Spiced Pumpkin Cupcakes

These spiced pumpkin cupcakes are perfect for a cozy Fall! They are made with Domino® Granulated Sugar Easy Baking Tub, a mix of warm spices and topped with a deliciously rich cream cheese frosting.

Prep Time
Cook Time
Liz Shim
Meet the Chef: Liz Shim

Liz Shim of Eat Cake Be Merry is a professionally trained pastry chef, cake designer and instructor. After a decade of creating custom cakes she now focuses on sharing design inspiration and cake instruction in a simple, modern and approachable style.

24 Cupcakes
Spiced Pumpkin Cupcakes
  • 2 Cups All-Purpose Flour

  • 1 Tablespoon Baking Powder 

  • 2 Teaspoons Pumpkin Pie Spice

  • ½ Teaspoon Salt

  • ½ Cup (1 stick) Unsalted Butter, room temperature

  • 1 ½ Cups Domino® Granulated Sugar Easy Baking Tub

  • 3 Large Eggs, room temperature

  • 1 Cup Pumpkin Puree

  • 2 Teaspoons Vanilla Extract

  • 1 Cup Whole Milk, room temperature

Cream Cheese Frosting
  • ½ Cup (1 Stick) Unsalted Butter, room temperature

  • 1 Pkg (8oz) Full-Fat Cream Cheese, room temperature

  • 4 Cups Domino® Powdered Sugar

  • 1 Teaspoon Vanilla Extract

  • ¼ Teaspoon Salt

Spiced Pumpkin Cupcakes

Step 1

Bring all ingredients to room temperature and preheat the oven to 350 °F. Prepare two 12-cup muffin pans with cupcake liners.

Step 2

In a bowl, combine flour, baking powder, pumpkin pie spice and salt. Set aside.

Step 3

Combine butter and Domino® Granulated Sugar from the Easy Baking Tub in the bowl of a stand mixer and beat for a few minutes on medium-high speed with the paddle attachment until light in color and fluffy.

Step 4

On medium speed, add in the eggs one at a time. Once all the eggs are fully incorporated, stop and scrape down the sides of the bowl. Again on medium speed, mix in the pumpkin puree and vanilla extract.

Step 5

On low speed, add a third of the dry ingredients and mix until just combined. Then slowly pour in half of the milk. Add another third of the dry ingredients followed by the rest of the milk. Add the last third of the dry ingredients and mix until just combined.

Step 6

Once again, scrape down the sides of the bowl and mix for a few more seconds to make sure everything is fully incorporated.

Step 7

Divide batter evenly between the liners. Bake for approximately 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes then move them to a wire rack to finish cooling.

Cream Cheese Frosting

Step 1

Combine butter and cream cheese in the bowl of a stand mixer and beat for a few minutes on medium-high speed with the paddle attachment until smooth and creamy.

Step 2

Switch to low speed and slowly add in 4 cups of Domino® Powdered Sugar until fully incorporated.

Step 3

Stop to scrape down the sides of the bowl, switch to medium speed and continue to mix. Add in vanilla extract and salt. Mix until everything is combined.

Decorating the Cupcakes

Step 1

Place the frosting in a piping bag fitted with a large circle tip.

Step 2

Hold the bag in place and pipe the frosting to make a large dollop. Tap the cupcake on the counter a few times to create a smooth, rounded dome.

Step 3

Decorate with a dusting of cinnamon, sugar pumpkins or sprinkles.

Additional Tips
  • Store leftover cupcakes in an air-tight container and place in the fridge for up to 3 days. Cream cheese frosting should not be left out at room temperature for extended periods of time.
  • You can use your own homemade pumpkin pie spice or substitute it with just ground cinnamon if you prefer.
  • Use a large ice cream scoop to evenly distribute the batter in the cupcake liners for consistently sized cupcakes. They should be approximately ⅔ full.

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