Pumpkin Cupcakes with Cream Cheese Frosting Recipe

If you’re craving something irresistibly cozy and downright delicious, you’ve got to try this Pumpkin Cupcakes with Cream Cheese Frosting Recipe. These cupcakes are the perfect bite of fall—moist, tender, and bursting with warm spices, topped with the creamiest, luscious cream cheese frosting you can imagine. Trust me, once you try this recipe, it’ll be your go-to treat whether it’s pumpkin season or not!

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Ingredients You’ll Need

The magic of these pumpkin cupcakes really lies in the balance of spices, moist pumpkin, and the dreamy cream cheese frosting. Below, I’ll walk you through the ingredients and share a couple of tips to make sure your cupcakes are spot on.

• All-purpose Flour: Use spooned and leveled flour for accurate measurement to avoid dense cupcakes.
• Baking Powder & Baking Soda: These leavening agents give your cupcakes their light and fluffy rise, so make sure they’re fresh.
• Salt: Just a pinch to balance and enhance all the other flavors.
• Cinnamon & Pumpkin Pie Spice: The key spices! Pumpkin pie spice adds that classic fall warmth—store-bought works great, but homemade is delicious if you have it.
• Canola or Vegetable Oil: Oil keeps the cupcakes moist — I usually use canola for its neutral taste.
• Eggs: These give structure and richness, plus help everything bind beautifully.
• Brown Sugar: Adds sweetness and a subtle molasses flavor; I prefer packed light or dark brown sugar for deeper flavor.
• Canned Pumpkin Puree: It’s all about the pumpkin punch here—make sure to use 100% pumpkin puree, not pumpkin pie filling.
• Vanilla Extract: Just a splash to enhance all other flavors.
• Cream Cheese: Use full-fat, brick-style cream cheese that’s softened — it blends so much better than the tub kind.
• Unsalted Butter: Soften it to room temperature for creamy frosting texture.
• Confectioners’ Sugar: This sweet powder is perfect for smooth, spreadable frosting.
• Salt (For Frosting): Just a tiny pinch to balance the sweetness of the frosting.

Variations

I love that this Pumpkin Cupcakes with Cream Cheese Frosting Recipe can be customized so easily. Over the years, I’ve played around with a few tweaks that you might like to try too!

• Spice It Up: For a little extra warmth, I sometimes add a pinch of ground ginger or nutmeg to the dry ingredients. It really lifts the pumpkin flavor.
• Gluten-Free Option: I’ve swapped the all-purpose flour for a gluten-free blend with great success—just make sure it contains xanthan gum for structure.
• Lower Sugar Version: If you prefer less sweetness, try cutting the brown sugar by 1/4 cup and reduce powdered sugar in frosting accordingly—it still tastes fabulous!
• For a Nutty Twist: Sprinkle chopped pecans or walnuts on top of the frosting for an added crunch that my family adores.

How to Make Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 350°F (177°C). Line a 12-count muffin pan with your favorite cupcake liners. I like using bright or patterned liners because they make my cupcakes look even more inviting—plus, no sticking woes!

Step 2: Mix Your Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This ensures the leavening and spices are evenly distributed, so every bite is packed with flavor.

Step 3: Combine Your Wet Ingredients

In another bowl, whisk the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until smooth. When I first tried this recipe, I was surprised at how thick the batter is—that’s totally normal and means the cupcakes will be super moist.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and mix with a handheld mixer or a whisk until the batter is fully combined and smooth. Don’t overmix here; just get rid of flour pockets. Thick batter is okay!

Step 5: Fill and Bake

Fill your cupcake liners about two-thirds full to avoid overflow. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. The first time I baked these, I was impatient to see if they were done—just remember, perfect doneness means a little resilience when you poke the toothpick, not wet batter.

Step 6: Make Your Cream Cheese Frosting

While cupcakes cool completely, beat the cream cheese and softened butter on high speed until fluffy and creamy. Add sifted confectioners’ sugar, vanilla, and salt, and beat first on low for 30 seconds, then crank it up for 2 more minutes. I usually add that extra 1/4 cup of sugar for a thicker frosting—it really makes piping easier!

Step 7: Frost and Enjoy

Once cupcakes are cooled, frost them however you like. I love using a large round piping tip for a classic swirled effect, but feel free to spread it with a knife for a more rustic look. These cupcakes are best enjoyed within a few days, but they rarely last that long in my house!

How to Serve Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I adore pairing these cupcakes with a few simple garnishes. A light dusting of ground cinnamon or pumpkin pie spice on top adds a warm aroma as soon as you bite in. Sometimes, I sprinkle finely chopped toasted pecans for a bit of crunch that contrasts beautifully with the creamy frosting.

Side Dishes

These pumpkin cupcakes shine all on their own, but if you’re serving them for a fall brunch or cozy dessert, I like pairing them with a cup of spicy chai tea or hot apple cider. They also go surprisingly well with a simple green salad dressed lightly when served alongside a meal.

Creative Ways to Present

For Halloween or Thanksgiving, I like to pipe the frosting with seasonal tips—like leaves or rosettes—and then add tiny edible decorations like candy pumpkins or gold sanding sugar. Placing cupcakes on a tiered dessert stand instantly makes them the centerpiece of any party!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge. I recommend a cupcake carrier if you’re transporting them or want to keep the frosting intact. They stay fresh and moist for up to 5 days, which is just enough time to satisfy your sweet tooth repeatedly.

Freezing

If you want to freeze these, I suggest freezing just the cupcake bases without frosting. Wrap each cupcake tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. When you’re ready, thaw overnight and frost fresh for the best texture.

Reheating

When reheating cupcakes (if you like them warm), I microwave them for about 10-15 seconds. Don’t microwave with frosting on unless you want it to melt—usually, I take the frosting off before warming and then reapply a small dollop or eat them as is.

FAQs

Final Thoughts

I genuinely love how this Pumpkin Cupcakes with Cream Cheese Frosting Recipe brings a little warm happiness in every bite. Whether you’re baking for a holiday, a potluck, or just because you need a sweet pick-me-up, these cupcakes never disappoint. They’re simple to make, so even if you’re new to baking, you’ll find success and maybe even make some new pumpkin-loving friends in the process. Give them a try—I promise your kitchen (and your taste buds) will thank you!

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