Zesty autumn flavors are calling your name! As the leaves turn golden and the air grows crisp, there’s no better time to warm up your kitchen with these irresistible seasonal treats. From spiced pumpkin delights to cozy apple creations, we’ve gathered 22 must-try cupcake recipes that capture the magic of fall. Get ready to fill your home with heavenly aromas and treat yourself to some serious comfort baking!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Baking these pumpkin spice cupcakes fills your kitchen with autumn’s coziest aromas. They’re perfectly spiced, moist, and topped with tangy cream cheese frosting. This straightforward recipe delivers professional results with minimal effort.
Ingredients
Flour – 1 ½ cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Pumpkin pie spice – 1 tbsp
Canned pumpkin – 1 cup
Eggs – 2
Sugar – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Cream cheese – 8 oz
Butter – ½ cup
Powdered sugar – 2 cups
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
3. In a separate large bowl, combine pumpkin, eggs, sugar, oil, and vanilla extract until smooth.
4. Tip: Mix wet ingredients thoroughly before adding dry ingredients for even distribution.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Tip: Avoid overmixing the batter to prevent dense cupcakes.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While cupcakes cool, beat cream cheese and butter together until smooth and creamy.
11. Gradually add powdered sugar, beating until the frosting is light and fluffy.
12. Tip: Ensure cupcakes are completely cool before frosting to prevent melting.
13. Frost each cupcake with a generous swirl of cream cheese frosting.
The moist, tender crumb carries warm pumpkin spice flavors that pair beautifully with the tangy frosting. For an elegant presentation, garnish with a sprinkle of cinnamon or crushed gingersnap cookies. These cupcakes stay remarkably fresh for days when stored in an airtight container.
Maple Pecan Cupcakes with Brown Butter Frosting
You won’t believe how these maple pecan cupcakes transform simple ingredients into autumn perfection. Your kitchen will smell incredible as the brown butter frosting caramelizes.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking powder – 1 ½ tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Eggs – 2
– Maple syrup – ½ cup
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Chopped pecans – ¾ cup
Instructions
1. Preheat oven to 350°F.
2. Line 12-cup muffin tin with paper liners.
3. Whisk flour, baking powder, and salt in medium bowl.
4. Beat butter and brown sugar in large bowl for 3 minutes until fluffy.
5. Add eggs one at time, beating fully after each addition.
6. Mix in maple syrup, milk, and vanilla extract.
7. Gradually add dry ingredients, mixing just until combined.
8. Fold in ½ cup chopped pecans.
9. Divide batter evenly among muffin cups.
10. Bake for 18-22 minutes until toothpick inserted comes out clean.
11. Cool cupcakes in pan for 5 minutes.
12. Transfer cupcakes to wire rack to cool completely.
13. Brown remaining ½ cup butter in saucepan over medium heat for 5-7 minutes until nutty aroma develops and brown specks form.
14. Cool brown butter to room temperature.
15. Beat cooled brown butter with 2 cups powdered sugar until smooth.
16. Frost cooled cupcakes with brown butter frosting.
17. Top with remaining ¼ cup chopped pecans.
Velvety cupcakes deliver warm maple flavor with crunchy pecan texture throughout. The brown butter frosting adds deep caramel notes that complement the maple perfectly. Serve slightly warmed with coffee for ultimate cozy dessert experience.
Apple Cider Cupcakes with Cinnamon Swirl
Unbelievably moist and bursting with autumn flavor, these apple cider cupcakes feature a stunning cinnamon swirl. They come together quickly using pantry staples and capture the essence of fall in every bite. Perfect for cozy gatherings or a simple seasonal treat.
Ingredients
- Flour – 1 ½ cups
- Baking powder – 1 ½ tsp
- Salt – ¼ tsp
- Apple cider – ¾ cup
- Eggs – 2
- Sugar – ¾ cup
- Butter – ½ cup
- Cinnamon – 1 tbsp
- Brown sugar – ¼ cup
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and sugar in a separate bowl for 2 minutes until light and fluffy.
