Pumpkin Spice Cupcakes with Cream Cheese Frosting
You’re going to love these Pumpkin Spice Cupcakes with Cream Cheese Frosting! This simple cupcake recipe is not only flavorful and easy to make but it’s gluten-free as well! Literally the perfect fall dessert that everyone can enjoy. All-purpose flour can be used if you aren’t worried about gluten-free.
Make sure to check out my Pumpkin French Toast Casserole for another sweet flavor and taste.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Ingredients needed to make Pumpkin Spice Cupcakes
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose gluten-free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Frosting Ingredients:
- 6 oz cream cheese, room temperature
- ¼ cup butter, softened to room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 4 cups powdered sugar
How to make Pumpkin Spice Cupcakes
For the Cupcakes:
- Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside.
- Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer. Mix on medium until combined.
- In a small bowl, add flour pumpkin pie spice, baking powder, baking soda, and salt. Whisk to combine. Add dry ingredients to the mixing bowl and mix on low until combined.
- Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
- Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool to room temperature before frosting.
For the Cream Cheese Frosting:
- Add softened cream cheese, butter, vanilla extract, and pumpkin pie spice to the bowl of a mixer. Mix until ingredients are combined.
- Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting.
- Frost cupcakes once cooled, and top with a light sprinkle of pumpkin pie spice if desired.
If you don’t have a piping bag, you can use a freezer zip-lock bag and trim corner, or just use an off-set spatula or knife.
How do you store leftover cupcakes?
Due to the added ingredients of this recipe, you’re going to want to store your cupcakes in the fridge and eat them within 3 days. This will make certain that they’re super fresh and full of flavor and taste.
What other toppings can you add to cupcakes?
I’m a huge fan of cream cheese frosting but you can easily add other types of frosting as well as powdered sugar to the top, too. I love a good buttercream, but many love the flavor of chocolate with pumpkin.
I’ll even go as far as to say that these cupcakes are so good, you don’t need to add any type of frosting to the top!
Can you freeze baked cupcakes?
You can! If you want to save some for later, I highly recommend that you freeze some before adding the frosting.
The frosting is fast and easy to make and can easily be whipped up fresh when you unthaw the cupcakes.
The best part about making cupcakes is that they’re the perfect hand-held treat! This means that each person will be able to grab and hold their own cupcake and not have to share! Walking and eating desserts is the best!
Supplies you need:
Find my affiliate link below for many of the supplies you need for this recipe.
More Pumpkin Recipes
- How To Make Pumpkin Butter in the Crockpot
- Easy and Delicious Pumpkin Spice Energy Balls
- Pumpkin Mousse with Candied Pecans and a Little Chocolate
Pumpkin Spice Cupcakes with Cream Cheese Frosting
These cupcakes are the perfect dessert for fall.
Ingredients
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose gluten-free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Frosting Ingredients:
- 6 oz cream cheese, room temperature
- ¼ cup butter, softened to room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 4 cups powdered sugar
Instructions
Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside.
Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer. Mix on medium until combined.
In a small bowl, add flour pumpkin pie spice, baking powder, baking soda, and salt. Whisk to combine. Add dry ingredients to the mixing bowl and mix on low until combined.
Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool to room temperature before frosting.
For the Cream Cheese Frosting: Add softened cream cheese, butter, vanilla extract, and pumpkin pie spice to the bowl of a mixer. Mix until ingredients are combined.
Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting.
Frost cupcakes once cooled, and top with a light sprinkle of pumpkin pie spice if desired.
I’ve included affiliate links to Amazon for you to find some products easier. I may receive a small commission, but the price is the same for you. It just helps my blog out.
Happy Travels,
Rosemary
