Amazing Pumpkin Cupcakes Cream Cheese 12 Ways
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Moist and fluffy pumpkin cupcakes topped with rich cream cheese frosting. Perfect for fall or any special occasion.
- Author: Emily
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup canned pumpkin puree (not pumpkin pie filling!)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350°F and line a cupcake pan with liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine dry and wet ingredients until just combined. Do not overmix.
- Divide batter evenly among cupcake liners.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely in the pan before frosting.
- For the cream cheese frosting, beat softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Once cupcakes are completely cool, pipe or spread the cream cheese frosting on top.
Notes
- Store frosted cupcakes in the refrigerator in an airtight container for up to 5 days.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Ensure cream cheese and butter are at room temperature for the smoothest frosting.
- For best results, use canned pumpkin puree, not pumpkin pie filling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg