Pumpkin Cupcakes With Cream Cheese Frosting

Why You’ll Love This Recipe

Pumpkin Cupcakes with Cream Cheese Frosting are a fall favorite, combining the warm spices of pumpkin pie with the rich, tangy flavor of cream cheese frosting. These moist, tender cupcakes are perfect for autumn gatherings, Halloween parties, or Thanksgiving desserts. Their inviting aroma and comforting flavor make them a seasonal must-bake.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pumpkin puréeall-purpose flourgranulated sugarsalted buttereggsbaking powderbaking sodavanilla extractground cinnamonnutmegclovesgingersaltcream cheeseconfectioners’ sugar

directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In another bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, then mix in the pumpkin purée and vanilla extract.

Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.

Spoon the batter into the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the cream cheese and butter until smooth, then gradually add confectioners’ sugar and vanilla, mixing until creamy and spreadable.

Frost the cooled cupcakes using a piping bag or spatula.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18-22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 5 minutes

Variations

Top with chopped pecans or walnuts for added crunch.

Add a dash of maple syrup to the frosting for a seasonal twist.

Use mini chocolate chips in the batter for extra indulgence.

Dust the frosted cupcakes with a pinch of cinnamon or pumpkin spice for garnish.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Allow to sit at room temperature for 15-20 minutes before serving for best flavor and texture.Cupcakes can be frozen without frosting for up to 2 months.

FAQs

Can I use homemade pumpkin purée?

Yes, just ensure it’s well-drained and smooth for the best texture.

Do I have to refrigerate the cupcakes?

Yes, because of the cream cheese frosting, they should be refrigerated.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

Can I use oil instead of butter?

Yes, vegetable oil can be used for a slightly moister cupcake.

Why is my frosting runny?

The cream cheese or butter may have been too warm—chill and re-whip if needed.

Can I pipe the frosting?

Absolutely, this frosting holds its shape well when piped.

Can I add nuts or raisins?

Yes, fold in about ½ cup of chopped nuts or raisins to the batter before baking.

Are these cupcakes sweet?

They’re moderately sweet with a spiced, warmly balanced flavor.

Can I make mini cupcakes?

Yes, reduce baking time to 10-12 minutes for mini cupcakes.

Is canned pumpkin the same as pumpkin pie filling?

No, pumpkin pie filling has added sugar and spices. Use plain canned pumpkin.

Conclusion

Pumpkin Cupcakes with Cream Cheese Frosting are the ultimate fall treat—moist, flavorful, and topped with luscious frosting. Whether you’re baking for a crowd or just enjoying a cozy night in, these cupcakes bring the comforting taste of autumn in every bite. They’re sure to become a seasonal staple in your dessert lineup.

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