- Add the eggs one at a time, mixing fully after each addition.
- Alternately add the dry ingredients and apple cider to the butter mixture, beginning and ending with the dry ingredients. Tip: Do not overmix—stop as soon as the flour disappears to keep cupcakes tender.
- Combine the cinnamon and brown sugar in a small bowl for the swirl.
- Fill each cupcake liner one-third full with batter.
- Sprinkle a teaspoon of the cinnamon-sugar mixture over the batter in each liner.
- Top with the remaining batter, filling each liner two-thirds full.
- Use a toothpick to gently swirl the batter and cinnamon sugar in each cupcake. Tip: Just 2–3 figure-eight motions per cupcake creates a defined swirl without muddying the layers.
- Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Cool cupcakes in the pan for 5 minutes before transferring to a wire rack.
The cupcakes are incredibly tender with a tight, moist crumb from the reduced apple cider. Warm cinnamon swirls melt into the soft cake, creating pockets of spiced sweetness. Serve them slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a simple dessert.
Sweet Potato Cupcakes with Marshmallow Topping
Crisp autumn days call for cozy baking projects that fill your kitchen with warmth. These sweet potato cupcakes deliver moist texture and seasonal flavor in perfect individual portions. Topped with fluffy marshmallow, they’re a festive treat for any fall gathering.
Ingredients
Sweet potatoes – 1 cup mashed
Flour – 1½ cups
Baking powder – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Eggs – 2
Brown sugar – ¾ cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Mini marshmallows – 2 cups
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Peel and cube 1 medium sweet potato, then boil until fork-tender, about 15 minutes.
3. Drain the sweet potatoes thoroughly and mash until smooth to prevent excess moisture in the batter.
4. Measure exactly 1 cup of mashed sweet potato and set aside to cool slightly.
5. In a medium bowl, whisk together 1½ cups flour, 1 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt.
6. In a separate large bowl, beat 2 eggs with ¾ cup brown sugar until pale and creamy.
7. Add ½ cup vegetable oil and 1 tsp vanilla extract to the egg mixture, mixing until combined.
8. Fold the 1 cup mashed sweet potato into the wet ingredients until fully incorporated.
9. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
11. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
12. Remove cupcakes from oven and immediately top each with a generous layer of mini marshmallows.
13. Return to the oven for 2-3 minutes until marshmallows are lightly toasted and puffy.
14. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
Don’t let these cupcakes cool completely before serving—the marshmallow topping stays wonderfully gooey when warm. The sweet potato creates an exceptionally moist crumb with subtle earthy sweetness that pairs perfectly with the toasted marshmallow. For an extra festive presentation, try drizzling with caramel sauce or crushing graham crackers over the top before serving.
Caramel Apple Cupcakes with Crunchy Crumble
Remember those crisp fall days and sticky caramel apples? These cupcakes capture that magic in portable form. They combine spiced cake with gooey caramel and a crunchy topping that delivers serious texture contrast.
Ingredients
Flour – 1 ½ cups
Baking powder – 1 ½ tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Butter – ½ cup
Brown sugar – ¾ cup
Eggs – 2
Milk – ½ cup
Apples – 2 medium, peeled and diced
Caramel sauce – ½ cup
Oats – ½ cup
Pecans – ¼ cup, chopped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, 1 tsp cinnamon, and ½ tsp salt in a medium bowl.
3. Cream ½ cup softened butter and ¾ cup brown sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in 2 eggs one at a time until fully incorporated.
5. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with dry ingredients.
6. Fold in 2 peeled and diced apples until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
8. Drizzle ½ cup caramel sauce over the batter in each cup.
9. Combine ½ cup oats and ¼ cup chopped pecans in a small bowl for the crumble topping.
10. Sprinkle the oat-pecan mixture evenly over the caramel-topped cupcakes.
11. Bake at 350°F for 20-25 minutes until a toothpick inserted comes out clean.
12. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack.
