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Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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4.3 from 9 reviews

Delightful pumpkin cupcakes with a moist, spiced batter topped with creamy, smooth cream cheese frosting. Perfect for fall gatherings and holiday treats, these cupcakes combine warm pumpkin pie spices with a rich frosting that balances sweetness and tanginess beautifully.

Ingredients

Cupcake Batter

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
  • 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 teaspoon pure vanilla extract

Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy removal of cupcakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk together the canola or vegetable oil, eggs, brown sugar, canned pumpkin puree, and vanilla extract until fully incorporated and smooth.
  4. Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a mixer or a whisk, blend until the batter is smooth and thick with no dry spots.
  5. Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow during baking.
  6. Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Remove from oven and allow cupcakes to cool completely before frosting.
  7. Prepare Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together on high speed using a handheld or stand mixer fitted with a paddle or whisk attachment until the mixture is smooth and creamy, about 2-3 minutes.
  8. Add Sugar and Flavorings: Add 3 cups of confectioners’ sugar, vanilla extract, and salt to the bowl. Beat on low speed for 30 seconds to combine, then increase to high speed and beat for 2 minutes until light and fluffy. If the frosting is too thin, add the extra 1/4 cup confectioners’ sugar and beat until thickened.
  9. Frost Cupcakes: Using a piping bag fitted with a large round tip or a spatula, frost the cooled cupcakes as desired. Decorate and arrange for serving or storage.
  10. Storage: Store leftover frosted cupcakes in an airtight container or cupcake carrier in the refrigerator for up to 5 days to maintain freshness and cream cheese frosting quality.

Notes

  • For homemade pumpkin pie spice, mix ground cinnamon, nutmeg, ginger, and cloves according to your preferred ratios.
  • Ensure cream cheese and butter are softened to room temperature to achieve a smooth frosting.
  • Do not overfill cupcake liners to prevent spillover in the oven.
  • Allow cupcakes to cool completely before frosting to avoid melting the frosting.
  • Use a cupcake carrier for easy transportation and to protect decorated cupcakes.
  • If you prefer a less sweet frosting, reduce confectioners’ sugar slightly but adjust for firmness.

Find it online: https://cookedbysarah.com/pumpkin-cupcakes-with-cream-cheese-frosting-recipe/