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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Delicious Pumpkin Cupcakes with Cream Cheese Frosting, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Muffin Pan
  • mixing bowls
  • handheld or stand mixer
  • Piping Tip

Ingredients
  

Cupcake Ingredients

  • 1 cup all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoons pumpkin pie spice store-bought or homemade
  • ½ cup canola or vegetable oil
  • 2 large eggs
  • ¾ cup packed brown sugar light or dark
  • 1 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting Ingredients

  • 8 ounces full-fat cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar plus an extra ¼ cup if needed
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions
 

Cupcake 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 ⅔ 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 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add extra confectioners sugar if you want the frosting thicker.
  • Frost cooled cupcakes however you’d like.
  • Store leftovers in the refrigerator for up to 5 days.

Notes

I recommend using a cupcake carrier for storing and transporting decorated cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword baking, Cream Cheese Frosting, cupcakes, Fall Desserts, Pumpkin Cupcakes
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