Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin cupcakes with cream cheese frosting are quick and easy to make from scratch. This fall dessert has all the pumpkin pie spices!
When it comes to pumpkin desserts, cupcakes have to be my favorite. Pumpkin purée makes cakes extra moist and the pumpkin pie spice in these cupcakes is so prevalent you just can’t say no. Top each pumpkin cupcake with cream cheese frosting and you have the perfect fall dessert!
Why this recipe works: Pumpkin spice cupcakes have pumpkin puree, brown sugar and pumpkin pie spice for the ultimate pumpkin flavor. The cinnamon cream cheese frosting complements the cupcake’s flavor palette perfectly.
How to make pumpkin cupcakes
- Preheat oven to 350 F. Line a muffin pan with paper liners.
- Whisk together the dry ingredients—flour, baking powder, baking soda, salt and pumpkin pie spice.
- Beat together wet ingredients—pumpkin puree, brown sugar, melted butter, eggs and vanilla.
- Add wet ingredients to dry ingredients and stir just until combined.
- Bake cupcakes for 20 minutes and cool completely before frosting.
How to make cream cheese frosting
- Beat together cream cheese and butter until light and fluffy. Add confectioners’ sugar and cinnamon, then mix until combined. Add vanilla and mix until incorporated.
- Transfer frosting to a frosting bag with desired tip and frost cooled pumpkin cupcakes.
Helpful tips for this recipe
To ensure perfect pumpkin cupcakes, use a kitchen scale to weigh your ingredients (it’s more accurate than measuring them). Be sure to use pumpkin puree, not pumpkin pie filling. When adding the wet ingredients to the dry ingredients, avoid overmixing the batter. Finally, let the cupcake cool completely before frosting.
Cream cheese frosting can be finicky. I suggest using cream cheese that is softened, but still cool (especially if you are in a warmer climate). When adding the confectioners’ sugar, avoid overmixing the frosting as this will make it thinner—mix just until combined.
Frequently Asked Questions
Yes, for this recipe whisk together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice (or ground cloves).
Store pumpkin cupcakes in an airtight container in the refrigerator for up to 5 days.
Yes, once the cupcakes have cooled completely, store them in an airtight container (unfrosted). Freeze for up to 1 month. Defrost in the refrigerator before bringing to room temperature and frosting.
There are a few reasons for this. The cream cheese could have been too warm. It’s best if it’s softened, but still cool. Another reason could be that the frosting was overmixed when adding the confectioners’ sugar. To thicken cream cheese frosting, place the mixing bowl in the refrigerator for 15 minutes, remix for 10 seconds, then frost the cupcakes.
More pumpkin recipes
Pumpkin puree works so well in baking recipes. I personally love it in baked pumpkin donuts. They are so fluffy and pair well with pumpkin spice lattes. Pumpkin puree also makes cookies soft and chewy. Try it in my pumpkin snickerdoodles! If you’re still in need for more pumpkin recipes, I suggest baking a pumpkin pie from scratch or a pumpkin cheesecake with gingersnap crust.
After making these pumpkin cupcakes with cream cheese frosting there’s no doubt you’ll be in the mood for fall. I love baking these for Halloween parties or as an alternative to pie for Thanksgiving dessert! What occasion will you be baking pumpkin cupcakes? Let me know in the comments and when you make this recipe tag @ifyougiveablondeakitchen on social media!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Cupcake Ingredients
- 1 cup (125 g) all purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pure pumpkin puree
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Cinnamon Cream Cheese Frosting Ingredients
- 1 cup (225 g or 8 oz package) cream cheese, room temperature (see notes)
- ¼ cup (57 g) unsalted butter, room temperature
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- Preheat oven to 350° F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In a separate bowl, whisk together the pumpkin puree, melted butter, brown sugar, eggs and vanilla extract until well combined. Pour wet ingredients into the bowl of dry ingredients and stir just until combined.
- Using an ice cream scoop, transfer batter to prepared muffin tin filling each cup ⅔ full. Divide batter evenly among the 12 cups. Bake cupcakes at 350° F for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- To make the cream cheese frosting, in the bowl of a stand mixer or using a hand mixer, beat cream cheese and butter until light and fluffy, about 3 minutes. Add confectioner’s sugar and cinnamon. Mix just until combined, then mix in the vanilla. Avoid overmixing the frosting.
- Transfer frosting to a piping bag with desired tip. Frost the cooled cupcakes and garnish with a sprinkle of cinnamon.