These pumpkin cupcakes with cream cheese frosting are the epitome of autumnal indulgence.
The sponge is pillowy-soft and overflowing with warm flavors.
But the true star is the luscious cream cheese frosting. Velvety smooth and subtly tangy, it complements the pumpkin spice to perfection.
These little beauties are an absolute dream come true for anyone with a sweet tooth and a love for all things fall.
Why You’ll Love These Pumpkin Cupcakes
Sugar, Spice, and Everything Nice: These pumpkin cupcakes are chock-full of warmth from the cinnamon and pumpkin pie spice. And you can even add some to the frosting if you like!
Portable Perfection: Not only are these babies a crowd pleaser – they travel well, too. So you can bring them to parties, potlucks, or even a day of apple picking.
Cozy Fall Vibes: It doesn’t get more fall-forward than pumpkin spice! Though you can make these your own with chocolate chips or a caramel drizzle.
Ingredients
- All-Purpose Flour: The foundation of the cupcake batter, providing structure and texture.
- Baking Powder and Baking Soda: Leavening agents that help the cupcakes rise and achieve a light, fluffy texture.
- Pumpkin Pie Spice and Ground Cinnamon: This warm, cozy blend of spices infuses the cupcakes with quintessential fall flavors.
- Salt: Enhances the overall flavor of the cupcakes and balances the sweetness.
- Vegetable Oil: Adds moisture to the batter, resulting in tender and moist cupcakes.
- Pumpkin Puree: Brings natural sweetness, moisture, and vibrant pumpkin flavor.
- Eggs: The binding agent that creates a cohesive batter and contributes to the cupcakes’ structure.
- Dark Brown Sugar and Granulated Sugar: This combination of sugars offers depth of flavor and the perfect level of sweetness.
- Vanilla Extract: Enhances the overall flavor profile and adds a subtle, warm note to the cupcakes.
- Full-Fat Block Cream Cheese: The creamy, tangy base for the luscious frosting.
- Unsalted Butter: Adds richness and a smooth, creamy texture to the frosting.
- Powdered Sugar: Provides sweetness and structure to the frosting, ensuring a fluffy, pipeable consistency.
How to Make Pumpkin Cupcakes with Cream Cheese Frosting
I hope you’re ready to swoon because these cupcakes are love at first bite.
Here’s how easily they come together:
1. PREP: Set the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. SIFT: In a medium bowl, sift the dry ingredients so the spices and leavening agents are evenly distributed.
3. MIX: Whisk all other cupcake ingredients in a separate bowl until well blended and smooth. Add the dry mixture to the bowl and mix until just combined.
4. DIVIDE: Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool fully before frosting.
5. BEAT: In a large bowl, beat the cream cheese and butter until smooth, scraping sides often. Slowly add the powdered sugar, followed by the rest of the frosting ingredients. Beat until smooth, adding more sugar if needed.
6. FROST: Apply the frosting to cooled cupcakes however you prefer and serve.
Tips For the Best Pumpkin Cupcakes with Cream Cheese Frosting
Whether you’re hosting a fall gathering or simply indulging in a cozy moment, these pumpkin cupcakes will quickly become a cherished autumn tradition.
And with these tips, they’ll be picture-perfect every time!
- Room temperature. Ensure all ingredients are at room temperature before starting, especially the eggs, butter, and cream cheese, for smooth mixing and better texture.
- Canned pumpkin. Use canned 100% pumpkin puree, not pumpkin pie filling. If you use homemade puree, blitz it until smooth and drain away any excess liquid.
- Applesauce swap: To lighten the cupcakes, try 1/4 cup applesauce with 1/4 cup oil instead of 1/2 cup oil.
- Thick cream cheese. Use brick-style cream cheese for the best taste and texture. Cream cheese spread is too soft and will leave the frosting soupy.
- Spoon and level the flour. To avoid overpacking the measuring cup, spoon the flour into the cup, then level it off with the back of a knife. Or weigh it for better accuracy.
- Don’t overfill the liners. Only fill the cupcake liners 2/3 full to prevent the batter from spilling over the sides during baking.
- Beat well. Start with the cream cheese and butter, scraping the bowl as needed. Otherwise, you may find lumps in the frosting.
- Variations. Try chocolate chips, peanut butter chips, or cardamom in the batter for a unique flavor twist. For the frosting, try brown butter or adding cinnamon or maple syrup.
- Fun fillings. When cool, scoop the middle out of the cupcakes and add some dulce de leche or thick chocolate ganache before frosting. Alternatively, drizzle them over the finished cupcakes.
How to Store
You have a couple of options for making these ahead and storing them:
To Make Ahead: Bake and cool the cupcakes, mix the frosting, and transfer each to separate airtight containers. Store unfrosted cupcakes at room temperature and place the frosting in the fridge for 2-3 days. Mix the frosting well before adding to the cupcakes and serving.
To Store: Transfer frosted cupcakes to an airtight container and refrigerate for 2-3 days. Bring to room temperature before serving.
To Freeze: Freeze unfrosted pumpkin cupcakes on a tray until solid, then transfer to an airtight freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator before frosting and serving.
Note: Cream cheese frosting doesn’t freeze very well. So, make fresh frosting for frozen cupcakes.
More Cupcakes You Have to Try
Chocolate Cupcakes
Strawberry Cupcakes
Lemon Cupcakes
Churro Cupcakes
Pumpkin Cupcakes with Cream Cheese Frosting
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kcalThese pumpkin cupcakes with cream cheese frosting are an absolute dream come true for anyone with a sweet tooth and a love for all things fall.
Ingredients
- Pumpkin Cupcakes
1 cup (125 g) all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs, room temperature
1/2 cup packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
- Cream Cheese Frosting
1 (8 ounce) brick full-fat cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2-3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, optional
1/8 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, sift the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla extract until combined. Pour the dry ingredients into the wet ingredients and whisk until completely blended.
- Use a cookie scoop to divide the batter between the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
- When the cupcakes are cool, make the frosting: In a large bow, beat the cream cheese and butter until smooth and creamy. Scrape the bottom and sides often to ensure it’s lump-free.
- Add 2 cups powdered sugar (1/2 cup at a time) and mix on low until blended. Add the vanilla, cinnamon (if using), and salt, turn the mixer to medium-high speed, and beat for 1-2 minutes. Add more powdered sugar, as needed, until the desired consistency is reached.
- Frost the cooled cupcakes and serve. Enjoy!
Notes
- No pumpkin pie spice? Use 2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves.
- Don’t overfill the liners. Only fill the cupcake liners 2/3 full to prevent the batter from spilling over the sides during baking.
