💬 Featured Comment: “I’ve tried several of your recipes previously, and all have had rave reviews. This Pumpkin Spice Cupcake recipe has been, by far, the most popular! I think my husband ate a dozen to himself in less than 3 days and he’s already requesting more…” –Lauren
🎃 About this Pumpkin Spice Cupcake Recipe
If you love pumpkin spice, these moist, soft, and fluffy pumpkin cupcakes will become a favorite. This made-from-scratch bakery-style recipe uses warm spices—cinnamon, nutmeg, ginger, and cloves—and is finished with a creamy cinnamon cream cheese buttercream. Many people who say they don’t even like pumpkin have enjoyed these cupcakes.
This recipe uses a simple two-bowl method: whisk the dry ingredients in one bowl, whisk the wet ingredients in another, combine, add melted salted butter, and you’re ready to bake. The batter is easy to make and yields reliable, tender cupcakes every time.
Try mini carrot cakes for another easy, moist, spiced treat.
📋 Cupcake Ingredients
The combination of brown sugar, Instant Clearjel (a modified cornstarch used by many professional bakers), buttermilk, and vegetable oil keeps these cupcakes incredibly moist for days. Canned pumpkin puree provides straightforward pumpkin flavor, and the cinnamon buttercream includes cream cheese for extra smoothness and salted butter for balanced flavor.
🎥 Recipe Video
A recipe video is available to show the method step-by-step. (Video removed from this version.)
About the secret bakery ingredient in this recipe
This recipe calls for Instant Clearjel, a modified cornstarch that acts as a thickener and binder without adding flavor. Many bakers prefer it because it improves moisture retention, texture, and the stability of frostings. Make sure any clearjel you use is labeled instant, as other varieties behave differently.
*Please ensure the clearjel you purchase is labeled as instant.
💭 Frequently Asked Questions
What are your refrigeration and storing recommendations?
These pumpkin spice cupcakes taste best at room temperature. When chilled, the high butter content in both the cake and buttercream firms up, changing the texture. If you need to refrigerate frosted cupcakes because of warm conditions or because they won’t be served for several hours, bring them back to room temperature 2–4 hours before serving for the best texture. Unfrosted cupcakes can be stored at room temperature, wrapped in the baking tin, to retain moisture for a day or two.
Can you freeze pumpkin spice cupcakes?
Yes. Cupcakes made with buttermilk, vegetable oil, and Instant Clearjel retain moisture well when frozen. For best results freeze unfrosted cupcakes in their baking tin, tightly wrapped in plastic wrap. Frosted cupcakes can be frozen in airtight containers, but they may lose some surface moisture. Most bakers recommend freezing for up to one to three months, although a shorter period preserves flavor best.
How long can the cinnamon cream cheese buttercream stay at room temperature? How do you store it?
The cinnamon buttercream contains cream cheese, which makes it smooth and flavorful. While some sources say cream-cheese-based frostings can be left out overnight, it’s safest to refrigerate finished cupcakes if they won’t be served within a few hours and then remove them 2–4 hours before serving so the frosting softens and the cake is at ideal texture. The buttercream will keep in the refrigerator for up to a week or can be frozen for longer storage; thaw in the fridge and bring to room temperature before using.
Can I turn this recipe into a cake?
Yes. If you prefer a layer cake, use a pumpkin spice layer cake recipe that includes the full instructions and pan sizes.
Can I substitute out the Instant Clearjel?
This particular recipe was developed with Instant Clearjel and has not been fully tested without it. If you want to experiment, a common substitute in many home recipes is instant pudding mix (vanilla), which often contains modified cornstarch and can help maintain moisture in the cake. If you try a substitute, expect slight differences in texture.
🍁 More Fall Treats You’ll Love
-
Triple Layer Pumpkin Cream Pie -
Grandma’s Chocolate Cinnamon Cake
-
Homemade Cream Cheese Danish (from scratch)
-
Buttercream Decorated Sugar Cookies
Fall isn’t complete without these moist pumpkin spice cupcakes. I hope you enjoy the recipe—please share your thoughts in the comments or on social media at @amycakesbakes. 🙂
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Pumpkin Spice Cupcakes with Cinnamon Buttercream
Summary: This made-from-scratch bakery recipe yields soft, fluffy pumpkin spice cupcakes spiced with cinnamon, nutmeg, ginger, and cloves, topped with a fluffy cinnamon cream cheese buttercream.
Servings: 23 cupcakes
Prep time: 15 mins | Cook time: 16 mins
Ingredients
Dry Ingredients
- 234 grams (1 ¾ cups) All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 16 grams (2 Tablespoons) Instant Clearjel (must be labeled “instant”)
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Ground Cloves
- 226 grams (1 cup packed) Brown Sugar
Wet Ingredients
- 2 large Eggs
- 255 grams (1 cup) Canned Pumpkin (100% pumpkin)
- ¾ cup Buttermilk
- ¼ cup Water
- ½ cup Vegetable Oil
- 2 Tablespoons Light Corn Syrup
- 1 ½ teaspoons Vanilla Extract
Other Cake Ingredients
- 1 stick (4 oz) Salted Butter, melted
Frosting and Decorations
- 2 batches prepared Fluffy Cinnamon Buttercream Frosting
- Prepared caramel drizzle
- Candy pumpkins for decoration
Instructions
Make the Pumpkin Spice Cupcakes
- Preheat oven to 325°F. Line cupcake tins with 24 liners.
- Sift the dry ingredients (except brown sugar) into a large bowl. Add the brown sugar and whisk until evenly blended, breaking up any clumps.
- In a separate bowl, whisk the wet ingredients until smooth and well combined.
- Melt the salted butter until just liquid; do not overheat.
- Pour the wet ingredients into the dry ingredients and whisk until incorporated. Add the melted butter and whisk until the batter is smooth and glossy.
- Scoop batter into prepared cupcake tins using a 2-oz scoop or ¼ cup measuring cup. Let the filled tins sit 5 minutes before baking so the Instant Clearjel can begin to thicken the batter for a better rise.
- Bake on the middle or upper rack for 8 minutes at 325°F. Without opening the oven, reduce the temperature to 300°F and bake another 6–8 minutes. Cupcakes are done when a toothpick comes out mostly clean and the tops spring back when lightly touched. A few moist crumbs are fine, but no wet batter should remain.
- If you plan to frost the next day, leave unfrosted cupcakes wrapped in their tin at room temperature or freeze tightly wrapped for longer storage.
Make Cinnamon Buttercream and Caramel Drizzle
- Prepare two batches of cinnamon buttercream and the caramel drizzle. The recommended frosting amount yields a generous swirl on each cupcake; halve if you prefer less frosting.
Decorate and Serve
- Pipe a generous swirl of cinnamon buttercream onto each cupcake using a round tip. Drizzle caramel on top and add a candy pumpkin for decoration.
- Serve immediately or refrigerate; remove from the fridge 2–4 hours before serving so the cupcakes reach room temperature and the frosting softens.
Notes
- Instant Clearjel is a modified cornstarch that must be whisked with the dry ingredients to prevent clumping. Ensure the product you purchase is labeled “instant.”
- Read the recipe FAQ for additional storage and serving guidance.
- The frosting batch size listed makes enough for generous swirls; adjust the amount if desired.
Author: Amycakes Bakes
Calories: 350 kcal (estimated)
Related Stories:
Pumpkin Cupcakes Web Story