As the leaves change and the crisp autumn air sets in, our thoughts turn to warm spices, comforting flavors, and cozy treats. And what better way to celebrate the season than with a batch of delicious fall-themed cupcakes? From classic pumpkin and apple flavors to more unique combinations like maple pecan and chai latte, we’ve rounded up 20 mouth-watering recipes that are sure to satisfy your sweet tooth.
Whether you’re looking for a perfect treat to bring to your next potluck or just want to indulge in some solo snacking, these fall cupcakes are sure to hit the spot. And with flavors like cinnamon, nutmeg, and gingerbread making an appearance, you’ll be transported straight to the heart of autumn.
In this article, we’ll dive into the world of fall cupcake recipes, sharing a mix of classic and creative takes on traditional flavors. From moist vanilla cakes topped with creamy buttercream to rich chocolate cupcakes infused with the warmth of hazelnut, there’s something for everyone in our collection of 20 scrumptious recipes.
So grab your mixing bowl, preheat your oven, and get ready to bake up a storm with these delicious fall cupcake recipes!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Get ready to delight your senses with these moist and flavorful Pumpkin Spice Cupcakes, topped with a tangy and creamy Cream Cheese Frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with Cream Cheese Frosting (beat softened cream cheese, butter, and vanilla extract until smooth; gradually add powdered sugar until desired consistency is reached).
Cooking Time: 20-22 minutes
Apple Cider Cupcakes with Caramel Drizzle
These moist and flavorful cupcakes capture the essence of fall, perfect for a cozy gathering or a special treat. The combination of apple cider-infused batter and gooey caramel drizzle will leave you and your guests wanting more.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/4 cup apple cider
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting (optional)
– Caramel drizzle ingredients: 1 cup heavy cream, 1/2 cup granulated sugar, 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together butter, eggs, apple cider, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce (see below).
Caramel Drizzle:
1. In a small saucepan, combine heavy cream, sugar, and butter. Heat over medium heat, whisking constantly, until sugar dissolves and mixture simmers.
2. Remove from heat and let cool slightly.
3. Drizzle over cooled cupcakes.
Maple Pecan Cupcakes with Brown Sugar Frosting
These moist and flavorful cupcakes are infused with the warm spices of maple syrup and the crunch of pecans, topped off with a rich brown sugar frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pure maple syrup
– 1/2 cup chopped pecans
– Brown sugar frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, maple syrup, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped pecans.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Brown Sugar Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups brown sugar
– 2 tablespoons heavy cream
Beat the butter and brown sugar together until smooth. Add heavy cream and beat until combined.
Caramel Apple Cupcakes with Cinnamon Buttercream
These moist and flavorful cupcakes combine the sweetness of caramel apples with a hint of warm cinnamon, perfect for a cozy treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped apple (Granny Smith or other variety)
– Caramel sauce for drizzling
For the cinnamon buttercream:
– 1 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 teaspoon ground cinnamon
– 2-3 tablespoons milk or heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, egg, and vanilla extract. Add chopped apple and whisk until combined.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before drizzling with caramel sauce and topping with cinnamon buttercream.
Cooking Time: 18-20 minutes
Spiced Chai Cupcakes with Vanilla Bean Frosting
Elevate your baking game with these moist and aromatic Spiced Chai Cupcakes, topped with a rich and creamy Vanilla Bean Frosting. Perfect for a cozy afternoon or a special occasion.
Ingredients:
For the cupcakes:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• ½ cup unsalted butter, at room temperature
• 1 large egg
• 1 cup whole milk
• 1 teaspoon vanilla extract
For the frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 ¾ cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 bean of vanilla, split lengthwise
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk dry ingredients in a bowl. In another bowl, whisk together butter and sugar until light and fluffy. Add egg, milk, and vanilla extract; mix well.
3. Combine wet and dry ingredients; stir until just combined.
4. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean.
5. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Add vanilla extract, salt, and vanilla bean; mix well.
Cooking Time: 18-20 minutes per batch of 12 cupcakes.
Sweet Potato Cupcakes with Marshmallow Frosting
Sweet Potato Cupcakes with Marshmallow Frosting Recipe
Sweet potatoes add natural sweetness and moisture to these moist cupcakes, while marshmallow frosting brings a fluffy and sweet contrast.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 teaspoons vanilla extract
– Marshmallow Frosting (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and mashed sweet potatoes.
