The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe

If you’re anything like me and crave that perfect balance of cozy spices and moist cake, then you’re going to love The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe. These cupcakes capture all the warm, autumn vibes in every bite, with a tender crumb that pairs perfectly with silky, tangy cream cheese frosting. Whether you’re baking for a holiday gathering or just because, they’re a guaranteed crowd-pleaser.

What makes this The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe stand out for me is how easy it is to whip up but tastes like you took hours in the kitchen. Plus, the pumpkin keeps them wonderfully moist, so no one ever complains about dryness! Trust me, once you try these, they’ll become your go-to fall treat—and maybe even year-round.

Ingredients You’ll Need

Each ingredient in this recipe is a key player in building those rich flavors and fluffy textures. I always recommend grabbing fresh spices and good-quality pumpkin puree to get the best results—your taste buds will thank you!

• All-purpose flour: Provides the structure; spoon and level for accuracy to avoid dense cupcakes.
• Granulated sugar: Adds sweetness and helps with the cupcake’s tender crumb.
• Baking powder: A leavening agent to give your cupcakes a nice lift.
• Baking soda: Reacts with the acid in pumpkin for extra rise and a good crumb.
• Salt: Enhances all the flavors—don’t skip it!
• Pumpkin pie spice: The quintessential fall flavor blend, bringing warmth and spice.
• Ground ginger: Adds a little zing that complements the pumpkin beautifully.
• Ground cinnamon: Deepens the spice profile and aroma.
• Pureed pumpkin: The star ingredient, moist and subtly sweet—use canned for convenience and consistency.
• Vegetable oil: Keeps cupcakes moist and tender without overpowering flavor.
• Light brown sugar: Boosts moisture and gives a slight caramel note.
• Large eggs: Bind everything together and add richness.
• Vanilla extract: Rounds out flavors with a sweet, floral note.
• Unsalted butter (for frosting): Use room temperature for smooth blending.
• Cream cheese: The tangy heart of the frosting—make sure it’s softened for creaminess.
• Powdered sugar: Sweetens and thickens the frosting without graininess.

Variations

I love making this recipe my own from time to time, and you can too! Whether you want to lighten it up or add extra texture, there’s room to experiment and still end up with a batch of delicious pumpkin cupcakes.

• Gluten-Free: I swapped all-purpose flour for a gluten-free blend once and the cupcakes stayed moist and fluffy.
• Spice it Up: Adding a pinch of nutmeg or cloves gives these cupcakes a bolder fall spice kick.
• Maple Cream Cheese Frosting: I love swapping vanilla for pure maple syrup in the frosting for a richer, deeper flavor.
• Nutty Topping: Toasted pecans or walnuts sprinkled on top add a wonderful crunch that contrasts the creamy frosting.

How to Make The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Step 1: Mix Dry Ingredients Carefully

Start by whisking together your flour, sugars, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon in a large bowl. This ensures even distribution of leaveners and spices, so every cupcake bursts with flavor. I usually give it a good 30 seconds to really blend everything well.

Step 2: Blend Wet Ingredients Smoothly

In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk them vigorously until smooth and homogeneous. The pumpkin is key to moisture, so no lumps here! If your eggs are cold, let them sit out for a bit — room temperature mixes easier.

Step 3: Combine and Fold Gently

Pour the wet mixture into the dry ingredients and gently fold them together with a spatula. Don’t overmix—stir just until no flour streaks remain to keep your cupcakes light and tender. Overworking the batter can make them tough, so slow and steady wins the race here.

Step 4: Bake to Perfection

Divide the batter evenly among a lined cupcake tin, filling each about two-thirds full. Bake at 350°F (175°C) for 20-25 minutes. You’ll know they’re done when a toothpick inserted comes out clean or with a few moist crumbs, but no wet batter. After baking, let them cool completely before frosting—warm cupcakes can melt your frosting and make a mess.

Step 5: Whip Up the Cream Cheese Frosting

Beat softened butter and cream cheese together until fluffy and smooth—this usually takes about 3-4 minutes with a hand mixer. Add vanilla and salt, then gradually mix in powdered sugar until you reach a thick, spreadable consistency. Taste your frosting to adjust sweetness if needed; I often add a little less sugar and let the cream cheese tang shine.

