If you’re looking for a treat that captures the essence of fall, look no further than pumpkin cupcakes with cream cheese frosting! These delightful cupcakes are moist, flavorful, and topped with a rich and creamy frosting that takes them to another level. Perfect for gatherings, holidays, or simply to satisfy your sweet tooth, these cupcakes are sure to be a hit.
Why Make This Recipe
There are plenty of reasons to whip up a batch of pumpkin cupcakes! First, they are incredibly easy to make, requiring simple ingredients and straightforward steps. Second, the flavor of pumpkin paired with warm spices like cinnamon and nutmeg creates a cozy feel that’s perfect for the season. Lastly, the cream cheese frosting adds a wonderful tanginess that perfectly balances the sweetness of the cupcakes. Plus, who can resist the sight of beautifully frosted cupcakes?
How to Make Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients:
- 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 (226g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 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
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
Cupcake 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 pumpkin pie spice store-bought or homemade
- 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
Frosting Ingredients
- 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
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, mix the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Fill the cupcake liners about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the cream cheese and butter together until creamy and smooth.
- Gradually add the confectioners’ sugar, beating until well combined and fluffy.
- Add the vanilla extract and salt, mixing until incorporated.
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