3. Add softened butter, eggs, and vanilla extract; mix until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick comes out clean.
Marshmallow Frosting:
1. In a medium bowl, whip 8 ounces marshmallows with 2 tablespoons unsalted butter until fluffy.
2. Gradually add 1 cup powdered sugar; mix until smooth.
3. Adjust frosting consistency as needed by adding more powdered sugar or whipped cream.
Cook Time: 20-25 minutes
Cinnamon Roll Cupcakes with Cream Cheese Glaze
These moist and flavorful cupcakes capture the essence of traditional cinnamon rolls, topped with a tangy cream cheese glaze. Perfect for breakfast or as a sweet treat any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 teaspoons ground cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt. Add butter, egg, and cinnamon; mix until just combined.
3. Divide batter evenly among muffin cups.
4. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Allow cupcakes to cool completely before glazing with cream cheese glaze (recipe below).
Cream Cheese Glaze:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 tablespoon milk
Mix all ingredients until smooth and drizzle over cooled cupcakes.
Gingerbread Cupcakes with Lemon Frosting
These moist and aromatic gingerbread cupcakes are elevated by a tangy and sweet lemon frosting, perfect for the holiday season.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup light brown sugar
– 2 large eggs
– 2 teaspoons freshly brewed coffee or water
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Alternate adding the flour mixture and coffee or water, beginning and ending with the flour mixture.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting.
Cooking Time: 18-20 minutes
Pear and Honey Cupcakes with Whipped Cream Topping
These moist and flavorful cupcakes are infused with the sweetness of pears and honey, topped with a light and airy whipped cream topping. Perfect for any occasion, these treats are sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 ripe pears, diced (about 1 cup)
– 2 tablespoons honey
– Whipped cream topping (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add diced pears and honey to the wet ingredients; mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Whipped Cream Topping:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Beat all ingredients together until stiff peaks form. Top cooled cupcakes with whipped cream and serve.
Chocolate Hazelnut Cupcakes with Nutella Frosting
Moist chocolate cupcakes infused with the nutty flavor of hazelnuts, topped with a creamy Nutella frosting – a match made in heaven!
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 tablespoon hazelnut extract
– 1/4 cup chopped hazelnuts
For the frosting:
– 8 ounces Nutella
– 2 cups powdered sugar
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, hazelnut extract, and chopped hazelnuts. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with Nutella mixture (whipped cream and powdered sugar).
Cooking Time: 18-20 minutes
Cranberry Orange Cupcakes with Citrus Glaze
Add a burst of citrusy flavor to your cupcake game with these moist and tangy treats, perfect for the holiday season. These Cranberry Orange Cupcakes are topped with a sweet and tart Citrus Glaze that will leave you wanting more.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons orange zest
– 2 tablespoons freshly squeezed orange juice
– 1 cup fresh or frozen cranberries
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, orange zest, and orange juice.
4. Add cranberries to the wet ingredients and stir until combined.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Citrus Glaze:
– Whisk together 1 cup powdered sugar and 2 tablespoons freshly squeezed orange juice.
– Drizzle over cooled cupcakes.
Brown Butter Cupcakes with Salted Caramel Frosting
Moist and flavorful cupcakes meet velvety smooth frosting in this indulgent treat. A perfect combination of sweet and salty, these brown butter cupcakes are sure to satisfy your cravings.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 teaspoons vanilla extract
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon fleur de sel (or flaky sea salt)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add melted butter, eggs, and vanilla extract; mix until just combined.
3. Divide batter evenly among the muffin cups.
4. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
5. Allow cupcakes to cool completely before frosting with Salted Caramel Frosting (recipe below).
Salted Caramel Frosting:
1. Beat softened butter and powdered sugar until smooth.
2. Add heavy cream, salt, and fleur de sel; mix until combined.
3. Adjust frosting consistency as needed.
Toasted Coconut Cupcakes with Rum Buttercream
Experience the tropical flavors of toasted coconut and rich rum buttercream in these moist and decadent cupcakes.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut flakes, toasted
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon pure vanilla extract
For the buttercream:
– 1/2 cup (1 stick) unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons dark rum
– 1/2 teaspoon salt
– 2-3 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add toasted coconut flakes, milk, eggs, and vanilla extract. Mix until just combined.