Keep these cupcakes stored airtight to maintain their soft texture against the crunchy topping. The warm caramel seeps into the spiced cake while baking, creating pockets of gooey sweetness that contrast beautifully with the nutty oat crumble. Serve them slightly warm for maximum caramel flow, or chill them for a firmer, more portable treat that still delivers all the autumn flavors.
Chai Spiced Cupcakes with Vanilla Bean Icing
Nothing beats the cozy aroma of chai spices filling your kitchen. Now imagine that warmth baked into tender cupcakes, topped with creamy vanilla icing. These treats deliver all the comfort of your favorite tea in dessert form.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking powder – 1 ½ tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Cardamom – ½ tsp
Ginger – ½ tsp
Nutmeg – ¼ tsp
Eggs – 2
Milk – ½ cup
Butter – ½ cup
Vanilla extract – 1 tsp
Powdered sugar – 2 cups
Heavy cream – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, 1 ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp cardamom, ½ tsp ginger, and ¼ tsp nutmeg in a large bowl.
3. Beat ½ cup softened butter with 2 eggs and 1 tsp vanilla extract in a separate bowl until creamy.
4. Tip: Make sure your butter is at room temperature for easier mixing and better texture.
5. Gradually mix the dry ingredients into the wet ingredients, alternating with ½ cup milk.
6. Fill each muffin cup ⅔ full with batter using a cookie scoop for even portions.
7. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
8. Cool cupcakes completely on a wire rack before frosting.
9. Tip: Don’t frost warm cupcakes or the icing will melt and slide off.
10. Beat 2 cups powdered sugar with 2 tbsp heavy cream until smooth and spreadable.
11. Frost each cooled cupcake with a generous swirl of vanilla icing.
12. Tip: For professional-looking swirls, use a piping bag with a star tip.
13. Let the icing set for 15 minutes before serving.
Zesty chai spices create a warm, aromatic crumb that pairs perfectly with the sweet vanilla bean icing. The cupcakes stay moist for days when stored in an airtight container. Try serving them alongside hot coffee for an afternoon treat that feels both elegant and comforting.
Toasted Marshmallow S’mores Cupcakes
Remember those campfire nights with gooey marshmallows and melted chocolate? These cupcakes capture that magic in portable form. Rich chocolate cake gets topped with toasted marshmallow frosting for the ultimate s’mores experience.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Cocoa powder – ¾ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Egg – 1
– Buttermilk – 1 cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Boiling water – ½ cup
– Mini marshmallows – 2 cups
– Unsalted butter – ½ cup
– Powdered sugar – 2 cups
Instructions
1. Preheat your oven to 350°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl.
4. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
5. Mix on medium speed for 2 minutes until fully combined.
6. Carefully pour in the boiling water while mixing on low speed.
7. Divide the batter evenly among the 12 muffin cups, filling each ⅔ full.
8. Bake for 18-20 minutes until a toothpick inserted comes out clean.
9. Cool the cupcakes completely on a wire rack for 1 hour.
10. Beat the unsalted butter and powdered sugar together for 3 minutes until light and fluffy.
11. Fold in 1 cup of mini marshmallows until just combined.
12. Pipe the frosting onto cooled cupcakes using a large round tip.
13. Top each cupcake with remaining mini marshmallows.
14. Use a kitchen torch to toast the marshmallows until golden brown, moving constantly to prevent burning.
15. Let the toasted marshmallows set for 5 minutes before serving. Zero in on that crackly toasted marshmallow top contrasting with the moist chocolate base. The frosting stays surprisingly fluffy while delivering that classic campfire flavor. Serve them slightly warm to mimic fresh-off-the-fire s’mores, or chill for a firmer texture that still satisfies.
