Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin cupcakes are soft, moist, and flavored with cinnamon and pumpkin pie spice.
Ingredients
For the Pumpkin Cupcakes
- 1 cup 125 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup 120 ml vegetable oil or canola oil
- 2 large eggs
- 3/4 cup 150 g packed brown sugar
- 1 cup 226 g pumpkin puree
- 1 teaspoon alcohol-free vanilla flavoring
For the Cream Cheese Frosting
- 8 ounces 226 g full-fat cream cheese, softened
- 1/2 cup 113 g unsalted butter, softened
- 3 cups 360 g confectioners' sugar
- 1 teaspoon alcohol-free vanilla flavoring
- 1/8 teaspoon salt
- Up to 1/4 cup additional confectioners' sugar if needed
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (177°C).
- Line a standard 12-cup muffin pan with paper cupcake liners and set it aside.
Step 2: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice.
- Mix until all the dry ingredients are evenly combined.
Step 3: Mix the Wet Ingredients
- In a separate bowl, combine the vegetable oil, eggs, brown sugar, pumpkin puree, and alcohol-free vanilla flavoring.
- Whisk until the mixture becomes smooth and the brown sugar is fully incorporated.
- The mixture should have a rich orange color and a slightly thick consistency.
Step 4: Prepare the Cupcake Batter
- Gradually add the wet ingredients to the dry ingredients.
- Mix gently with a whisk or electric mixer on low speed until everything is just combined.
- Avoid overmixing, as this can make the cupcakes dense rather than soft and fluffy.
Step 5: Fill the Cupcake Liners
- Divide the batter evenly among the prepared cupcake liners.
- Fill each liner approximately two-thirds full to allow enough room for the cupcakes to rise.
Step 6: Bake the Cupcakes
- Place the muffin pan on the center rack of your preheated oven.
- Bake for approximately 20–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Remove the cupcakes from the oven and allow them to cool briefly in the pan.
- Transfer them to a wire rack and let them cool completely before frosting.
Step 7: Make the Cream Cheese Frosting
- Place the softened cream cheese and unsalted butter in a large mixing bowl.
- Using a handheld mixer or stand mixer, beat until smooth and creamy.
- Add the confectioners' sugar, alcohol-free vanilla flavoring, and salt.
- Mix on low speed for approximately 30 seconds, then increase the speed and beat for about 2 minutes until the frosting becomes light and fluffy.
- If the frosting is too soft, gradually add a little more confectioners' sugar until it reaches your preferred consistency.
Step 8: Frost the Cupcakes
- Transfer the cream cheese frosting to a piping bag fitted with a large star-shaped or round piping tip.
- Pipe generous swirls of frosting onto the completely cooled cupcakes.
- Alternatively, use a small spatula to spread the frosting over each cupcake.
- For an extra touch of fall flavor, sprinkle a little ground cinnamon or pumpkin pie spice over the frosting.
- Your homemade Pumpkin Cupcakes with Cream Cheese Frosting are ready to enjoy!
Notes
For a slightly different spice profile, add a small pinch of ground ginger or nutmeg to the cupcake batter.
If you prefer a less sweet cream cheese frosting, start with a smaller amount of confectioners' sugar and gradually adjust to taste. Keep in mind that reducing the sugar may produce a softer frosting.
For additional texture, sprinkle chopped pecans or walnuts over the frosted cupcakes.
You can also decorate the cupcakes with a light dusting of cinnamon for a simple, elegant autumn presentation.
Serve these cupcakes alongside warm milk, hot chocolate, or freshly brewed coffee.
They also make a beautiful addition to Thanksgiving dessert platters, fall birthday parties, and cozy weekend gatherings.