Pumpkin Cupcakes with Cream Cheese Frosting Recipe

If you’re craving something cozy, sweet, and just a little bit festive, this Pumpkin Cupcakes with Cream Cheese Frosting Recipe is absolutely your new go-to. I love this recipe because it’s super simple, the cupcakes turn out incredibly moist with that perfect hint of pumpkin spice, and the cream cheese frosting? Pure magic. Trust me, once you try these, you’ll find yourself reaching for them all season long (or honestly, any time of the year!). Stick around, and I’ll walk you through everything so you nail it on the first try.

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Ingredients You’ll Need

Every ingredient in this Pumpkin Cupcakes with Cream Cheese Frosting Recipe plays a key role: from the spices that give it that warm autumnal flavor to the cream cheese base that makes the frosting luscious and smooth. When I shop for this, I always reach for canned pumpkin puree (not pumpkin pie filling) and good-quality cream cheese because it really makes a difference in taste and texture.

• All-purpose flour: Use spooned & leveled for accuracy, which helps keep the cupcakes light and tender.
• Baking powder: This helps the cupcakes rise perfectly fluffy.
• Baking soda: Reacts with the acid in pumpkin for that nice lift and great texture.
• Salt: Balances the sweetness and enhances flavor.
• Ground cinnamon: Adds that classic cozy spice.
• Pumpkin pie spice: A blend of clove, nutmeg, allspice, and cinnamon—get this right or homemade just like I do!
• Canola or vegetable oil: Keeps cupcakes moist without overpowering the pumpkin flavor.
• Eggs: Binding agents that also add richness.
• Brown sugar: Packed for deep caramel notes—light or dark both work well.
• Canned pumpkin puree: The star of the show—make sure it’s pure pumpkin, not pie filling.
• Vanilla extract: Adds depth and improves overall flavor.
• Cream cheese: Full-fat, softened for the best creamy frosting texture.
• Unsalted butter: Also softened to room temperature for smooth mixing.
• Confectioners’ sugar: For that silky frosting sweetness, with a little extra on hand is smart in case you want thicker frosting.
• Salt (for frosting): Just a pinch to balance the sweetness in the cream cheese frosting.

Variations

One of my favorite things about this Pumpkin Cupcakes with Cream Cheese Frosting Recipe is how easy it is to tweak. I like to switch things up depending on the season or who I’m baking for, so don’t be afraid to make it your own!

• Nutty Upgrade: I’ve added chopped pecans or walnuts to the batter before—and my family goes crazy for the crunch nestled inside.
• Chocolate Lover’s Twist: Stir in mini chocolate chips, or swap part of the spice with a bit of cocoa powder for a mocha pumpkin flavor.
• Dairy-Free Option: You can use vegan cream cheese and butter alternatives to make the frosting dairy-free; tastes great and still creamy!
• Spice It Up: For a little extra warmth, I sometimes toss in a pinch of ginger or cardamom—adds a delightful twist.

How to Make Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Step 1: Gather and Measure Your Ingredients Carefully

First things first, preheat your oven to 350°F (177°C), and line a 12-count muffin pan with cupcake liners. It’s super important to have everything ready because this batter comes together quickly. I learned that trying to mix while hunting for an ingredient slows things down—and the batter gets thick fast, so you want to work swiftly!

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Do this thoroughly so the spices and leaveners are evenly distributed. I always sift my flour just to avoid lumps and keep the batter smooth and even.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the oil, eggs, brown sugar, pumpkin puree, and vanilla extract. This combo creates the heart of the flavor and moisture that makes these cupcakes stand out. Be sure the pumpkin puree is well-combined so you don’t get dry spots in the batter.

Step 4: Combine Wet and Dry Mixtures

Now pour the wet ingredients into the dry ingredients. Use a hand mixer or whisk until just combined—don’t overmix! The batter will be thick but resist adding extra flour; a thick batter means juicy cupcakes. Overmixing can lead to tough cupcakes, so mix until you no longer see flour.

Step 5: Fill, Bake, and Cool

Spoon the batter evenly into your cupcake liners, filling each about 2/3 full to avoid overflow during baking. Pop those in your preheated oven and bake for 20-22 minutes. I always check with a toothpick inserted in the center around the 20-minute mark; if it comes out clean or with a few moist crumbs, they’re done exactly right. Once baked, let them cool completely before frosting—you don’t want the frosting to melt and slide off!

Step 6: Prepare the Cream Cheese Frosting

Beat the softened cream cheese and butter on high until silky smooth—this is the base of your dreamy frosting. Then gradually add most of the confectioners’ sugar, vanilla, and salt. Beat on low to combine, then high speed for a couple of minutes to get that fluffy texture. If you like a thicker frosting (I sure do), add in the extra 1/4 cup confectioners’ sugar. Taste and adjust if you want a bit more vanilla or sweetness.

Step 7: Frost and Decorate

Now comes the fun part—frost your cooled cupcakes! I love using a large round piping tip (Ateco 808) for a classic look, but you can spread it on with a butter knife or even dollop it by spoonful for a more rustic feel. Store any leftovers in the fridge, ideally in a cupcake carrier to keep them safe and fresh.

How to Serve Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I often sprinkle a little extra cinnamon or crushed toasted pecans on top of the frosting for that extra touch of autumn vibe and crunch. Sometimes I add a tiny drizzle of caramel sauce because—why not? It really elevates the sweetness and looks gorgeous for serving.

Side Dishes

These cupcakes pair wonderfully with a warm cup of spiced chai tea or even a cold glass of milk. If you’re serving brunch, think about adding a fresh fruit salad or a simple green salad with a tangy vinaigrette to balance out the richness.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on a tiered stand with edible flowers or mini pumpkins surrounding them. Another fun idea I tried was adding little festive toppers like cinnamon sticks or candy corn, perfect for fall parties or Halloween gatherings.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator and they stay fresh for up to 5 days. Sometimes I line the container with paper towels to prevent moisture build-up, which helps keep the frosting and cupcake texture just right.

Freezing

These cupcakes freeze really well! I usually freeze them unfrosted and then thaw and frost just before serving. If you want to freeze them fully decorated, wrap each cupcake in plastic wrap and store in an airtight container; just let them thaw overnight in the fridge.

Reheating

I find it best to serve these cupcakes at room temperature. If you need to warm them a bit, briefly microwave for about 10 seconds (frosted or not) to soften the texture, but be careful not to overdo it or the frosting may melt.

FAQs

Final Thoughts

This Pumpkin Cupcakes with Cream Cheese Frosting Recipe is seriously one of my absolute favorites to make when fall rolls around (or really, whenever I need a hug in cupcake form). It’s easy to whip up, uses pantry-friendly ingredients, and always impresses family and friends with its flavor and texture. I hope you enjoy making these as much as I do, and can’t wait to hear what little twists you add to make them your own. Here’s to cozy baking and delicious moments ahead!

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