Pumpkin Cupcakes with Cream Cheese Frosting
These delightful Pumpkin Cupcakes are moist and tender and topped with a decadent cream cheese frosting. Made with pumpkin puree and a medley of warm spices for a burst of fall flavor in every bite. The luscious cream cheese frosting is the perfect finish to this delicious pumpkin cupcake recipe!
Servings 12
Calories 487kcal
Ingredients
Pumpkin Cupcakes
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- ½ cup vegetable oil or other neutral oil such as canola oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1½ teaspoons vanilla extract
Cream Cheese Frosting
- 8 tablespoons unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 3 ½ to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Decorate (Optional)
- fondant pumpkins you can find really fancy ones on Etsy
- sprinkles
- mellowcreme pumpkins or other candy pumpkins
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F. Line a cupcake pan with cupcake liners. Set aside.
- In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, salt, ground cinnamon and pumpkin spice. Set aside.
- In a separate, medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar and vanilla extract until smooth and combined.
- Fold the wet ingredients in with the dry ingredients until no streaks of flour remain. Do not overmix.
- Evenly divide the batter between the liners. Bake for 18 to 20 minutes in the center of the oven or until the cupcakes have risen and spring back when touched. An inserted toothpick should come out clean or with a few moist crumbs.
- Transfer cupcakes to a wire rack to cool completely.
Cream Cheese Frosting
- Combine room temperature butter and cream cheese in a large mixing bowl or the bowl of a stand mixer. Beat until smooth and creamy, about 2 to 3 minutes.
- Add 3 cups of powdered sugar, vanilla extract and salt and beat until smooth and creamy. You want the frosting to be thick enough to hold its shape when piped onto the cupcakes so add additional powdered sugar, ¼ cup a time, until desired thickness is achieved.
- Transfer the frosting to a piping bag fitted with a round open tip (or your preferred tip.) Pipe the frosting onto the cooled cupcakes. Decorate as desired.
- Serve and enjoy!
Notes
Storage Information
Frosted cupcakes should be stored in an airtight container in the fridge for up to 3 days. If storing separately, cupcakes can be stored at room temperature in an airtight container for up to 4 days and the cream cheese frosting can be stored in airtight container in the refrigerator for up to 1 week.
To freeze, transfer unfrosted cupcakes to freezer safe ziploc bag and freeze for up to 1 month. Thaw at room temperature and then frost as directed.
Decorating
You can find really fancy fondant pumpkins on Etsy (search fondant pumpkins) or at your local baker, pumpkin sprinkles, jimmies, mellowcreme pumpkins. Drizzle on some Caramel Sauce or dust with pumpkin pie spice or ground cinnamon.
Nutrition
Calories: 487kcal | Carbohydrates: 65g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 268mg | Potassium: 145mg | Fiber: 1g | Sugar: 53g | Vitamin A: 3711IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
