Description
Moist, spiced pumpkin cupcakes topped with a rich, tangy homemade cream cheese frosting. This easy recipe is perfect for fall gatherings, holiday brunches, or a cozy afternoon treat.
Ingredients
Scale
- 1 ⅔ cups (210 g) all-purpose flour (or 1:1 gluten-free blend)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 2 large eggs, room temperature
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (120 ml) vegetable oil (or melted butter)
- ¼ cup (60 ml) milk (whole or non-dairy)
- 1 teaspoon pure vanilla extract
- 8 oz (225 g) cream cheese, full fat, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Chopped toasted pecans or walnuts (optional garnish)
- Ground cinnamon for sprinkling (optional garnish)
- Pumpkin seeds (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly grease if using silicone liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In a medium bowl, whisk eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.
- Divide batter evenly among cupcake liners, filling each about ⅔ full (about 3 tablespoons per liner).
- Bake for 18-22 minutes, rotating pan halfway, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely (20-30 minutes).
- For the frosting: In a large bowl, beat softened cream cheese and butter until light and fluffy (about 2 minutes).
- Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla and salt, then beat for another minute until smooth and creamy. Chill frosting for 10-15 minutes if too soft.
- Pipe or spread frosting onto cooled cupcakes. Garnish with cinnamon, nuts, or pumpkin seeds if desired.
- Serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For best results, use room temperature eggs, cream cheese, and butter. Sift powdered sugar for silky frosting. Do not overmix the batter. Cupcakes can be made gluten-free or vegan with simple swaps. Let cupcakes cool completely before frosting to prevent melting. Store frosted cupcakes in the fridge, but serve at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 28
- Sodium: 220
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: pumpkin cupcakes, cream cheese frosting, fall dessert, easy cupcakes, autumn baking, Thanksgiving dessert, homemade cupcakes, spiced cupcakes