Go Back
–+ servings
Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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
Cook Time 20 minutes
Total Time 3 hours
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • 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
Tried this recipe?Let us know how it was!