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Close up shot of pumpkin cupcakes.

Pumpkin Cupcakes With Cream Cheese Frosting

Rich and delish
These super moist pumpkin cupcakes with cream cheese frosting are soft, delicious, and stay moist for 3 days. These are packed with pumpkin flavor and fall spices.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 341 kcal

Ingredients
 
 

  • 1 cup Flour
  • ½ cup Sugar
  • ½ cup Brown sugar
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Vegetable oil
  • 1 cup Pumpkin puree
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ginger
  • ¼ teaspoon Kosher salt

Cinnamon cream cheese frosting:

  • 115 g Butter
  • 230 g Cream cheese
  • 3 ½ cups Powder sugar
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Kosher salt

Instructions
 

How to make pumpkin cupcakes:

  • Preheat an oven to 180c (350f) and prep a cupcake pan with liners.
  • Into a big mixing bowl, add the oil, eggs, brown sugar, granulated sugar, vanilla extract, and pumpkin puree. mix with a whisk until combined.
  • Into a medium-sized mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and kosher salt and mix until combined.
  • Add the dry ingredients to the wet mixture and mix until just combined.
  • Pour the batter ¾ into the cupcake tins and bake in a 180c (350f) preheated oven for 30-35 minutes or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.

For the cinnamon cream cheese frosting:

  • Make the cream cheese frosting: into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
  • Add the cream cheese and mix until smooth.
  • Add ½ of the powder sugar at a time (you don’t want to be in a powder sugar cloud)
  • Add a pinch of salt, cinnamon, and vanilla extract and mix well until smooth.
  • Transfer the cream cheese frosting into a piping bag with a round tip and frost the cupcakes. We like to top the cupcakes with ground cinnamon or crushed nuts like walnuts or pecans (toasted).

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Make sure that your butter is at room temperature. An hour or two before making these cupcakes, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
  • Be patient! I know it’s extremely tempting to frost these cupcakes as they are pulled out of the oven, but let the cupcakes cool for at least 1 hour so they will be more firm and won’t crumble up, and prevent the frosting from melting.
  • Use room temperature butter and cream cheese.
  • Use full-fat cream cheese, this step makes sure that your frosting is stable.

Nutrition

Calories: 341kcalCarbohydrates: 65gProtein: 4gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 67mgSodium: 314mgPotassium: 106mgFiber: 1gSugar: 19gVitamin A: 3715IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword Pumpkin Cupakes, Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
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