Savor the flavors of autumn with our best fall cupcakes recipes that are simple to make and delightful to eat. Perfect for cozy baking sessions at home. Bake your way to joy!
Fall Cupcakes Recipes
Be ready to make your autumn extra special with our amazing list of the best fall cupcake recipes! These recipes are not only easy to follow but also super fun to make. Imagine biting into a fluffy cupcake filled with the flavors of autumn along with pumpkin, apple, cinnamon, and everything nice.
The moment you try these, you'll fill your home with the cozy warmth and delicious aroma of fall baking. So, grab your apron and let's turn those ordinary days into extraordinary moments with these irresistible fall cupcakes. Whether you're a baking newbie or a cupcake champion, our list has something just for you.
Pumpkin Cupcakes With Cream Cheese Frosting
The Pumpkin Cupcakes with Cream Cheese Frosting recipe is an absolute delight, bringing together the rich flavors of autumn with its perfect blend of spices and pumpkin. The cupcakes are moist, soft, and come with a lusciously smooth cream cheese frosting that's simply irresistible.
Ingredients
For the Cake:
- 1 ½ cups (212g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup (56g) unsalted butter, softened
- ¼ cup (60ml) vegetable or canola oil, divided
- ½ cup (110g) packed light-brown sugar
- ½ cup (105g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (236g) canned pumpkin puree
- ¼ cup (60ml) fresh strained orange juice
For the Frosting:
- 8 oz cream cheese, at room temperature
- ½ cup (112g) unsalted butter, at room temperature
- 3 cups (380g) powdered sugar
- ½ teaspoon vanilla extract
Pecan Pie Cupcakes
The Pecan Pie Cupcakes are a remarkable treat that wonderfully captures the essence of the classic pie in a delightful cupcake form. Each bite offers a burst of sweet, nutty flavors thanks to the homemade pecan pie filling and fluffy brown sugar frosting.
Ingredients
For The Filling:
- 2 tablespoons (28g) Challenge Unsalted Butter
- ⅓ cup (79ml) corn syrup
- ¼ cup (50g) packed brown sugar
- 1 tablespoon (8g) cornstarch
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- ½ cup (60g) chopped toasted pecans (chopped small)
- ½ teaspoon vanilla extract
To Make The Cupcakes:
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ¼ cups (155g) all-purpose flour
- ½ cup (113g) Challenge Unsalted Butter, melted
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 ounces (148ml) buttermilk
For The Brown Sugar Frosting:
- 1 ½ cups (339g) Challenge Unsalted Butter, softened
- 3 tablespoons (38g) packed brown sugar
- 3 tablespoons (45ml) heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (339g) powdered sugar
- 12 Toasted Pecan Halves for topping
Ultimate Salted Caramel Cupcakes
This Ultimate Salted Caramel Cupcakes recipe is nothing short of a masterpiece, with their luxurious salted caramel core, swirled caramel frosting, and a final drizzle that elevates them to the epitome of dessert perfection. The balance between the airy, light cake and the rich, indulgent caramel, finished with a pinch of sea salt, makes every bite an unforgettable blend of flavors and textures.
Ingredients
Cupcakes:
- 2 ½ cups flour
- 2 ½ tsp. baking powder
- ¼ tsp. salt
- 1 stick of butter, at room temperature
- 1 ¾ cups sugar
- 2 large eggs, at room temperature
- 2 ½ tsp. vanilla
- 1 ¼ cups whole milk, at room temperature
For the Frosting:
- 6 egg whites
- 1 ½ cups (300g) granulated sugar
- ½ teaspoon coarse kosher salt
- 1 ½ cups (340g) unsalted butter, at room temperature
- 1 recipe salted caramel sauce (about 1.5 cups)
Apple Snickerdoodle Cupcakes
The Apple Snickerdoodle Cupcakes are an absolute delight, blending the cozy warmth of cinnamon with the fresh, crisp taste of apples in an irresistible treat. Every bite is a perfect harmony of flavors that dances on the palate, making it an unforgettable culinary experience that's sure to impress!
Ingredients
Cinnamon Sugar Apple Cupcakes:
- 6 tablespoon (84g) unsalted butter, room temperature
- ¾ cups (155g) sugar
- 6 tablespoon (86g) sour cream
- ¼ teaspoon vanilla extract
- 3 egg whites
- 1 ¼ cups (163g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoon (97g) apple butter
- 2 tablespoon (30ml) milk
- 1 ½ tablespoon ground cinnamon
- ¼ cup (52g) sugar
Apple Frosting:
- ½ cup (112g) butter
- ½ cup (95g) shortening
- 4 cups (460g) powdered sugar
- 4 tablespoon (65g) apple butter
- Apple chips or mini snickerdoodles, optional for garnish
Dark Chocolate Cupcakes With Creamy Peanut Butter Frosting
The Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting are a match made in heaven, with a deep, luxurious chocolate base paired with smooth, rich peanut butter frosting that's not overly sweet. They are the epitome of decadence, each bite offering a delightful Reese's Pieces crunch, elevating them to an outstanding level of deliciousness.
