Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin cupcakes with cream cheese frosting are the ultimate fall treat, combining warm spices and rich pumpkin flavor with a luscious, tangy frosting. Perfect for autumn gatherings, Halloween parties, or Thanksgiving desserts, these cupcakes offer all the coziness of the season in one delicious bite. Made with real pumpkin puree and topped with silky cream cheese frosting spiced just right, they are a delightful twist on traditional pumpkin pie. Whether you’re a seasoned baker or a kitchen newbie, this easy recipe will have you whipping up bakery-quality cupcakes in no time.

Why You’ll Love These Pumpkin Cupcakes

These pumpkin cupcakes are everything you want in a fall dessert: moist, fluffy, and loaded with pumpkin spice. The cream cheese frosting is irresistibly creamy and balances the sweet warmth of the cupcakes perfectly. What sets this recipe apart is the use of cake flour, which results in an incredibly tender crumb. Whether you’re hosting a gathering or enjoying a quiet evening at home, these cupcakes are guaranteed to impress and satisfy your seasonal sweet tooth.

Ingredients

For the Cupcakes:

• 1 1/4 cups (140 g) cake flour, leveled
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 5 tablespoons (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup (122 g) canned pumpkin puree (not pie filling)
• 1/4 cup (60 ml) buttermilk

For the Cream Cheese Frosting:

• 3/4 cup (168 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, cold
• 2 1/4 cups (293 g) powdered sugar, sifted
• 1 to 1 1/2 teaspoons pumpkin pie spice

Step-by-Step: How to Make Pumpkin Cupcakes with Cream Cheese Frosting

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
4. Add Wet Ingredients: Add the egg and vanilla, and mix until the batter is pale and smooth. Stir in the pumpkin puree on low speed.
5. Combine All: Gradually add the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
6. Bake: Fill each cupcake liner about 3/4 full. Bake for 17-19 minutes or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before moving them to a wire rack to cool completely.
7. Make Frosting: Beat the softened butter until fluffy. Add the cold cream cheese and beat until smooth. Gradually sift in the powdered sugar while mixing on low. Add pumpkin pie spice and whip until fluffy.
8. Frost and Serve: Pipe the frosting onto the cooled cupcakes using your favorite decorative tip. Serve and enjoy!

Helpful Tips

• Use room temperature ingredients for better mixing and texture.
• Cold cream cheese helps the frosting hold its shape.
• Don’t overmix the batter to avoid dense cupcakes.
• A cookie scoop helps distribute batter evenly into liners.
• Chill frosted cupcakes for 15 minutes before serving for firmer frosting.

Substitutions And Variations

• Flour: All-purpose flour can be used if cake flour is unavailable; just remove 2 tablespoons per cup and replace with cornstarch.
• Buttermilk: Substitute with a mixture of 1/4 cup milk and 3/4 teaspoon lemon juice or vinegar.
• Spice: Use individual spices (cinnamon, nutmeg, ginger, cloves) if you don’t have pumpkin pie spice.
• Add-ins: Mix in mini chocolate chips, chopped nuts, or raisins for a twist.
• Frosting: Try maple cream cheese frosting or cinnamon buttercream for a flavor variation.

Storage Instructions

Keep the cupcakes in an airtight container in the fridge for up to three days. For best texture, allow them to sit at room temperature for 15-20 minutes before serving. If unfrosted, cupcakes can be frozen for up to 2 months. Thaw overnight in the fridge and frost before serving.

Nutritional Information

Approximate values per cupcake (including frosting):

• Calories: 290
• Fat: 16g
• Saturated Fat: 10g
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 3g
• Fiber: 1g
• Sodium: 150mg

Note: Nutritional values are estimates and may vary based on exact ingredients used.

Serving Suggestions

• Serve with a cup of chai tea or spiced latte for a cozy combo.
• Garnish with a sprinkle of cinnamon or crushed pecans for added flair.
• Perfect for dessert tables, brunch spreads, or afternoon treats.
• Top with festive cupcake toppers for holiday gatherings or parties.

Frequently Asked Questions About Pumpkin Cupcakes with Cream Cheese Frosting

Can I make these cupcakes ahead of time? Yes! You can bake the cupcakes a day in advance. Store them unfrosted in an airtight container, then frost before serving.

Can I use fresh pumpkin instead of canned? Absolutely. Just make sure it’s pureed and not too watery. Strain or cook it down if needed.

How do I make them gluten-free? Substitute the cake flour with a 1:1 gluten-free baking flour blend.

Why is my frosting too soft? Make sure the cream cheese is cold and avoid overmixing. If needed, chill the frosting before piping.

Can I double the recipe? Yes, this recipe doubles easily if you’re baking for a crowd.

Conclusion

Thank you for baking with me! These pumpkin cupcakes with cream cheese frosting are a personal fall favorite that always bring warmth and smiles to any table. With their tender crumb and rich, spiced frosting, they’re easy to make yet incredibly flavorful. I hope this recipe becomes a staple in your seasonal baking too. Happy baking, and thank you for being part of this food-loving community—wishing you sweet success in every bite!

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Pumpkin Cupcakes with Cream Cheese Frosting

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• Author: lisa
• Total Time: 33 minutes
• Yield: 12 cupcakes 1x

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Description

These Pumpkin Cupcakes with Cream Cheese Frosting are soft, tender, and packed with cozy fall flavors. Topped with smooth, spiced cream cheese frosting, they’re perfect for any autumn occasion.

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Ingredients

Scale 1x2x3x

For the Cupcakes:

1 1/4 cups (140 g) cake flour, leveled

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons pumpkin pie spice

5 tablespoons (70 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 large egg, at room temperature

1/2 teaspoon vanilla extract

1/2 cup (122 g) canned pumpkin puree (not pie filling)

1/4 cup (60 ml) buttermilk

For the Cream Cheese Frosting:

3/4 cup (168 g) unsalted butter, softened

6 oz (170 g) cream cheese, cold

2 1/4 cups (293 g) powdered sugar, sifted

1 to 1 1/2 teaspoons pumpkin pie spice

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Instructions

• Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, salt, and pumpkin pie spice.
• Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
• Add Wet Ingredients: Add the egg and vanilla, and mix until the batter is pale and smooth. Stir in the pumpkin puree on low speed.
• Combine All: Gradually add the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
• Bake: Fill each cupcake liner about 3/4 full. Bake for 17-19 minutes or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before moving them to a wire rack to cool completely.
• Make Frosting: Beat the softened butter until fluffy. Add the cold cream cheese and beat until smooth. Gradually sift in the powdered sugar while mixing on low. Add pumpkin pie spice and whip until fluffy.
• Frost and Serve: Pipe the frosting onto the cooled cupcakes using your favorite decorative tip. Serve and enjoy!

Notes

Use cake flour for an ultra-tender crumb

Be sure to use pure canned pumpkin, not pumpkin pie filling

Store cupcakes in an airtight container in the fridge for up to 3 days

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert

Nutrition

• Serving Size: Dessert
• Calories: 290
• Sugar: 25g
• Carbohydrates: 35g
• Protein: 3g