Pumpkin Cupcakes with Cream Cheese Frosting are a perfect fall treat. Homemade pumpkin cupcakes with just the right spice topped with freshly whipped cream cheese icing–this will be your new favorite pumpkin recipe!
Pumpkin Cupcakes with Cream Cheese Frosting
Fall baking time is here! One of my favorite things at Starbucks right now is the pumpkin muffin filled with cream cheese, so I started out with the idea of recreating that recipe. But in the end I went for a cupcake because… why not? Cupcakes and muffins are so similar and without the frosting these Pumpkin Cupcakes with Cream Cheese Frosting are basically a perfect little muffin. But with the frosting? Cupcake heaven!
Don’t miss these other amazing pumpkin recipes! Slow Cooker Pumpkin White Hot Chocolate | Pumpkin Pie Baked Oatmeal | Pumpkin Spice Waffles (vegan, gluten-free) | Classic Pumpkin Pie Recipe | Pumpkin Dip
The Ingredients
Here’s what you will need to make the Pumpkin Cupcakes with Cream Cheese Frosting:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Pure pumpkin puree
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Cream cheese
- Powdered sugar
- Butter
Note: Be sure to scroll towards the end of this article for the full list of ingredients with measurements and recipe instructions in an easy to print format.
How to Make Pumpkin Cupcakes with Cream Cheese Frosting
STEP 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a muffin tin with paper cupcake liners; set aside.
STEP 2: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
STEP 3: In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until combined.
STEP 4: Scoop the batter into 12 cupcake liners for regular sized cupcakes, or 10 liners for slightly larger cupcakes, depending on the size of your muffin pan. Fill only to about 2/3 of the way full.
STEP 5: Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake. Cool the cupcakes completely to room temperature.
STEP 6: While the cupcakes are cooling, use an electric mixer to beat the butter and cream cheese for the frosting. Beat on medium-high speed for at least 1 minute, until well combined and fluffy.
STEP 7: Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix with the electric mixer on low speed until the powdered sugar is incorporated, then beat on medium-high speed until the frosting is light and fluffy.
STEP 8: Frost the cupcakes by spreading or piping the frosting generously onto each cupcake. Serve immediately, or cover and refrigerate until serving.
Cupcake Topping Ideas
- Candy corn
- Candy pumpkin
- Ground nutmeg
- Ground cinnamon
- Caramel sauce – use a very thick caramel sauce and drizzle over top of the cupcakes right before serving.
How to Store the Leftovers
Keep the leftover cupcakes in an airtight container in the refrigerator. They should stay fresh for up to three days. The frosting will be very firm when chilled, so you may want to set out the cupcakes for 30 minutes to soften before eating.
Print
Pumpkin Cupcakes with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 10-12 cupcakes 1x
Description
Pumpkin Cupcakes with Cream Cheese Frosting are a perfect fall treat. Homemade pumpkin cupcakes with just the right spice topped with freshly whipped cream cheese icing–this will be your new favorite pumpkin recipe!
Ingredients
Cupcakes:
- 1 cup flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup pure pumpkin puree
- ¾ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional garnish: candy corn or pumpkins, ground cinnamon, freshly ground nutmeg
Frosting:
- 8 ounces cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a muffin tin with paper cupcake liners; set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until combined.
- Scoop the batter into 12 cupcake liners for regular sized cupcakes, or 10 liners for slightly larger cupcakes, depending on the size of your muffin pan. Fill only to about 2/3 of the way full.
- Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake.
- Cool the cupcakes completely to room temperature.
- While the cupcakes are cooling, use an electric mixer to beat the butter and cream cheese for the frosting. Beat on medium-high speed for at least 1 minute, until well combined and fluffy.
- Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix with the electric mixer on low speed until the powdered sugar is incorporated, then beat on medium-high speed until the frosting is light and fluffy.
- Frost the cupcakes by spreading or piping the frosting generously onto each cupcake.
- Serve immediately, or cover and refrigerate until serving.
- Prep Time: 15
- Cook Time: 20
Spread the Pumpkin Love
After you make this Pumpkin Cupcakes with Cream Cheese Frosting, come back and tell me how you like it! You can leave a comment and recipe rating in the comments section below. You can also click here to see this on Pinterest and leave a comment there or even your own picture. Another option would be to tag me on Instagram @MomNeedsChocolate. Can’t wait to hear from you!
MORE GREAT RECIPES
If you like this recipe, here are some other top Mom Needs Chocolate favorites to check out:
- The Best Chicken Fried Rice
- Homemade Granola with Cranberries
- Carrot Cake Roll with Cream Cheese Frosting
- Easy Stovetop Macaroni and Cheese
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