bake desserts for another friend's November baby shower. I volunteered to help, and after baking a test batch, we made just a couple of alterations. For the \"pumpkin spice\" we used fresh ground cloves and nutmeg, about a tablespoon and a half total of approximately equal parts nutmeg and clove, and we increased the cinnamon by a half teaspoon.For my palate, I'd add even more spice in the future, likely the nutmeg and clove, but generally the spice level seems good for most people. I decreased the amount of sugar in the frosting by a half cup, and might even reduce it by a full cup in the future, along with adding about 1\/4 cup more cream cheese. We also added about 1\/2 to 3\/4 of a vanilla bean (split the bean and scrape out), along with the cinnamon, which made it a really rich tasting frosting.If you have a pastry bag with decorative frosting tips you can frost them that way, and  the cupcakes look professionally made, nice to take to parties and holiday events. To top them off we sprinkled finely chopped candied ginger on top of the finished frosting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JakyB"},"reviewBody":"I don't like pumpkin but this was absolutely amazing! I work at a restaurant and on busy weekends I take in cupcakes. I tried this and it was a winner, even I had seconds. This recipe is fantastic and I can't wait to make them again. Thank you so much for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"klandrews84"},"reviewBody":"Really good. But were a bit spongy and some didn't rise.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ebramkamp"},"reviewBody":"These are  absolutely delicious. It is one of my favorite fall cakes to make. The cake has a nice spice and it's not dry. The cinnamon in the cream cheese frosting is the perfect finishing touch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maria"},"reviewBody":"This is an AMAZING recipe! I\u2019m gonna be the hero this Thanksgiving! So so perfect in every way! That little bit of ginger is genius!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JeffR"},"reviewBody":"These were awesome. I did however, fill them with a whipped cream and vanilla pumkin spiced pudding. It just added that wow factor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KathyGuevara"},"reviewBody":"I think I've established a new holiday staple in our home. I used my stand mixer and followed manufacturer's guidelines on speed and length of time for mixing ingredients at each step of the way. The cupcakes came out tender and fluffy. A definite hit with my family and another family we shared with. We will definitely cook these again during pumpkin season.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SarahThompson"},"reviewBody":"So good I'm making these for my fall wedding!! Making sure the butter and cream cheese are at room temp helped ensure a silky smooth frosting. The spice level in both the frosting and the cupcake is spot on. The cupcakes have fresh, pure ingredients so they're heavier\/denser than box mix cupcakes. These are on my Top 5 Cupcakes list!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cmannequin"},"reviewBody":"I was so eager to try this reciped for a friend who loves pumpkin spiced cupcakes. I made this recipe to the T; using all of the same ingredients, following the instructions exactly, and making sure to bake them at the right temperature and everything. I dont understand, but my cupcakes are coming out songey\/mushy, and not rising at all. I dont think its the baking powder, because I just bought a new one the other day. If anyone knows why this is happening, Id really appreciate it if you could let me know ): Really sad the batter and frosting will all have to go to waste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"freebrd"},"reviewBody":"Yummy and so cute!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dv102313c"},"reviewBody":"These were the best! Made these for an office party and they didn't last very long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"IslandWife"},"reviewBody":"Wow!  These are amazing!  I used 1\/4 C applesauce and 1\/2 cup butter as opposed to 3\/4 C butter.  They are so moist and flavorful! Thanks for sharing!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sidney58"},"reviewBody":"Moist and delicious. Just as good as all the great reviews stated. I will definitely be keeping this one!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eamiller76"},"reviewBody":"This is the perfect autumn recipe!  The cake is moist and boasts a mild pumpkin flavor that is perfectly spiced.  The tang of the cream cheese frosting is mellowed with the warmth of cinnamon.  The combination is divine!  I made two 11X13 sheet cakes.  I stacked one on top of the other with a thin layer of icing in between and a layer of frosting on top.  It was devoured and all who tried it, loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Pumpkin Spice Cupcakes with Cream Cheese Frosting","description":"We can't help ourselves we need everything pumpkin spice (but especially these cupcakes)","url":"http:\/\/content.jwplatform.com\/videos\/vOGjDEgZ-Uot7Fvi8.mp4","duration":"1m36s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/4427l6vp686y56l6l5t7031a63j4jtr7.jpg","advertising":"","jw_id":"vOGjDEgZ","jw_url":"http:\/\/content.jwplatform.com\/videos\/vOGjDEgZ-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/vOGjDEgZ\/poster.jpg?width=720","jw_publish_date":"2018-06-12T00:00:00"},"rms_legacy_id":"42386","romance_copy_dek":"These pumpkin cupcakes are packed with fall flavor, from pumpkin puree to pie spice to cinnamon and ginger. A cinnamon cream-cheese frosting gives the cupcakes a superb taste and aroma.","enhanced_recipe_title":"Pumpkin Cupcakes","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup butter, softened","IngredientText":"3\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups sugar","IngredientText":"2-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, room temperature","IngredientText":"3 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (15 ounces) solid-pack