Autumn Cupcake Recipe

This autumn cupcake recipe creates soft texture, warm spice flavor, and fluffy homemade crumbs using simple ingredients and easy baking steps. The cupcakes stay moist, bake evenly, and work perfectly for fall gatherings, holidays, school events, and cozy weekend desserts.

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Course: Dessert

Cuisine: American

Keyword: Autumn Cupcake Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 260kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
whisk
electric mixer
cupcake tray
paper cupcake liners

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin spice
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin spice, and salt.
In another bowl, beat the butter and sugar until light and creamy. Add the eggs, milk, oil, and vanilla extract.
Slowly combine the dry ingredients with the wet ingredients and stir gently until the batter looks smooth.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18 to 22 minutes or until the tops look lightly golden and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before decorating with frosting or seasonal toppings.

Notes

Do not overmix the batter or the cupcakes may become dense. Decorate with cream cheese frosting, caramel drizzle, cinnamon sugar, or autumn sprinkles for festive presentation. Store unfrosted cupcakes in an airtight container for up to 2 days or freeze for up to 3 months.

Nutrition