Perfect Fall Pumpkin Cupcakes with Cream Cheese Icing – So Easy
These pumpkin cupcakes with cream cheese icing require full cooling before frosting. Warming can cause the icing to melt or slide off the surface.
Get ready to fall in love with these incredibly moist and fluffy pumpkin cupcakes topped with luxurious cream cheese icing! These autumn-inspired treats combine the warm, comforting flavors of pumpkin spice with a cloud-like texture that melts in your mouth. Did you know that pumpkins were once considered a cure for freckles and snake bites?
While we can’t guarantee those benefits, we promise these cupcakes will cure any sweet tooth craving! Perfect for busy weeknights or special occasions, this recipe takes just 30 minutes from start to finish and uses simple pantry ingredients your whole family will adore.
Similar to our popular apple cinnamon muffins, these cupcakes bring seasonal warmth to your kitchen with minimal effort and maximum flavor payoff.
What Are Pumpkin Cupcakes with Cream Cheese Icing?
Ever wondered why we call them cupcakes when they’re clearly not served in cups? These delightful little cakes got their name from being baked in cup-shaped molds!
Our pumpkin cupcakes with cream cheese icing are autumn’s answer to happiness – tender, spiced cake meets tangy, creamy frosting in perfect harmony. Legend says the way to anyone’s heart is through their stomach, and these cupcakes are your golden ticket! Ready to create some kitchen magic?
Why You’ll Love This Pumpkin Cupcakes with Cream Cheese Icing Recipe
Irresistibly Moist and Flavorful
These pumpkin cupcakes deliver an incredible tender crumb that practically melts on your tongue. The natural moisture from pumpkin puree creates a cake so soft and fluffy, you’ll think you’re eating a cloud. Each bite bursts with warm cinnamon, nutmeg, and ginger that dance together in perfect autumn harmony.
Budget-Friendly Home Baking
Making these cupcakes at home costs a fraction of bakery prices while delivering superior taste and quality. You’ll spend roughly $8 to make 18 cupcakes compared to $3-4 per cupcake at specialty bakeries. Plus, you control every ingredient, ensuring no artificial preservatives or excessive sugars.
Crowned with Heavenly Cream Cheese Frosting
The star of this recipe is the silky smooth cream cheese icing that provides the perfect tangy contrast to the sweet, spiced cake. Made with real cream cheese, butter, and vanilla, this frosting pipes beautifully and holds its shape while adding a professional bakery finish to your homemade treats.
Just like our famous carrot cake recipe, these cupcakes prove that vegetables can create the most decadent desserts. Why not whip up a batch today and fill your home with the irresistible aroma of autumn spices?
How to Make Pumpkin Cupcakes with Cream Cheese Icing
Quick Overview
These pumpkin cupcakes are surprisingly simple to make and deliver bakery-quality results every time. The secret lies in the perfect balance of pumpkin puree, warm spices, and a foolproof mixing method that creates incredibly moist cupcakes. The cream cheese frosting comes together in minutes using just five ingredients.
Prep Time: 15 minutes
Baking Time: 18-20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 18 cupcakes
Difficulty: Easy
Key Ingredients for Pumpkin Cupcakes with Cream Cheese Icing
For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup water
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Making the Cupcakes
Step 1: Prepare Your Kitchen Preheat your oven to 375°F (190°C). Line 18 cupcake cups with paper liners or grease with butter. This prevents sticking and makes removal easy.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, both sugars, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no lumps and spices are evenly distributed.
Step 3: Combine Wet Ingredients In a separate bowl, whisk together oil, eggs, pumpkin puree, and water until smooth and well combined. The mixture should be uniform in color with no streaks.
Step 4: Create the Batter Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold together until just combined. Don’t overmix – a few small lumps are perfectly fine.
Step 5: Fill and Bake Divide batter evenly among cupcake cups, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool Completely Remove from oven and let cupcakes cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before frosting, about 30 minutes.
Making the Cream Cheese Icing
Step 7: Prepare the Base Ensure cream cheese and butter are at room temperature for smooth mixing. Beat cream cheese and butter together until light and fluffy, about 3-4 minutes.
Step 8: Add Sweetness Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and salt, then beat for another 2 minutes until smooth and pipeable.
