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Pumpkin Cupcakes With Cream Cheese Frosting

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.
Print Recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

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.
Servings: 12 cupcakes