Pumpkin Cupcakes with Cream Cheese Frosting Recipe
If you’re craving super simple cupcakes that just scream fall, these are the ones for you. The taste and flavor of these Pumpkin Cupcakes with Cream Cheese Frosting are certain to bring a smile to your face.
The Best Pumpkin Cupcakes
There’s just something awesome about cupcakes. Maybe it’s because they’re made to be perfectly held with just one hand…or maybe it’s because they’re moist and delicious and bite-sized goodness. Either way, this Pumpkin Cupcakes with Cream Cheese Frosting recipe is one of my favorite ones to make once fall hits. They are the best pumpkin cupcakes.
Can you use pumpkin spice instead of ground cinnamon, cloves, ginger and nutmeg?
Well you can add the pumpkin pie spice in place of the cloves, ginger and nutmeg if you don’t have those spices on hand. I usually don’t use pumpkin pie spice because I like to control the amount of each spice. But I would add one teaspoon of pumpkin pie spice and one teaspoon of cinnamon.
Can I cut the amount of sugar in the homemade frosting?
Yes, you can. Some people like their frosting really sweet while others prefer it to be more mellow. Simply cut down on the amount of sugar and taste test it as you go. You can always add in more sugar to sweeten it but once you add in too much, you can’t really take that back!
Easy Pumpkin Cupcakes
These Pumpkin Cupcakes with Cream Cheese Frosting are a cinch to make. sometimes we make them with canned squash or sweet potatoes instead and they are always just as delish!!
Make these Pumpkin Cupcakes with Cream Cheese Frosting for a Holiday party!!
How do you know when you’re cupcakes are done baking?
You’ll need to take a toothpick and enter it into the middle of the cupcake. If the toothpick comes out clean, they’re done baking. If it comes out covered in batter, then they need more time. Just make sure you do not over bake your cupcakes because there is nothing worse than a dry cupcake.
The number of cupcakes this recipe produces depends on how full the cupcake liners are filled.
I like my cupcakes to be big and puffy, so I filled them just a bit over the ¾ mark and ended up with 10 cupcakes. But the batter is enough for 12 cupcakes that will just rise to the top of the cupcake liner.
You’re going to love the taste of these Pumpkin Cupcakes. Just in time for fall, you can’t go wrong with baking these homemade fall cupcakes! While this recipe makes 10-12 cupcakes, you can always double or even triple it to make more. You know what they say …the more cupcakes, the happier the tummy!
Bake up a batch of the Pumpkin Cupcakes with Cream Cheese Frosting and share them with your friends and family today!
OTHER DESSERTS YOU MIGHT LIKE:
Pumpkin Cupcakes with Cream Cheese Frosting
- 1 cup flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 cup pure pumpkin puree
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- Optional garnish: candy corn or pumpkins, ground cinnamon, freshly ground nutmeg
- 8 oz. cream cheese, softened
- 1/2 cup ( 1 stick) butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a muffin tin with paper cupcake liners; set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt,
cinnamon, ginger, cloves, and nutmeg.
- In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs,
vegetable oil, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture
and stir until combined.
- Scoop the batter into 12 cupcake liners for regular sized cupcakes, or 10 liners for
slightly larger cupcakes, depending on the size of your muffin pan. Fill only to about 2/3
of the way full.
- Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean
when inserted into the center of a cupcake.
- Cool the cupcakes completely to room temperature.
- While the cupcakes are cooling, use an electric mixer to beat the butter and cream
cheese for the frosting. Beat on medium-high speed for at least 1 minute, until well
combined and fluffy.
- Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix with the
electric mixer on low speed until the powdered sugar is incorporated, then beat on
medium-high speed until the frosting is light and fluffy.
- Frost the cupcakes by spreading or piping the frosting generously onto each cupcake.
- Serve immediately, or cover and refrigerate until serving.
- Makes 10-12 cupcakes
I like a less sweet frosting, so I use only 2 cups of sugar. Others might like a more sweet frosting
and should use 3 cups. I feel like 2 ½ cups is a good middle of the road sweetness, so that is
what I call for in the recipe. Feel free to encourage your readers to experiment. I will say that
the cupcakes are not extremely sweet. They have a more mild sweetness, so the sweet frosting
is a perfect compliment.