Pumpkin Cupcakes with Cream Cheese Frosting
Get ready for your house to smell like the best parts of fall! I’m so excited to share this recipe with you. These cupcakes are super moist, full of warm spices, and so easy to make.
My pumpkin cupcakes with cream cheese frosting are perfect for Thanksgiving, Christmas, or just a cozy night in. Best of all, you can whip them up in less than 40 minutes. They’re my go-to treat when I want something special without a lot of fuss.
Why You’ll LOVE These Pumpkin Cupcakes
Let me tell you why I think you’ll fall in love with this super simple and tasty pumpkin cupcake recipe. It’s the best!
- SO Soft and Moist: We use pumpkin puree and milk to make these cupcakes unbelievably soft.
- Cozy Fall Flavors: You’ll taste warm cinnamon and pumpkin spice in every single bite.
- Quick and Easy: The batter is ready in about 20 minutes. It’s a very simple recipe!
- Perfect for Parties: Everyone loves these, so they are great for holiday parties or a sweet snack.
- Creamy Dreamy Frosting: The homemade cream cheese frosting is tangy, sweet, and the perfect partner for these cupcakes.
Want more holiday treats? Check out these Pumpkin Chocolate Chip Muffins and Red Velvet Cupcakes for your dessert table. Your guests will be talking about these treats all season long!
Ingredients You’ll Need
Here are the main goodies you’ll need to make these amazing cupcakes. Just look at the recipe card at the bottom for the exact amounts!
- All-Purpose Flour: This is what I use to give our cupcakes their light and fluffy texture.
- Pumpkin Puree: I always use 100% pure pumpkin puree (canned is super easy!) Homemade puree works great, too. Just be sure you don’t accidentally grab pumpkin pie filling, as it has added sugars and spices.
- Spices: I use a yummy mix of cinnamon and pumpkin pie spice to make these cupcakes feel extra cozy.
- Sugar: Plain old cane sugar works great, but you can use brown sugar to make them taste a little more like caramel.
- Milk: I like to use whole milk for richness, but any kind of milk you have on hand will work just fine.
- Cream Cheese: This is the secret to our tangy and super creamy frosting. Use the full-fat block kind for the best results!
- Butter: Use soft, room-temperature unsalted butter so your frosting comes out perfectly smooth and delicious.
- Powdered Sugar: I always sift my powdered sugar to make sure the cream cheese frosting is extra smooth and has no lumps.
How to Make Pumpkin Cupcakes with Cream Cheese Frosting
Ready to start baking? Making these cupcakes is so simple. Just follow these easy steps, and you’ll have a yummy dessert in no time.
Step 1: Get Ready and Mix the Dry Stuff
First, turn your oven on to 350°F (180°C) and put paper liners in your muffin pan. In a bowl, mix together 1 cup all-purpose flour, 1/2 tablespoon baking powder, 1/4 teaspoon baking soda, 3/8 teaspoon fine sea salt, 1/2 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice.
Step 2: Mix the Wet Ingredients
Now, in another bowl, use your stand mixer or hand mixer to beat 1 cup pumpkin puree, 3/4 cup sugar, 1/4 cup oil, 1/4 cup milk, and 1 teaspoon vanilla extract. You’ll want to mix this for about 3 minutes until it’s all smooth.
Step 3: Make the Batter and Bake
Pour half of your dry flour mix into the wet mix and stir for 30 seconds. Then, add the rest of the flour mix and stir just until it’s all combined. Fill your 12 cupcake liners evenly. Now, pop them in the oven to bake for 20 minutes.
Step 4: Make the Yummy Frosting
In your mixer bowl, beat 4 oz cream cheese and 1/4 cup butter for 2 minutes until it’s nice and smooth. Add 1/2 teaspoon vanilla extract, a pinch of sea salt, 1/8 cup sifted cornstarch, and 1.5 to 2 cups sifted powdered sugar. Mix it all up until it’s just how you like it.
Step 5: Cool Them Down and Frost
Let your cupcakes cool in the pan for about 5 minutes. Then, move them to a wire rack so they can cool down completely. Once they are all cool, you can frost them with that delicious cream cheese frosting.
Tips for the Best Pumpkin Cupcakes
Here are a few of my little secrets to make sure your cupcakes are perfect every single time you make them.
