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