22 Best Fall Cupcake Recipes to Warm Up Your Cozy Evenings

Fall is my favorite season. The crisp air, cozy sweaters, and vibrant colors make everything feel warm and comforting. But what truly warms my heart are the delicious smells wafting from my kitchen. That's why I’ve put together a list of the 22 Best Fall Cupcake Recipes to Warm Up Your Cozy Evenings.

Each recipe brings a bit of that autumn magic into your home, perfect for curling up with a cup of hot cocoa or hosting a fall-themed gathering. From classic pumpkin spice to more unique flavors like maple and chai, there's something here for everyone to enjoy.

1. Pumpkin Spice Cupcakes

Pumpkin spice is the quintessential fall flavor. These cupcakes are moist, flavorful, and topped with a delicious cream cheese frosting.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla. Slowly add the dry ingredients and mix until well incorporated.
4. Divide the batter evenly among the cupcake liners and bake for 18-22 minutes.
5. Let the cupcakes cool completely before frosting with your favorite cream cheese frosting.

2. Apple Cider Cupcakes

Nothing says fall like apple cider. These cupcakes are bursting with apple flavor and topped with a smooth caramel frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup apple cider
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Blend in the eggs one at a time.
4. Mix in the apple cider and vanilla extract. Gradually add the dry ingredients and mix until just combined.
5. Fill the cupcake liners two-thirds full and bake for 18-20 minutes.
6. Allow to cool and top with caramel frosting.

3. Maple Pecan Cupcakes

These cupcakes are perfect for fall with the rich flavor of maple syrup and the crunch of pecans.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake pan with liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the butter and brown sugar until fluffy. Add the eggs one at a time, followed by the maple syrup, milk, and vanilla extract.
4. Gradually mix in the dry ingredients until smooth. Stir in the chopped pecans.
5. Divide the batter among the liners and bake for 20-22 minutes.
6. Cool and frost with maple buttercream.

4. Chai Latte Cupcakes

Give your taste buds a warm surprise with these chai latte cupcakes. They’re delicately spiced and paired with a chai-infused frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup brewed chai tea, cooled
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, and cloves.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then mix in the vanilla, tea, and milk.
4. Gradually add the dry ingredients and mix until smooth.
5. Divide batter into liners and bake for 18-20 minutes.
6. Cool completely and frost with chai-spiced buttercream.

5. Salted Caramel Cupcakes

These salted caramel cupcakes are a perfect balance of sweet and salty, with a rich caramel flavor that screams fall.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a medium bowl, combine flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, followed by the vanilla extract.
4. Mix in the caramel sauce, then gradually add the flour mixture alternating with the milk.
5. Fill cupcake liners and bake for 18-20 minutes.
6. Cool and top with salted caramel frosting.

6. Gingerbread Cupcakes

Spice up your fall with these gingerbread cupcakes that bring a touch of Christmas into your autumn kitchen.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1/2 cup hot water

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, mix flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. In another bowl, cream together butter and brown sugar until fluffy. Add the molasses and egg, mixing well.
4. Add hot water gradually, then slowly add the dry ingredients.
5. Divide batter evenly among liners and bake for 18-20 minutes.
6. Cool and frost with cream cheese frosting.

7. Cranberry Orange Cupcakes

Brighten up your fall evenings with these tangy cranberry orange cupcakes, a refreshing twist on traditional fall flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake tin with liners.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, then mix in orange juice, zest, and vanilla extract.
4. Gradually add the dry ingredients until just combined. Fold in the dried cranberries.
5. Fill liners and bake for 18-20 minutes.
6. Cool and top with orange cream cheese frosting.

8. S’mores Cupcakes

Bring the campfire into your kitchen with these s’mores cupcakes, complete with a graham cracker crust and toasted marshmallow topping.

Ingredients:

• 1/2 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix the graham cracker crumbs, sugar, and melted butter, then press a small amount into the bottom of each liner.
3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, cream together butter and sugars until fluffy. Add eggs one at a time, then vanilla extract.
5. Gradually add the dry ingredients alternately with milk, then fold in mini chocolate chips.
6. Fill liners and bake for 18-20 minutes.
7. Cool and top with marshmallow frosting, then broil for a minute to toast.

9. Brown Sugar Pecan Cupcakes

These cupcakes mix brown sugar and crunchy pecans for a delightful fall treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and brown sugar until light. Beat in eggs one at a time, then add vanilla.
4. Gradually add the dry ingredients alternately with milk. Stir in pecans.
5. Pour batter into liners and bake for 18-20 minutes.
6. Cool and frost with brown sugar buttercream.

10. Cinnamon Roll Cupcakes

Turn your favorite breakfast treat into a dessert with these cinnamon roll cupcakes, complete with a creamy glaze.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix together flour, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, cream butter, white sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla.
4. Gradually add the dry ingredients alternating with buttermilk.
5. Fill liners and bake for 18-20 minutes.
6. Cool and drizzle with cinnamon glaze.

11. Sweet Potato Cupcakes

Sweet potatoes add a rich and moist texture to these autumnal cupcakes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 cup mashed sweet potatoes
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cream together butter and brown sugar until fluffy. Add eggs one at a time, then sweet potatoes and vanilla.
4. Mix in dry ingredients alternately with buttermilk until smooth.
5. Fill cupcake liners and bake for 18-22 minutes.
6. Cool and top with marshmallow frosting.

12. Caramel Apple Cupcakes

Experience the iconic fall flavor of caramel apples in cupcake form with these delightful treats.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup finely chopped apples

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Combine flour, baking powder, baking soda, cinnamon, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Mix in dry ingredients alternating with milk and fold in chopped apples.
5. Fill liners and bake for 18-20 minutes.
6. Cool and drizzle with caramel sauce.

13. Chocolate Hazelnut Cupcakes

These rich chocolate cupcakes with hazelnut frosting bring a luxurious touch to your fall evenings.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup hot water

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Combine flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Mix in dry ingredients alternately with milk and hot water until smooth.
5. Fill liners and bake for 18-20 minutes.
6. Cool and top with hazelnut frosting.

14. Maple Bacon Cupcakes

For a sweet and savory treat, these maple bacon cupcakes are an adventurous fall dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup cooked, crumbled bacon

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Combine flour, baking powder, baking soda, and salt.
3. Cream butter and brown sugar until fluffy. Add eggs one at a time, then maple syrup, milk, and vanilla.
4. Mix in dry ingredients until combined and fold in bacon bits.
5. Fill liners and bake for 18-20 minutes.
6. Cool and top with maple buttercream.

15. Pecan Pie Cupcakes

These cupcakes capture the essence of a pecan pie with a buttery, nutty flavor and a tender crumb.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix flour, baking powder, and salt.
3. In another bowl, mix butter and brown sugar until smooth. Add eggs one at a time, then vanilla.
4. Add dry ingredients alternating with milk, and then fold in pecans.
5. Fill liners and bake for 18-20 minutes.
6. Cool and frost with brown sugar frosting.

16. Pear and Cinnamon Cupcakes

These cupcakes are subtly sweet with the fresh taste of pears and the warmth of cinnamon.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup pear puree
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Combine flour, baking powder, cinnamon, baking soda, and salt.
3. Cream butter and brown sugar until fluffy. Add eggs one at a time, then pear puree and vanilla.
4. Mix in dry ingredients until smooth.
5. Fill liners and bake for 18-20 minutes.
6. Cool and top with cinnamon buttercream.

17. Espresso Chocolate Cupcakes

These cupcakes come with a kick of espresso, making them the perfect pick-me-up on chilly fall days.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup strong brewed espresso, cooled
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Combine flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then espresso and vanilla.
4. Mix in dry ingredients until smooth.
5. Fill liners and bake for 18-20 minutes.
6. Cool and frost with espresso buttercream.

18. Butternut Squash Cupcakes

These cupcakes are a unique twist on the traditional pumpkin with the delightful flavor of butternut squash.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pureed butternut squash
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then butternut squash and vanilla.
4. Mix in dry ingredients until well combined.
5. Fill liners and bake for 18-20 minutes.
6. Cool and top with cream cheese frosting.

19. Mulled Wine Cupcakes

These cupcakes bring the rich, spiced flavor of mulled wine into a delicious dessert form.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup mulled wine (cooled)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Combine flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then mulled wine and vanilla.
4. Mix in dry ingredients until smooth.
5. Fill liners and bake for 18-20 minutes.
6. Cool and top with spiced wine frosting.

20. Honey and Fig Cupcakes

Honey and figs are a match made in heaven, especially in these tender cupcakes.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup pureed figs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix flour, baking powder, baking soda, and salt.
3. Cream together butter, honey, and sugar until fluffy. Add eggs one at a time, then fig puree, and vanilla.
4. Mix in dry ingredients until well combined.
5. Fill liners and bake for 18-20 minutes.
6. Cool and frost with honey cream frosting.

21. Hot Cocoa Cupcakes

The perfect treat for a chilly evening, these hot cocoa cupcakes are topped with mini marshmallows, bringing all the nostalgia of a warm cup of cocoa.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup hot water

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, blend together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Gradually mix in dry ingredients, alternating with the milk and hot water.
5. Fill cupcake liners and bake for 18-20 minutes.
6. Cool and top with a marshmallow frosting. Garnish with mini marshmallows and a sprinkle of cocoa powder.

22. Bourbon Pecan Cupcakes

Add a touch of adult sophistication to your fall desserts with these bourbon pecan cupcakes, combining the rich flavors of bourbon and pecan.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1/4 cup bourbon
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, mix together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, then stir in bourbon, milk, and vanilla.
4. Gradually add the dry ingredients and mix until well combined. Fold in chopped pecans.
5. Fill cupcake liners and bake for 18-22 minutes.
6. Cool completely and frost with a bourbon buttercream. Decorate with extra pecan pieces.

Conclusion

Wrapping up a day with these delightful fall-themed cupcakes is truly the epitome of coziness. Each recipe brings its unique charm, capturing the essence of autumn with every bite. Whether you’re indulging in the luscious flavors of pumpkin spice, savoring the tang of cranberry orange, these cupcakes are sure to warm your soul and bring smiles to those you share them with.

The joy of baking, the aroma filling the kitchen, and the comfort of enjoying a homemade treat on a cool evening really make fall the magical season it is. Happy baking, and may your cozy evenings be filled with delicious cupcakes!