Easy Pumpkin Cupcakes with Cream Cheese Frosting

I first made pumpkin cupcakes with cream cheese frosting nearly five years ago, and I have been loving that flavor combination ever since. While I loved the old cupcakes, I thought that they were a bit too heavy on the spices, causing them to overpower the pumpkin, which I wanted to shine. This updated recipe tastes almost like pumpkin pie in cupcake form – a lot of fabulous pumpkin flavor with some subtle spice undertones. Throw a dollop (well, a little more than a dollop) of cream cheese on top, and you have one utterly fantastic fall dessert.
I mentioned it the first time I made pumpkin cupcakes, and it bear repeating – if you’re looking to add another flavor profile to these cupcakes, adding some maple syrup to the frosting would absolutely take them over the top. I used a similar filling for the pumpkin whoopie pies that I made four years ago. The maple is an awesome complement to both pumpkin and cream cheese, so if you’re a fan, go on ahead and throw some syrup (make sure it’s pure maple syrup!) into your frosting. I’d probably use 2 to 3 tablespoons to start, and taste to see if it’s flavored to your liking. If the consistency is a little too soft, add another ½ to 1 cup of powdered sugar.

If you’re a pumpkin fanatic, a cream cheese frosting fanatic, a fall fanatic, a Thanksgiving fanatic, or any combination thereof, you will absolutely, positively, without a doubt adore these cupcakes.

Make sure you have some folks to share them with, or you might just want to eat them all yourself. Don’t say I didn’t warn you!

Easy Pumpkin Cupcakes with Cream Cheese Frosting
Made these pumpkin cupcakes and they were so moist and delicious. Just to change it up a bit I added cinnamon to the cream cheese frosting and it was awesome.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 3 hours

Ingredients

•     1 cup (125g) all-purpose flour (spoon & leveled)
•     1/2 teaspoon salt
•     1/2 teaspoon baking soda
•     1 teaspoon baking powder
•     2 large eggs
•     1/2 cup (120ml) canola or vegetable oil
•     1 and 1/2 teaspoons pumpkin pie spice
•     1 teaspoon ground cinnamon
•     3/4 cup (150g) packed light or dark brown sugar
•     1 teaspoon pure vanilla extract
•     1 cup (225g) canned pumpkin puree

Cream Cheese Frosting

•     8 ounces (224g) full-fat block cream cheese, softened to room temperature
•     1 teaspoon pure vanilla extract
•     3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
•     1/2 cup (115g) unsalted butter, softened to room temperature
•     1/8 teaspoon salt

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
5. Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days.

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