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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Moist, warmly spiced pumpkin cupcakes topped with tangy cream cheese frosting. Perfect for fall gatherings or make-ahead treats.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
 

Cupcake Batter

  • 1.33 cup all-purpose flour
  • 1.25 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1.75 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon optional for extra warmth
  • 0.78 cup granulated sugar
  • 0.52 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 cup pumpkin puree 100% pure pumpkin
  • 0.46 cup neutral oil such as canola or vegetable
  • 1.25 tsp vanilla extract
  • 1.5 tbsp milk any kind

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 4 oz unsalted butter, softened
  • 2.75 cup powdered sugar sifted if lumpy
  • 1.25 tsp vanilla extract
  • 0.125 tsp fine salt
  • 1.5 tbsp heavy cream as needed for texture

Instructions

Bake the Cupcakes

  • Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a bowl.
  • In a separate bowl, whisk granulated sugar, brown sugar, and eggs until smooth and slightly thick.
  • Stir in pumpkin puree, oil, and vanilla until evenly combined.
  • Add dry ingredients to wet and mix just until no flour streaks remain. Stir in milk to loosen the batter.
  • Divide batter among liners, filling each about three-quarters full.
  • Bake 18–21 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to a rack to cool completely.

Make the Frosting & Finish

  • Beat cream cheese and butter on medium-high until fluffy, 2–3 minutes.
  • Gradually mix in powdered sugar, then add vanilla, salt, and cream. Beat until smooth and spreadable.
  • Frost cooled cupcakes with a spatula or piping bag. Garnish as you like.

Notes

Try stirring chopped toasted pecans into the batter, or dust finished cupcakes with cinnamon sugar. For a tangier frosting, reduce powdered sugar slightly. Store cupcakes covered in the fridge up to 4 days; bring to room temperature before serving. Unfrosted cupcakes freeze well for 2 months.
This recipe is an original creation inspired by classic Pumpkin Cupcakes with Cream Cheese Frosting flavors. All ingredient ratios and instructions are independently developed.