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Ingredients

Pumpkin Spice Cupcakes

  • 2 cups all-purpose flour
  • 1 3.4 ounce package instant butterscotch pudding mix
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup butter room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 large eggs room temperature
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces 226g full-fat brick cream cheese, softened to room temperature
  • 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
  • 3 cups 360g confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

Pumpkin Spice Cupcakes

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

  2. Whisk together flour, pudding mix, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

  3. Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

Cream Cheese Frosting

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.