If you’re craving a dessert that feels like a warm hug in autumn, the Pumpkin Cupcakes with Cream Cheese Frosting Recipe is your new best friend. These cupcakes strike the perfect balance between moist, spiced pumpkin flavor and the rich, tangy cream cheese frosting that crowns each bite. Whether you’re baking for a cozy night in or a festive gathering, this recipe delivers that classic fall taste with a soft, fluffy texture that simply melts in your mouth. You’re going to love how these little cupcakes brighten up your day with every forkful.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that each play a key role in creating the perfect pumpkin cupcake texture and flavor. From the spices that add warmth to the cream cheese that brings luscious creaminess, everything comes together beautifully.
- 1 1/2 cups all-purpose flour: This is the foundation that gives the cupcakes their tender crumb.
- 1 teaspoon baking soda: Helps the cupcakes rise and gives them a light texture.
- 1/2 teaspoon baking powder: Adds extra leavening for fluffiness.
- 1/2 teaspoon ground cinnamon: Provides cozy warmth that’s essential for fall treats.
- 1/4 teaspoon ground nutmeg: Adds a subtle nutty spice that complements pumpkin perfectly.
- 1/4 teaspoon ground cloves: Offers a deep, aromatic note that makes the flavor complex and inviting.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup granulated sugar: Sweetness that blends well with the pumpkin’s natural earthiness.
- 1/2 cup packed light brown sugar: Adds moisture and a mild caramel undertone.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and soft.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Brings a floral sweetness that enhances all the other flavors.
- 1 cup pumpkin puree (not pumpkin pie filling): The star ingredient delivering that iconic pumpkin flavor and vibrant color.
- 8 ounces cream cheese, softened: For the luscious, tangy frosting that elevates these cupcakes.
- 1/2 cup (1 stick) unsalted butter, softened: Adds creaminess and stability to the frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 teaspoon vanilla extract: A hint of extra vanilla enriches the frosting’s flavor.
- Pinch of salt: Balances the sweetness in the frosting.
- Optional: 1/4 cup pumpkin puree for pumpkin-flavored frosting: Adds subtle pumpkin notes to the frosting.
- Optional garnishes like candied pecans, gingersnap crumbs, or a sprinkle of cinnamon: These add texture and an extra pop of fall flavor.
How to Make Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This prep ensures your cupcakes bake evenly and come out cleanly, ready for frosting.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Mixing these spices with the leavening agents beforehand helps distribute flavors evenly in the cupcakes.
Step 3: Cream Sugars and Oil
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until the texture is light and fluffy – this step is crucial for moist cupcakes with a tender crumb.
Step 4: Add Eggs and Vanilla
Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to layer in that warm, inviting flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients on low speed. Be careful not to overmix; this keeps the cupcakes light rather than dense.
Step 6: Incorporate Pumpkin Purée
Fold in the pumpkin purée until the batter is smooth and uniformly colored with that beautiful orange hue.
Step 7: Fill and Bake
Fill each lined muffin cup about two-thirds full — this gives them room to rise without spilling over. Bake for 18 to 22 minutes, testing doneness by inserting a wooden skewer into the center; it should come out clean.
Step 8: Cool Before Frosting
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Frosting warm cupcakes can melt the frosting, so patience pays off here.
Step 9: Make Cream Cheese Frosting
Beat cream cheese and butter together until silky smooth. Gradually add powdered sugar while mixing on low speed, then stir in vanilla extract and a pinch of salt. If you like, mix in a bit of pumpkin purée for a pumpkin twist on the frosting.
Step 10: Frost and Garnish
Once cooled, frost your cupcakes using a piping bag or knife. Top with your favorite garnishes like candied pecans or cinnamon for a final festive touch. Chill the frosted cupcakes for about 30 minutes so the frosting sets up perfectly.
How to Serve Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Simple garnishes can elevate these cupcakes from delicious to absolutely unforgettable. Try a sprinkle of gingersnap crumbs for crunch or candied pecans that add a rich texture and nutty sweetness. A light dusting of cinnamon will remind you of the cozy season each time you enjoy a bite.
Side Dishes
These cupcakes pair wonderfully with a hot cup of coffee or chai latte, which complements their spice profile beautifully. For a brunch setting, consider serving alongside a light fruit salad to balance the richness with fresh acidity.
