Moist Pumpkin Spice Cupcakes with creamy frosting — the perfect cozy fall bake full of warm spice and flavor.

Scale

For the cupcakes:

For the frosting:

Preheat the oven
Heat your oven to 180°C (160°C fan). Line a 12-hole cupcake tray with paper cases.
Cream the butter and sugar
Beat together the butter and golden caster sugar until pale, creamy, and fluffy. This step traps air for a light texture.
Add the eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides to ensure everything mixes evenly.
Mix the dry ingredients
In a separate bowl, sift together the self-raising flour and pumpkin spice mixture. Gradually fold this into the wet ingredients.
Adjust the consistency
Add 2–3 tablespoons of milk to achieve a soft dropping consistency. The batter should fall easily from the spoon.
Bake
Divide the batter evenly among the cupcake cases and bake for 18–20 minutes, or until golden and springy to the touch. Cool completely before frosting.
Prepare the frosting
Beat the butter, icing sugar, and pumpkin spice until light and fluffy. Add the soft cheese and beat briefly until smooth and creamy (don’t overmix or it may loosen).
Frost the cupcakes
Spoon or pipe the frosting on top of the cooled cupcakes. Dust lightly with extra pumpkin spice for a finishing touch.

For a deeper flavor, toast the pumpkin spice blend lightly before adding it to the batter.

Always let cupcakes cool completely before frosting to prevent melting.

Store leftover frosting in the fridge for up to 5 days — it’s delicious on pancakes or banana bread.

For extra flair, top each cupcake with a sprinkle of cinnamon sugar or a small pumpkin candy.

Keywords: Pumpkin Spice Cupcakes Recipe