Pumpkin Cupcakes with Cream Cheese Frosting

Introduction

Pumpkin Cupcakes with Cream Cheese Frosting are the epitome of fall baking—warmly spiced, moist, and topped with the most luscious cream cheese frosting. These cupcakes bring together the cozy flavors of cinnamon, nutmeg, and cloves with the earthy sweetness of pumpkin, making every bite taste like autumn in dessert form. Perfect for Halloween parties, Thanksgiving gatherings, or even casual family treats, these cupcakes are festive, comforting, and irresistible.

The cream cheese frosting adds a tangy, creamy balance to the sweet, spiced cake, creating the perfect harmony of flavors. They’re easy to make, look beautiful when decorated, and fill your kitchen with the heavenly aroma of pumpkin spice.

Why I Love This Recipe

I love this recipe because it perfectly embodies the flavors of the season while staying simple and approachable. These cupcakes are moist, fluffy, and not overly sweet, which allows the cream cheese frosting to shine. The balance of spices makes them feel comforting yet elegant enough for special occasions.

It’s also a recipe that brings joy—kids love them, adults can’t resist them, and they’re always the first dessert to disappear at parties. Plus, they’re versatile—you can serve them plain, dust them with cinnamon, or add festive toppings like crushed nuts, caramel drizzle, or pumpkin-shaped sprinkles.

Why This Is a Must-Try Dish

Pumpkin Cupcakes with Cream Cheese Frosting are a must-try because they’re:

• Seasonally perfect – a fall and holiday classic.
• Easy to make – beginner-friendly, no complicated steps.
• Beautifully balanced – moist spiced cake + tangy frosting.
• Crowd-pleasing – they appeal to both kids and adults.
• Customizable – can be decorated simply or made fancy.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 20–22 minutes
• Cooling & Frosting Time: 30 minutes
• Total Time: ~1 hour 15 minutes
• Servings: 12–14 cupcakes
• Calories: ~280 kcal per cupcake (with frosting)

Cuisine, Cooking Method & Course

• Cuisine: American
• Cooking Method: Baking
• Course: Dessert, Snack, Party Treat

Ingredients

For the Pumpkin Cupcakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¾ cup pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 3 cups powdered sugar (sifted)
• 1 tsp vanilla extract
• Pinch of salt

Directions (Step-by-Step Preparation Method)

Making the Cupcakes

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Slowly fold dry ingredients into wet ingredients until just combined (do not overmix).
5. Divide batter evenly among cupcake liners (about ⅔ full each).
6. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool completely on a wire rack before frosting.

Making the Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Add vanilla and salt, then gradually add powdered sugar, 1 cup at a time, beating until light and fluffy.
3. Chill frosting in the fridge for 15 minutes if too soft.

Assembling the Cupcakes

1. Use a piping bag (or spread with a spatula) to frost cooled cupcakes.
2. Optionally garnish with:
   • A sprinkle of cinnamon or nutmeg
   • Caramel drizzle
   • Chopped pecans or walnuts
   • Pumpkin-shaped sprinkles for a festive touch

How to Serve

Serve these cupcakes slightly chilled or at room temperature. They pair wonderfully with coffee, hot chocolate, or spiced tea. Perfect for holiday dessert tables, birthday parties, or cozy fall evenings.

Tips & Variations

• Add chocolate chips or white chocolate chips to the batter for extra sweetness.
• Swap pumpkin puree with sweet potato puree for a twist.
• Use maple syrup in the frosting for a seasonal flavor.
• For a lighter option, make mini cupcakes instead of regular-sized ones.

Freezing & Storage

• Storage: Keep cupcakes in an airtight container in the fridge for up to 4 days.
• Freezing Cupcakes (without frosting): Wrap cooled cupcakes individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting.
• Freezing Frosting: Can be frozen separately in an airtight container for 1 month. Whip again before using.

Special Equipment Needed

• Muffin tin with liners
• Mixing bowls (one large, one medium)
• Electric mixer or hand whisk
• Cooling rack
• Piping bag (optional, for decorative frosting)

Conclusion

Pumpkin Cupcakes with Cream Cheese Frosting are the ultimate fall dessert, bringing together warmth, spice, sweetness, and creaminess in one delightful bite. They’re festive enough for holidays but simple enough for everyday baking. Once you try them, they’re bound to become a seasonal favorite.

Print Recipe

Pumpkin Cupcakes with Cream Cheese Frosting

Author: Emily Clark Cooking Method: Baking Cuisine: American Courses: Deserts

Difficulty: Beginner Prep Time 20 mins Cook Time 22 mins Total Time 42 mins

Servings: 14 Calories: 280 kcal

Description

Pumpkin Cupcakes with Cream Cheese Frosting are the epitome of fall baking—warmly spiced, moist, and topped with the most luscious cream cheese frosting. These cupcakes bring together the cozy flavors of cinnamon, nutmeg, and cloves with the earthy sweetness of pumpkin, making every bite taste like autumn in dessert form.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pumpkin Cupcakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¾ cup pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup brown sugar

• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)

• ½ cup unsalted butter (softened)
• 3 cups powdered sugar (sifted)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Making the Cupcakes : Preheat oven to 350°F (175°C). Line a muffin tin with paper cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Slowly fold dry ingredients into wet ingredients until just combined (do not overmix). Divide batter evenly among cupcake liners (about ⅔ full each). Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack before frosting.
2. Making the Cream Cheese Frosting : In a large bowl, beat cream cheese and butter until smooth and creamy. Add vanilla and salt, then gradually add powdered sugar, 1 cup at a time, beating until light and fluffy. Chill frosting in the fridge for 15 minutes if too soft.
3. Assembling the Cupcakes : Use a piping bag (or spread with a spatula) to frost cooled cupcakes. Optionally garnish with A sprinkle of cinnamon or nutmeg Caramel drizzle Chopped pecans or walnuts Pumpkin-shaped sprinkles for a festive touch

Note

Pumpkin Cupcakes with Cream Cheese Frosting are a cozy, spiced autumn treat, topped with rich, tangy frosting. A must-have dessert for fall celebrations!

Keywords: Pumpkin Cupcakes with Cream Cheese Frosting