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cozy fall cupcakes with cinnamon frosting and caramel drizzle

Cozy Fall Cupcakes Recipe

These cozy fall cupcakes capture everything you love about autumn — warm spices, soft texture, and creamy frosting. Perfect for Thanksgiving, weddings, or cozy family gatherings. Each bite delivers pumpkin, cinnamon, and maple notes that make fall baking truly magical.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Cooling Time: 2 hours
Total Time: 2 hours 42 minutes
Servings: 12 cupcakes
Calories: 285kcal
Cost: $8

Equipment

  • 1 Electric mixer For creaming butter and sugar
  • 1 Muffin tin Standard 12-cup size
  • 12 Cupcake liners Prevent sticking
  • 1 Offset spatula For frosting and decorating
  • 1 Wire cooling rack For even cooling
  • 1 Oven thermometer To ensure correct temperature
  • 1 Piping bag with tips For beautiful frosting designs

Ingredients

Base Cake Ingredients

  • 1.75 cups all-purpose flour Substitute with almond flour for gluten-free
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon sea salt
  • 0.5 cup unsalted butter Softened; use dairy-free butter alternative if needed
  • 1 cup brown sugar Adds moisture and caramel flavor
  • 2 large eggs Use flax eggs for vegan cupcakes
  • 0.5 cup pumpkin puree
  • 0.33 cup sour cream Adds moisture and tang
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 6 oz cream cheese Softened; use cashew cream for dairy-free
  • 0.25 cup unsalted butter Softened
  • 1.5 cups powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1 pinch cinnamon Optional for extra fall flavor

Optional Decorations

  • fall-colored sprinkles For festive decoration
  • marzipan autumn leaves Optional
  • edible gold leaf Optional for weddings
  • pecan pieces For crunch
  • caramel drizzle For extra flavor

Instructions

  • Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  • Whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Cream butter and brown sugar until fluffy; add eggs one at a time.
  • Mix in pumpkin puree, sour cream, and vanilla until smooth.
  • Gently fold dry mixture into wet until just combined; do not overmix.
  • Fill liners ⅔ full and bake 18–22 minutes until toothpick comes out clean.
  • Cool for 10 minutes, then transfer to wire rack for 2 hours before frosting.
  • Beat frosting ingredients until creamy, then spread or pipe onto cooled cupcakes.
  • Decorate with pecans, caramel drizzle, or sprinkles as desired.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition

Serving: 85g | Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 190mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2200IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg