Best Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin cupcakes deserve their own spotlight, right?
I received some questions about turning my pumpkin cake into cupcakes, so I figure a completely separate post for pumpkin cupcakes would be helpful. Compared to cake, cupcakes cook faster and are easier to decorate, transport, and serve. LOVE THAT!

pumpkin cupcakes with cream cheese frosting

Cream Cheese Frosting

Cream cheese frosting is a pumpkin cupcake’s BFF.

Here’s what I love most about this duo: cream cheese frosting doesn’t take away from the pumpkin flavor. Rather, it lets the pumpkin cupcakes shine. Cream cheese frosting is not selfish. That’s a true friend, is it not?! We’d have a different story with, say, vanilla buttercream because it’s too sweet, too heavy, and too overpowering.

This cream cheese frosting will hold a little shape if you pipe it, though a simple swirl with a knife works too. I like to use a round tip for piping, like this Ateco 808 large round because it resembles a big puffy cloud on top!

Best Pumpkin Cupcakes with Cream Cheese Frosting

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

Pumpkin Cupcakes:

• 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (120 ml) canola or vegetable oil
• 1 teaspoon vanilla
• 2 large eggs  

Cream Cheese Frosting:

• 1 (8-ounce) package brick- style cream cheese, softened
• 1 teaspoon vanilla
• 2 cups (240 grams) confectioners sugar
• 1/2 cup (115 grams) unsalted butter, softened

Instructions

To make the cupcakes:

1. Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Scoop the batter into the cupcake liners about 2/3 of the way full, you should get 12 cupcakes, and smooth out the tops of each one.
6. Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
7. Remove from the oven and let cool for 5 minutes in the pan. Remove the cupcakes from the pan and transfer to a wire rack to finish cooling.

To make the cream cheese frosting:

1. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.
2. Add the powdered sugar and vanilla and mix until fully combined.
3. Frost the cooled cupcakes as desired.

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