15 Autumn Cupcakes Bursting with Fall Flavors
Fall brings cozy sweaters, colorful leaves, and the perfect excuse to bake delicious seasonal treats. These autumn cupcakes capture all the warm spices and flavors we crave during this magical season.
From pumpkin spice to apple cider, each recipe transforms classic fall ingredients into delightful handheld desserts that everyone will love.
01. Sweet Potato Cupcakes with Toasted Marshmallow Frosting
These cupcakes bring sweet potato casserole vibes to dessert form. The fluffy marshmallow frosting makes every bite feel like a cozy fall celebration.
Ingredients: 2 cups all-purpose flour, 1½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, ½ cup vegetable oil, 3 large eggs, 1 cup mashed sweet potatoes, ¾ cup buttermilk, 4 egg whites, 1 cup sugar, ½ teaspoon vanilla extract, ¼ teaspoon cream of tartar.
How To Make Sweet Potato Cupcakes with Toasted Marshmallow Frosting
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
2. In another bowl, beat oil, eggs, mashed sweet potatoes, and buttermilk until smooth. Pour wet ingredients into dry ingredients and mix until just combined, being careful not to overmix the batter.
3. Divide batter evenly among cupcake liners and bake for 18-22 minutes until a toothpick inserted in center comes out clean. Cool completely before frosting.
4. For frosting, beat egg whites, sugar, vanilla, and cream of tartar in a double boiler over simmering water until mixture reaches 160°F. Transfer to mixer and beat until stiff peaks form. Pipe onto cupcakes and toast lightly with kitchen torch.
02. Gingerbread Cupcakes with Cream Cheese Frosting
Perfectly spiced gingerbread cupcakes with a hint of cocoa powder. The tangy cream cheese frosting balances the warm spices beautifully.
Ingredients: 1¾ cups all-purpose flour, ¾ cup brown sugar, 2 tablespoons cocoa powder, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup molasses, ½ cup vegetable oil, 1 large egg, ¾ cup hot water, 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, 1 teaspoon vanilla.
How To Make Gingerbread Cupcakes with Cream Cheese Frosting
1. Preheat oven to 350°F and line 12 cupcake wells with paper liners. Whisk together flour, brown sugar, cocoa powder, ginger, cinnamon, cloves, baking soda, and salt in a large mixing bowl.
2. In separate bowl, combine molasses, oil, and egg, whisking until smooth. Add wet ingredients to dry ingredients, then gradually stir in hot water until batter is smooth and well combined.
3. Fill cupcake liners two-thirds full and bake 18-20 minutes until tops spring back when lightly touched. Cool completely on wire rack before frosting.
4. Beat cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla. Beat until smooth and pipe generously onto cooled cupcakes for the perfect finish.
03. Pumpkin Spice Cupcakes
The ultimate fall cupcake that tastes like your favorite coffee shop treat. These moist, spiced cupcakes are topped with creamy cinnamon buttercream.
Ingredients: 1¾ cups all-purpose flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ginger, ½ cup vegetable oil, 2 large eggs, 1 cup pumpkin puree, ¼ cup water, 1 cup butter, 4 cups powdered sugar, ¼ cup heavy cream, 1 teaspoon vanilla, ½ teaspoon cinnamon.
How To Make Pumpkin Spice Cupcakes
1. Preheat oven to 350°F and line muffin tin with cupcake liners. Mix flour, both sugars, baking soda, salt, and all spices in a large bowl until evenly distributed.
2. Whisk oil, eggs, pumpkin puree, and water in another bowl until smooth. Pour wet ingredients into dry ingredients and stir until just combined, avoiding overmixing.
3. Divide batter among cupcake liners and bake 18-20 minutes until toothpick comes out with just a few moist crumbs. Cool completely before frosting.
4. Beat butter until light and fluffy, then alternate adding powdered sugar and cream. Add vanilla and cinnamon, beating until smooth. Pipe onto cupcakes and dust with extra cinnamon if desired.
04. Almond Cupcakes with Salted Caramel Buttercream
Delicate almond cupcakes paired with rich salted caramel frosting. This sophisticated combination feels like a warm hug on chilly autumn days.
