Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich and creamy Cream Cheese Frosting. Perfectly spiced with cinnamon and pumpkin pie spice, these cupcakes are a festive treat ideal for fall gatherings, holidays, or anytime you crave a seasonal dessert.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 40 minutes (including cooling and frosting preparation)
- Yield: 12 servings (12 cupcakes)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
- 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
Cream Cheese Frosting
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, whisk the canola oil, eggs, brown sugar, canned pumpkin puree, and vanilla extract until everything is smooth and blended.
- Make Batter: Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer until fully combined. The batter will be thick and spiced.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to avoid overflow.
- Bake Cupcakes: Place the muffin pan in the oven and bake for 20 to 22 minutes. Test doneness by inserting a toothpick in the center of a cupcake; it should come out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely in the pan or on a wire rack before frosting.
- Prepare Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter on high speed until the mixture is smooth and creamy.
- Add Sugar and Flavor: Gradually add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed to combine for 30 seconds, then increase speed to high and beat for 2 full minutes. If you prefer thicker frosting, add the extra 1/4 cup confectioners’ sugar and beat until desired consistency is reached.
- Frost Cupcakes: Use a piping bag fitted with your favorite tip, such as an Ateco 808 large round tip, to frost each cooled cupcake generously.
- Storage: Store leftover cupcakes in the refrigerator for up to 5 days. For transport or storage, using a cupcake carrier is recommended to maintain decoration and freshness.
Notes
- Ensure cream cheese and butter are fully softened to room temperature for a smooth frosting.
- Filling cupcake liners only 2/3 full avoids batter spilling over during baking.
- The pumpkin pie spice can be homemade by combining cinnamon, nutmeg, ginger, and cloves if preferred.
- If frosting is too soft, refrigerate for 10-15 minutes before piping.
- To store, refrigeration is necessary due to the cream cheese in the frosting.