Step 9: Frost and Serve Using a piping bag fitted with your favorite tip or an offset spatula, generously frost each completely cooled cupcake. Serve immediately or store covered.
What to Serve Pumpkin Cupcakes with Cream Cheese Icing With
These versatile cupcakes pair beautifully with hot apple cider or spiced chai tea for the ultimate autumn experience. For a more indulgent treat, serve alongside vanilla ice cream or a dollop of whipped cream. They’re perfect for Halloween parties, Thanksgiving dessert tables, or cozy fall gatherings. Consider creating a dessert spread with pumpkin bread, apple crisp, and these cupcakes for a seasonal feast that celebrates all the flavors of fall.
Top Tips for Perfecting Pumpkin Cupcakes with Cream Cheese Icing
Use Room Temperature Ingredients
Ensure eggs and any dairy ingredients are at room temperature before mixing. This creates a smoother batter and more even baking. Take ingredients out 1-2 hours before baking.
Don’t Overmix the Batter
Mix ingredients until just combined to avoid tough, dense cupcakes. A few lumps are perfectly fine and will disappear during baking.
Check for Doneness Properly
Test with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs. Overbaking creates dry cupcakes.
Make Substitutions Wisely
Replace oil with melted butter for richer flavor, or use applesauce for a lighter version. Swap all-purpose flour with whole wheat pastry flour for added nutrition.
Perfect Your Frosting
Beat cream cheese frosting until completely smooth to avoid lumps. If too thin, chill for 15 minutes. If too thick, add a tablespoon of milk.
Storing and Reheating Tips
Storing Unfrosted Cupcakes: Store completely cooled, unfrosted cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze unfrosted cupcakes for up to 3 months.
Storing Frosted Cupcakes: Keep frosted cupcakes covered in the refrigerator for up to 5 days. The cream cheese frosting must be refrigerated to prevent spoilage. Bring to room temperature 30 minutes before serving for best taste.
Freezing Instructions: Freeze unfrosted cupcakes individually wrapped in plastic wrap, then stored in freezer bags. Thaw at room temperature for 2 hours before frosting. Frosting can be made ahead and refrigerated for up to 1 week – just re-whip before using.
Reheating Tips: These cupcakes are best served at room temperature. If refrigerated, let them sit out for 20-30 minutes before serving to achieve optimal texture and flavor.
Nutrition Information
| Nutrient | Per Cupcake |
|---|---|
| Calories | 285 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 35mg |
| Sodium | 180mg |
| Total Carbs | 52g |
| Dietary Fiber | 1g |
| Sugars | 45g |
| Protein | 3g |
Nutrition values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Roast a sugar pumpkin, scoop out the flesh, and puree until smooth. You’ll need about 2 cups of fresh pumpkin chunks to make 1 cup of puree.
How do I know when my cupcakes are done baking?
Insert a toothpick into the center of a cupcake. It should come out clean or with just a few moist crumbs attached. The tops should also spring back when lightly touched.
Can I make these cupcakes ahead of time?
Absolutely! Bake cupcakes up to 2 days ahead and store covered. Make frosting up to 1 week ahead and refrigerate. Frost cupcakes the day you plan to serve them.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, mashed pumpkin with no added ingredients. Pumpkin pie filling contains added spices, sugar, and sometimes dairy. Always use plain pumpkin puree for baking.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar by up to ¼ cup, but this may affect the texture and moisture of the cupcakes. The sugar helps create the tender crumb.
Why did my cream cheese frosting turn out lumpy?
This usually happens when the cream cheese is too cold. Make sure both cream cheese and butter are at room temperature before mixing, and beat thoroughly until smooth.
Can I make mini cupcakes with this recipe?
Yes! Use a mini cupcake pan and reduce baking time to 12-15 minutes. This recipe will make about 36 mini cupcakes.
How long do these cupcakes stay fresh?
Unfrosted cupcakes stay fresh for 3 days at room temperature or 1 week refrigerated. Frosted cupcakes with cream cheese icing must be refrigerated and consumed within 5 days.
These pumpkin cupcakes with cream cheese icing bring the cozy warmth of autumn straight to your kitchen. With their incredible moistness, perfect spice blend, and heavenly frosting, they’re destined to become your go-to fall dessert. Happy baking!
