As the leaves turn golden and the air carries a crisp chill, there’s nothing more comforting than the aroma of warm spices wafting through the kitchen. These Harvest Spice Cupcakes with Cream Cheese Frosting are the perfect treat for cozy autumn evenings, festive fall gatherings, or even a casual weekend indulgence. Inspired by the season’s bounty of warm flavors—think cinnamon, nutmeg, and a hint of clove—these cupcakes capture the essence of harvest time in every bite. Whether you’re sharing them with loved ones or enjoying one alongside a cup of tea, this recipe promises a delightful blend of sweet, spicy, and creamy that will become a seasonal favorite in your home.
Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup buttermilk
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½ cup pumpkin puree
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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¼ cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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Pinch of salt
Optional Garnish:
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Ground cinnamon or nutmeg
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Candied pumpkin seeds
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Small autumn-themed sprinkles
Directions
1. Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While the oven warms up, take a 12-cup muffin tin and line each cup with a cupcake liner. Choosing high-quality liners helps prevent sticking and keeps the cupcakes looking pristine when removed. Be sure to space the liners evenly to allow proper airflow during baking, which ensures the cupcakes cook evenly and rise beautifully. If you like, you can lightly spray the liners with non-stick cooking spray for extra insurance, though it’s usually not necessary with standard liners. This step might seem simple, but preparing your pan properly is a crucial first step to baking success.
2. Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger. Whisking not only blends the ingredients evenly but also helps to aerate the flour slightly, which contributes to a lighter cupcake texture. These warm, aromatic spices are what give the cupcakes their signature fall flavor. Take a moment to inhale the mixture—the combination of cinnamon and nutmeg immediately evokes cozy autumn memories. Once thoroughly mixed, set the bowl aside; your dry ingredients are now ready to be incorporated into the wet mixture.
3. Cream the Butter and Sugar
In a large mixing bowl, place the softened butter and granulated sugar. Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed until it becomes light, fluffy, and pale in color. This process usually takes 2-3 minutes. Creaming butter and sugar properly is vital, as it introduces tiny air pockets into the batter, resulting in cupcakes with a tender, airy crumb. Scrape down the sides of the bowl periodically to ensure even mixing. This is also a great opportunity to pause and appreciate the sweet, buttery aroma filling your kitchen.
4. Add the Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. This gradual incorporation ensures the eggs emulsify with the butter mixture, contributing to a stable structure in your cupcakes. Once the eggs are fully combined, add the vanilla extract and mix just until incorporated. The vanilla enhances the warm spices and adds a subtle sweetness that balances the pumpkin flavor. It’s important to mix carefully at this stage; overmixing can make the batter too dense.
5. Incorporate Pumpkin and Buttermilk
Stir in the pumpkin puree until the mixture is smooth and evenly combined. The pumpkin adds natural moisture and a slightly earthy sweetness that pairs perfectly with the spices. Now, alternating between the dry ingredients and the buttermilk, add them to the batter in three or four additions, beginning and ending with the dry ingredients. Mix gently after each addition, scraping down the sides of the bowl as needed. This alternating method helps prevent overmixing, ensuring the cupcakes stay light and tender rather than dense.
6. Fill the Cupcake Liners
Using a spoon or a small ice cream scoop, divide the batter evenly among the prepared cupcake liners. Fill each liner about two-thirds full to leave room for the cupcakes to rise without spilling over. Smooth the tops gently with the back of the spoon to create an even surface, which helps them bake evenly and makes frosting easier later. Taking a moment to level each cupcake also ensures a more professional appearance once decorated.
7. Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 18-22 minutes. The baking time may vary slightly depending on your oven, so start checking at around 18 minutes. A toothpick inserted into the center of a cupcake should come out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even heat distribution. During this time, your kitchen will fill with the inviting scent of warm spices and pumpkin—a true hallmark of the fall season.
8. Cool Completely
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. This short cooling period helps them firm up slightly and makes them easier to transfer. Afterward, carefully remove the cupcakes and place them on a wire rack to cool completely. Cooling is a crucial step because frosting warm cupcakes can cause it to melt, making it runny and messy. Patience here ensures a perfect frosting finish.
9. Prepare the Cream Cheese Frosting
While the cupcakes cool, make the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing thoroughly after each addition until fully incorporated. Finally, stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if desired. The frosting should be thick enough to hold its shape but soft enough to pipe or spread easily onto the cupcakes.
10. Frost the Cupcakes
Once the cupcakes are completely cool, it’s time to frost. Use a piping bag for a professional look, or a knife/spatula for a simple and rustic appearance. Generously frost each cupcake, ensuring each bite gets a balance of creamy sweetness with every spiced cupcake base. For an extra festive touch, sprinkle with a pinch of cinnamon or nutmeg, or add garnishes such as candied pumpkin seeds or autumn-themed sprinkles. These finishing touches elevate both flavor and presentation, making your cupcakes perfect for serving or gifting.
