These super moist pumpkin spice cupcakes are easy to make and topped with a rich, tangy cream cheese frosting. Perfect for fall gatherings or holiday treats.
Ingredients
Cupcakes:
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 tsp store-bought or homemade pumpkin pie spice
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (226g) canned pumpkin puree
- 1 tsp pure vanilla extract
Cream Cheese Frosting:
- 8 oz (226g) full-fat cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus extra 1/4 cup if needed
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Instructions of Pumpkin Cupcakes with Cream Cheese Frosting
Cupcakes
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In another bowl, whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla extract until combined.
- Pour wet ingredients into dry ingredients and mix until fully combined. Batter will be thick.
- Spoon or pour batter into cupcake liners, filling each about 2/3 full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
- In a large bowl using a mixer, beat cream cheese and butter on high speed until smooth and creamy.
- Add 3 cups confectioners’ sugar, vanilla extract, and salt. Beat on low for 30 seconds, then on high for 2 minutes.
- If desired, add the extra 1/4 cup confectioners’ sugar for thicker frosting.
- Frost cooled cupcakes using a piping bag or spread with a knife.
How to Serve
- Serve at room temperature for best flavor and texture. Ideal for fall parties, holiday celebrations, or afternoon treats.
How to Store
- Store cupcakes covered at room temperature for 1 day, or in the refrigerator for up to 3 days.
- Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator before serving.
Tips for Best Results
- Use canned pumpkin puree for optimal flavor and texture.
- Mini cupcakes bake for 12–13 minutes at the same temperature.
- Substitute half the oil with unsweetened applesauce for a lighter version.
- Ensure cream cheese and butter are softened for smooth frosting.
Recipe Variations
- Make your own pumpkin pie spice: 1/2 tsp allspice, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, in addition to 1 tsp cinnamon.
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Top frosting with a sprinkle of cinnamon or nutmeg for garnish.
Frequently Asked Questions
- Can I make these cupcakes ahead of time?
Yes, bake a day in advance and store covered. Frost just before serving. - Can I make them mini cupcakes?
Yes, bake for 12–13 minutes instead of 20–22. - Can I make a lighter version?
Substitute 1/4 cup applesauce for half the oil to reduce fat while keeping cupcakes moist.
