Here's a simple pumpkin spice cupcake recipe for you:


For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract

For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract


1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves). Set this aside.

3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, then stir in the pumpkin puree, sour cream, and vanilla extract.

5. Gradually mix in the dry ingredients until just incorporated. Be careful not to overmix; just mix until there are no more visible flour streaks.

6. Fill each cupcake liner about 2/3 full with the batter.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

9. While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

10. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.

11. Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.

12. Optionally, you can sprinkle a little cinnamon on top of the frosting for extra flavor and decoration.

Enjoy your homemade pumpkin spice cupcakes!