20+ Fall Cupcake Recipes
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When the leaves turn all those beautiful colors, break out those cupcake pans and piping tips and whip up one of these Fall inspired cupcakes. With warm spices like cinnamon, flavors of pumpkin, apple, maple and more one of these recipes is sure make your Autumn this year.
What is it about Fall? I can’t help but just smile. As soon as the weather cools down a bit, I can be seen grabbing a cozy sweater and jars of spices.
I want to drink a pumpkin spice latte. Eat an apple donut. Go apple picking. And make all things Autumn inspired.
I know I’m not alone. I mean Starbucks has named an entire season “Pumpkin season”. Or at least I think we should give them credit for that phrase. So since I know I’m not the only wrapping up in blankets and snagging those cans of pumpkin puree at the grocery store I thought why not round up some of mine and my favorite bloggers Fall cupcake recipes to inspire you to break out those cupcake pans.
Over 20 Fall Cupcakes To Inspire You
1
Apple Cider Cupcakes
These easy cupcakes are made with apple cider, warm spices, and then topped with an apple cider buttercream, and pie crumbs!
Check out this recipe
2
Pumpkin cupcakes
These pumpkin cupcakes are wonderfully moist and tender and SO easy Mix up. I’m using oil in the recipe which will not only keep these moist but it also means we don’t need a mixer to make these so they come together easily. I’m frosting these with an easy cream cheese frosting.
Check out this recipe
3
Best Carrot Cake Cupcakes
When springtime rolls around, I love whipping up a batch of these carrot walnut cupcakes. This batter is very easy to put together and doesn’t even require an electric mixer. Toasting the walnuts beforehand helps bring out the flavor so don’t skip this step!
Check out this recipe
4
Salted Caramel Apple Cupcakes
A caramel apple cupcake filled with a chunks of cinnamon apples topped with a salted caramel buttercream frosting and drizzled with more salted caramel sauce
Check out this recipe
5
Campfire Cupcakes
These easy chocolate cupcakes are made with a little warm spices, and decorated with a fiery orange frosting. Then topped with pretzel sticks, and mini marshmallows!
Check out this recipe
6
Banana cupcakes with peanut butter frosting
These banana cupcakes are super moist and easy to make! If you love banana bread you are going to love these. Top them off with a creamy peanut butter frosting
Check out this recipe
7
Sweet Potato Cupcakes with Marshmallow Frosting | Foodess
Moist Sweet Potato Cupcakes with fluffy marshmallow frosting. My 2 pro secrets to moist cupcakes ensure they’re always super soft and tender.
Check out this recipe
8
Best Cinnamon Cupcakes Recipe + Cream Cheese Frosting – Chenée Today
This is the best cinnamon cupcakes recipe! Moist cinnamon roll cupcakes with cream cheese cinnamon cupcake frosting are easy with cake mix!
Check out this recipe
9
French Toast Cupcakes
These French toast cupcakes are delicious breakfast inspired cupcakes, with a cinnamon cupcake, topped with an amazing maple buttercream frosting. These French Toast cupcakes are packed with delicious flavors of cinnamon, maple, and butter. Maple cinnamon
Check out this recipe
10
Pumpkin Better than Sex Cupcakes
These pumpkin better than sex cupcakes are dreamy pumpkin cupcakes filled with caramel and sweetened condensed milk. They’re topped with a whipped cream cheese frosting and chopped toffee pieces. They’re the perfect fall twist on
Check out this recipe
11
Easy Pumpkin Cupcakes With Pumpkin Ale (Video)
Make these easy, moist pumpkin cupcakes (with pumpkin ale!) from scratch! With the best maple fudge frosting. Perfect for Halloween or Thanksgiving!
Check out this recipe
12
Pumpkin Spice Latte Cupcakes – Live to Sweet
These Pumpkin Spice Latte Cupcakes are spiced pumpkin-espresso cupcakes topped with fresh whipped cream. Get your PSL fix in cupcake form!
Check out this recipe
13
White Chocolate Cranberry Cupcakes
Moist vanilla cupcakes are filled with a cranberry filling and then topped with white chocolate buttercream and sparkling sugar cranberries.
Check out this recipe
14
Best Biscoff Cupcakes – Cookie Butter
Try these delicious Biscoff cupcakes with a rich cookie butter frosting. An easy and impressive treat for any occasion. Perfect for sharing with family and friends! #BiscoffCupcakes #EasyDesserts
Check out this recipe
15
Chocolate Chip Pumpkin Cupcakes
These pumpkin cupcakes with cake mix are laced with chocolate chips and are soft, moist, and delicious. Top with your favorite frosting and festive sprinkles.
Check out this recipe
16
Maple Bacon Cupcakes with Maple Bacon Frosting Recipe – Sweet Fix Baker
These Maple Bacon Cupcakes with Maple bacon frosting recipe is the perfect combination of sweet and savory.
Check out this recipe
17
Gingerbread Cupcakes | Gingerbread Muffins | Eat the Love
These not-too-sweet gingerbread cupcakes are stuffed with cranberry sauce, making them taste just like the holidays. Skip the frosting if you want muffins!
Check out this recipe
18
Cinnamon Roll Cupcakes Recipe » Of Jen Sweets
Cinnamon roll cupcakes- Moist sour cream cake batter with a cinnamon sugar swirl and cream cheese frosting. They are truly cinnamon rolls but in cupcake form!
Check out this recipe
19
Salted Chocolate Stout Cupcakes (With Video!)
Make these easy chocolate cupcakes with your favorite stout! Topped with a simple chocolate buttercream frosting and a sprinkle of flakey sea salt.
