I’m so excited to share my Pumpkin Cupcakes with Cream Cheese Frosting! These cupcakes are super moist, perfectly spiced, and finished with a tangy cream cheese frosting that lets the pumpkin shine. They’re easy to make, don’t require fancy equipment, and are perfect for fall parties, school lunches, or a cozy afternoon treat.
Level: Easy
Total Time: ~3 hours (includes chilling/cooling)
Prep Time: 20 minutes
Cook Time: 20–22 minutes
Yield: 12 cupcakes
Cuisine: American
I first adapted these cupcakes from my favorite pumpkin cake because I wanted a small, fast-to-bake version that still had all the cozy pumpkin-spice flavor. The batter is thick and super moist (oil keeps them soft), and the cream cheese frosting balances sweetness with a little tang — it’s the perfect partnership.
You don’t need a mixer if you don’t want one — a whisk and spatula work fine — but a handheld or stand mixer makes the frosting especially smooth. Fill the liners about 2/3 full, and you’ll get bakery-style cupcakes with rounded tops and a great texture.
Description
These pumpkin cupcakes are:
- Soft, moist, and lightly spiced like pumpkin pie
- Made with pantry staples (flour, oil, eggs, canned pumpkin, brown sugar)
- Topped with a cream cheese frosting that’s tangy, smooth, and pipe-able
- Quick to bake and very forgiving — great for busy bakers or beginners
They’re not too sweet, so the pumpkin flavor remains the star. You can decorate simply with a swirl of frosting and a sprinkling of cinnamon, or get fancy with piped rosettes and fall sprinkles.
Ingredients
Cupcakes
- 1 cup (125 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/2 cup (120 ml) vegetable oil (or canola/coconut oil)
- 2 large eggs
- 3/4 cup (150 g) packed light or dark brown sugar
- 1 cup (225 g) pumpkin puree (canned or well-drained homemade)
- 1 teaspoon pure vanilla extract
*If you don’t have pumpkin pie spice, use: 1/2 tsp ground ginger + 1/4 tsp nutmeg + 1/4 tsp ground cloves, plus the 1 tsp cinnamon listed above.
Cream Cheese Frosting
- 8 oz (226 g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113 g / 8 Tbsp) unsalted butter, softened to room temperature
- 3 cups (360 g) confectioners’ (powdered) sugar, plus extra 1/4 cup if needed for stiffness
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
Directions
- Preheat & Prep:
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray the cups lightly with nonstick spray. - Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside. - Mix Wet Ingredients:
In a medium bowl, whisk oil, eggs, brown sugar, pumpkin puree, and vanilla until smooth. - Combine:
Pour the wet mixture into the dry ingredients. Fold gently with a spatula or whisk just until there are no dry streaks. The batter will be thick — that’s normal. Don’t overmix. - Fill the Liners:
Spoon batter into liners, filling each about 2/3 full (roughly 3 level tablespoons per cupcake). This gives nice domes without overflow. - Bake:
Bake at 350°F (177°C) for 20–22 minutes, or until a toothpick inserted into the center comes out clean. (Ovens vary; check at 18 minutes if yours runs hot.) - Cool:
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. Frosting warm cupcakes will cause it to melt. - Make the Frosting:
In a large bowl (or stand mixer), beat the softened cream cheese and butter together on medium-high until smooth and lump-free (about 1–2 minutes). Add the powdered sugar (start with 3 cups), vanilla, and salt. Beat on low briefly to combine, then increase to high and beat until light and fluffy (1–2 more minutes). If you want a stiffer frosting for piping, add up to the extra 1/4 cup powdered sugar. - Frost & Decorate:
Once cupcakes are completely cool, pipe or spread frosting on each. Use a large round tip (for big cloud swirls) or a star tip for a textured look. Finish with a small sprinkle of cinnamon or festive sprinkles.
Process Details
- Why oil? Oil keeps the crumb moist even the next day or after refrigeration. Butter will change texture and make cupcakes drier once stored.
- Thick batter: Pumpkin adds moisture and weight. Don’t worry if the batter seems dense — that’s what gives the cupcake its tender, cake-like texture.
- Don’t overmix: Overworking the batter develops gluten and makes cupcakes tough. Fold until the last streak of flour disappears.
- Frosting temperature: For a lump-free, smooth frosting, cream cheese and butter must be room temperature (soft but not melted).
Tips for Success
- Use canned pumpkin puree (not pumpkin pie filling). I prefer the consistency and flavor for cupcakes.
- Line pans with good-quality liners to avoid sticking and tearing.
- Fill evenly so cupcakes bake uniformly — an ice cream scoop helps.
- Want domed tops? Bake at 350°F straight through (no high-temp trick) — filling to 2/3 and a steady oven gives bakery domes.
- Mini cupcakes: Fill mini liners all the way and bake about 12–13 minutes at 350°F (skip any high-heat tricks).
- To make ahead: Cupcakes can be baked 1 day ahead, cooled, wrapped, and stored at room temp. Frosting can be made a day ahead and refrigerated; bring to room temp and re-whip before using.
- Lower fat option: Replace up to 1/4 cup oil with unsweetened applesauce for slightly lighter cupcakes (texture will change a bit).
Serving Ideas
- Simple: A swirled cream cheese frosting and a light dusting of cinnamon.
- Festive: Top with a candied pecan, a little caramel drizzle, or fall sprinkles.
- For parties: Arrange on a cupcake tower and pipe ruffles with an Ateco 808 or 1M tip.
- Breakfast-friendly: Skip the extra frosting and enjoy plain as a pumpkin-spiced snack with coffee.
Storage & Freezing
- Room temp: Unfrosted cupcakes keep well covered at room temperature for 1 day.
- Refrigerator: Frosted cupcakes should be stored in the fridge (cream cheese frosting) for up to 3–5 days. Let them warm slightly before serving for the best texture.
- Freezing: Cupcakes (frosted or unfrosted) can be frozen for 2–3 months. Thaw overnight in the fridge.
Nutrition Info (Approximate per Cupcake)
These are estimates for one standard cupcake with frosting (12 cupcakes total from the recipe):
- Calories: ~435 kcal
- Carbohydrates: ~52 g
- Protein: ~3–4 g
- Fat: ~24 g
(These values are approximate — actual numbers depend on your exact ingredients and portion sizes.)
My Pumpkin Cupcakes with Cream Cheese Frosting are a fall must-make — soft, spiced, and perfectly balanced with tangy frosting. They’re forgiving, quick to bake, and endlessly customizable. I hope you love making (and sharing!) these cupcakes as much as I do. Once you try them, they’ll be a go-to for every autumn gathering.
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