I'll admit that cupcakery, and baking in general, is not in my wheelhouse...that is until the holidays come around. Who can resist baking on a cold fall day? If you liked my Apple Cider Cookies or my Pumpkin Spice Chocolate Chip Cookies these cupcakes will be right up your alley. The bright side: if you make the mini cupcakes they're about 1/4 of the guilt. The not-so-bright side: you'll probably still eat 4. I brought these into the office and they disappeared with a quickness. Enjoy!

This recipe makes 12 cupcakes or 48 mini cupcakes. 



  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt
  • 2 large eggs
  • 2/3 c sugar
  • 1 1/2 sticks unsalted melted butter
  • 2 tsp vanilla extract
  • 1/2 c 2% or whole milk
  • 1 tbsp pumpkin pie spice


  • 1 stick softened butter
  • 1 8-oz package cream cheese
  • 4 c powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp pumpkin pie spice


  1. Preheat your oven to 350.
  2. In one large bowl, mix the dry ingredients (sugar doesn't count) together
  3. In another large bowl, beat eggs and sugar together, then mix in the melted butter and vanilla.
  4. Add the flour mixture to the egg mixture slowly, and then the milk. Do not overmix the batter (it will make the cupcakes more dense/harder)
  5. Divide the batter into lined cupcake tins (regular or mini). Bake standard cupcakes for about 35-40 minutes, bake the minis for about 20-25 minutes.
  6. While the cupcakes are baking, prepare the frosting by beating the butter and cream cheese together, then slowly mixing in the sugar, vanilla extract, and pumpkin pie.
  7. When the cupcakes are finished baking, take them out of the tins immediately and place them on a cooling rack or cool surface. Allow them to cool fully before frosting them. 


  • For expertly-frosted cupcakes, buy a cheap piping bag set from the baking aisle or cut a small circular hole in the corner of a freezer bag to create a piping bag.
  • To get the Frankenstein effect, mix matcha powder into the cupcake batter and activated charcoal powder into the frosting. Both are natural colors and will have no effec

For the frosting, beat the butter and cream cheese together, then slowly mix in the sugar, vanilla extract, and pumpkin pie spice.