Pumpkin Spice Cupcakes

Name: Pumpkin Spice Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: United States
Ingredients: 220 g of flour (sifted); 250 g of pumpkin puree (drained); 150 g of brown sugar; 2 eggs (at room temperature); 100 ml of vegetable oil; 1 tsp of baking powder; 1/2 tsp of baking soda; 2 tsp of pumpkin spice; 2 g of salt (fine); 120 g of unsalted butter (softened); 200 g of cream cheese (room temperature); 180 g of powdered sugar (sifted); 1 tsp of vanilla extract; 10 g of confetti sprinkles (small colored balls); 50 g of marzipan (tinted orange and green to shape mini pumpkins); 3 cinnamon (sticks cut in half)

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Discover our pumpkin cupcake recipe with frosting, an autumn treat that pairs a tender, spiced crumb with the velvety sweetness of a cream cheese frosting. These little cakes are perfect for an afternoon snack, Halloween celebrations or simply a comforting moment. Ideally serve them with a hot tea or a steaming hot chocolate for a sweet break.

Total time: 45 min
Prep: 25 min
Cook: 20 min
Rest: 40 min
Difficulty: Medium
Per person: €0.71

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

305kcal

Protein4 g5%
Carbs35 g44%
Fat18 g51%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Drain your pumpkin puree thoroughly in a fine strainer lined with a clean cloth before folding it in. The less leftover water it contains, the lighter the texture and the more even the rise your cupcakes will have when baking.

Freezing : Can you freeze this recipe?

Yes

Unfrosted cupcakes freeze very well for up to 2 months in freezer bags. The frosting can be frozen separately for 1 month, but its texture may change slightly after thawing.

Storage : How long does it keep?

The cream cheese frosting breaks down quickly. Eat within 24h if frosted.

Making ahead : Can you make it the day before?

Yes

Prepare the cupcakes and frosting separately. Store the cupcakes at room temperature in an airtight container and the frosting in the fridge. Assemble just before eating.

Reheating : How do you reheat it?

Not applicable. Eat at room temperature. Reheating is not recommended (melts the frosting, alters the texture of the cake).

Variations

Chocolate version: add dark chocolate chips to the batter before baking for an indulgent contrast.
Gluten-free version: replace the wheat flour with an equal mix of rice flour and cornstarch.
Pecan version: sprinkle toasted pecan pieces on top of the frosting for crunch.

Mistakes to avoid

Frosting the cupcakes while still warm, which would immediately melt and run the butter and cream cheese frosting.
Overmixing the batter after adding the flour, which would make the crumb dense and chewy instead of tender.
Using butter or cream cheese that is too cold, which would create lumps that are impossible to smooth out in the frosting.

Frequently asked questions

Can I use butternut squash puree?

Yes, butternut has a sweet, dense flesh that works perfectly. Simply steam or roast it in the oven, then blend it very smooth, making sure to remove any excess water before adding it.

How do I replace the pumpkin spice blend?

You can easily make your own blend by combining ground cinnamon, a touch of ginger, a pinch of grated nutmeg and a pinch of cloves or cardamom to taste.

Why does the frosting become too runny?

Overbeating the cream cheese breaks down its structure and liquefies the emulsion. Whip the softened butter first, then add the cream cheese just long enough to combine everything.

How do I pipe the frosting evenly?

Hold the piping bag perfectly vertical, one centimeter above the cake. Apply steady pressure while piping a spiral from the outer edge toward the center, then release the pressure before pulling the tip away.