Pumpkin Cupcakes

Tender and moist cupcakes that are full of fall flavors and topped with the most luscious cream cheese frosting.

5 from 4 votes

Print Pin

Course: Dessert

Keyword: Pumpkin Cupcakes, Pumpkin Recipes

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cupcakes

8 ounce (226g/1) full fat block cream cheese (not cream cheese spread), softened to room temperature
1/2 cup (1 stick/113 g) unsalted butter, softened to room temperature
2 cups (230g) powdered sugar
1 teaspoon pure vanilla extract
A pinch of salt

Preheat oven to 350°F/175°C. Line a muffin pan with cupcake liners.
In a large bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin spice mix and salt until evenly distributed. Set aside.
In a medium bowl, whisk together the pumpkin puree, oil, sugar, eggs, and vanilla extract until fully combined.
Gently add the wet mixture into the flour mixture using a mixer, a whisk or a rubber spatula and mix just until combined. Don’t overmix.
Evenly distribute your batter between the cupcake liners, filling 3/4 way full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
To Make Cream Cheese Frosting: In the bowl of an electric mixer fitted with paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy. Add in sugar and beat well until smooth. Scrape down the bowl, add vanilla extract and salt and beat on high speed until completely smooth.
Once the cupcakes have cooled, frost the tops of the cupcakes in a swirl pattern. I like to use the Wilton 1M piping tip, but you can use any tip you’d like. Garnish with chopped nut if desired. Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving.

Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!