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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Delight in these Pumpkin Cupcakes with Cream Cheese Frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • 12-count muffin pan
  • cupcake liners
  • Mixing Bowls
  • electric mixer
  • piping bag
  • piping tip

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoons pumpkin pie spice store-bought or homemade

Wet Ingredients

  • ½ cup canola or vegetable oil
  • 2 large eggs
  • ¾ cup packed light or dark brown sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar plus an extra ¼ cup if needed
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions
 

Baking Cupcakes

  • Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until combined.
  • Pour/spoon the batter into the liners—fill only ⅔ full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
  • Make the frosting: In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  • Frost cooled cupcakes however you’d like. Store leftovers in the refrigerator for up to 5 days.

Notes

Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator. Leftover cupcakes keep well in the refrigerator for 3 days. They can be frozen for 2-3 months.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword baking, Cream Cheese Frosting, easy cupcakes, fall recipes, pumpkin cupcakes, pumpkin recipes
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