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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

iamwinfred
These pumpkin cupcakes with cream cheese frosting are soft, moist, and perfectly spiced, finished with a tangy swirl of frosting on top. The batter comes together with just a whisk and two bowls—no stand mixer needed—making them a forgiving, beginner-friendly bake that's perfect for school parties, potlucks, and cozy fall weekends.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 350 kcal

Equipment

  • Two 12-cup muffin pans
  • 24 cupcake liners
  • Two large mixing bowls
  • Whisk
  • Rubber spatula
  • Hand mixer for the frosting
  • Cookie scoop for evenly filled liners
  • Wire cooling rack
  • Piping bags
  • Large star tip
  • Offset spatula (optional) if you prefer to spread the frosting
  • Measuring cups and spoons

Ingredients
  

For the Pumpkin Cupcakes

  • 2 cups all-purpose flour 240g; spoon and level
  • 1 cup granulated sugar 200g
  • 1/2 cup packed light brown sugar 100g
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon or use 1 tablespoon homemade pumpkin pie spice for all three spices
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs at room temperature
  • 1 can (15 ounces) pure pumpkin puree 425g; not pumpkin pie filling
  • 3/4 cup vegetable or canola oil 180ml
  • 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting

  • 12 ounces full-fat brick cream cheese 340g; softened, not spreadable tub-style
  • 1/2 cup (1 stick) unsalted butter 113g; softened
  • 3 1/2 to 4 cups powdered sugar 420-480g; use up to 4 cups for stiffer piping frosting
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • ground cinnamon for dusting (optional)

Instructions
 

  • Set an oven rack in the center position and preheat the oven to 350°F (177°C). Line two 12-cup muffin pans with 24 paper liners and bring the eggs, cream cheese, and butter to room temperature.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg for about 30 seconds until evenly combined with no clumps.
  • In a second large bowl, whisk the granulated sugar, brown sugar, and eggs for about 1 minute. Add the oil, pumpkin puree, and vanilla, then whisk until smooth and glossy, about 1 more minute.
  • Fold half the dry ingredients into the wet ingredients with a rubber spatula, then fold in the rest. Stop as soon as no streaks of flour remain; do not overmix.
  • Use a cookie scoop or 1/4 cup measure to fill each liner about two thirds full, then gently tap each pan on the counter once to settle the batter.
  • Bake one pan at a time on the center rack for 18 to 22 minutes, switching pan positions halfway through if baking both together. Cupcakes are done when the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  • Let the cupcakes rest in the pan for 10 minutes, then transfer to a wire cooling rack and cool completely, about 45 minutes, before frosting.
  • Beat the softened butter on medium speed for about 2 minutes until pale and creamy. Add the cream cheese and beat 1 to 2 minutes just until smooth, then mix in the vanilla and salt.
  • With the mixer on low, add 3 1/2 cups powdered sugar about 1 cup at a time, then beat on medium for 1 minute until fluffy. Add up to 1/2 cup more sugar for a stiffer frosting, or chill the bowl for 15 minutes if it feels too soft.
  • Fit a piping bag with a large open star tip and pipe a swirl on each cooled cupcake, starting at the outer edge and spiraling inward. Alternatively, spread the frosting with an offset spatula and dust lightly with cinnamon if desired.
  • Chill the frosted cupcakes in the refrigerator for 15 to 20 minutes so the frosting sets, then let them sit at room temperature for a few minutes before serving.

Notes

  • Use 100% pure pumpkin puree, never pumpkin pie filling, which already contains sugar and spices.
  • Spoon the flour into your measuring cup and level it off instead of scooping, which packs in too much flour and makes the cupcakes dense.
  • Use room temperature eggs, cream cheese, and butter so they blend smoothly and the cupcakes rise evenly.
  • Mix the batter only until the flour disappears for a tender crumb; overmixing develops gluten.
  • Use full-fat brick cream cheese, not spreadable tub-style, for frosting that holds its shape.
  • Let the cupcakes cool completely before frosting to prevent a melted, messy topping.
  • For variations: fold in 3/4 cup mini chocolate chips or 1/2 cup chopped toasted pecans; replace 1 teaspoon frosting vanilla with 1 tablespoon maple syrup for maple frosting; bake mini cupcakes for 12 to 14 minutes (about 48); bake as a 9x13-inch sheet cake for 30 to 35 minutes; use a 1-to-1 gluten free flour blend for gluten free.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days; do not leave frosted cupcakes at room temperature longer than 2 hours.
  • Unfrosted cupcakes keep covered at room temperature for up to 2 days, or freeze in a freezer bag for up to 3 months and thaw overnight in the fridge.
  • Refrigerate leftover frosting for up to 1 week; let it soften and rewhip before using. Warm an unfrosted cupcake in the microwave for 10 to 15 seconds before frosting.

Nutrition

Serving: 1CupcakeCalories: 350kcalCarbohydrates: 51gProtein: 4gFat: 16gSaturated Fat: 6gCholesterol: 55mgSodium: 215mgFiber: 1gSugar: 33g
Keyword cream cheese frosting, easy cupcake recipe, fall baking, pumpkin cupcakes, pumpkin spice dessert
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