Pumpkin Cupcakes with Cream Cheese Frosting

When pumpkin season arrives, I love baking these moist pumpkin cupcakes. They’re tender, spiced just right, and topped with a luscious cream cheese frosting that takes them over the top. They’re the perfect fall treat for family gatherings, holiday parties, or just when I want something sweet and cozy with a cup of coffee.

Why You’ll Love This Recipe

I like this recipe because the cupcakes are soft, flavorful, and never dry. The pumpkin keeps them moist, while the warm spices make them taste like autumn in every bite. The cream cheese frosting adds the perfect tangy sweetness, balancing the richness of the cupcakes. They’re easy to make, but they look and taste like something straight from a bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large mixing bowl, I whisk the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. I gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. I divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. I bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. I let them cool completely before frosting.
7. For the frosting, I beat the cream cheese and butter together until creamy. I gradually add the powdered sugar, then mix in the vanilla until smooth and fluffy.
8. Once the cupcakes are cooled, I frost them generously with the cream cheese frosting.

Servings and timing

This recipe makes about 12 cupcakes.

• Prep Time: 15 minutes
• Bake Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 cupcakes

Variations

• Sometimes I sprinkle chopped pecans or walnuts on top for crunch.
• A dusting of cinnamon or pumpkin pie spice on the frosting makes them extra pretty.
• For a filled version, I pipe a little cream cheese frosting into the center of each cupcake.
• I’ve also added mini chocolate chips to the batter for a chocolate-pumpkin twist.

Storage/Reheating

I store these cupcakes in the refrigerator in an airtight container for up to 4 days. Before serving, I let them sit at room temperature for about 20 minutes to soften the frosting. If I want to freeze them, I freeze the unfrosted cupcakes and add the frosting fresh after thawing.

FAQs

Can I make the frosting less sweet?

Yes, I sometimes reduce the powdered sugar to 3 cups for a tangier cream cheese flavor.

Can I use homemade pumpkin puree?

Absolutely, as long as it’s well-drained and not watery. It gives the cupcakes a fresh pumpkin flavor.

Can I bake these as mini cupcakes?

Yes, I bake them for about 10–12 minutes instead of 20.

Do these cupcakes need to be refrigerated?

Since the frosting contains cream cheese, I always refrigerate them, but they’re best served at room temperature.

Can I make the cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead, store them unfrosted, and add the cream cheese frosting before serving.

Conclusion

These Pumpkin Cupcakes with Cream Cheese Frosting are a fall favorite in my kitchen. They’re moist, warmly spiced, and perfectly balanced with creamy frosting. I love making them for everything from casual gatherings to holiday desserts—they’re always a hit and capture the cozy flavors of autumn in every bite.

Print