Pumpkin Cupcakes with Cream Cheese Frosting

Who doesn’t like pumpkin spice? These Pumpkin Cupcakes have loads of pumpkin spice! They are moist, and the flavors are wonderfully reminiscent of a cool autumn day. Did I mention the frosting, that creamy, light, and fluffy cream cheese icing? Mmmmm!

If you are looking for some other fantastic fall pumpkin recipes to make, you should check out our Perfectly Fluffy Pumpkin Dinner Rolls or maybe something sweet like our Pumpkin Delight with a Twist, Easy Swirl Pumpkin Cheesecake Bars, Pumpkin Pie Cinnamon Rolls, or our Sugar and Spice Baked Pumpkin Donuts!

Cupcakes are the perfect little indulgence. They are small little bites of heaven. Unlike a full-sized cake, you can limit yourself to a couple of bites instead of a whole slice. All the taste and far fewer calories. Perfect for those of us watching our waistlines!

WHAT GOES INTO PUMPKIN CUPCAKES?

Well, obviously, you will need to include pumpkin pie spice in your pumpkin cupcake recipe! Here is the full list of ingredients for these yummy fall perfectly pumpkin treats.

HOW TO MAKE PUMPKIN CUPCAKES

Start by preheating your oven to 350 degrees F. Then, line a cupcake/muffin tin with paper liners and set it aside for now.

Using a medium bowl, add the flour (cornstarch if using), baking powder, pumpkin pie spice, cinnamon, and Kosher salt. Stir to combine and set aside. In another bowl, using a mixer, beat together the butter and sugar until the mixture is creamy. Add the eggs one at a time. Continue to mix until it becomes light and fluffy.

Slowly add the dry ingredients and the milk to the butter egg mixture. Continue to mix for about 30 seconds until everything is combined. Then add the pumpkin puree. Scrape the sides of the bowl as needed and continue to mix until all ingredients are fully combined.

Using an ice cream scoop, put a dollop of batter in each of the prepared paper liners. You want to fill each liner about 2/3 full.

Bake in the preheated oven for 18 – 20 minutes. The cupcakes should spring back when they are touched lightly. Alternatively, you can use a cake tester or a toothpick inserted. It should come out clean when inserted in the center of the cupcake.

Allow the cupcakes to cool in the cupcake/muffin tin for few minutes, then transfer to a cooling rack to cool completely. Do not try to frost the cupcakes while they are still warm. The frosting will melt.

WHAT FROSTING GOES WITH PUMPKIN CUPCAKES?

What frosting goes with pumpkin cupcakes? Cream cheese frosting, of course! This frosting recipe is super simple and pairs with the pumpkin flavor perfectly!

To make the frosting, start by using a medium-sized bowl, or if you have one, use your stand mixer. Beat the softened cream cheese, butter, milk, and vanilla on medium speed until smooth and creamy.

Add in the powdered sugar 1 cup at a time, mixing well between each cup. Continue to add the powdered sugar until the frosting reaches the desired consistency. It should be thick enough so that it doesn’t drip off the cupcake yet still soft and pliable.

Once the cupcakes are cooled, you can now start to ice them. Use a small spatula to spread on the cream cheese frosting (as thick as you like!). If you are using the caramel syrup and /or the chopped pecans, now is the time to apply these toppings.

To create rosettes or other piping designs, you will want the frosting thicker so it holds the shape. You can also pipe it on if desired.

Drizzle a small amount of the caramel syrup over each of the cupcakes, then sprinkle a few of the chopped pecans on top. You might want to press the pecans down into the icing slightly, so they don’t fall off. Store the frosted cupcakes in an airtight container in the refrigerator.

Notes:

For extra spice flavor, you can add a pinch of pumpkin pie spice or cinnamon to the frosting. This will give it a more rustic look with the speckles of spice in the icing.

For truer white frosting, use clear vanilla.

Pin it HERE!!

Pin it HERE!!

Pumpkin Cupcakes with Cream Cheese Frosting

Tara Noland

These pumpkin cupcakes are flavored perfectly with pumpkin spice, a delightful fall treat. The cream cheese frosting is light, smooth, and oh so yummy! A perfect pairing! Finish with a drizzle of caramel sauce to take them over the top!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Dessert

Cuisine American

Servings 20 – 24 cupcakes

Calories 446 kcal

Ingredients

 

Cupcakes

• 2 cups of cake flour OR 1 3/4 cups all-purpose flour & 1/4 cup cornstarch
• 3 tsp baking powder
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup butter softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 cup milk
• 1 cup canned pumpkin puree Do not use pumpkin pie filling

Frosting

• 1 package 8 ounces cream cheese, softened
• 1/4 cup butter softened
• 1 Tbsp milk or water
• 2 tsp vanilla extract
• 3 1/2 – 4 cups powdered sugar
• 1 tbsp caramel syrup optional
• 1 tbsp chopped pecans optional

Instructions

 

• Preheat the oven to 350 degrees F.
• Line a cupcake/muffin pan with paper liners, then set it aside.
• In a medium bowl, stir together the flour, cornstarch, baking powder, pumpkin pie spice, cinnamon, and salt. Set the bowl aside.
• Using an electric mixer, beat together the butter and sugar until creamy. Add in the eggs and beat together until it becomes light and fluffy.
• Gradually add the flour mixture and the milk to the butter-sugar mixture. Continue mixing for about 30 seconds, then whisk in the pumpkin. Scrape the sides of the bowl if necessary.
• Using an ice cream scoop, add the batter into the prepared liners, filling about ⅔ full.
• Bake for 18-20 minutes, until the cupcakes spring back when lightly touched. Or when a cake tester comes out clean.
• Allow the cupcakes to cool in the pan for about 5 minutes, then transfer the cupcakes to a cooling rack to cool completely.
• While the cupcakes cool, make the cream cheese frosting.
• In a medium bowl, or using a stand mixer, on medium speed, beat together the cream cheese, butter, milk, and vanilla, until it is smooth and creamy.
• Add in the powdered sugar, one cup at a time, until it reaches desired consistency for frosting. (To create rosettes or other piping designs, you will want the frosting thicker so it holds the shape.)
• Using a small spatula, spread the frosting on the cooled cupcakes. You can also pipe it on if desired.
• Drizzle caramel syrup on the top of each cupcake, and then sprinkle with chopped pecans. (if using)
• The frosted cupcakes will keep in an airtight container in the refrigerator for 4-5 days.
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Equipment

Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin and Cupcake Pan, 12-Cup Baking Pan

Eoonfirst Standard Size Cupcake Liners Halloween Party Baking Cups 100 Pcs (Orange)

Hamilton Beach 6-Speed Electric Hand Mixer, Beaters and Whisk, with Snap-On Storage Case, White

Notes

Notes:

For extra spice flavor, you can add a pinch of pumpkin pie spice or cinnamon to the frosting.

For truer white frosting, use clear vanilla.

Nutrition

Serving: 1Calories: 446kcalCarbohydrates: 94gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 33mgSodium: 179mgFiber: 1gSugar: 75g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!