Pumpkin Cupcakes with Spiced Cream Cheese Frosting
These Pumpkin Cupcakes with Cream Cheese Frosting are the perfect cupcakes for fall! Fluffy and moist pumpkin cupcakes topped with a rich, tangy, and utterly delicious spiced cream cheese frosting. They’re easy to make in one bowl and perfect for any autumn gathering, from cozy afternoons to festive holiday parties.
Equipment
- 12-cup Muffin Tin
Ingredients
For the Cupcakes:
- ¼ cup neutral oil
- ¼ cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ⅓ cup white sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Frosting:
- 1 cup cream cheese at room temperature
- ½ cup butter at room temperature
- ⅓ cup heavy whipping cream cold
- 2 cups confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
For the frosting:
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increasing to medium speed. Beat in the vanilla extract and pumpkin pie spice.
For the cupcakes:
- Preheat oven to 350F/180C. Line a 12 cup muffin tin with liners.
- Mix the flour, baking soda, baking powder, pumpkin pie spice, ground ginger and salt in a small bowl and set aside.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, oil and both sugars together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, pumpkin puree and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients into the wet ingredients and mix on medium speed until well combined.Do not overmix.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely.
- Once the cupcakes are completely cool, frost them using an offset spatula, butter knife, or a piping bag fitted with your favorite tip.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling.
- Don’t overfill cupcake liners—fill about two-thirds full for even baking.
- Make sure cupcakes are completely cooled before frosting, or the cream cheese frosting may melt.
- For extra flavor, sprinkle the frosted cupcakes with a little cinnamon or pumpkin spice.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