Check out this recipe
20
Easy Vegan Chai Spice Cupcakes Recipe – Hassle Free Vegan
These easy vegan chai spice cupcakes are soft, fluffy, and full of warm spices. They also take only minutes to put together
Check out this recipe
21
Vegan Pumpkin Cupcakes
This Vegan Pumpkin Cupcakes recipe is super simple to make and the cupcakes are delicious, moist and completely dairy-free and eggless.
Check out this recipe
Cupcake Baking 101
Once you have your recipe you want to make, you better know a little cupcake baking 101 to help those cupcakes come out perfectly. Here are a few posts that will help you achieve perfect results every time.
- 15 tips for perfect cupcakes
- 12 Easy Cupcake Decorating Ideas
- 6 reasons why your cupcakes are sinking in the middle
- #1 Must Have Tip For Perfectly Domed Cupcakes
- The Ultimate Guide To Different Types Of Frosting
- The Ultimate Guide To Baking Cupcakes At Home
Fall never tasted so good!
Pumpkin cupcakes
These pumpkin cupcakes are wonderfully moist and tender and SO easy Mix up. I’m using oil in the recipe which will not only keep these moist but it also means we don’t need a mixer to make these so they come together easily. I’m frosting these with an easy cream cheese frosting.
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Servings: 12 cupcakes
Calories: 289kcal
Ingredients
For the cupcakes
- 1 cup + 2 tablespoons (135 g) all purpose flour *spooned and leveled
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup (100 g) granulated sugar
- ¼ cup (53 g) packed light brown sugar
- 1 large egg room temperature
- ¼ cup (60 ml) neutral-tasting oil (I like using canola or vegetable oil)
- 6 Tablespoons (90 ml) milk
- 7 ½ ounces pumpkin puree (½ a can) *not pumpkin pie filling
- 1 teaspoon vanilla extract
For the frosting
- 1 cup (8 ounces) cream cheese softened
- ½ cup (1 stick, 113 g) unsalted butter softened
- 4 cups (452 g) powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the cupcakes
- Prep oven and pan. Position a rack in the center of the oven. Preheat oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners. Set aside.
- Combine dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder and baking soda together until combined. Set aside. 1 cup + 2 tablespoons (135 g) all purpose flour 1 tablespoon pumpkin pie spice ¼ teaspoon salt 1 ½ teaspoons baking powder ¼ teaspoon baking soda
- Combine wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, egg, oil, milk, pumpkin purée and vanilla together until combined. ½ cup (100 g) granulated sugar ¼ cup (53 g) packed light brown sugar 1 large egg ¼ cup (60 ml) neutral-tasting oil 6 Tablespoons (90 ml) milk 7 ½ ounces pumpkin puree 1 teaspoon vanilla extract
- Combine wet and dry ingredients. Add the dry ingredients into the wet ingredients and stir until just combined. Do NOT overmix the batter.
- Bake cupcakes. Spoon the batter evenly into 12 cups, filling each about 3/4 full. Bake in the preheated 350°F oven on the center rack for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for five minutes then remove from the pan and allow to cool completely on a wire rack. Allow to cool completely before frosting.
For the frosting
- Mix cream cheese and butter. In a mixing bowl with an electric mixer, combine the butter and cream cheese. Mix on low speed at first, then increase the speed to medium until smooth and combined, about 1 to 2 minutes. 1 cup (8 ounces) cream cheese ½ cup (1 stick, 113 g) unsalted butter
- Add powdered sugar. Add powdered sugar a 1/2 cup to 1 cup at a time. Mix on low speed until incorporated. 4 cups (452 g) powdered sugar
- Add vanilla extract. Add vanilla extract and mix to combine. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy. 2 teaspoons vanilla extract
- Frost cupcakes. When cupcakes are cooled, frost cupcakes. You can use a piping bag and piping tip or an off-set spatula to frost cupcakes with. Once frosted, I recommend storing in the fridge until ready to serve.
Video
Notes
- Storage/Make Ahead: You can make these the day before. Make the pumpkin cupcakes, allow to cool completely, and then store covered at room temperature in an airtight container. You can also make the cream cheese frosting the day before and keep in the fridge. Then the day of you can frost the cupcakes. Unless serving right away, store in the fridge because of the frosting and allow the frosting to soften slightly again before serving. Leftovers can be kept covered, stored in the fridge, for up to 3 days.
- Freezing: Yes you can freeze these pumpkin cupcakes, frosted or unfrosted, for up to 3 months in an airtight container. Thaw overnight in the refrigerator before serving.
- Different pans: I haven’t tried baking this pumpkin cupcake batter into a pumpkin spice cake but should be enough batter for a 9×13 pan, or a two layer 8″ or 9″ cake. You could also try my pumpkin spice cake recipe!
- Pumpkin Spice: If you don’t have pumpkin pie spice on hand, you can 1 tablespoon cinnamon, 1 1/2 teaspoons ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice.
- Liners: I do recommend liners for keeping your cupcake pans clean as cooking spray can build up over time. But if you don’t have any you can grease the pans, but make sure to grease each well inside and tops well so there is no sticking.
- Oil: I use either canola oil or vegetable oil when baking but any other neutral oil will work. You can also lighten the cupcakes up with using 1/2 vegetable oil, and 1/2 applesauce.
- Milk: I used and recommend a full fat milk for richness to create a tender cupcake but a low-fat milk will work or a plant-based milk will also work.
Nutrition
Calories: 289kcal | Carbohydrates: 57g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 144mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3284IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
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