Go Back
–+ servings
Pumpkin Cupcakes

Delicious Pumpkin Cupcakes with Cream Cheese Frosting Awaits

These delightful Pumpkin Cupcakes are simple to make and perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 54 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour can use a gluten-free blend instead
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
  • 2 tsp Pumpkin Spice or make your own with common spices
  • 1 cup Dark Brown Sugar light brown sugar can be used but alters the flavor
  • 1 cup Pumpkin Purée can use homemade or canned purée
  • 0.5 cups Vegetable Oil or melted butter (7 tbsp)
  • 2 large Eggs use room temperature for best results
  • 1 tsp Vanilla Extract consider vanilla bean paste for stronger essence
For the Frosting
  • 0.5 cups Butter room temperature
  • 8 oz Cream Cheese full-fat for the best results
  • 2 cups Powdered Sugar

Equipment

  • Cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Stand Mixer

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with cupcake liners.
  2. In a large mixing bowl, whisk together flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
  3. In a separate bowl, whisk together pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 23-24 minutes, checking for doneness with a toothpick.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Cream together butter and dark brown sugar until fluffy, then add cream cheese and vanilla extract.
  9. Gradually add powdered sugar until the frosting is smooth and spreadable.
  10. Frost the cooled cupcakes with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and a smooth frosting. Avoid overmixing for light cupcakes.

Tried this recipe?

Let us know how it was!