fall cupcakes

These Pumpkin Spice Cupcakes with Cream Cheese Frosting from Good Housekeeping are an instant crowd-pleaser during the fall months. 

Pumpkin Spice Cupcakes With Cream Cheese Frosting

c. all-purpose flour

pumpkin pie spice

baking powder

baking soda

kosher salt

c. pure pumpkin

tbsp. molasses (not blackstrap)

pure vanilla extract

c. (1 stick) unsalted butter,

c. sugar

eggs

cream cheese,

tbsp. butter,

confectioners' sugar

vanilla extract

These are meant to be more of a custardy pie center than an actual cupcake. They will sink in the middle as they cook but that&#039;s totally normal (they aren&#039;t cake)! Just fill in the center with whipped cream. Be sure to use a good cupcake liner like this one or a silcone liner and let them cool completely so they don&#039;t stick to the liner.

Gluten-Free Crustless Pumpkin Pie Cupcakes {Dairy-Free}

pumpkin puree

sugar

brown sugar

coconut milk

gluten-free all-purpose flour

salt

Coconut milk whipped cream (I use So Delicious CocoWhip)

Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).Generously spray the bottoms and sides of the liners with cooking spray.

In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.

In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.

Add the dry ingredients to the wet and stir to fully combine.

Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.

Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!

With a rich, fudgy brownie bottom layer and a vanilla cake top, these 2-tone cupcakes are delicious and the perfect treat for fall!

Fall Brownie Cupcakes

unsalted butter (or 12 tablespoons)

chocolate chips

cocoa powder (unsweetened)

instant coffee grounds

white sugar

all-purpose flour

unsalted butter

all purpose flour

vanilla

milk

orange food color

unsalted butter (softened)

milk (as needed)

sprinkles

Set your oven to preheat at 350 degrees and line your muffin pans for 24 cupcakes.

For the brownie base, put the butter and chocolate chips in a large microwave-safe bowl. Microwave for short intervals, stirring after each, until the mixture is smooth.

Mix in the cocoa powder and instant coffee grounds.

Blend in the sugars, baking powder, and salt until well incorporated.

Stir in the eggs and additional egg yolk.

Gradually add the flour, checking for any dry spots.

Spoon a generous tablespoon of brownie batter into each cupcake liner and press down with the back of a ¼ cup measuring cup.

For the brownie layer

For the cupcake batter, blend the softened butter and sugar in a stand mixer until creamy.

Incorporate the milk, oil, egg whites, baking powder, salt, and vanilla.

Gradually add the flour and ensure everything is well mixed.

If using, mix in the orange food coloring.

Spoon a tablespoon of the batter over the brownie bases.

Bake for 18 minutes until slightly browned around the edges and set in the center. Allow to cool completely.

For the vanilla cupcake layer

For the buttercream frosting, combine the softened butter, vanilla, and salt in a stand mixer. Whip until smooth.

Slowly add in the powdered sugar, with milk if necessary. Beat the frosting on high speed for a minute, then mix again after scraping the sides.

Transfer the frosting to a piping bag with a large star tip. Decorate each cupcake with a dollop of frosting and immediately add the sprinkles.

For the buttercream icing

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Top 3 fall cupcakes recipes from across the web

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The most viewed fall cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine