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Pumpkin Cupcakes with Cream Cheese Frosting

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.

Course Dessert
Cuisine American
Keyword Cupcakes, desserts, Halloween, Thanksgiving, Holiday
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 Cupcakes



  • 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


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Prepare a muffin tin with paper cupcake liners; set aside.

  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt,
    cinnamon, ginger, cloves, and nutmeg.

  4. 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.

  5. 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.

  6. Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean
    when inserted into the center of a cupcake.

  7. Cool the cupcakes completely to room temperature.

  8. 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.

  9. 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.

  10. Frost the cupcakes by spreading or piping the frosting generously onto each cupcake.

  11. Serve immediately, or cover and refrigerate until serving.

  12. Makes 10-12 cupcakes

Recipe Notes

The amount of sugar used in the frosting depends on the taste of the person making the recipe.
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.