Pumpkin Cupcakes with Cream Cheese Frosting
Moist, flavorful pumpkin cupcakes are topped with extra creamy cream cheese frosting in this seriously scrumptious recipe! Get the perfect amount of pure pumpkin, combined with pumpkin spice in these delicious fall cupcakes.
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 15 ounce can pumpkin puree
Cream Cheese Frosting
- 16 ounces cream cheese, softened
- ½ cup butter, softened
- 2 cups confectioners sugar, sifted
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350°F.
- Get your cupcake pans ready by adding paper liners.
- In a medium bowl, mix together the dry ingredients, the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Beat together the granulated sugar, brown sugar and butter in a stand mixer on medium speed, or with an electric hand mixer.
- Add the eggs, and continue to beat on medium speed until combined.
- Add the pumpkin puree, and continue to beat on medium speed until combined.
- Add the combined dry ingredients to the stand mixer. Beat on low to begin, then turn up the speed to medium and mix just until combined.
- Spoon the cupcake batter into the cupcake liners.
- Bake the cupcakes for 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Transfer the cupcakes to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Add all of the ingredients to a stand mixer.
- Mix on medium speed until smooth and creamy.
- If the frosting is too thick, add 1-2 tablespoons milk to thin it out. Continue adding milk until it reaches your desired consistency.
- Spread the frosting onto the cupcakes once they’ve cooled completely, or transfer the frosting to a piping bag and pipe it onto the cupcakes.
Notes
- This recipe makes 30 full-size cupcakes or 60 mini cupcakes. If making mini cupcakes, only bake for 18-20 minutes.
- To make a healthier version of these cupcakes, use 1/2 cup butter and 1/2 cup applesauce, instead of 1 cup butter.
Nutrition Facts
Calories 259kcal (13%)Carbohydrates 31g (10%)Protein 3g (6%)Fat 15g (23%)Saturated Fat 9g (45%)Polyunsaturated Fat 0.5gMonounsaturated Fat 3gTrans Fat 0.4gCholesterol 62mg (21%)Sodium 202mg (8%)Potassium 74mg (2%)Fiber 1g (4%)Sugar 23g (26%)Vitamin A 2522mg (50%)Vitamin C 1mg (1%)Calcium 25mg (3%)Iron 1mg (6%)
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