Ingredients: 1½ cups all-purpose flour, 1 cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon salt, ⅓ cup butter, 2 large eggs, ¾ cup milk, 1 teaspoon almond extract, 1 cup granulated sugar, 6 tablespoons butter, ½ cup heavy cream, 1 teaspoon sea salt, 1 cup butter, 3 cups powdered sugar, ¼ cup caramel sauce, ½ teaspoon vanilla.
How To Make Almond Cupcakes with Salted Caramel Buttercream
1. Preheat oven to 350°F and line 12 cupcake wells. Cream together flour, sugar, baking powder, salt, and butter in large bowl until mixture resembles coarse crumbs.
2. Beat eggs, milk, and almond extract together, then add to flour mixture. Beat on medium speed for 2 minutes until batter is smooth and well combined.
3. Fill cupcake liners two-thirds full and bake 18-22 minutes until golden brown and toothpick comes out clean. Cool completely on wire rack.
4. For caramel, heat sugar in saucepan until melted and amber colored. Add butter, then cream and salt, whisking constantly. Cool completely.
5. Beat butter until fluffy, add powdered sugar gradually, then beat in cooled caramel sauce and vanilla. Pipe onto cupcakes and drizzle with extra caramel.
05. Spiced Gingerbread Cupcakes
These festive cupcakes are easier to decorate than gingerbread houses. Top with holiday candies for a fun, colorful presentation that kids will love.
Ingredients: 2¼ cups all-purpose flour, 1 cup brown sugar, ¾ cup molasses, ½ cup butter, 1 large egg, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon salt, 1 cup hot water, 1 cup butter, 4 cups powdered sugar, ¼ cup milk, 1 teaspoon vanilla, holiday candies for decorating.
How To Make Spiced Gingerbread Cupcakes
1. Preheat oven to 350°F and line 18 cupcake wells with paper liners. Combine flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt in large mixing bowl.
2. In separate bowl, beat molasses, butter, and egg until well blended. Add molasses mixture to dry ingredients, then gradually stir in hot water until smooth.
3. Divide batter among cupcake liners and bake 15-18 minutes until tops spring back when touched. Cool in pans 5 minutes, then remove to wire racks.
4. Beat butter until light and fluffy, then alternately add powdered sugar and milk, beating until smooth. Add vanilla and beat until creamy.
5. Pipe frosting onto cooled cupcakes and decorate with holiday candies like gumdrops, candy canes, or colorful sprinkles for a festive gingerbread house effect.
06. Chocolate Cupcakes with Pumpkin Cheesecake Filling
Rich chocolate cupcakes hide a creamy pumpkin cheesecake surprise inside. This indulgent treat combines two beloved fall flavors in one perfect bite.
Ingredients: 1¾ cups all-purpose flour, 2 cups sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 large eggs, 1 cup buttermilk, 1 cup strong coffee, ½ cup oil, 8 oz cream cheese, ¼ cup sugar, 1 egg yolk, ⅓ cup pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon nutmeg.
How To Make Chocolate Cupcakes with Pumpkin Cheesecake Filling
1. Preheat oven to 350°F and line 18 cupcake wells. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in large bowl.
2. Beat eggs, buttermilk, coffee, and oil in separate bowl. Add wet ingredients to dry ingredients and mix until smooth. The batter will be quite thin.
3. For filling, beat cream cheese until smooth, then add sugar, egg yolk, pumpkin puree, cinnamon, and nutmeg until well combined and creamy.
4. Fill cupcake liners one-third full with chocolate batter. Add 1 tablespoon pumpkin filling to center, then top with remaining chocolate batter until liners are two-thirds full.
5. Bake 18-22 minutes until tops spring back when lightly touched. Cool completely before serving to allow the creamy pumpkin center to set properly.
07. Apple Banana Cupcakes
Moist cupcakes packed with fresh apple and banana flavors. These fruity treats pair beautifully with brown sugar cream cheese frosting for the ultimate fall dessert.
Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ cup butter, 2 large eggs, 1 cup mashed bananas, ½ cup milk, 1 cup diced apples, 8 oz cream cheese, ½ cup butter, ½ cup brown sugar, 2 cups powdered sugar, 1 teaspoon vanilla.
How To Make Apple Banana Cupcakes
1. Preheat oven to 350°F and line 15 cupcake wells with paper liners. Mix flour, both sugars, baking powder, salt, and cinnamon in large bowl.
2. In separate bowl, cream butter until light, then beat in eggs one at a time. Add mashed bananas and milk, mixing until well combined.
3. Add wet ingredients to dry ingredients and stir until just combined. Fold in diced apples gently to distribute evenly throughout the batter.
4. Fill cupcake liners two-thirds full and bake 18-20 minutes until golden brown and toothpick comes out clean. Cool completely on wire rack.
5. For frosting, beat cream cheese and butter until fluffy. Add brown sugar, then gradually beat in powdered sugar and vanilla until smooth and creamy. Pipe generously onto cooled cupcakes.
08. Candied Yam Cupcakes
Transform leftover holiday yams into these incredibly moist cupcakes. The natural sweetness from candied yams creates perfectly spiced treats that everyone will rave about.
Ingredients: 2 cups all-purpose flour, 1½ cups sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, ½ cup vegetable oil, 3 large eggs, 1½ cups mashed candied yams, ½ cup buttermilk, 1 teaspoon vanilla, ½ cup butter, 4 cups powdered sugar, ¼ cup milk, 1 teaspoon vanilla extract.
How To Make Candied Yam Cupcakes
1. Preheat oven to 350°F and line 18 cupcake wells with liners. Whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt together in large mixing bowl.
2. In separate bowl, beat oil, eggs, mashed candied yams, buttermilk, and vanilla until smooth and well combined. The mixture should be creamy without lumps.
3. Pour wet ingredients into dry ingredients and stir until just combined. Don’t overmix, as this can make the cupcakes tough instead of tender.
4. Divide batter evenly among cupcake liners and bake 18-22 minutes until tops are golden and spring back when lightly touched. Cool completely.
5. Beat butter until light and fluffy, then gradually add powdered sugar, alternating with milk. Add vanilla and beat until smooth. Pipe onto cupcakes and enjoy these fluffy, flavorful treats.
09. Cinnamon Swirl Cupcakes
Cinnamon syrup swirled throughout these tender cupcakes creates bursts of sweet spice. Each bite delivers that beloved cinnamon roll flavor in cupcake form.
Ingredients: 2 cups all-purpose flour, 1½ cups granulated sugar, ½ cup butter, 3 large eggs, 2½ teaspoons baking powder, ½ teaspoon salt, 1¼ cups milk, 1 teaspoon vanilla, ½ cup brown sugar, 2 tablespoons cinnamon, ¼ cup melted butter, 1 cup butter, 4 cups powdered sugar, ¼ cup milk, 1 teaspoon vanilla, ½ teaspoon cinnamon.
How To Make Cinnamon Swirl Cupcakes
1. Preheat oven to 350°F and line 18 cupcake wells. Cream together flour, sugar, butter, eggs, baking powder, and salt until mixture is light and fluffy.
2. Gradually add milk and vanilla to batter, beating until smooth and well combined. The batter should be creamy and pour easily from the spoon.
3. For cinnamon swirl, mix brown sugar, cinnamon, and melted butter until it forms a thick, spreadable paste that will create beautiful swirls.
4. Fill cupcake liners one-third full with batter. Drop 1 teaspoon cinnamon mixture into each, then add remaining batter. Swirl with toothpick for marbled effect.
5. Bake 18-20 minutes until golden brown and toothpick comes out clean. For frosting, beat butter until fluffy, add powdered sugar, milk, vanilla, and cinnamon. Pipe onto cooled cupcakes.
10. Candy Corn Cupcakes
These adorable layered cupcakes look just like candy corn with their orange and yellow tiers. They’re much more delicious than the actual candy and perfect for Halloween parties.
