Pumpkin Cupcakes
I bake these Pumpkin Cupcakes when I want soft, moist cupcakes with that warm fall spice flavor everyone loves. The tangy cream cheese frosting balances out the sweetness perfectly, and the pumpkin keeps them incredibly tender without being too heavy. I bake them for Thanksgiving dessert tables, Halloween parties, fall bake sales, and school gatherings because they're easy to transport and always disappear first. Store them at room temperature for up to 2 days or in the fridge for up to 5 days.
Equipment
- Nonstick muffin tin (12-cup) or 2pcs 6-cup
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup light brown sugar
- ¼ cup vegetable oil
- 1 large egg room temperature
- 1 cup pumpkin purée
- ¾ teaspoon vanilla extract
For the Butter Cream Cheese Frosting:
- ¼ cup butter room temperature
- 4 ounces full-fat cream cheese softened
- 1½ cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) and line two 6-cup muffin pans with 9 cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.1 cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In another bowl, whisk the brown sugar and oil until smooth. Add the egg, pumpkin purée, and vanilla extract, whisking until fully combined.½ cup light brown sugar, 1 large egg, 1 cup pumpkin purée, ¾ teaspoon vanilla extract, ¼ cup vegetable oil
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Fill each cupcake liner halfway to two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cupcakes cool completely on a wire rack before frosting.
Make the Frosting:
- In a large bowl, beat butter and cream cheese together on medium-high speed until smooth.¼ cup butter, 4 ounces full-fat cream cheese
- Reduce the speed to low and add powdered sugar, mixing until light and creamy.1½ cups powdered sugar
- Frost the cooled cupcakes using a piping bag or a zip-top bag with the corner snipped off.
Video
Notes
I've made these pumpkin cupcakes so many times, and here are my best tips for perfect results every time.
Measure flour correctly: Spoon flour into your measuring cup and level it off with the flat edge of a knife or an offset spatula. Don't scoop it directly from the bag, since too much flour will make the cupcakes dry and dense, rather than light, and will develop more gluten.
Use room temperature ingredients: Let the egg, butter, and cream cheese sit at room temperature for about 30 minutes before starting so everything mixes together smoothly, and the frosting is lump-free.
Adjust spice levels to your taste: Add an extra ¼ teaspoon of cinnamon or pumpkin pie spice for a stronger fall flavor. Dial it back if you prefer them milder. You can also try other spices like nutmeg, ground cloves, ground ginger, or ground allspice if that's what you have.
Try sugar substitutes if needed: Swap the powdered sugar for confectioners' sugar or use dark brown sugar instead of light brown sugar for a deeper molasses flavor and richer color.
Don't use cream cheese from tubs: Full-fat block cream cheese from a foil-wrapped package gives you the best texture for frosting, while the spreadable kind from a tub is too soft and will make the frosting runny.
Store properly: Once frosted, keep in airtight containers in a single layer at room temp for up to 2 days or chill for up to 5 days. Flash-freeze unfrosted ones on a baking sheet before freezing in freezer containers for 2 to 3 months, so they don't stick together. Thaw before frosting.
Nutrition
Calories: 252kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33mgSodium: 190mgPotassium: 86mgFiber: 1gSugar: 25gVitamin A: 3443IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!