Ingredients
To Make the Cupcakes:
- ¾ cup (94g) all-purpose flour (spooned & leveled)
- ½ cup (41g) Hershey’s Special Dark cocoa powder
- 1 teaspoon espresso powder or instant espresso
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ⅓ cup (80ml) vegetable or canola oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) buttermilk, at room temperature
For the Peanut Butter Frosting:
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- ⅓ cup (80ml) heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Optional: crushed Reese’s Pieces for topping
Pumpkin Cupcakes
Ingredients
For the Cake:
- 1 (15.25-ounce) box Yellow Cake Mix (plus ingredients listed on the box, minus the water)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1½ teaspoons cinnamon
- Candy pumpkins (optional, for decoration)
Apple Cider Cupcakes And Brown Sugar Cinnamon Buttercream
These Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are a true autumnal delight! Combining the moistness of the cupcakes with the rich sweetness of the buttercream, they're a perfect dessert that embodies the essence of fall.
Ingredients
Cupcakes:
- 2 eggs
- 1⅔ cups all-purpose flour
- 1 cup apple cider
- ⅔ cup sugar
- ½ cup unsalted butter, softened
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1 tsp. vanilla extract
Frosting:
- 1 cup softened butter
- 3 cups powdered sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Mini Candy Corn Cupcakes With Buttercream Frosting
The Mini Candy Corn Cupcakes With Buttercream Frosting radiate pure joy, making them a delightful treat that captures the essence of fall in every bite! Their whimsically vibrant layers paired with the sumptuous buttercream frosting promise a festivity of flavors that's bound to be a crowd-pleaser at any autumn gathering.
Ingredients
The Cupcakes:
- 1-¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup milk
- Food color (yellow and red as needed)
- Nonstick cooking spray and paper liners (if not using silicone muffin cups)
For the Buttercream:
- 2-½ to 3 cups powdered sugar
- 3 tablespoons milk
- 3 tablespoons butter, softened
- ½ to 1 teaspoon orange or vanilla extract, to taste
Chai Latte Cupcakes
The Chai Latte Cupcakes recipe brilliantly captures the essence of a cozy chai latte, transforming it into a delectable dessert that's both comforting and indulgent. With its perfect blend of warm spices like cinnamon, cardamom, and ginger, paired with a light and fluffy cupcake texture and topped with rich chai spice buttercream, it's an exquisite treat that brings the coffeehouse vibe right to your kitchen.
Ingredients
Chai Spice Mix:
- 2 and ½ teaspoons ground cinnamon
- 1 and ¼ teaspoons ground ginger
- 1 and ¼ teaspoons ground cardamom
- ½ teaspoon ground allspice
To Make the Cupcakes:
- 1 bag chai tea
- ½ cup (120ml) whole milk, at room temperature
- 1 and ¾ cups (207g) cake flour (spooned & leveled)
- 3 and ½ teaspoons chai spice mix (above)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120g) sour cream or plain yogurt, at room temperature
For the Chai Spice Buttercream:
- 1 and ½ cups (340g) unsalted butter, softened to room temperature
- 5.5 – 6 cups (660-720g) confectioners’ sugar
- 2 teaspoons chai spice mix, divided
- ¼ cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- pinch of salt
- optional for garnish: cinnamon sticks + mix the remaining chai spice mix
Apple Crisp Cupcakes
The Apple Crisp Cupcakes recipe is a delightful fusion of classic fall flavors, ingeniously combining the comforting taste of apple pie with the beloved texture of a cupcake. From the rich apple pie filling to the crunchy crumble topping, each component is perfectly balanced, enhanced further by the decadent cinnamon cream cheese frosting.
Ingredients
Vanilla Cupcakes
- 1 ½ cups all-purpose flour (191 grams, 6.75 oz)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup granulated sugar (200 grams, 7.1 oz)
- ½ cup unsalted butter, softened (113 grams, 4 oz)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature (118 ml)
Apple Pie Filling
- 3 ½ cups chopped apples
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 stick of cinnamon (optional)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch
- 2 tablespoons water
Crumble Topping
- ½ cup all-purpose flour
- 1 ½ tablespoon white sugar
- 1 ½ tablespoon brown sugar
- ⅛ teaspoon cinnamon powder
- 4 tablespoons butter, cold, diced
Cinnamon Cream Cheese Frosting
- 1 cup cream cheese, softened (226 grams, 8 oz)
- ½ cup unsalted butter, softened (113 grams, 4 oz)
- 4 cups powdered sugar (510 grams, 18 oz)
- 1 teaspoon vanilla extract
- ½-1 tablespoon of ground Ceylon cinnamon
