Pumpkin Cupcake Recipe
Soft and moist pumpkin cupcakes made from scratch with real pumpkin and warm pumpkin pie spice, then topped with a creamy cinnamon cream cheese frosting. An easy fall cupcake recipe that's perfect for Halloween, Thanksgiving, parties, and autumn gatherings.
Servings: 24
Calories: 233kcal
Equipment
- muffin pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 ½ teaspoons pumpkin pie spice ** see notes
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 cup 2 sticks unsalted butter, softened
- 4 eggs room temperature, beaten
- 1 15oz can solid-pack pumpkin, not pumpkin pie mix
Cream Cheese Frosting
- 2 8 oz. packages cream cheese, softened
- ½ cup unsalted butter, softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F Line cupcake pans with liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice, set aside.
- In a large bowl, beat brown sugar, granulated and butter together until light and creamy.
- Add eggs and pumpkin, beat on medium speed until well combined. Gradually add flour mixture to the wet ingredients until well combined.
- Divide batter into cupcake liners using a cookie dough scoop or large spoon.
- Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted comes out clean.
- Remove from oven onto wire rack to cool completely.
Cream Cheese Frosting
- In a large bowl beat cream cheese until smooth and creamyAdd butter and beat until smoothGradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.
- Beat in vanilla and cinnamon until smoothFrost cupcakes and decorate as desired.
- Store leftovers in the refrigerator for up to 3-4 days in a covered container.
Notes
- Don't overmix the batter once you add the flour. Mix just until everything is incorporated for tender cupcakes.
- Fill each cupcake liner about ⅔ full to give the cupcakes room to rise.
- Make sure the cupcakes are completely cool before frosting or the cream cheese frosting can soften and slide off.
- If the frosting seems too soft for piping, refrigerate it briefly before decorating.
- For evenly sized cupcakes, use the same cookie scoop for every liner
Nutrition
Calories: 233kcal | Carbohydrates: 55g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 35mg | Fiber: 1g | Sugar: 47g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg