29 Fall Cupcakes You’ll Want to Try Now

Chocolate Ganache Peanut Butter Cupcakes

I’ve been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan

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Caramel Gingerbread Cupcakes

One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. —Delaine Smith, Barrie, Ontario

Cream-Filled Pumpkin Cupcakes

Here’s a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled fall cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania

Carrot Cupcakes

To try to get my family to eat more vegetables, I often “hide” nutritional foods inside sweet treats. The carrots add wonderful moistness to these fall cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania

Want a taste of fall year-round? These pumpkin spice delights feature all the best fall cupcake flavors rolled into one. Topped with a decadent cream cheese frosting, expect spicy notes of ginger and cloves as you you bite into these moist treats.

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Air-Fryer Mocha Cupcakes

These luscious fall cupcakes smell wonderful while they cook. If you have the drawer-type air fryer, you’ll need to use individual silicone cupcake liners. If you have a bigger air fryer, a 6-cup muffin tin should fit in nicely. —Mary Bilyeu, Ann Arbor, Michigan

Upside-Down Blood Orange Cupcakes

Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. —Monica Chadha, Fremont, California

Air-Fryer Bacon-Peanut Butter Cornbread Muffins

My family can't get enough of bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet and salty crunch! —Shannon Kohn, Summerville, South Carolina

Applesauce Spice Cupcakes

I began making these moist cupcakes in grade school and still bake them today. —Edna Hoffman, Hebron, Indiana

Brownie Kiss Cupcakes

It’s fun to prepare individual brownie cupcakes with a chocolaty surprise inside. My goddaughter asked me to make them for her birthday to share at school. She requested 32. I later found out she needed only 27 for her class...wonder where the other five went! —Pamela Lute, Mercersburg, Pennsylvania

Oreo Cupcakes with Cookies and Cream Frosting

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Chai Cupcakes

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these tender single-size cakes. Both the cupcake and frosting use the sweet blend of spices. —Taste of Home Test Kitchen

Pumpkin Chip Cupcakes

I love these fall cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack.
-Jacinta Ransom, South Haven, Michigan

Want a taste of fall year-round? These pumpkin spice delights feature all the best fall cupcake flavors rolled into one. Topped with a decadent cream cheese frosting, expect spicy notes of ginger and cloves as you you bite into these moist treats.

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Caramel Apple Cupcakes

Bring these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas

It’s hard to believe these award-winning fall cupcakes require just five simple ingredients! Ready in under an hour, this recipe by Diane Halferty of Corpus Christi, Texas, uses melted caramel as a topping to evoke that quintessential old-fashioned taste of fall.

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Salted Caramel Cupcakes

To help balance the sweetness of this brown sugar cupcake, our Test Kitchen experts created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen

A luscious cream cheese filling makes biting into these soft fall cupcakes an actual open-for-surprise moment. These are the perfect dessert—one recipe makes two dozen cupcakes—to take to a holiday potluck or work function.

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Topped with cream cheese frosting, this fall cupcake recipe by Wendy Rusch of Trego, Wisconsin, evokes the charms of this season with every bite. The caramel sauce can be made in advance and stored in the fridge until you’re ready to serve dessert.

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Chocolate-Pecan Cupcakes

These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant’s pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it’s too thick, add a little milk or heavy cream. —Bonnie De Jong, Holland, Michigan

Apple Pie Cupcakes with Cinnamon Buttercream

These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they’re just as delicious any other time of year. —Jennifer Stowell, Deep River, Iowa

Vegan Chocolate Cupcakes

These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Maple Carrot Cupcakes

I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom’s specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey

Owl Tree

I have been “cooking” since I was 3 years old. Now I cook for my two teenage sons and bake decorated cakes for family and friends. I came up with this for an online contest. It was a hoot! —Tammy Baker, Bowling Green, Kentucky

Hummingbird Cupcakes

Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico

Cream Cheese Chocolate Cupcakes

Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California

A rich cream cheese filling, coupled with chocolate and peanut butter chips, makes it easy to see why these fall cupcakes are one of our favorite contest-winning recipes. Making these for a holiday gathering? Be sure to double the batch—they will go fast!

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Peanut-Filled Devil’s Food Cupcakes

This recipe features a luscious peanut butter filling surrounded by devil’s food and then iced with a rich layer of ganache. They’re to die for! —Mary Lou Timpson, Colorado City, Arizona

Peanut Butter Truffle Cupcakes

Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana

Chocolate Candy Corn Cupcakes

My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. —Nicole Clayton, Prescott, Arizona

Spice Cupcakes

The creamy caramel frosting, chopped walnut topping and moist, aromatic base make it hard to eat only one of these fall cupcakes by Carla Hodenfield of Ray, North Dakota! They’re freezer-friendly, too, so be sure to double the batch if you want to have leftovers.