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Amazing Pumpkin Cupcakes Cream Cheese 12 Ways

Pumpkin Cupcakes Cream Cheese

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Moist and fluffy pumpkin cupcakes topped with rich cream cheese frosting. Perfect for fall or any special occasion.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F and line a cupcake pan with liners.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
  3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Combine dry and wet ingredients until just combined. Do not overmix.
  5. Divide batter evenly among cupcake liners.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cupcakes cool completely in the pan before frosting.
  8. For the cream cheese frosting, beat softened cream cheese and butter until smooth and creamy.
  9. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  10. 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.

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