Cranberry Orange Cupcakes with Zesty Glaze
Fragrant cranberry and bright orange zest transform simple cupcakes into festive treats. These moist cupcakes get a tangy glaze that balances sweetness perfectly. They come together quickly for any fall gathering.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking powder – 1 ½ tsp
Salt – ¼ tsp
Butter – ½ cup
Eggs – 2
Milk – ½ cup
Orange zest – 1 tbsp
Cranberries – ½ cup
Powdered sugar – 1 cup
Orange juice – 2 tbsp
Instructions
1. Preheat oven to 350°F. 2. Line 12-cup muffin tin with paper liners. 3. Whisk flour, sugar, baking powder, and salt in medium bowl. 4. Beat softened butter with electric mixer until creamy. 5. Add eggs one at time, beating fully after each addition. 6. Mix in milk and orange zest until combined. 7. Fold dry ingredients into wet ingredients until just incorporated. 8. Chop cranberries coarsely with sharp knife. 9. Gently fold cranberries into batter. 10. Divide batter evenly among muffin cups using ice cream scoop. 11. Bake 18-22 minutes until toothpick inserted comes out clean. 12. Cool cupcakes in pan 5 minutes before transferring to wire rack. 13. Whisk powdered sugar and orange juice in small bowl until smooth. 14. Drizzle glaze over completely cooled cupcakes. Let’s enjoy these tender cupcakes with their burst of tart cranberries. The zesty orange glaze adds refreshing contrast to the rich crumb. Serve them slightly warm with coffee for maximum comfort.
Pecan Pie Cupcakes with Caramel Drizzle
Venture beyond traditional pecan pie with these handheld delights that capture all the rich, buttery flavor in cupcake form. These individual treats feature a moist cake base topped with crunchy pecans and finished with a glossy caramel drizzle. Perfect for holiday gatherings or when you want pie without the slicing fuss.
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Butter – ½ cup
Eggs – 2
Vanilla extract – 1 tsp
Baking powder – 1 tsp
Salt – ¼ tsp
Pecans – 1 cup
Caramel sauce – ½ cup
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream butter and sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then mix in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Divide batter evenly among muffin cups, filling each about two-thirds full.
7. Sprinkle pecans evenly over the top of each cupcake, pressing them lightly into the batter.
8. Bake for 18-22 minutes until a toothpick inserted comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
10. Drizzle warm caramel sauce over cooled cupcakes.
Warm caramel melts into every crevice, creating a sticky-sweet glaze that complements the nutty crunch. The cake stays remarkably moist while the toasted pecans provide satisfying texture. Serve these slightly warm with a scoop of vanilla ice cream for the ultimate dessert experience.
Gingerbread Cupcakes with Molasses Frosting
Warm spices and rich molasses make these gingerbread cupcakes a holiday essential. They come together quickly with pantry staples. The creamy frosting balances the spicy cake perfectly.
Ingredients
Flour – 1 ½ cups
Baking soda – 1 tsp
Ground ginger – 2 tsp
Ground cinnamon – 1 tsp
Salt – ½ tsp
Molasses – ½ cup
Brown sugar – ½ cup
Vegetable oil – ⅓ cup
Egg – 1
Hot water – ½ cup
Butter – ½ cup
Powdered sugar – 2 cups
Milk – 2 tbsp
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking soda, ginger, cinnamon, and salt in a medium bowl.
3. Combine molasses, brown sugar, oil, and egg in a separate large bowl until smooth.
4. Gradually mix dry ingredients into wet ingredients until just combined.
5. Stir in hot water until batter is smooth and thin.
6. Divide batter evenly among muffin cups, filling each ⅔ full.
7. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Beat softened butter with an electric mixer on medium speed for 2 minutes until creamy.
10. Gradually add powdered sugar, beating on low speed until incorporated.
11. Add molasses and milk, then beat on high speed for 3 minutes until light and fluffy.
12. Frost cooled cupcakes using a piping bag or offset spatula.
Lightly spiced and moist, these cupcakes have a tender crumb that pairs beautifully with the silky frosting. For a festive touch, sprinkle with cinnamon sugar or top with crystallized ginger. They’re perfect for holiday parties or cozy winter evenings.
Hazelnut Mocha Cupcakes with Chocolate Ganache
Ready for a rich, nutty twist on classic chocolate cupcakes? These hazelnut mocha cupcakes deliver deep coffee flavor with crunchy nut texture. They’re surprisingly simple to make for such an impressive result.
