Description
These Pumpkin Cupcakes with Cream Cheese Frosting are moist, flavorful, and perfectly spiced treats that combine the warm autumnal flavors of pumpkin pie spice with a smooth cream cheese frosting. Ideal for fall celebrations or any time you crave a festive cupcake, these cupcakes bake up fluffy and tender with a sweet, tangy topping that complements the pumpkin base beautifully.
Ingredients
Scale
Cupcake Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set this mixture aside for later.
- Mix Wet Ingredients: In another bowl, whisk the canola oil, eggs, brown sugar, canned pumpkin puree, and pure vanilla extract until the mixture is well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and use a mixer or whisk to combine until the batter is smooth and thick with no lumps.
- Fill Cupcake Liners: Spoon or pour the thick batter into the cupcake liners, filling each about two-thirds full to prevent overflow during baking.
- Bake Cupcakes: Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let cool completely.
- Prepare Cream Cheese Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter on high speed until smooth and creamy.
- Add Sugar and Flavoring: Add 3 cups of confectioners’ sugar, vanilla extract, and salt to the cream cheese mixture. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until light and fluffy. If a thicker frosting is desired, add the extra 1/4 cup confectioners’ sugar and mix again until combined.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them as desired. Piping with an Ateco 808 large round tip is recommended for a decorative finish.
- Store: Store any remaining cupcakes in the refrigerator for up to 5 days. Use a cupcake carrier for safe storage and transport of decorated cupcakes.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting or sliding of frosting.
- For a more intense pumpkin flavor, use pumpkin puree that is 100% pumpkin with no added sugars or spices.
- You can make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, allspice, and cloves if preferred.
- If you want a glossier frosting, make sure both the cream cheese and butter are softened to room temperature before mixing.
- Leftover cupcakes should be refrigerated due to the cream cheese frosting to maintain freshness and prevent spoilage.
- For a dairy-free option, substitute cream cheese and butter with vegan alternatives and adjust sweetness to taste.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
