Pumpkin Cupcakes with Cream Cheese Frosting Recipe

These Pumpkin Cupcakes with Cream Cheese Frosting are the perfect blend of cozy autumn flavors and indulgent sweetness. Moist, spiced pumpkin cake pairs beautifully with a velvety cream cheese frosting, creating a treat that’s both comforting and luxurious. In just 20 minutes of prep and 20 minutes of baking, you’ll have a batch of 12 cupcakes ready to wow your family or guests.

With a total time of 3 hours, including cooling and decorating, these cupcakes are surprisingly easy to make yet look and taste like they came from a bakery. The soft, tender crumb of the cupcakes melts in your mouth, while the frosting’s smooth texture and subtle tang balance the sweetness perfectly. Whether for a fall gathering or a cozy night in, these cupcakes are sure to become a seasonal favorite. Their irresistible aroma and delightful flavors will have everyone reaching for seconds!

Ingredients for Pumpkin Cupcakes with Cream Cheese Frosting

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs
• 3/4 cup (150g) packed light or dark brown sugar
• 1 cup (225g) canned pumpkin puree
• 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Step-by-Step Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. In another bowl, whisk together the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients. Use a mixer or whisk to combine until smooth. The batter will be thick.
5. Spoon the batter into the cupcake liners, filling each only 2/3 full to prevent overflow.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow the cupcakes to cool completely in the pan before frosting.

For the Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add 3 cups of confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
3. If you prefer a thicker frosting, add the extra 1/4 cup of confectioners’ sugar and beat until combined.
4. Frost the cooled cupcakes as desired. Use a piping tip for a decorative finish, if preferred.
5. Store leftovers in the refrigerator for up to 5 days. Use a cupcake carrier for easy storage and transport.

Perfect Pairings: Serving Suggestions

These pumpkin cupcakes with cream cheese frosting are delicious on their own, but they can be elevated with a few thoughtful additions. Serve them with a warm cup of spiced chai tea or a pumpkin spice latte for a cozy fall treat. For a dessert platter, pair them with caramel-dipped apple slices or gingerbread cookies to create a festive spread.

Storage Secrets: Keeping Cupcakes Fresh

To maintain the cupcakes’ freshness, store them in an airtight container or a cupcake carrier in the refrigerator for up to 5 days. If you’re transporting them, place a layer of parchment paper between the cupcakes to prevent the frosting from smudging. For longer storage, you can freeze unfrosted cupcakes for up to 2 months—just thaw and frost before serving.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the cupcake batter the night before and refrigerate it overnight. Simply bake it the next day for fresh, warm cupcakes. For the frosting, use a stand mixer to save time and ensure a smooth, creamy texture. You can also use pre-made pumpkin pie spice instead of making your own to cut down on prep time.

Recipe Variations to Mix It Up

Feel free to customize these cupcakes to suit your taste! Add chopped pecans or walnuts to the batter for a crunchy twist, or mix in mini chocolate chips for a sweet surprise. For a lighter frosting, substitute half of the cream cheese with Greek yogurt. You can also swap the pumpkin puree for sweet potato puree for a unique flavor variation.

Essential Equipment for Success

To make these cupcakes effortlessly, ensure you have a 12-count muffin pan, cupcake liners, and a piping bag with a large round tip (like Ateco 808) for professional-looking frosting. A stand mixer or handheld mixer will make mixing the batter and frosting a breeze, and a toothpick is essential for checking doneness.

Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Neha

These Pumpkin Cupcakes with Cream Cheese Frosting are the perfect blend of cozy autumn flavors and indulgent sweetness. In just 20 minutes of prep and 20 minutes of baking, you’ll have a batch of 12 cupcakes ready to wow your family or guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs

Cuisine American

Servings 12 cupcakes

Ingredients

  

1x2x3x

• 1 cup all-purpose flour spooned & leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
• 1/2 cup canola or vegetable oil
• 2 large eggs
• 3/4 cup packed light or dark brown sugar
• 1 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract

Cream Cheese Frosting

• 8 ounces full-fat brick cream cheese softened to room temperature
• 1/2 cup unsalted butter softened to room temperature
• 3 cups confectioners’ sugar plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

 

• Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
• Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
• Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
• Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

Keyword baking, cream cheese, cupcakes, frosting, pumpkin

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