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Easy Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Easy Pumpkin Cupcakes with Cream Cheese Frosting

Tender pumpkin cupcakes filled with cozy fall spices and topped with creamy, tangy cream cheese frosting. This recipe makes 12 cupcakes and is ideal for autumn gatherings, holiday dessert tables, or a simple weekend baking project.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cupcakes
  • 1 2/3 cups (200 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon, optional Ground cloves
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 egg Large egg, room temperature
  • 1 cup (225–230 g) Pure pumpkin purée
  • 1/4 cup (60 ml) Whole milk
  • 1 teaspoon Vanilla extract
Cream Cheese Frosting
  • 8 ounces (226 g) Full-fat brick-style cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (360 g) Confectioners’ sugar, sifted if lumpy
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
  • 1–2 tablespoons Heavy cream or milk, only if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and optional cloves together in a medium bowl.
  3. In a separate bowl, whisk the melted butter, granulated sugar, brown sugar, egg, pumpkin purée, milk, and vanilla until smooth.
  4. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain. Do not overmix.
  5. Divide the batter evenly among the liners, filling each about two-thirds to three-quarters full.
  6. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  8. Beat the softened cream cheese and butter until smooth and creamy, about 2 minutes. Beat in the vanilla and salt, then gradually add the confectioners’ sugar, beginning on low speed and increasing to medium until smooth.
  9. Add 1–2 tablespoons of heavy cream or milk only if the frosting is too thick. Chill it for 15–20 minutes if it is too soft for piping, then spread or pipe it onto the cooled cupcakes.

Notes

Use pure pumpkin purée rather than pumpkin pie filling. Full-fat brick-style cream cheese produces a firmer frosting than spreadable tub cream cheese. Store frosted cupcakes covered in the refrigerator and let them sit briefly at room temperature before serving.