- Use Soft Butter: For the best frosting, make sure your butter and cream cheese are soft and at room temperature.
- Don’t Mix Too Much: Gently mix the batter just until everything is combined. This keeps the cupcakes super light!
- Cool Before Frosting: Please wait until the cupcakes are totally cool before you frost them, or the frosting will melt.
- Chill the Frosting: If you want your frosting to be extra thick and yummy, put it in the fridge for a few hours.
- Check with a Toothpick: Stick a toothpick in the middle of a cupcake. If it comes out clean, they’re ready!
- Add Fun Toppings: I love to add chopped pecans or a little sprinkle of cinnamon on top.
Variations and Substitutions
Want to change things up a bit? It’s so easy to get creative with this recipe. Here are some fun ideas for you!
- Make it Vegan: You can easily make this recipe vegan! Just use your favorite dairy-free butter, cream cheese, and milk.
- Go Gluten-Free: You can easily use your favorite gluten-free flour instead of all-purpose flour to make these cupcakes.
- Try Different Sugars: For a warmer, caramel-like taste, you can swap the regular sugar for brown sugar or coconut sugar.
- Make Your Own Spice: If you don’t have pumpkin pie spice, just mix some cinnamon, nutmeg, cloves, and ginger together.
- Maple Frosting: Replace vanilla with maple extract in frosting for authentic autumn flavor combination.
- For Chocolate Fans: Toss some mini chocolate chips into the batter. Pumpkin and chocolate are SO GOOD together!
Make-Ahead and Storage Tips
These cupcakes are great to make ahead if you have a party coming up. You can bake the cupcakes and keep them in an airtight container on the counter for a couple of days. The frosting can be made ahead too and stored in the fridge.
Once you frost the cupcakes, keep them in a sealed container in the fridge for up to a week. You can also freeze the unfrosted cupcakes for up to three months! Just let them thaw before you frost and serve them.
Recipe FAQs
How do I know when the cupcakes are done?
It’s easy! Just stick a toothpick in the center of one. If it comes out clean, they are perfect.
Why does my frosting seem runny?
To get a nice, thick frosting, make sure your butter and cream cheese are soft, not melted. Chilling it helps too!
Can I make the frosting ahead of time?
Of course! I actually think the frosting is better when you make it ahead and let it chill in the fridge.
How should I store the cupcakes?
Keep them in a sealed container on the counter for two days or in the fridge for up to a week.
Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes in a sealed container for up to three months.
Can I add eggs to this recipe?
Definitely! But, Pumpkin puree does a fantastic job of adding all the moisture and binding we need……. So you don’t need any eggs for these cupcakes to be perfectly moist and delicious.
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/8 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- I cup canned pumpkin puree
- 3/4 cup sugar
- 1/4 cup oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Frosting:
- 4 oz cream cheese at room temperature
- 1/4 cup butter at room temperature
- 1/2 teaspoon vanilla extract
- pinch sea salt
- 1.5 to 2 cups powdered sugar sifted
- 1/8 cup cornstarch sifted
Additional Toppings(Optional):
- chopped pecans
- cinnamon
- Orange zeso
- mini chocolate chips
Instructions
- Heat your oven: First, get your oven ready by preheating it to 350°F (180°C) and line a muffin pan with 12 liners.
- Mix your dry stuff: In a bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix your wet stuff: In a big bowl, use a mixer to beat the pumpkin, sugar, oil, vanilla, and milk for 3 minutes.
- Make the batter: Add half of your dry mix to the wet mix and stir. Then add the rest and mix gently until it's all combined.
- Time to bake: Fill your 12 cupcake liners with the batter and bake them for 20 minutes. A clean toothpick means they’re done!
- Whip up the frosting: Beat your butter and cream cheese for 2 minutes. Then add the vanilla, salt, cornstarch, and powdered sugar until it’s smooth.
- Cool and decorate: Let the cupcakes cool completely before you spread on that yummy frosting and add any toppings you like. ENJOY!!!
Notes
- Remember to use soft butter and cream cheese so your frosting is extra smooth.
- Try not to mix the batter too much! This will keep your cupcakes light and fluffy.
- For a thicker frosting, I like to chill it in the fridge for a few hours first.
- Keep any leftover cupcakes in a sealed container in the fridge so they stay fresh.
- Have fun with toppings! I love adding chopped pecans or a little sprinkle of cinnamon.
