Pumpkin season is here, and what better way to celebrate than with these moist, fluffy pumpkin cupcakes topped with a decadent cream cheese frosting? This recipe is simple and quick, yet the flavors are rich and perfect for fall. With warm spices and a creamy topping, these cupcakes make an excellent treat for gatherings, holidays, or simply a cozy night at home. Plus, they’re easy enough to whip up on a whim—no fancy ingredients or complicated steps required!
Ingredients
For the Pumpkin Cupcakes
- 1 cup all-purpose flour, loosely scooped and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened to room temperature
- ½ cup butter, softened to room temperature
- 3 cups confectioners’ sugar (plus an extra ¼ cup if needed)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the Oven: Adjust your oven temperature to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, eggs, and brown sugar until smooth. Incorporate the pumpkin puree and vanilla extract, mixing until everything is thoroughly blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid over-mixing to keep the cupcakes light and fluffy.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Place in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cupcakes cool, make the frosting. In a spacious bowl, combine the softened cream cheese and butter, beating them together until the mixture is smooth and creamy. Add the confectioners’ sugar, vanilla extract, and salt, mixing until light and fluffy. If needed, add an additional ¼ cup of confectioners’ sugar for a thicker consistency.
- Frost and Serve: Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting. Serve right away or keep in the refrigerator until you’re ready to enjoy.
Conclusion
These pumpkin cupcakes with cream cheese frosting are the perfect blend of spices, sweetness, and creaminess—ideal for fall celebrations or a cozy treat any day of the week. Quick to make and even quicker to eat, they’ll be a hit with everyone who tries them!