Creative Ways to Present
Presentation makes all the difference when sharing these with friends or at a party. Arrange cupcakes on a rustic wooden board with autumn leaves and miniature pumpkins for a charming fall display. You can also use clear glass stands that show off the creamy frosting layers beautifully, adding an elegant touch to your dessert table.
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left over, you can store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Keeping them covered well prevents the cupcakes from drying out while maintaining that lovely moist texture.
Freezing
For longer storage, these cupcakes freeze beautifully. Wrap them individually in plastic wrap, then place in a freezer-safe container. They’ll keep well for up to two months. Thaw overnight in the refrigerator before serving, then bring to room temperature for the best texture and flavor.
Reheating
If you want to gently warm a cupcake, microwave it for about 10 seconds. This softens the cupcake without melting the cream cheese frosting excessively. Warming enhances the spices and pumpkin flavor, making each bite as delicious as when freshly baked.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices which can throw off the balance of flavors and sweetness in the cupcakes.
How can I make these cupcakes dairy-free?
You can substitute dairy-free cream cheese and butter alternatives to make the frosting. Ensure the substitutes are set to room temperature for easy blending.
Is it possible to make the frosting less sweet?
Yes, you can reduce the powdered sugar slightly, but keep in mind the frosting also needs sweetness to balance the tanginess of the cream cheese. Adjust slowly and taste as you go.
Can these cupcakes be made vegan?
With some ingredient swaps like flax eggs for eggs, dairy-free butter and cream cheese, and ensuring sugar is vegan-friendly, you can make this recipe vegan while still keeping the delicious flavors.
What’s the best way to avoid dense cupcakes?
Don’t overmix the batter once the dry ingredients are added. Mix just until combined. Also, be sure not to overbake, as that can dry them out and create a heavier texture.
Final Thoughts
You really can’t go wrong with this Pumpkin Cupcakes with Cream Cheese Frosting Recipe when you want a dessert that feels classic, warm, and perfectly seasonal. From the soft, spiced cake to the creamy, tangy frosting, every bite is a little celebration of fall’s best flavors. I hope you give this recipe a try and watch it become a beloved staple at your table, just as it is in mine!
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Pumpkin Cupcakes with Cream Cheese Frosting Recipe
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Pumpkin Cupcakes are a perfect fall treat, combining warm spices with moist pumpkin cake and a creamy cream cheese frosting. Easy to make and ideal for gatherings or cozy afternoons, these cupcakes bring the comforting flavors of autumn into every bite.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 cup pumpkin puree for a pumpkin-flavored frosting
Toppings (Optional)
- Candied pecans
- Gingersnap crumbs
- Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt to combine all the dry ingredients evenly.
- Cream Sugar and Oil: In a large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until the mixture is light and fluffy, which ensures a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, combining well after each addition, then stir in the vanilla extract to add aroma and depth to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined to avoid overmixing and ensure fluffy cupcakes.
- Add Pumpkin Puree: Stir in the pumpkin puree until the batter is smooth and homogenous, incorporating the moist pumpkin flavor throughout.
- Fill Muffin Liners: Fill each prepared muffin liner about two-thirds full with the batter to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for a few minutes for easier handling, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, creating a rich base for the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined well; add the optional pumpkin puree now if desired for pumpkin-flavored frosting.
- Flavor Frosting: Stir in vanilla extract and a pinch of salt to balance the sweetness and enhance the flavor.
- Beat Frosting: Beat the frosting on medium-high speed for a few minutes until it becomes light and fluffy; adjust the consistency with milk or more powdered sugar as needed.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a knife for an even layer of creamy frosting.
- Garnish: Decorate the frosted cupcakes with optional toppings such as candied pecans, gingersnap crumbs, or a sprinkle of cinnamon for extra texture and flavor.
- Chill: Chill the frosted cupcakes for about 30 minutes before serving to allow the frosting to set properly.
- Store Properly: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
- Serve and Enjoy: Serve these delightful pumpkin cupcakes to friends and family as the perfect fall dessert or treat.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- Adjust frosting consistency by adding a little milk if too thick or powdered sugar if too thin.
- Optional pumpkin puree in frosting adds more pumpkin flavor but can be omitted if preferred.
- Customize toppings to suit your taste or leave them off for a classic cupcake.
- Store cupcakes properly to keep them moist and fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
