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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Hey y'all! If you're craving a sweet autumn treat that's bursting with cozy spices and topped with dreamy cream cheese frosting, these Pumpkin Cupcakes with Cream Cheese Frosting are calling your name. They're soft, moist, and loaded with pumpkin flavor—ideal for family gatherings, potlucks, or just because you need a little fall pick-me-up. Ready to fill your kitchen with the best smells of the season? Let's get cooking!

Why You'll Love This Pumpkin Cupcakes with Cream Cheese Frosting Recipe

  • Perfectly moist and tender cupcakes that melt in your mouth.
  • Rich, tangy cream cheese frosting balances the sweet, spiced cake beautifully.
  • Simple ingredients and easy steps make this a no-fuss, beginner-friendly recipe.
  • Ideal for holidays, bake sales, or a cozy sweet snack with coffee or tea.
  • Customizable with fun toppings like nuts, caramel drizzle, or festive sprinkles!

Ingredients for Pumpkin Cupcakes with Cream Cheese Frosting

  • 1 ⅔ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting:
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

How to Make Pumpkin Cupcakes with Cream Cheese Frosting

Step 1: Prep the Cupcake Batter

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into the dry ingredients and mix gently until just combined (don’t overmix for tender cupcakes).

Step 2: Bake the Pumpkin Cupcakes

  1. Divide batter evenly among the cupcake liners, filling each about ⅔ full.
  2. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

  1. In a large bowl, beat softened cream cheese and butter together until smooth and creamy (about 2 minutes).
  2. Add sifted powdered sugar, vanilla extract, and salt. Beat until light and fluffy, about 2–3 minutes.

Step 4: Frost and Decorate

  1. Once cupcakes are completely cooled, spread or pipe the cream cheese frosting generously on top.
  2. Top with a sprinkle of cinnamon, chopped nuts, or festive sprinkles if desired.

Notes for Perfect Pumpkin Cupcakes with Cream Cheese Frosting

  • Make sure your pumpkin puree is not watery—dab with a paper towel if needed for best texture. Learn more about pumpkin puree here.
  • Room temperature ingredients (eggs, butter, cream cheese) help your batter and frosting come together smoothly.
  • Don’t overfill the cupcake liners to prevent overflow and get perfect domes.
Pumpkin Cupcakes with Cream Cheese Frosting

Variations for Pumpkin Cupcakes with Cream Cheese Frosting

  • Add ½ cup chopped toasted pecans or walnuts to the batter for a nutty crunch.
  • Mix in ½ cup mini chocolate chips for a chocolate-pumpkin twist.
  • Top frosted cupcakes with a drizzle of salted caramel sauce for extra decadence.

Required Equipment for Pumpkin Cupcakes with Cream Cheese Frosting

  • 12-cup muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire cooling rack
  • Spatula and measuring cups/spoons

Storage Instructions for Pumpkin Cupcakes with Cream Cheese Frosting

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Unfrosted cupcakes can be frozen (well wrapped) for up to 2 months; thaw overnight in the fridge before frosting and serving.

Pairings & Serving Recommendations for Pumpkin Cupcakes with Cream Cheese Frosting

  • Serve with a hot mug of chai tea or spiced latte for the ultimate fall treat.
  • Pair with a scoop of vanilla ice cream for a dreamy dessert.
  • Enjoy as part of a fall dessert buffet or Thanksgiving spread.

Pro Tips for Best Pumpkin Cupcakes with Cream Cheese Frosting

  • Use a cookie scoop for evenly portioned cupcakes every time. Read tips on filling cupcake liners here.
  • Sift powdered sugar for lump-free, ultra-creamy frosting.
  • Allow cupcakes to cool fully before frosting to prevent melting and sliding.

FAQ About Pumpkin Cupcakes with Cream Cheese Frosting

Can I use homemade pumpkin puree?
Yes! Just be sure it’s well-drained and not too watery for the best cupcake texture.
How do I make these cupcakes gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend and check for gluten-free baking powder.
Can I make the frosting ahead of time?
Absolutely. Store it in an airtight container in the fridge for up to 3 days, then let it soften at room temp before spreading.

For more on cupcake baking basics and troubleshooting, check out this thorough guide from King Arthur Baking.

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 cupcakes

★★★★★ 4.50 from 190 ratings

Pumpkin Cupcakes with Cream Cheese Frosting

yield: 12 cupcakes
prep: 20 mins
cook: 22 mins
total: 42 mins
Moist and flavorful pumpkin cupcakes topped with a rich cream cheese frosting. Perfect for fall gatherings or as a sweet treat any time of year.
Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. 1
    Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. 2
    In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. 3
    In another bowl, mix pumpkin puree, sugar, oil, and eggs until smooth. Gradually add the dry ingredients and mix until just combined.
  4. 4
    Divide the batter evenly among the cupcake liners. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  5. 5
    For the frosting, beat cream cheese and butter together until creamy. Add powdered sugar and vanilla extract, and beat until smooth.
  6. 6
    Frost the cooled cupcakes with the cream cheese frosting and serve.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 260 caloriescal
Protein: 3gg
Fat: 12gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 35gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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