Pumpkin spice cupcakes are an iconic fall treat. What better way to celebrate the coming of autumn than by baking up a batch of these delicious pumpkin treats? This recipe is gluten free too, so it’s perfect for those with dietary restrictions or allergies.
Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside.
Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer. Mix on medium until combined.
In a small bowl, add flour pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine. Add dry ingredients to the mixing bowl and mix on low until combined.
Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool to room temperature before frosting.
For the Cream Cheese Frosting:
Add softened cream cheese, butter, vanilla extract and pumpkin pie spice to the bowl of a mixer. Mix until ingredients are combined.
Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting.
Frost cupcakes once cooled, and top with a light sprinkle of pumpkin pie spice if desired.
Notes
Notes: cupcakes are best stored in the refrigerator and consumed within 3 days