pumpkin","IngredientText":"1 can (15 ounces) solid-pack pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/3 cups all-purpose flour","IngredientText":"2-1\/3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon pumpkin pie spice","IngredientText":"1 tablespoon pumpkin pie spice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground ginger","IngredientText":"1\/2 teaspoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup buttermilk","IngredientText":"1 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) cream cheese, softened","IngredientText":"1 package (8 ounces) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups confectioners' sugar","IngredientText":"4 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons ground cinnamon","IngredientText":"2 teaspoons ground cinnamon"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Cupcakes_EXPS_TOHD24_42386_LeticiaAlmeida_05.jpg","RecipeId":42386,"AttachmentSourceId":null,"AttachmentSource":"Leticia Almeida for Taste Recipes","PhotoCredit":"Pumpkin Cupcakes Recipe photo by Leticia Almeida for Taste Recipes","VideoCode":"[dam-video dam-id=\"28678\" ol-id=\"T073OAC\"]","RecipeAttachmentFileName":"Pumpkin-Cupcakes_EXPS_TOHD24_42386_LeticiaAlmeida_05.jpg","ContributorId":null,"Firstname":"Debbie","Lastname":"Wiggins","City":"Longmont","StateDescription":"Colorado","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. Bake: 20 min. + cooling","MinimumServingQuantity":24,"MaximumServingQuantity":24,"Yield":"2 dozen.","DigitalTitle":"Pumpkin Cupcakes","SubmittedTitle":"Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting","RecipeTypeId":1,"AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_MRMZ16_42386_B09_16_6b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":20,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pumpkin Spice Cupcakes with Cream Cheese Frosting","OriginalSourceProject":"Pumpkin Spice Cupcakes with Cream Cheese Frosting","ContestPlacement":"","Trailer":"<h2>Pumpkin Cupcakes With Cream Cheese Frosting Tips<\/h2><h3>How can you make mini cupcakes with this pumpkin cupcake recipe?<\/h3>Using a mini muffin pan and mini muffin liners, fill each cup 3\/4 full. Bake the mini cupcakes at the same temperature, but at about half of the time as the full-sized cupcakes. For this recipe, your mini cupcakes should be done at around 10 or 15 minutes. Keep a close eye on your first batch, and test them earlier rather than later so that they don\u2019t overbake. Find more <a href=\"https:\/\/www.tasteofhome.com\/collection\/mini-muffin-tin-dessert-recipes\/\">mini muffin tin recipes<\/a>!<h3>How do you store pumpkin cupcakes with cream cheese frosting?<\/h3>Both the cupcakes and the frosting can be made up to two days ahead of time and kept in the refrigerator, tightly covered, until ready for assembly. The cupcakes store best in an airtight container for up to three days, but after assembly, we recommend you store these cupcakes in the refrigerator because the frosting contains dairy. <h3>Are there any substitutions you can make in this pumpkin cupcake recipe?<\/h3>Not a fan of pumpkin? No worries! Try swapping out the pumpkin with these common <a href=\"https:\/\/www.tasteofhome.com\/article\/canned-pumpkin-puree-substitutions\/\">canned pumpkin puree substitutions<\/a>: cooked and mashed butternut squash or sweet potato (use the same proportion as a 15-oz. can of pumpkin, which translates to two cups). Try adding additional warm spices such as cardamom, nutmeg, ginger or cloves. You could even stir in a little bit of fresh grated or minced ginger root for an extra punch of flavor! However, avoid using canned pumpkin pie filling, which has a thinner consistency and additional spices and ingredients than traditional canned pumpkin. <h3>Can you use any other kinds of frosting for this pumpkin cupcake recipe?<\/h3>A wonderful alternative to the cream cheese frosting would be <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\">vanilla buttercream frosting<\/a> or even sweetened whipped cream flavored with a pinch or two of cinnamon. You can bump up the autumnal flavor in this cream cheese frosting by adding maple syrup or maple extract, or brighten it up with grated orange zest, which pairs delightfully with pumpkin. It\u2019s also very easy to adjust the frosting consistency to your preferences. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in powdered sugar 1\/4 cup at a time until thickened. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"This pumpkin cupcake recipe is easily adjustable, whether you add flavor to the cream cheese frosting or even replace the pumpkin! ","DigitalHeadnotes":"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. \u2014Debbie Wiggins, Longmont, Colorado","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.","SequenceNo":1},{"Direction":"   Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.","SequenceNo":2},{"Direction":"   For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners\u2019 sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. 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","NoOfRatings":184,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Pumpkin-Cupcakes_EXPS_TOHD24_42386_LeticiaAlmeida_05.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Pumpkin-Cupcakes_EXPS_TOHD24_42386_LeticiaAlmeida_05.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"<br><b>Test Kitchen Tips<\/b>  <li>For tender baked goods like muffins and cakes, the key is to mix gently. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients.<\/li>  <li>Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/cupcake-baking-guide\/\">how to make cupcakes <\/a>of all kinds with our ultimate guide.<\/li>  <li>These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes.<\/li>  <li>It's very easy to adjust the frosting consistency to your preference. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in confectioner's sugar 1\/4 cup at a time until thickened.<\/li>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51678,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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