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Pumpkin Cupcakes with Classic Cream Cheese Frosting Recipe

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★★★★★

4.9 from 83 reviews

Deliciously moist and spiced pumpkin cupcakes topped with a smooth, creamy cream cheese frosting—perfect for fall celebrations or any time you crave a cozy, flavorful treat.

Ingredients

Scale

For the Pumpkin Cupcakes:

  • 2 cups all-purpose flour (240g)
  • ½ cup granulated sugar (100g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 can pureed pumpkin (425g/15-ounce)
  • 1 cup vegetable oil (240mL)
  • 1 cup packed light brown sugar (220g)
  • 4 large eggs
  • 1 tablespoon vanilla extract

For the Cream Cheese Frosting:

  • ⅔ cup unsalted butter softened (151g)
  • 8 ounces cream cheese room temperature (225g)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 4 cups powdered sugar sifted (480g)

Instructions

  1. Prepare the Oven and Cupcake Liners: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease the cups to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and ground cinnamon until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, mix the canned pureed pumpkin, vegetable oil, light brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
  4. Incorporate Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cupcakes tender.
  5. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  6. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
  7. Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare the Cream Cheese Frosting: Using an electric mixer, beat the softened unsalted butter and room temperature cream cheese together until smooth and creamy, about 2 to 3 minutes. Add the vanilla extract and salt, mixing until incorporated.
  9. Add Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed at first to prevent powder puff, then increasing speed until the frosting is fluffy and smooth.
  10. Frost the Cupcakes: Once the cupcakes have fully cooled, pipe or spread the cream cheese frosting evenly over the top of each cupcake.
  11. Serve and Store: Serve the cupcakes immediately, or store them in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.

Notes

  • Ensure the cream cheese and butter are at room temperature for a smooth frosting texture.
  • Do not overmix the batter to maintain light, fluffy cupcakes.
  • You can substitute the vegetable oil with melted coconut oil or a light olive oil for a different flavor profile.
  • These cupcakes can be stored in the freezer for up to 2 months without frosting; thaw completely before frosting and serving.
  • For a spicier twist, add a pinch of nutmeg or cloves to the dry ingredients.

Keywords: pumpkin cupcakes, cream cheese frosting, fall dessert, spiced cupcakes, Halloween treats, moist cupcakes

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