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featured pumpkin cupcakes with cream cheese frosting

Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 18 cupcakes
Calories: 278kcal
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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Ingredients

For the Cupcakes

For the Cream Cheese Frosting

  • 6 ounces cream cheese room temperature
  • ¼ cup unsalted butter slightly melted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 3 cups powdered sugar

Instructions

For the Cupcakes

  • Preheat oven to 350°F.
    ingredients for pumpkin cupcakes in bowls
  • Line cupcake pans with cupcake wrappers (this recipe makes 18 cupcakes).
  • In a large bowl, mix together vegetable oil, brown sugar, granulated sugar, eggs, and vanilla just until combined.
    ½ cup vegetable oil, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
  • Add pumpkin puree to wet ingredients and mix to combine.
    1 ½ cups pumpkin puree
  • In a separate medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
    1 ⅓ cups all-purpose flour, ½ tablespoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    wet and dry ingredients for pumpkin cupcakes
  • Add dry ingredients to wet ingredients and mix just until combined. Scrape down sides of bowl.
  • Lightly beat in buttermilk.
    2 tablespoons buttermilk
    pumpkin cupcake batter in a glass bowl with a cookie scoop
  • Fill cupcake pans about ¾ full of cupcake batter.
    pumpkin cupcake batter in a cupcake pan before baking
  • Bake for 20-22 minutes or until toothpick inserted in middle comes out clean.
    pumpkin cupcakes in a cupcake pan after baking
  • Cool completely before frosting.

For the Cream Cheese Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment, beat 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
    cream cheese frosting in a clear bowl with a piping bag
  • Fill a piping bag with frosting and frost cupcakes.
    pumpkin cupcakes in a cupcake pan topped with cream cheese frosting

Notes

  • Storage: Store frosted cupcakes and leftover frosting in airtight containers in the refrigerator for up to 5 days.
  • Cream Cheese: Use the full fat block of cream cheese - not the soft spreadable tub of cream cheese.

Nutrition

Calories: 278kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 162mg | Potassium: 87mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3438IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg