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Pumpkin Cupcakes with Cream Cheese Frosting


  • Author: Carissa Shaw for Mom Needs Chocolate
  • 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

Scale

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

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare a muffin tin with paper cupcake liners; set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  4. 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.
  5. 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.
  6. Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake.
  7. Cool the cupcakes completely to room temperature.
  8. 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.
  9. 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.
  10. Frost the cupcakes by spreading or piping the frosting generously onto each cupcake.
  11. Serve immediately, or cover and refrigerate until serving.
  • Prep Time: 15
  • Cook Time: 20
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