Ingredients: 2¼ cups all-purpose flour, 1⅔ cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt, ½ cup butter, 1¾ cups milk, 3 large eggs, 1 teaspoon vanilla, orange food coloring, yellow food coloring, 1 cup butter, 4 cups powdered sugar, ¼ cup milk, 1 teaspoon vanilla, orange and yellow food coloring.
How To Make Candy Corn Cupcakes
1. Preheat oven to 350°F and line 24 cupcake wells with white paper liners. Beat flour, sugar, baking powder, salt, and butter until mixture resembles fine crumbs.
2. Whisk milk, eggs, and vanilla together, then add to flour mixture. Beat 2 minutes until smooth and creamy. Divide batter into three equal portions.
3. Leave one portion plain white, tint second portion orange, and third portion yellow. Use gel food coloring for vibrant colors that won’t thin the batter.
4. Layer batters in cupcake liners: 1 tablespoon yellow on bottom, 1 tablespoon orange in middle, 1 tablespoon white on top. Don’t swirl – keep layers distinct.
5. Bake 18-20 minutes until tops are set and lightly golden. For frosting, beat butter until fluffy, add powdered sugar and milk gradually. Divide frosting and tint orange and yellow to match layers.
11. Carrot Cupcakes with White Chocolate Cream Cheese Icing
Classic carrot cupcakes get an elegant upgrade with luxurious white chocolate cream cheese frosting. These moist, spiced treats celebrate fall’s carrot harvest beautifully.
Ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 4 large eggs, 1¼ cups vegetable oil, 3 cups finely grated carrots, 8 oz cream cheese, ½ cup butter, 4 oz white chocolate, 4 cups powdered sugar, 1 teaspoon vanilla extract.
How To Make Carrot Cupcakes with White Chocolate Cream Cheese Icing
1. Preheat oven to 350°F and line 24 cupcake wells with paper liners. Whisk together flour, sugar, baking soda, cinnamon, and salt in large mixing bowl.
2. Beat eggs and oil in separate bowl until well combined. Add wet ingredients to dry ingredients, stirring until just mixed. Fold in grated carrots until evenly distributed.
3. Fill cupcake liners two-thirds full and bake 18-22 minutes until toothpick inserted in center comes out with just a few moist crumbs attached.
4. For frosting, melt white chocolate and let cool slightly. Beat cream cheese and butter until fluffy, then beat in cooled white chocolate until smooth.
5. Gradually add powdered sugar and vanilla, beating until frosting is light and creamy. Pipe generously onto completely cooled cupcakes for an elegant finish.
12. Apple Cider Cupcakes
These simple cupcakes capture the essence of fall with warm apple cider flavor. Made with basic pantry ingredients, they’re an easy way to use up seasonal cider.
Ingredients: 1¾ cups all-purpose flour, 1 cup granulated sugar, ¼ cup brown sugar, 1½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅓ cup butter, 2 large eggs, ¾ cup apple cider, ¼ cup milk, 1 teaspoon vanilla, ½ cup butter, 3 cups powdered sugar, 3 tablespoons apple cider, ½ teaspoon cinnamon.
How To Make Apple Cider Cupcakes
1. Preheat oven to 350°F and line 12 cupcake wells with liners. Mix flour, both sugars, baking powder, salt, cinnamon, and nutmeg in large bowl.
2. Cream butter until light, then beat in eggs one at a time. Combine apple cider, milk, and vanilla in measuring cup for easy pouring.
3. Alternate adding dry ingredients and cider mixture to creamed butter, beginning and ending with flour mixture. Beat until just combined after each addition.
4. Divide batter among cupcake liners and bake 18-20 minutes until tops are golden brown and spring back when lightly touched. Cool completely on wire rack.
5. For frosting, beat butter until fluffy, then gradually add powdered sugar, apple cider, and cinnamon. Beat until smooth and pipe onto cooled cupcakes for perfect fall flavor.
13. Pumpkin Ginger Cupcakes
These autumn cupcakes blend pumpkin’s earthiness with crystallized ginger’s bright zing. Even pumpkin skeptics fall in love with these perfectly spiced, incredibly moist treats.
