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–+ servings

Pumpkin Cupcakes with Cream Cheese Frosting

Print Recipe
These beautiful and easy-to-make pumpkin cupcakes are moist and fluffy and topped with the most amazing cinnamon cream cheese frosting.
Course Dessert
Cuisine American
Method Bake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 342
Author Lily Ernst

Ingredients

Cupcakes:

  • 1 & 1/3 cups (165g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice or cinnamon
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) lightly packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs

Frosting:

  • 1/4 cup (half stick) unsalted butter room temperature
  • 4 oz (half block) cream cheese room temperature
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1 & 1/2 cups (190g) powdered sugar sifted

Instructions

  • Preheat oven to 350F and line a muffin pan with paper cups.
  • In a medium bowl, toss together the flour, leavening agents, spice, and salt.
    1 & 1/3 cups (165g) all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp pumpkin pie spice
  • In a large bowl, whisk together the pumpkin puree and sugars.
    1 cup (245g) pumpkin puree, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) lightly packed brown sugar
  • Whisk in vegetable oil, and eggs.
    1/2 cup vegetable oil, 2 large eggs
  • Add the flour mixture to the wet ingredients and mix until just combined. Evenly spoon the batter into the prepared pan.
  • Bake at 350F for 20-22 minutes until a toothpick inserted into the center comes out clean. Let cool while preparing the frosting.
  • In a large mixing bowl, beat the butter and cream cheese until light and fluffy.
    1/4 cup (half stick) unsalted butter, 4 oz (half block) cream cheese
  • Add in the cinnamon, salt and vanilla and beat until combined.
    1/4 tsp salt, 1/4 tsp vanilla extract, 1/2 tsp ground cinnamon
  • Mix in the powdered sugar until smooth. Chill in the fridge for 30 minutes and frost cupcakes as desired.
    1 & 1/2 cups (190g) powdered sugar

Notes

Please note that this recipe makes just enough frosting for 12 cupcakes. You can double the recipe if you want a more generous amount of frosting on each cupcake.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 342kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 317mg | Potassium: 95mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3463IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg