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    Home » Dessert » Pumpkin Cupcakes with Cream Cheese Frosting

    Pumpkin Cupcakes with Cream Cheese Frosting

    Published: Sep 10, 2021 · Modified: Sep 18, 2021 by Jennie · This post may contain affiliate links

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    These Pumpkin Cupcakes are an amazing Fall dessert and with the flavors of pumpkin spice and a tasty yet tangy Cream Cheese Frosting, you will love these cupcakes all Fall long!

    Pumpkin Cupcakes on wooden serving board

    When Fall comes around and pumpkin is on everyone's minds people are thinking about Pumpkin Pies, Pumpkin Bread, and Pumpkin Lattes I have a special surprise treat I've been working on.

    I have been kicking up some amazing batches of cupcakes lately, like my Chocolate Cupcakes and my amazing Vanilla Cupcakes.

    So with Fall here I decided to make some cupcakes with my favorite ingredient, pumpkin! Enjoy these Pumpkin Cupcakes!

    How to make Pumpkin Cupcakes with Cream Cheese Frosting:

    Take my cupcake recipe and change it up just a little. No butter on this one, as we are going to use pumpkin puree to keep these moist and flavorful.

    Topped with a creamy and tasty cream cheese frosting and some Fall sprinkles these Pumpkin Cupcakes are amazing!

    Ingredients:

    Cupcakes:

    • All-Purpose Flour
    • Baking Powder
    • Baking Soda
    • Salt
    • Pumpkin Pie Spice
    • Vegetable Oil
    • Eggs
    • Brown Sugar
    • Pumpkin Puree
    • Vanilla Extract

    Directions:

    Step One - Preheat oven to 350 degrees F. Prepare a muffin tin with cupcakes liners and set aside.
    Step Two - In a large mixing bowl whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice together.

    mixing dry and wet ingredients together for the cupcakes

    Step Three - In a separate bowl whisk together vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
    Step Four - Add dry ingredients into the bowl with the wet ingredients. Mix until combined.
    Step Five - Pour batter into your prepared muffin tin and fill about â…” the way full.

    mixing the batter and pouring into the cupcake liners

    Step Six - Bake for 20-23 minutes or until your cupcakes are cooked through and you can insert a toothpick and it come out clean.

    • Tip - One thing an eager baker may do is check their cupcakes early. One big tip to help keep this moist and fluffy is to not open that oven until they have been in the over for about ¾ of the time. Opening the oven will offset the temperature by bringing in outside cool air, and this could affect the fluffiness

    Step Seven - Remove from the oven and allow to cool for several minutes in the pan then remove to cool completely.

    How to make Cream Cheese Frosting:

    Cream Cheese frosting is a classic recipe used in plenty of cupcake recipes. It's great on Red Velvet, Carrot Cake, or these Pumpkin Muffins.

    Sweet yet tangy Cream Cheese frosting is one of the best frostings for a more savory cupcake like these Pumpkin Cupcakes. Cream Cheese Frosting is a Pumpkin Cupcakes best friend.

    Ingredients:

    • Cream Cheese (softened)
    • Butter (softened)
    • Powdered Sugar
    • Vanilla Extract
    • Fall Sprinkles

    Directions:

    Step One - Cream softened cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and vanilla extract and mix until combined.

    cream cheese frosting being mixed in a stand mixer

    Step Two - Place cream cheese is a piping bag and frost cooled cupcakes.

    Step Three - Add sprinkles to the cupcakes and serve.

    pumpkin cupcake on white stand

    Decorating cupcakes like a pro!

    Frosting a cupcake or cake is so fun! I am a firm believer though that taste in some food, like a cupcake, starts at seeing it!

    Yes, looking at a beautifully frosted and decorated cupcake really makes you want it more than you originally thought. Here are some tips for frosting your cupcake!