Ingredients: 1¾ cups all-purpose flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ½ cup vegetable oil, 2 large eggs, 1 cup pumpkin puree, ¼ cup water, ¼ cup minced crystallized ginger, 1 cup butter, 4 cups powdered sugar, ¼ cup heavy cream, 1 teaspoon vanilla.
How To Make Pumpkin Ginger Cupcakes
1. Preheat oven to 350°F and line 15 cupcake wells with paper liners. Whisk together flour, both sugars, baking soda, salt, and all spices in large bowl.
2. In separate bowl, beat oil, eggs, pumpkin puree, and water until smooth and well combined. The mixture should be completely smooth without any lumps.
3. Add wet ingredients to dry ingredients and stir until just combined. Fold in minced crystallized ginger, distributing evenly throughout the batter for bursts of flavor.
4. Fill cupcake liners two-thirds full and bake 18-22 minutes until toothpick comes out with just a few moist crumbs. Cool completely before frosting.
5. Beat butter until light and fluffy, then gradually add powdered sugar alternating with cream. Add vanilla and beat until smooth. Pipe onto cupcakes and garnish with extra crystallized ginger pieces.
14. Sweet Potato Cupcakes with Brown Sugar Icing
Light and airy sweet potato cupcakes topped with rich brown sugar icing. These gems prove that sweet potatoes make incredible desserts, not just side dishes.
Ingredients: 2 cups all-purpose flour, 1¼ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, ½ cup butter, 3 large eggs, 1 cup mashed sweet potatoes, ¾ cup buttermilk, 1 teaspoon vanilla, ½ cup butter, 1 cup brown sugar, ¼ cup milk, 2 cups powdered sugar, 1 teaspoon vanilla.
How To Make Sweet Potato Cupcakes with Brown Sugar Icing
1. Preheat oven to 350°F and line 18 cupcake wells with paper liners. Cream together flour, sugar, baking powder, cinnamon, nutmeg, salt, and butter until mixture is light.
2. Beat in eggs one at a time, then add mashed sweet potatoes, buttermilk, and vanilla. Beat until batter is smooth and well combined throughout.
3. Fill cupcake liners two-thirds full and bake 18-20 minutes until tops are golden and spring back when touched. Cool completely on wire racks.
4. For icing, melt butter in saucepan, add brown sugar and milk. Bring to boil, then remove from heat and gradually whisk in powdered sugar until smooth.
5. Add vanilla and beat until icing reaches spreading consistency. If too thick, add milk; if too thin, add more powdered sugar. Spread on cooled cupcakes while icing is still warm.
15. Mini Pumpkin Cheesecakes
Adorable individual cheesecakes with pre-made graham cracker crusts for convenience. These mini desserts are perfectly portioned and guaranteed to make your guests smile with delight.
Ingredients: 12 mini graham cracker pie crusts, 16 oz cream cheese, ½ cup granulated sugar, 2 large eggs, ½ cup pumpkin puree, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, whipped cream for serving, cinnamon for dusting.
How To Make Mini Pumpkin Cheesecakes
1. Preheat oven to 350°F and place mini pie crusts on large baking sheet. This makes them easier to handle and ensures even baking throughout.
2. Beat cream cheese until smooth and fluffy, about 3 minutes. Gradually add sugar, beating until well combined and mixture is completely smooth without lumps.
3. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, vanilla, cinnamon, nutmeg, and cloves until filling is smooth and evenly spiced.
4. Divide filling evenly among mini crusts, filling each about three-quarters full. Bake 15-18 minutes until centers are almost set but still slightly jiggly.
5. Cool to room temperature, then refrigerate at least 2 hours until completely set. Serve topped with dollop of whipped cream and light dusting of cinnamon for perfect presentation.
Final Thoughts
These autumn cupcakes bring all the cozy flavors of fall into delightful handheld treats. From classic pumpkin spice to creative candy corn designs, there’s something special for every occasion.
Whether you’re hosting a Halloween party or just craving seasonal sweetness, these recipes will fill your kitchen with incredible aromas and smiles.
