Soft, moist, and flavor-packed Pumpkin Cupcakes with Cream Cheese Frosting are a pumpkin lover’s dream come true! These easy-to-make homemade cupcakes are perfect for any occasion.
Pumpkin Spice Cupcakes
Skip the pumpkin spice latte this morning, and instead, indulge in one of these homemade cupcakes! Or if you’re anything like me, treat yourself to both. After all, these easy to make homemade cupcakes are perfect for satisfying your sweet tooth and go perfectly with a cup of coffee.
The moisture and flavor in these cupcakes both come from the pumpkin puree. I love using real pumpkin puree, because it adds the perfect amount of real pumpkin flavor and makes the cupcakes super moist and decadent, while other ingredients in the mix still keep them nice and fluffy.
Why You’ll Love this Fall Cupcake Recipe:
- Easy: Don’t let the word “homemade” scare you off! They may be made from scratch, but they’re also a total cinch to whip up.
- Frosting: There’s really nothing better than freshly made cream cheese frosting. If you have any helping hands in the kitchen, you’ll be fighting over who gets to lick the spoon!
- Pumpkin: Just because Thanksgiving is over doesn’t mean pumpkin season has come to a close. Enjoy this fall favorite flavor all year long!
How to Make Pumpkin Cupcakes with Cream Cheese Frosting
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and line the cupcake pans with wrappers.
- Mix all of the wet ingredients with both of the sugars, then stir in the pumpkin puree.
- Whisk the dry ingredients together in a separate bowl.
- Combine the wet and dry ingredients.
- Lightly beat in the buttermilk.
- Fill the cupcake pans with the batter.
- Bake.
- Cool before frosting.
- Create the frosting by beating together the cream cheese, butter, and vanilla until smooth.
- Beat in the heavy cream and powdered sugar.
- Fill a piping bag and frost the cupcakes.
Homemade Pumpkin Pie Spice is made with cinnamon, allspice, nutmeg, ginger, mace, and cloves.
Do not substitute the pumpkin puree with pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored, and will make the cupcakes far too sugary.
Yes! Tightly wrap the individual cupcakes in plastic wrap, place them in an airtight container, and freeze them for up to 2 months. Thaw the cupcakes in your refrigerator for about 24 hours before serving.
For best results, use a full fat block of cream cheese – not the soft spreadable tub of cream cheese.
Cream cheese frosting is best used within 4-5 days; however, it can be frozen (if sealed properly) for up to 3 months. Thaw the frosting in the refrigerator for 24 hours before serving.
Yes. The frosting is made with both cream cheese and heavy cream, so it needs to stay refrigerated in order to stay fresh. Un-frosted cupcakes can stay at room temperature for up to 3 days.
Each bite of these pumpkin cupcakes with cream cheese frosting is better than the last. It’s almost impossible to just have one – but I dare you to try!
Made with real pumpkin flavor, these autumnal cupcakes are the perfect treat for any fall gathering. But don’t fret – they’re just as tasty in December, too!
Recipe Tips and Notes
- Do NOT use pumpkin pie filling! Only use pumpkin puree.
- Avoid overmixing the batter. If the batter is over-mixed, the cupcakes will not rise as they bake.
- Remember to store these cupcakes in the refrigerator, not at room temperature.
Can I add chocolate chips or nuts to the cupcake batter?
You sure can! Either of those ingredients would be a tasty addition to these cupcakes.
Can I add cinnamon or pumpkin pie spice to the cream cheese frosting?
Yes! This cream cheese frosting is delicious all on its own, but it can also serve as a blank slate to some warm spices.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Ingredients
For the Cupcakes
- ½ cup vegetable oil 100 grams
- ½ cup brown sugar 107 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1½ cups pumpkin puree 341 grams
- 1⅓ cups all-purpose flour 160 grams
- ½ tablespoon pumpkin pie spice 5 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- 2 tablespoons buttermilk 28 grams
For the Cream Cheese Frosting
- 6 ounces cream cheese 227 grams, room temperature (1 brick)
- ¼ cup unsalted butter 57 grams, slightly melted (½ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons heavy cream 28 grams
- 3 cups powdered sugar 339 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners (this recipe makes 18 cupcakes). Set aside.
- In a large bowl, mix the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla together just until combined.½ cup vegetable oil, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- Add the pumpkin puree to the wet ingredients and mix to combine. Set aside.1½ cups pumpkin puree
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.1⅓ cups all-purpose flour, ½ tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and mix just until combined. Scrape down the sides of bowl.
- Lightly beat in the buttermilk.2 tablespoons buttermilk
- Fill the wells of each cupcake tin about ¾ full of cupcake batter.
- Bake for 20-22 minutes or until toothpick inserted in middle comes out clean.
- Cool completely before frosting.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract together until smooth, about 4-5 minutes.6 ounces cream cheese, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract
- Add the heavy cream and powdered sugar and beat until well mixed, about 4-5 more minutes. If the frosting is too thick, add an additional tablespoon of heavy cream.2 tablespoons heavy cream, 3 cups powdered sugar
- Fill a piping bag with frosting and frost cupcakes.
Notes
- Use a full-fat block of cream cheese – not the soft spreadable tub of cream cheese.
- Do NOT use pumpkin pie filling! Only use pumpkin puree.
- Avoid overmixing the batter. If the batter is over-mixed, the cupcakes will not rise as they bake.
- Remember to store these cupcakes in the refrigerator, not at room temperature.
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