    • Use a piping bag with a decorative tip: I love using Wilton Cupcake Tips. Piping bags can be difficult to use, but they really do create an amazing end result once you get the hang of it. If using a decorative tip you want to start perpendicular to the cupcake about a ½ inch above the cupcake. Use two hands on the piping bag and leave the cupcake on a flat surface. Start on the outside edge of the cupcake, and try your best to frost in one motion. Squeeze your frosting while slowly rotating the bag in a circular motion, moving towards the center of the cupcake. As you reach the center pull up, stop squeezing, and make a little "twist" with your wrist to cut the frosting off. Practice does make perfect in this, and it has taken me a lot of trials to get very pretty looking frosting.
    • Use a frosting knife and rotating cake stand: If you do not have piping bags and frosting tips it is ok! Wilton also makes a really helpful frosting knife and you could also get this rotating cake stand. I used a frosting knife for the longest time. Hold a cupcake in your hand, and get a nice dollop of frosting on the knife. Place it right in the middle of the cupcake, and then make 2 rotations. Both going in half circles to spread the frosting on the cupcake. I know a rotating cake stand may seem large, but it also works well in moving your cupcake if you do not want to hold it in your hand!

    Do I need to refrigerate these cupcakes?

    These cupcakes do not need to be refrigerated if they are not iced. However if they have the cream cheese icing on them you will want to refrigerate them.

    Can I use Pumpkin Pie Filling in this recipe?

    I do not recommend using pumpkin pie filling in this recipe. It is sweetened and spiced already so just stick with puree.

    closeup of pumpkin cupcake on white stand

     

    If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, use hashtag #TDOARH


     

    Pumpkin Cupcakes

    Pumpkin Cupcakes

    Jennie Duncan
    These Pumpkin Cupcakes are an amazing Fall dessert and with the flavors of pumpkin spice and a tasty yet tangy Cream Cheese Frosting, you will love these cupcakes all Fall long!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Dessert
    Cuisine Cupcakes, dessert
    Servings 24
    Calories 219 kcal

    Ingredients
      

    Cupcakes:

    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 teaspoons pumpkin pie spice
    • ½ cup vegetable oil
    • 2 large eggs
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • 1 cup canned pumpkin puree
    • 1 teaspoon vanilla extract

    Cream Cheese Frosting:

    • 8 oz cream cheese (softened)
    • ½ cup butter (softened)
    • 3 cup powdered sugar
    • 1 teaspoon vanilla extract
    • ¼ cup fall sprinkles

    Instructions
     

    Cupcakes:

    • Preheat oven to 350 degrees F. Prepare a muffin tin with cupcakes liners and set aside.
    • In a large mixing bowl whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice together.
    • In a seperate bowl whick together vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
    • Add dry ingredients into the bowl with the wet ingredients. Mix until combined.
    • Pour batter into your prepared muffin tin and fill about â…” the way full.
    • Bake for 20-23 minutes or until your cupcakes are cooked through and you can insert a toothpick and it come out clean.
    • Remove from the oven and allow to cool for several minutes in the pan then remove to cool completly.

    Cream Cheese Frosting:

    • Cream softened cream cheese and butter with an eletric mixer until smooth and creamy. Add powdered sugar and vanilla extract and mix until combined.
    • Place cream cheese is a piping bag and frost cooled cupcakes.
    • Add sprinkles to the cupcakes and serve.

    Notes

    • Tip - One thing an eager baker may do is check their cupcakes early. One big tip to help keep this moist and fluffy is to not open that oven until they have been in the over for about ¾ of the time. Opening the oven will offset the temperature by bringing in outside cool air, and this could affect the fluffiness

    Nutrition

    Calories: 219kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 36mgSodium: 120mgPotassium: 71mgFiber: 1gSugar: 22gVitamin A: 1857IUVitamin C: 1mgCalcium: 29mgIron: 1mg
    Keyword Pumpkin Cupcakes
    Tried this recipe?Let us know how it was!

     

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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