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Easy Pumpkin Pie Cupcakes Recipe with Cream Cheese Frosting

Easy Pumpkin Pie Cupcakes

Tender pumpkin cupcakes flavored with classic pumpkin-pie spices and topped with silky cream-cheese frosting. This homemade recipe yields 12 cupcakes and takes about 1 hour from start to finish.
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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 3/4 cups (219 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 1 cup (225-230 g) Plain pumpkin purée
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Buttermilk
Cream-Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (360 g) Confectioners' sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

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 powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl.
  3. Beat the softened butter and brown sugar for 2-3 minutes, until lighter and creamy. Add the eggs one at a time, then mix in the pumpkin purée and vanilla.
  4. Add the dry ingredients in two or three additions, alternating with the buttermilk. Mix only until the batter is combined.
  5. Divide the batter among the liners, filling each about two-thirds full. Bake for 18-22 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  6. Cool the cupcakes in the pan for 5-10 minutes, then transfer them to a rack and cool completely. Beat the cream cheese and butter until smooth, gradually add the confectioners' sugar, then mix in vanilla and salt before frosting the cooled cupcakes.

Notes

Use plain pumpkin purée rather than pumpkin-pie filling. Room-temperature ingredients make a smoother batter and frosting, and the cupcakes must be completely cool before frosting. Store leftovers covered in the refrigerator.