Pumpkin Cupcakes with Cream Cheese Frosting Recipe

featured pumpkin cupcakes with cream cheese frosting

Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cool Time: 1

Total Time: 1 40

Servings: cupcakes

Calories: 278kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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.

Storage: Store pumpkin cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition