Pumpkin Cupcakes with Cream Cheese Frosting Recipe

If you’re looking for a cozy, crowd-pleasing treat this season, you’re going to want to try my Pumpkin Cupcakes with Cream Cheese Frosting Recipe. These cupcakes are fluffy, moist, and bursting with warm fall spices, and that luscious cream cheese frosting? Pure magic. Whether you’re baking for a holiday party or a simple afternoon pick-me-up, this recipe is easy, reliable, and oh-so-delicious. Trust me, once you try it, these pumpkin cupcakes will become a fast favorite in your recipe box.

this …

Ingredients You’ll Need

Each ingredient in this Pumpkin Cupcakes with Cream Cheese Frosting Recipe plays a starring role in flavor and texture, but picking the right ones can make a big difference. I recommend using fresh spices for the best pumpkin pie aroma and real cream cheese for a frosting that’s truly creamy and smooth.

• All-purpose flour: The sturdy base for the cupcakes; make sure it’s fresh and properly measured for perfect texture.
• Granulated sugar: Adds sweetness and helps with that light crumb.
• Baking powder & baking soda: These leaveners work together to give the cupcakes a fluffy rise.
• Salt: A pinch to enhance all the flavors and balance sweetness.
• Pumpkin pie spice: The secret blend that makes it unmistakably pumpkin-season good.
• Ground ginger and cinnamon: Boost the warm spice profile; fresh-ground if you can!
• Pureed pumpkin: Use canned for simplicity, but make sure it’s 100% pumpkin without additives.
• Vegetable oil: Keeps the cupcakes moist without overpowering.
• Light brown sugar: Adds a lovely caramel depth and moisture.
• Large eggs: Bind everything and add richness.
• Vanilla extract: Enhances the natural sweetness and adds warmth.
• Unsalted butter: For the frosting, softened for easy mixing.
• Cream cheese: The star of the frosting — make sure it’s room temperature for smooth blending.
• Powdered sugar: Sweetness and that smooth creamy texture in the frosting.

Variations

I love how versatile this Pumpkin Cupcakes with Cream Cheese Frosting Recipe is — you can tweak it to fit your mood or dietary needs. I’ve made these gluten-free by swapping flour and even experimented with dairy-free cream cheese for vegan friends, and they still turned out fantastic.

• Gluten-Free Version: Using a 1:1 gluten-free baking flour mix, the cupcakes stay just as moist and fluffy — word of caution: slightly more delicate, so handle gently!
• Extra Spice Kick: Adding a pinch of cloves or nutmeg amps up the festive flavors; I discovered this trick when I wanted a spicier edge for a fall party.
• Lighter Frosting: Try mixing half the butter with Greek yogurt to get a tangier, less rich frosting — perfect if you prefer a lighter finish.
• Chocolate Drizzle: A quick drizzle of melted dark chocolate over the frosting adds a decadent touch that my family goes crazy for.

How to Make Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon in a large bowl. I find this helps evenly distribute the leavening and spices. Taking a moment here avoids those occasional unpleasant spice clumps later.

Step 2: Blend the Wet Ingredients

In another bowl, combine the pumpkin puree, vegetable oil, light brown sugar, eggs, and vanilla extract. I like to beat this mixture just until smooth — overmixing can make the cupcakes tough, so keep it gentle. When I first made this recipe, I made the mistake of overbeating and paid the price with denser cupcakes.

Step 3: Combine and Fill Cupcake Liners

Slowly add the dry ingredients to the wet, folding gently just until combined. The batter should be thick and luscious, but watch for any flour pockets. I use an ice cream scoop for perfectly even cupcake portions — it saves time and ensures uniform baking.

Step 4: Bake to Perfection

Pop these babies into a preheated 350°F (175°C) oven for about 18-20 minutes. I set my timer for 18 and start probing with a toothpick — when it comes out clean or with just a few moist crumbs, they’re ready. Overbaking dries them out, so keep a close eye towards the end.

Step 5: Whip Up the Cream Cheese Frosting

Once the cupcakes have cooled completely, beat together the softened unsalted butter and cream cheese until fluffy. Add the vanilla extract and salt, then gradually mix in the sifted powdered sugar. I like to start slow with the powdered sugar to avoid a sugary cloud in my kitchen! Keep beating until smooth and spreadable — creamy is the goal here.

Step 6: Frost and Enjoy

Use a spatula or piping bag to frost the cupcakes generously. If you’re feeling fancy, piping with a star tip creates a beautiful swirl that wows guests immediately. My family always asks for “just one more swirl” when I take extra care with presentation!

How to Serve Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I love topping these pumpkin cupcakes with just a sprinkle of chopped toasted pecans or a light dusting of cinnamon. The nuts add a wonderful crunch and contrast perfectly with the smooth frosting. For special occasions, a little drizzle of caramel sauce on top gives that extra wow factor without overwhelming the creamy frosting.

Side Dishes

Pair these cupcakes with a warm cup of spiced chai or a simple cup of black coffee—both cut through the sweetness beautifully. If you’re serving them at a fall brunch, a side of fresh fruit or a light salad offer a fresh counterbalance.

Creative Ways to Present

I’ve hosted a few cozy fall gatherings where I presented these cupcakes in mini wooden crates lined with burlap for a rustic vibe. Sometimes I tie cinnamon sticks around cupcake holders with twine for an inviting aroma and charming look. Little touches like that spark conversations and make guests feel special.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your pumpkin cupcakes in an airtight container in the refrigerator. I usually leave them on the countertop uncovered before that to keep the frosting perfect for an hour or two. They stay fresh for up to 4 days this way, which is great for weekend treats.

Freezing

I discovered it’s best to freeze the cupcakes without frosting. After cooling completely, I wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. When you’re ready, thaw overnight in the fridge, then frost right before serving. This keeps the texture fresh and frosting creamy.

Reheating

If you want a warm cupcake, I gently microwave it for about 10 seconds (unfrosted) until just warm, then add your frosting. Microwaving frosted cupcakes tends to melt the frosting, so I avoid that. Either way, warm pumpkin cupcakes are absolute heaven.

FAQs

Final Thoughts

This Pumpkin Cupcakes with Cream Cheese Frosting Recipe holds a special place in my heart because it’s been my go-to during the glow of fall evenings with friends and family. The cozy flavors and that tangy-sweet frosting always bring smiles, and honestly, I never get tired of it. I hope you’ll find as much joy making (and eating) these as I do—because sometimes, happiness really is just a cupcake away.

Print