Quick and Easy Pumpkin Cupcakes with Cream Cheese Frosting

There’s something magical about the comforting smell of pumpkin and spices wafting through your home. If you’re looking for a dessert that’s not only delicious but also easy to make, these Quick and Easy Pumpkin Cupcakes with Cream Cheese Frosting are exactly what you need. Whether it’s for a cozy autumn afternoon, a holiday gathering, or a quick treat for yourself, this recipe is a guaranteed crowd-pleaser. Let’s dive into how you can create these moist, flavorful cupcakes topped with a creamy, tangy frosting right in your kitchen.

Why You’ll Love These Pumpkin Cupcakes

Imagine biting into a soft, moist cupcake filled with the warm flavors of pumpkin and spices. The combination of these flavors with the rich cream cheese frosting creates a dessert that’s irresistible. Plus, they’re simple to make, and the ingredients are probably already in your pantry! These cupcakes are perfect for novice bakers or seasoned pros looking for a quick win.

Ingredients for Pumpkin Cupcakes and Cream Cheese Frosting

To make these cupcakes, you’ll need a mix of pantry staples and fresh ingredients. Here’s everything you’ll need, organized into two parts: one for the cupcakes and one for the frosting.

For the Pumpkin Cupcakes

Ingredient	Quantity
All-purpose flour	1 cup, loosely scooped and leveled
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Pumpkin pie spice	1 ½ teaspoons
Vegetable oil	½ cup
Large eggs	2
Packed light brown sugar	¾ cup
Canned pumpkin puree	1 cup
Vanilla extract	1 teaspoon

For the Cream Cheese Frosting

Ingredient	Quantity
Cream cheese (softened)	8 oz
Butter (softened)	½ cup
Confectioners’ sugar	3 cups (plus ¼ cup if needed)
Vanilla extract	1 teaspoon
Salt	⅛ teaspoon

Step-by-Step Instructions for Perfect Pumpkin Cupcakes

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This ensures your cupcakes won’t stick and makes cleanup easier.

2. Combine Dry Ingredients

In a medium-sized bowl, whisk together the dry ingredients:

• Flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice.

This step ensures your cupcakes bake evenly, with a consistent texture throughout.

3. Mix Wet Ingredients

In a separate large bowl, combine the wet ingredients:

• Whisk together the vegetable oil, eggs, and brown sugar until smooth.
• Add the pumpkin puree and vanilla extract. Stir until the mixture is fully blended.

4. Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet ingredients. Stir until just combined—be careful not to over-mix, as this can make your cupcakes dense instead of fluffy.

5. Fill the Cupcake Liners

Using a spoon or an ice cream scoop, divide the batter evenly among the cupcake liners. Fill each about ⅔ full to give them room to rise.

6. Bake

Place the muffin tin in the oven and bake for 18–22 minutes. To check for doneness, insert a toothpick into the center of a cupcake—it should come out clean or with a few moist crumbs. Once baked, let the cupcakes cool completely on a wire rack.

How to Make Cream Cheese Frosting

1. Beat the Cream Cheese and Butter

In a large mixing bowl, combine the softened cream cheese and butter. Beat with a hand mixer or stand mixer until the mixture is smooth and creamy.

2. Add the Sugar and Vanilla

Gradually add the confectioners’ sugar, mixing well after each addition. Stir in the vanilla extract and salt. If the frosting is too thin, add an additional ¼ cup of confectioners’ sugar until you reach your desired consistency.

3. Frost the Cupcakes

Once the cupcakes have cooled completely, generously frost each one with the cream cheese frosting. You can use a piping bag for a professional look or simply spread the frosting with a spatula.

Tips for Success

• Measure Ingredients Properly: Loosely scoop and level the flour for accurate measurements. Too much flour can make the cupcakes dry.
• Don’t Over-Mix: Stir the batter until just combined to keep the cupcakes tender and fluffy.
• Soften the Butter and Cream Cheese: Allow the frosting ingredients to come to room temperature for a smooth and creamy texture.
• Let Cupcakes Cool Completely: Frosting warm cupcakes can cause the frosting to melt and slide off.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	~320 kcal
Carbohydrates	~45g
Protein	~3g
Fat	~14g
Fiber	~1g

Storage Tips

• Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Simply thaw and frost before serving.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Just cook and puree the pumpkin until smooth. Make sure to drain any excess liquid before using it in the recipe.

2. Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for best results.

3. Can I use a different frosting?

While cream cheese frosting pairs perfectly with pumpkin, you can use buttercream, whipped cream, or even a maple glaze for a different flavor.

4. How can I make the frosting less sweet?

Reduce the amount of confectioners’ sugar and add a splash of heavy cream for a creamier, less sweet frosting.

5. What’s the best way to frost cupcakes?

A piping bag with a star tip creates beautiful swirls, but a spatula works just as well for a rustic look.

6. Can I add mix-ins to the cupcake batter?

Yes! Chopped nuts, chocolate chips, or even raisins can be mixed into the batter for extra flavor and texture.

Why These Cupcakes Are Perfect for Any Occasion

These Quick and Easy Pumpkin Cupcakes with Cream Cheese Frosting are versatile enough for any event. Whether it’s a cozy family dinner or a festive holiday gathering, they’re sure to be a hit. The balance of warm spices, moist cake, and tangy-sweet frosting is unforgettable.

Time to Bake!

Are you ready to make these irresistible pumpkin cupcakes? Gather your ingredients, preheat your oven, and start creating a dessert that’s as delightful to make as it is to eat. With this foolproof recipe, you’ll impress everyone—yourself included. So grab your mixing bowls and get baking!

Print