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Egg – 1
Buttermilk – 1 cup
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Instant coffee – 1 tbsp
Hot water – ¼ cup
Chopped hazelnuts – ½ cup
Heavy cream – ½ cup
Chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until fully combined.
3. Dissolve instant coffee in hot water and let cool slightly before using.
4. In a separate bowl, beat the egg with buttermilk, vegetable oil, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and mix just until no flour streaks remain.
6. Stir in the cooled coffee mixture until the batter is uniform in color.
7. Fold in chopped hazelnuts gently to maintain their crunchy texture.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Heat heavy cream in a small saucepan until it just begins to simmer around the edges.
12. Pour the hot cream over chocolate chips in a heatproof bowl and let sit for 2 minutes.
13. Whisk the chocolate and cream together until smooth and glossy for the ganache.
14. Dip the top of each cooled cupcake into the ganache, twisting slightly for even coverage.
15. Let the ganache set at room temperature for about 30 minutes before serving.
Buttery hazelnuts provide satisfying crunch against the moist, coffee-infused crumb. The dark chocolate ganache adds a glossy, bittersweet finish that balances the sweetness perfectly. For an extra treat, sprinkle with crushed hazelnuts or serve alongside strong coffee.
Vanilla Bean and Maple Cinnamon Cupcakes
Hitting that perfect balance of cozy and elegant, these vanilla bean and maple cinnamon cupcakes deliver sophisticated flavor with comforting warmth. They’re surprisingly simple to whip up for any autumn gathering or cozy night in.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking powder – 1 ½ tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Eggs – 2
– Vanilla bean paste – 1 tsp
– Maple syrup – ¼ cup
– Ground cinnamon – 1 tsp
– Milk – ½ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking powder, salt, and cinnamon in a medium bowl.
3. Cream softened butter and sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time until fully incorporated.
5. Mix in vanilla bean paste and maple syrup until smooth.
6. Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Tip: Don’t overmix—stop as soon as the flour disappears to avoid tough cupcakes.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack. Tip: Let them cool completely before frosting to prevent melting.
10. Serve plain or frost as desired. Soft and tender with a fine crumb, these cupcakes boast a warm maple-cinnamon aroma and rich vanilla bean flavor. Serve them slightly warmed with a drizzle of extra maple syrup for an indulgent breakfast treat, or top with cream cheese frosting for a classic dessert.
Chestnut and Honey Cream Cupcakes
Just when you thought cupcakes couldn’t get more comforting, these chestnut and honey cream versions arrive. They’re subtly sweet with earthy notes and a cloud-like texture. Perfect for autumn gatherings or cozy weekends at home.
Ingredients
Flour – 1 ½ cups
Baking powder – 1 tsp
Salt – ¼ tsp
Chestnut puree – ¾ cup
Honey – ½ cup
Butter – ½ cup
Eggs – 2
Milk – ½ cup
Heavy cream – 1 cup
Powdered sugar – ¼ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a medium bowl.
3. Beat ½ cup softened butter and ½ cup honey in a large bowl until light and fluffy, about 2 minutes.
4. Add 2 eggs one at a time, beating well after each addition.
5. Mix in ¾ cup chestnut puree until fully incorporated.
6. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with dry ingredients.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake for 18–20 minutes until a toothpick inserted into the center comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Whip 1 cup heavy cream and ¼ cup powdered sugar in a chilled bowl until stiff peaks form.
11. Pipe or spread the whipped cream onto the cooled cupcakes.
You’ll notice the cupcakes have a tender, moist crumb that pairs beautifully with the airy honey cream. The chestnut flavor shines through without being overpowering, making these perfect for an afternoon treat. Try garnishing with crushed toasted chestnuts for extra texture and visual appeal.
