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Pumpkin Cupcakes with Cream Cheese Frosting

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Delightfully moist and warmly spiced pumpkin cupcakes topped with a tangy cream cheese frosting—perfect for fall or any cozy dessert craving.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup (120 ml) canola or vegetable oil
  • 2 large eggs
  • ¾ cup (150 g) packed light or dark brown sugar
  • 1 cup (226 g) canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226 g) full-fat brick cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) confectioners’ sugar (plus ¼ cup extra if needed)
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. In another bowl, whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla until well combined.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
  5. Divide batter among cupcake liners, filling each about ⅔ full (roughly 3 tablespoons per cupcake).
  6. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Allow cupcakes to cool completely before frosting.
  8. To make frosting, beat cream cheese and butter on high speed until smooth. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes until fluffy. Add extra sugar if needed for thickness.
  9. Frost cooled cupcakes using a piping bag or a knife.
  10. Store cupcakes in the refrigerator for up to 5 days.

Notes

  • If you don’t have pumpkin pie spice, substitute with ½ tsp allspice, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves.
  • Use only full-fat brick cream cheese for best frosting consistency.
  • Let cupcakes come to room temperature before serving for best texture.
  • For a lighter version, substitute half the oil with unsweetened applesauce.
  • Add chocolate chips or nuts for variation.

Nutrition

Find it online: https://savorymomskitchen.com/pumpkin-cupcakes-with-cream-cheese-frosting/