Spiced Pumpkin Cupcakes Recipe with Cream Cheese Frosting
I’m sharing with you how to make these soft and fluffy spiced pumpkin cupcakes topped
with tangy cream cheese frosting.
Welcome to recipes by Carina where I show you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
To make these pumpkin cupcakes first start off with the dry ingredients.
In a medium sized mixing bowl add a sieve and measure out the flour.
You’ll need one and a half cups or 190g of standard, all purpose or cake flour.
If you would like the full recipe for these pumpkin cupcakes it will be one my website
as well as the measurements in the description box below.
You’ll notice I give the recipe measurements in metric and imperial, cups, grams and ounces
so no matter where you’re from it’ll be simple and easy to follow this recipe.
To rise the cupcakes and give them that light and fluffy texture we’ll need baking powder
and baking soda.
You’ll need to use both in this recipe, there isn’t really an option to substitute
one for the other as the cupcakes don’t contain enough acid to for just baking soda.
You’ll need one teaspoon of baking powder and half a teaspoon of baking soda.
I would say pumpkin cupcakes and anything pumpkin flavoured may be more about the spices
than they are about the actual pumpkin so you want a good mix.
You can use bought pumpkin spice here if you have it on hand, most will have around the
same flavour but different brands do have their own recipes.
If you’re using pumpkin spice you’ll need 2 teaspoons worth, or if you have a well stocked
spice collection you can easily make your own.
You’ll need a teaspoon of cinnamon, half a teaspoon of nutmeg and ginger and finally
a 1/4 teaspoon of ground cloves for the perfect blend.
Add all of your spices to the mixing bowl and use the sieve to remove any lumps.
Let me know in the comments below what your favourite pumpkin flavoured foods are.
I’ve only just tried pumpkin cupcakes and pumpkin pie over the past few years and I
am fully hooked.
These cupcakes might just be my new favourites, the smell when you take them out of the oven
is just incredible.
Finally to the dry ingredients add a large pinch of salt, it really helps to round out
all of the flavours, and using a wooden spoon just combine everything together and set to
In a smaller clean bowl you’ll need to add your pumpkin puree, a cup or 250g worth.
This pumpkin puree can be freshly made, frozen or tinned, whatever is most convenient for
This is also such a great way to use up any leftover pumpkin you may have, just throw
it in the blender once it has been cooked.
To the pumpkin we’re going to add the eggs.
You’ll need 2 large eggs, make sure these are at room temperature so if you store your
eggs in the fridge like I do just remove them about an hour or so before you start baking.
Just crack both of these straight into the bowl.
To sweeten these cupcakes up and give another depth of flavour we’ll need brown sugar.
You can substitute with white sugar here if that is all you have on hand but white sugar
just provides sweetness, no flavour.
Using the brown sugar you’ll get the perfect caramely molasses undertones to the cupcakes,
and with those spices it’s the perfect combination.
Add the brown sugar to the bowl, a cup or 200g worth.
We’ll need 2/3 of a cup or or 170ml of a flavourless oil like sunflower or canola,
just make sure to stay away from something like olive oil as you don’t want that flavour
running through your cupcakes.
Lastly add a touch of vanilla, about half a teaspoon and using a whisk give the ingredients
a good mix until they are well combined.
Pour the wet ingredients into the bowl with the dry ingredients and using a wooden spoon
fold the batter together.
This is quite a thick batter so stick with a spoon not a whisk and just fold together
until you no longer see any dry flour.
Over mixing these cupcakes will easily turn them tough and dry, both of which we don’t
Grease or line a 12 cup cupcake tin with paper liners and fill with the pumpkin batter 2/3
of the way full.
You can use a cookie scoop for this to evenly fill each cup or if you don’t have one and
1/4 cup measuring scoop works just as well.
Bake the cupcakes in a 180c | 375f oven for 15 minutes or until the cupcakes spring back
when lightly pressed or a skewer inserted into the centre comes out clean.
Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack.
Cool completely before decorating.
These cupcakes in my opinion pair perfectly with cream cheese frosting so I’ll share
with you how to make the perfect batch.
In a large bowl if you are using a hand mixer or in the bowl of your stand mixer add room
Mix on high speed for 4-5 minutes until the butter has almost doubled in volume and is
pale and light in colour.
This will make sure your cream cheese frosting isn’t yellow and is fluffy and creamy in
Many cream cheese recipes I’ve tried in the past don’t call for butter but I’ve
found these have trouble getting thick and stable enough to be piped.
Just using cream cheese it has no structure to it and falls almost instantly.
This isn’t a large amount of butter so it doesn’t effect the taste whatsoever of the
cream cheese frosting.
When your butter has doubled in volume add in the room temperature cream cheese.
When you’re making any type of frosting or icing, or baking in general, especially
when it uses dairy make sure it is at room temperature.
Adding the cream cheese straight from the fridge here you’ll see it turn from silky
and smooth and bumpy, broken and separated.
Mix the butter and cream cheese together for a minute or so just until they are combined
and the mixture has a whipped consistency.
Use a spatula to run down the sides of the bowl a few times just to make sure everything
is evenly mixed.
If you don’t want to use cream cheese frosting for these cupcakes, another option is a brown
sugar buttercream that would come in as a very close second in my option.
I’ll have that recipe linked below.
Another thing to remember when making this is never go for light, fat reduced, or spreadable
cream cheese, you’ll be setting yourself up for a failure.
Next is icing sugar, confectioners sugar, or powdered sugar.
I get asked all the time but all of these ingredients are the exact same thing just
different names depending on where you live in the world.
You’ll need 3 cups or 375g.
I would recommend to sift it first or at least run your whisk through as it does have a tendency
for clumping up.
Add your sugar in thirds to the butter and cream cheese mixing on medium speed for about
a minute or until combined before adding the next lot.
Make sure to scrape your bowl down a few times to get all of the sugar.
When you’ve added all the sugar, one last tip I have for your cream cheese frosting
it to throw it in the fridge for just 20 minutes or so to firm up the slightest.
We’ve used softened butter and cream cheese and whipped them up so letting them rest will
help hold their shape.
When your cupcakes are completely cool and your cream cheese frosting is ready you can
start to decorate.
You can either pipe this on or use an offset spatula or butter knife to apply the frosting
to the cupcakes.
I’m using a piping bag fitted with a wilton 2D tip which is my most used and favourite
Fill the piping bag two thirds full and twist the end up.
Pipe a generous amount of cream cheese frosting on each of your pumpkin cupcakes and sprinkle
over a mix of sugar and cinnamon.
These cupcakes will stay fresh in an airtight container for about 3 days, if you make them
last that long.
Let me know if there are any other pumpkin flavoured recipes you would like to see here
on my channel and make sure to subscribe for a new video each week.
Thank you for watching and I’ll see you next time.