Nutmeg and Rum Cupcakes with Holiday Spice Frosting
Mixing nutmeg and rum creates a warm, festive cupcake perfect for holiday gatherings. These spiced treats come together quickly with pantry staples. The rich frosting balances the bold flavors beautifully.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking powder – 1 ½ tsp
– Salt – ¼ tsp
– Ground nutmeg – 2 tsp
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Eggs – 2
– Dark rum – 3 tbsp
– Whole milk – ½ cup
– Powdered sugar – 2 cups
– Cream cheese – 4 oz
– Ground cinnamon – 1 tsp
– Ground cloves – ½ tsp
Instructions
1. Preheat oven to 350°F and line 12-cup muffin tin with paper liners.
2. Whisk flour, baking powder, salt, and 1 ½ tsp nutmeg in medium bowl.
3. Beat butter and granulated sugar with electric mixer on medium speed for 3 minutes until pale and fluffy.
4. Add eggs one at time, beating fully after each addition.
5. Mix in rum until just combined.
6. Alternate adding flour mixture and milk to butter mixture in three additions, starting and ending with flour.
7. Divide batter evenly among muffin cups using ice cream scoop for consistent sizing.
8. Bake for 18-22 minutes until toothpick inserted in center comes out clean.
9. Cool cupcakes in pan for 5 minutes before transferring to wire rack.
10. Beat cream cheese and remaining ½ tsp nutmeg with cinnamon and cloves until smooth.
11. Gradually add powdered sugar on low speed to prevent cloud of sugar dust.
12. Increase speed to medium and beat frosting for 2 minutes until light and spreadable.
13. Frost completely cooled cupcakes with offset spatula.
14. Let frosting set for 15 minutes before serving for clean slicing.
Soft crumb carries warm spice notes while rum adds depth without overwhelming. Serve alongside coffee or spike frosting with extra rum for adults. The cream cheese frosting provides tangy contrast to the sweet, spiced cake.
Frosted Carrot and Squash Cupcakes
A moist, subtly spiced cupcake that transforms humble vegetables into a delightful treat. These frosted gems balance natural sweetness with warm autumn flavors. Perfect for using up that seasonal squash and carrot bounty.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Eggs – 2
Sugar – 1 cup
Vegetable oil – ¾ cup
Vanilla extract – 1 tsp
Grated carrots – 1½ cups
Grated squash – 1 cup
Cream cheese – 8 oz
Butter – ½ cup
Powdered sugar – 2 cups
Instructions
1. Preheat oven to 350°F and line 16 muffin cups with paper liners.
2. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl.
3. Beat eggs and sugar in a large bowl until pale and thickened, about 2 minutes.
4. Slowly stream in vegetable oil while continuing to beat the mixture.
5. Mix in vanilla extract until fully incorporated.
6. Fold the dry ingredients into the wet mixture until just combined.
7. Gently stir in grated carrots and squash until evenly distributed.
8. Divide batter evenly among prepared muffin cups, filling each ⅔ full.
9. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Beat cream cheese and butter together until smooth and creamy.
12. Gradually add powdered sugar, beating until frosting is light and fluffy.
13. Frost cooled cupcakes with a generous swirl of cream cheese frosting.
14. Refrigerate frosted cupcakes for 15 minutes to set the frosting before serving. Outrageously moist and tender with a delicate crumb that melts in your mouth. The subtle earthiness from the vegetables pairs beautifully with the tangy cream cheese frosting. Try serving them slightly chilled with a sprinkle of toasted pecans for added crunch.
Bourbon Vanilla Pear Cupcakes
Craft these bourbon vanilla pear cupcakes for a sophisticated autumn treat. They combine tender crumb with boozy fruit notes perfectly. Simple ingredients create impressive results every time.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking powder – 1 tsp
Salt – ½ tsp
Eggs – 2
Milk – ½ cup
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Pears – 2 medium, peeled and diced
