Pumpkin Cupcakes With Cream Cheese Frosting
Pumpkin Cupcakes With Cream Cheese Frosting
Description
These moist and fluffy pumpkin cupcakes are spiced with cinnamon, nutmeg, and cloves, then topped with a silky cream cheese frosting. They’re the perfect autumn treat for parties, holidays, or a cozy day at home.
Ingredients
For the Cupcakes
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1 2/3 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1 cup canned pumpkin puree (not pumpkin pie filling)
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1 cup granulated sugar
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1/2 cup packed brown sugar
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1/2 cup vegetable oil
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2 large eggs
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1 teaspoon pure vanilla extract
For the Cream Cheese Frosting
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar, sifted
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1 teaspoon pure vanilla extract
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Pinch of salt
Instructions
Make the Cupcakes
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
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Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
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Divide batter evenly among cupcake liners, filling about 2/3 full.
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting
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In a large bowl, beat cream cheese and butter with an electric mixer until smooth and creamy (about 2 minutes).
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Gradually add powdered sugar, 1 cup at a time, beating until fluffy.
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Add vanilla and a pinch of salt, beating until combined.
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Spread or pipe frosting onto cooled cupcakes.
Equipment
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12-cup muffin tin
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Paper cupcake liners
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Mixing bowls (medium & large)
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Whisk & spatula
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Electric hand mixer or stand mixer
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Wire cooling rack
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: Makes 12 cupcakes
Pumpkin Cupcakes With Cream Cheese Frosting
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Mixing bowls (medium & large)
- Whisk & spatula
- Electric hand mixer or stand mixer
- Wire cooling rack
Ingredients
- For the Cupcakes
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter with an electric mixer until smooth and creamy (about 2 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating until fluffy.
- Add vanilla and a pinch of salt, beating until combined.
- Spread or pipe frosting onto cooled cupcakes.
10 Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Just roast, mash, and drain fresh pumpkin until smooth and thick before measuring. Make sure it’s not watery.
2. Can I make these cupcakes gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend. Texture may vary slightly.
3. Can I use pumpkin pie filling instead of pumpkin puree?
No pumpkin pie filling contains added sugar and spices, which will alter the recipe’s flavor and texture.
4. How do I make the cupcakes more moist?
Make sure not to overbake and measure your flour correctly (spoon and level method). You can also replace 2–3 tablespoons of oil with sour cream or yogurt.
5. Can I make these ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them just before serving.
6. Can I freeze pumpkin cupcakes?
Yes, but freeze without frosting. Wrap cooled cupcakes tightly in plastic wrap and place in a freezer bag for up to 2 months.
7. Can I pipe the frosting instead of spreading it?
Yes, just make sure the frosting is thick enough (chill for 10–15 minutes if too soft).
8. Can I use store-bought cream cheese frosting?
Yes, but homemade has a fresher flavor and creamier texture.
9. Can I reduce the sugar in the cupcakes?
Yes, you can reduce each sugar type by 2–3 tablespoons without affecting texture too much.
10. What’s the best way to make them look festive for fall?
Sprinkle with cinnamon sugar, edible glitter, or top with candy pumpkins for a seasonal touch.
How To Store Pumpkin Cupcakes With Cream Cheese Frosting
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At Room Temperature:
Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 2 days. -
In the Refrigerator:
Once frosted, store cupcakes in an airtight container in the fridge for up to 4–5 days. Let them sit at room temperature for 15–20 minutes before serving for the best flavor. -
In the Freezer:
Freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing in a freezer-safe bag. Store for up to 2 months. Thaw at room temperature before frosting. -
Freezing Frosting Separately:
You can freeze cream cheese frosting in an airtight container for up to 2 months. Thaw in the fridge and re-whip before using.
