I’ve got to say it: I don’t like Pumpkin Spice, the flavor. Doesn’t matter if it’s in a latte, a candy bar, ice cream… I tend to stay away.
But pumpkin, spiced? Now that’s a flavor. It all comes down to ingredients, and where the “spice” is coming from. When you take actual pumpkin and punch it up with spices like nutmeg, cinnamon and cloves, you get magic. When you dilute it all down to some Pumpkin Spice syrup, you really just get the sugar.
The Pumpkin Spice Cupcake recipe I’m sharing today adds buttermilk into the mix for even more flavor. It’s a smart move, giving the cake more depth than pumpkin could contribute on its own.
You’ll top these cupcakes with a simple-but-awesome Cinnamon Cream Cheese Frosting. You could omit the cinnamon if you want something simpler, but I highly recommend keeping it in there. It’s the perfect complement to the spiced cupcakes and makes for an all around awesome treat.
This recipe means serious spice business, so make sure you have everything on hand before you start. It’s a good amount of measuring small bits of spices, but I promise it’s worth it! I turned a bundt cake recipe into cupcakes since I don’t own a bundt pan. If you’re interested in other sizes, check out the reader comments on Cozycakes Cottage.
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Yield: ~26 cupcakes
Suggested equipment: Mixer
Total Time: ~2 hours
Cook Time: ~18 minutes
For your cake
- 2 and 1/4 cups flour
- 2 tsp baking powder
- 1 tps baking soda
- 2 tsp cinnamon
- 1 tsp ground allspice
- 3/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 and 1/3 cups canned pumpkin (you’ll need one 15 oz can)
- 3/4 cup buttermilk (I used dried buttermilk. If you do the same, follow the instructions on your can!)
- 1 tsp vanilla
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 3 eggs
For your frosting
- 3/4 cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 3/4 tsp vanilla
- 1/2 tsp cinnamon
- 3 cups powdered sugar
- 1 tbsp milk
Make your cake batter
- Preheat your oven to 350F
- Mix your flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt in a large mixing bowl, then set it aside. If you’re using dried buttermilk, mix that in too.
- Mix your pumpkin, buttermilk and vanilla in another bowl. If you’re using dried buttermilk, make sure to add water at this step!
- Use your mixer to beat the butter, granulated sugar and brown sugar until they’re fluffy. It’ll take a few minutes.
- Add your eggs, and beat until they’re totally incorporated.
- Turn the mixer speed down to low. Add your flour and pumpkin mixtures in there, alternating between the two until you’re out of both. Make sure everything is mixed together before moving on—sometime dry ingredients hide in clumps at the bottom of batter!
- Line your cupcake tin, and fill each tin about 2/3 of the way full.
- Bake 18-21 minutes, or until a toothpick inserted into the center comes out clean. Mine took exactly 18 minutes.
- Let the cupcakes cool in their tins for about 10 minutes, then remove and cool all the way on a wire rack. Make sure they’re completely cooled before you frost them!
Frost your cupcakes
- Use your mixer to beat the butter and cream cheese until they’re fluffy. It’ll take a couple minutes on medium speed.
- Add your vanilla and cinnamon, and beat again.
- Lower the speed, and gradually add your powdered sugar. Mix until it’s smooth and fully combined.
- Add the milk, and mix again.
- Frost your cupcakes, and enjoy!