Bourbon – 2 tbsp
Instructions
1. Preheat oven to 350°F and line 12 cupcake tins with paper liners.
2. Whisk flour, sugar, baking powder, and salt in a large bowl until fully combined.
3. Beat eggs, milk, oil, and vanilla extract in a separate bowl for 1 minute until smooth.
4. Pour wet ingredients into dry ingredients and mix just until no flour streaks remain.
5. Fold in diced pears gently to avoid overmixing the batter.
6. Divide batter evenly among cupcake liners, filling each ⅔ full.
7. Bake for 18-22 minutes until tops spring back when lightly pressed.
8. Cool cupcakes in pan for 5 minutes, then transfer to wire rack.
9. Brush warm cupcake tops with bourbon using a pastry brush for even absorption.
10. Cool completely before serving for best texture development.
These cupcakes stay remarkably moist from the pear juice infusion. The bourbon adds subtle warmth without overwhelming the delicate vanilla. Serve slightly warm with a dollop of whipped cream for ultimate indulgence.
Chocolate Chip Pumpkin Cupcakes with Pepita Topping
Whip up these seasonal treats that perfectly blend cozy pumpkin spice with rich chocolate. These moist cupcakes feature a satisfying crunch from toasted pepitas on top. They’re simple enough for weeknight baking but special enough for holiday gatherings.
Ingredients
Pumpkin puree – 1 cup
All-purpose flour – 1½ cups
Granulated sugar – ¾ cup
Brown sugar – ½ cup
Vegetable oil – ½ cup
Eggs – 2
Baking powder – 1 tsp
Baking soda – ½ tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Semi-sweet chocolate chips – 1 cup
Raw pepitas – ¼ cup
Instructions
1. Preheat oven to 350°F and line 12 muffin cups with paper liners.
2. Whisk together pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar until smooth.
3. In separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually mix dry ingredients into wet ingredients until just combined.
5. Fold in chocolate chips, being careful not to overmix the batter.
6. Divide batter evenly among prepared muffin cups, filling each ¾ full.
7. Sprinkle raw pepitas evenly over each cupcake.
8. Bake for 18-22 minutes until toothpick inserted comes out clean.
9. Cool cupcakes in pan for 5 minutes before transferring to wire rack.
10. Cool completely before serving.
Just baked, these cupcakes boast a tender crumb with pockets of melted chocolate throughout. The toasted pepitas add earthy contrast to the sweet, spiced pumpkin base. Serve them warm with a scoop of vanilla ice cream for an elevated dessert experience.
Cinnamon Roll Cupcakes with Maple Icing
Zesty cinnamon swirls meet fluffy cupcake batter in these irresistible treats. They bake up golden with tender crumb and aromatic spice. The maple icing drizzle adds the perfect sweet finish.
Ingredients
Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar – ¾ cup
Eggs – 2
Milk – ¾ cup
Cinnamon – 2 tsp
Brown sugar – ¼ cup
Powdered sugar – 1 cup
Maple syrup – 3 tbsp
Instructions
1. Preheat oven to 350°F and line 12 muffin cups with paper liners.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat butter and sugar in a separate bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour.
6. Mix cinnamon and brown sugar in a small bowl for the filling.
7. Fill each muffin cup halfway with batter using a cookie scoop for even portions.
8. Sprinkle 1 teaspoon cinnamon-sugar mixture over each portion of batter.
9. Top with remaining batter, filling cups ¾ full.
10. Swirl gently with a toothpick to create marbled patterns without overmixing.
11. Bake for 18-22 minutes until tops spring back when lightly pressed.
12. Cool cupcakes in pan for 5 minutes before transferring to wire rack.
13. Whisk powdered sugar and maple syrup until smooth for the icing.
14. Drizzle icing over completely cooled cupcakes using a fork or piping bag.
Not overly sweet, these cupcakes feature moist, tender crumb with distinct cinnamon swirls. The real maple icing provides earthy sweetness that complements rather than overwhelms. Serve slightly warm for gooey centers or chilled for firmer texture.
Conclusion
Zesty, spiced, and oh-so-cozy—these 22 autumn cupcakes are your ticket to sweet seasonal bliss. Whether you’re craving pumpkin, apple, or a hint of maple, there’s a perfect treat waiting for you. Bake up your favorites, leave a comment to share which ones you loved, and don’t forget to pin this roundup on Pinterest to spread the fall baking joy!