Step 6: Frost and Decorate

Once cupcakes are fully cooled, dollop or pipe the frosting onto each. I like a swirl for a pretty finish, but a simple spread works too. If you want to get fancy, sprinkle some cinnamon or chopped nuts on top. Be sure to refrigerate if you’re not serving immediately to keep the frosting fresh.

How to Serve The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple with a light sprinkle of cinnamon or nutmeg on top of the frosting—it enhances the warm spices without overpowering. Sometimes, I toss on a few toasted pecans or candied pumpkin seeds for a little crunch and festive look. These tiny touches really elevate the cupcakes visually and taste-wise.

Side Dishes

Serve these cupcakes alongside a hot cup of chai tea or coffee to complement the spicy pumpkin flavors perfectly. During fall get-togethers, I like pairing them with a light fruit salad or even a scoop of vanilla ice cream for an indulgent treat. They’re versatile and hold their own wonderfully.

Creative Ways to Present

For holidays, I’ve decorated cupcakes with edible gold leaf or piped rosettes in seasonal colors like burnt orange and cream. Layering the cupcakes on a rustic wooden stand or inside pretty cupcake boxes makes them gift-ready. One time, I even tried stacking them with a drizzle of caramel sauce for a stunning dessert tower—talk about show-stopping!

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes stored in an airtight container in the fridge, especially because of the cream cheese frosting. They stay fresh for up to 4 days that way. Before serving, I usually let them sit at room temperature for about 15-20 minutes so the frosting isn’t too firm.

Freezing

Freezing works well if you want to prep in advance. I recommend freezing the cupcakes without frosting—wrap them individually in plastic wrap and place in a freezer-safe bag. They can last about 2 months frozen. Thaw overnight in the fridge, then add fresh cream cheese frosting before serving for best texture and taste.

Reheating

Since these are cupcake-sized treats, I usually don’t reheat them with frosting on. If you want to warm a cupcake, peel off the frosting and microwave just the cake for 10-15 seconds to revive that “fresh-baked” feel. Then, add back the frosting, or serve it on the side as a dip-like treat!

FAQs

Final Thoughts

Honestly, The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe is one of those recipes I keep going back to every fall—and anytime that pumpkin craving hits. It’s approachable, reliably delicious, and makes your kitchen smell like autumn heaven. I can’t wait for you to try it out and make it your own; these cupcakes truly feel like a warm hug in dessert form.

The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe

★★★★★ 4.7 from 75 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Print Recipe

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Description

These moist and flavorful pumpkin cupcakes are the perfect fall treat, combining warm spices with rich pumpkin puree and topped with a luscious cream cheese frosting. Easy to make and ideal for any occasion, these cupcakes deliver a tender crumb and a deliciously smooth frosting that complements the autumnal flavors beautifully.

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Ingredients

Scale 1x2x3x

For the Pumpkin Cupcakes:

• 2 cups all-purpose flour (240g)
• ½ cup granulated sugar (100g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 can pureed pumpkin (425g/15-ounce)
• 1 cup vegetable oil (240mL)
• 1 cup packed light brown sugar (220g)
• 4 large eggs
• 1 tablespoon vanilla extract

For the Cream Cheese Frosting:

• ⅔ cup unsalted butter softened (151g)
• 8 ounces cream cheese room temperature (225g)
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 4 cups powdered sugar sifted (480g)

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and cinnamon until well combined.
3. Combine wet ingredients: In a separate bowl, mix the pureed pumpkin, vegetable oil, light brown sugar, eggs, and vanilla extract until smooth and uniform.
4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and gently stir just until combined, being careful not to overmix to keep the cupcakes tender.
5. Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
6. Bake cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes.
7. Cool completely: Transfer cupcakes to a wire rack to cool completely before frosting to prevent the frosting from melting.
8. Prepare the frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt, then gradually add the sifted powdered sugar and beat until light and fluffy.
9. Frost the cupcakes: Once cupcakes are completely cooled, spread or pipe the cream cheese frosting generously over each cupcake.
10. Serve and enjoy: Serve immediately or refrigerate until ready to serve. Bring to room temperature before serving for the best flavor and texture.

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Notes

• Do not overmix the batter to ensure cupcakes stay light and tender.
• Make sure the cupcakes are completely cooled before frosting to avoid melting the frosting.
• You can store frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving.
• For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives.
• Use fresh spices for the best flavor and aroma.

Keywords: pumpkin cupcakes, fall cupcakes, cream cheese frosting, pumpkin dessert, autumn baking