3. Divide batter evenly among muffin cups.
4. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
5. Allow cupcakes to cool completely before frosting with Rum Buttercream.
Cooking Time: 18-20 minutes
Fig and Walnut Cupcakes with Honey Frosting
These moist and flavorful cupcakes are perfect for a special occasion or a cozy afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup chopped dried figs
– 1/2 cup chopped walnuts
– 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, figs, walnuts, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Honey Frosting:
1. Beat 1/2 cup unsalted butter and 1 tablespoon honey until smooth.
2. Adjust honey to taste, if desired.
Molasses Cupcakes with Spiced Meringue
These rich and flavorful cupcakes are infused with the deep, velvety flavor of molasses and topped with a fluffy spiced meringue that adds a delightful textural contrast.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons molasses
For the meringue:
– 3 large egg whites
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, cocoa powder, and salt in a medium bowl.
3. In a large bowl, whisk together milk, eggs, and molasses.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
7. Meanwhile, prepare meringue by whipping egg whites and sugar until stiff peaks form. Add cinnamon and nutmeg; fold gently to combine.
8. Top cooled cupcakes with meringue.
Cooking Time: 20-22 minutes
Carrot Cake Cupcakes with Cream Cheese Frosting
Brighten up your day with these moist and flavorful carrot cake cupcakes topped with a tangy cream cheese frosting. Perfect for a sweet treat or as part of a dessert spread.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
– 1 cup chopped walnuts (optional)
– Cream cheese frosting ingredients: 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, and grated carrots. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with cream cheese frosting (see below).
Cream Cheese Frosting:
1. Beat cream cheese and butter until smooth.
2. Add vanilla extract and mix well.
3. Gradually add powdered sugar, beating until smooth and creamy.
Pumpkin Chocolate Chip Cupcakes with Cinnamon Frosting
These moist and flavorful cupcakes combine the warmth of pumpkin, the richness of chocolate chips, and the comforting spice of cinnamon. A perfect treat for fall.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Cinnamon Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cinnamon Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1 teaspoon ground cinnamon
Whisk together butter and powdered sugar until smooth. Add cinnamon and whisk until combined.
Apple Pie Cupcakes with Crumb Topping
These moist cupcakes combine the warmth of cinnamon and nutmeg with the sweetness of apples, topped with a crunchy crumb topping. Perfect for fall gatherings or as a unique dessert for any occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup apple puree (canned or fresh)
– Salt to taste
For the crumb topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. In a large bowl, combine butter, eggs, and apple puree. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. For crumb topping: Combine flour, sugar, and cinnamon in a small bowl. Add cold butter; use fingers or a pastry blender to work into coarse crumbs.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Yield: 12-15 cupcakes
Chai Latte Cupcakes with Cardamom Frosting
Warm up with a delicious twist on traditional cupcakes – Chai Latte Cupcakes with Cardamom Frosting!
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1/2 cup milk
– 2 large eggs
– 2 teaspoons chai latte mix (or to taste)
– 1/4 teaspoon ground cardamom
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2-3 drops vanilla extract
– 1/4 teaspoon ground cardamom
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add butter, milk, eggs, chai latte mix, and cardamom; whisk until smooth.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before frosting.
Cardamom Frosting:
1. Beat butter until creamy.
2. Gradually add powdered sugar, beating until smooth and creamy.
3. Add vanilla extract and cardamom; mix well.
4. Spread or pipe onto cooled cupcakes.
Peanut Butter Cupcakes with Chocolate Ganache
These moist and flavorful cupcakes combine the creaminess of peanut butter with the indulgent richness of chocolate ganache. Perfect for satisfying your sweet tooth or impressing your friends.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix peanut butter, milk, eggs, and vanilla extract until smooth.
4. Combine wet and dry ingredients, stirring until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with chocolate ganache (recipe below).
Chocolate Ganache:
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 2 ounces high-quality dark or semisweet chocolate, melted
Combine cream and butter in a bowl. Stir in melted chocolate until smooth. Drizzle over cooled cupcakes.
Summary
Get ready to cozy up with these 20 delicious fall cupcake recipes! From classic pumpkin spice and apple cider flavors to unique combinations like sweet potato and maple pecan, there’s something for everyone. Each recipe features a new twist on traditional autumn flavors, from caramel drizzles to spiced chai frostings. Whether you’re looking for a simple afternoon treat or a show-stopping dessert for your next holiday gathering, these fall cupcake recipes are sure to satisfy your sweet tooth.
