Cozy Pumpkin Cupcakes with Cream Cheese Frosting
These bakery-style pumpkin cupcakes are moist, warmly spiced, and topped with rich cream cheese frosting—perfect for cozy fall days or a festive dessert table.
Equipment
- Muffin Pan
- Cupcake Liners
- Mixing Bowls
- Whisk
- Hand Mixer or Stand Mixer
- Wire Rack
Ingredients
Pumpkin Cupcakes
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup canola or vegetable oil
- 2 eggs large
- 3/4 cup brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups confectioners’ sugar adjust to desired thickness
- 1 tsp vanilla extract
- 1/8 tsp salt just a pinch
Instructions
- Preheat oven to 350°F (177°C). Line a muffin pan with 12 cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 20–22 minutes or until a toothpick comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat cream cheese and butter together until smooth. Add confectioners’ sugar, vanilla, and salt. Beat until fluffy.
- Frost cooled cupcakes using a piping bag or knife. Decorate as desired.
Notes
For a festive touch, top with crushed pecans, cinnamon dust, or mini pumpkin candies. Use canned pumpkin puree, not pumpkin pie filling.