11. Serve and Enjoy
Arrange the frosted cupcakes on a decorative platter or serve them individually. They are perfect for enjoying alongside a hot cup of spiced tea, coffee, or even warm apple cider. These cupcakes are not only delicious but also visually inviting, making them an excellent choice for fall gatherings, holiday parties, or simply a cozy night in with loved ones. Take a moment to savor the blend of warm spices, moist pumpkin, and luscious cream cheese frosting—a true celebration of autumn in every bite.
Tips for Perfect Harvest Spice Cupcakes
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Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter and creamier frosting.
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Measure Spices Carefully: The right balance of cinnamon, nutmeg, and cloves is key. Too much can overpower the pumpkin flavor.
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Don’t Overmix: Once the dry ingredients are combined with the wet, mix gently to keep cupcakes light and tender.
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Cooling Matters: Always cool cupcakes completely before frosting to avoid melting and sliding frosting.
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Make-Ahead Friendly: Cupcakes can be baked a day ahead and stored in an airtight container. Frost them just before serving for the freshest taste.
Why These Cupcakes Stand Out
Harvest Spice Cupcakes aren’t just another pumpkin dessert. They celebrate the flavors of fall in a delicate, sweet, and slightly spiced package. The combination of rich, moist cupcake with tangy, creamy frosting hits all the right notes. These cupcakes are versatile enough for a variety of occasions—holiday parties, office potlucks, or a quiet evening treat at home.
The cream cheese frosting complements the warm spices perfectly, offering a luscious texture that contrasts beautifully with the soft crumb of the cupcake. Adding seasonal garnishes, like candied pumpkin seeds, gives them a festive look that’s visually appealing and fun to serve.
Pairing Ideas
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Beverages: Serve with chai tea, hot apple cider, or a spiced latte to enhance the warm spice flavors.
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Toppings: A drizzle of caramel sauce or a sprinkling of crushed pecans adds an extra layer of texture and sweetness.
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Dessert Boards: Include these cupcakes on a fall-themed dessert platter alongside mini pies, cookies, and chocolate truffles.
Frequently Asked Questions
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly in these Harvest Spice Cupcakes. Just be sure to use plain pumpkin puree rather than pumpkin pie filling, which often contains added sugar and spices that could alter the flavor and texture of your cupcakes. Using plain pumpkin gives you full control over the sweetness and spice balance in the batter. If you prefer, you can also lightly drain excess liquid from the pumpkin to ensure the cupcakes remain light and fluffy rather than overly moist.
Can I make these cupcakes gluten-free?
Yes, you can make a gluten-free version by swapping the all-purpose flour for a 1:1 gluten-free flour blend. Many blends include xanthan gum or another binding agent, which helps maintain the structure and texture of baked goods. Keep in mind that gluten-free flours can behave slightly differently, so your cupcakes may bake a little faster or slower depending on the blend. Start checking for doneness a few minutes early and use a toothpick inserted into the center to confirm that they’re fully baked. The result is just as delicious, with the same warm spice flavor and tender crumb.
How long do they stay fresh?
These cupcakes stay fresh for several days when stored properly. At room temperature, keep them in an airtight container for 2-3 days to maintain moisture and prevent them from drying out. If you want to extend their freshness, you can refrigerate the cupcakes for up to 5 days. When storing in the fridge, cover the container tightly to prevent the frosting from absorbing any odors from other foods. Let refrigerated cupcakes come to room temperature for about 15-20 minutes before serving to enjoy the full flavor and soft texture.
Can I freeze them?
Yes! Freezing is a great way to make these cupcakes ahead of time for busy days or special occasions. For best results, freeze the cupcakes unfrosted in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. When ready to serve, thaw the cupcakes at room temperature and then frost them just before serving. This method keeps the cupcakes fresh, moist, and perfectly textured, while the frosting remains creamy and smooth.
Harvest Spice Cupcakes with Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
A perfect treat for crisp autumn days, these Harvest Spice Cupcakes combine warm, cozy spices with a moist pumpkin base and a rich, creamy cream cheese frosting. Ideal for fall gatherings, festive celebrations, or a simple indulgence at home, this recipe brings the flavors of the season straight to your kitchen.
Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup buttermilk
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½ cup pumpkin puree
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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¼ cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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Pinch of salt
Optional Garnish:
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Ground cinnamon or nutmeg
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Candied pumpkin seeds
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Small autumn-themed sprinkles
Instructions
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Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
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In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
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Beat in the eggs one at a time, then mix in the vanilla extract.
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Stir in the pumpkin puree until smooth. Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined.
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Spoon the batter into the cupcake liners, filling each about two-thirds full. Smooth the tops gently.
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Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then stir in the vanilla extract and salt.
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Frost the cooled cupcakes generously and garnish with cinnamon, nutmeg, or pumpkin seeds if desired.
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Serve and enjoy alongside a warm drink or at your favorite fall gathering.
Notes
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Ensure all ingredients are at room temperature for best results.
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Don’t overmix the batter to keep the cupcakes light and tender.
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Cupcakes can be stored in an airtight container at room temperature for 2-3 days or refrigerated up to 5 days.
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For make-ahead convenience, freeze un-frosted cupcakes for up to 2 months and frost after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
