Pumpkin Cupcakes with Cream Cheese Frosting

Introduction

These pumpkin cupcakes deliver all the cozy, spiced flavor of a classic pumpkin pie in a perfectly portable form. You’ll love the moist, tender crumb that pairs beautifully with the tangy, rich cream cheese frosting. They are the quintessential treat for a crisp autumn day or any holiday gathering.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 cupcakes

Ingredients

• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 2/3 cup brown sugar ((packed))
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup unsalted butter ((at room temperature))
• 8 ounces cream cheese ((full fat, at room temperature))
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, whisk together the vegetable oil and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition.
4. Whisk in the pumpkin puree until the mixture is smooth and uniform.
5. Gently fold the dry flour mixture into the wet pumpkin mixture using a spatula, stirring just until no flour streaks remain. Be careful not to overmix.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cupcakes cool, make the frosting: In a large bowl using an electric mixer, beat the room-temperature butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes.
10. Beat in the vanilla extract.
11. Gradually add the powdered sugar, starting with 3 cups, beating on low speed until incorporated. Increase speed to high and beat for 1-2 minutes until fluffy. If a thicker frosting is desired, add the remaining powdered sugar. The frosting should be thick but spreadable.
12. Once the cupcakes are completely cool, frost them using a knife, spatula, or piping bag.

Variations

1. Mini Treats: Use a mini muffin pan to make bite-sized pumpkin cupcakes; reduce the baking time to 12-15 minutes.
2. Spiced Swirl: Create a cinnamon-sugar swirl by mixing 1 tablespoon of the cupcake batter with extra cinnamon and brown sugar, then swirling it into the cupcakes before baking.
3. Crunchy Topping: Add texture by rolling the edges of the frosted cupcakes in chopped toasted pecans, walnuts, or crushed gingersnap cookies.
4. Muffin-Style: Skip the frosting for a simpler, less-sweet pumpkin muffin perfect for breakfast.

Tips for Success

1. Ensure all your wet ingredients (eggs, pumpkin puree) and room-temperature dairy are truly at room temperature for a smooth, lump-free batter and frosting.
2. Use a cookie scoop to divide the batter evenly among the liners for uniformly sized cupcakes that bake at the same rate.
3. The cupcakes must be completely cool before frosting, or the warm cupcakes will melt the cream cheese frosting.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, let them sit at room temperature for 20-30 minutes before serving. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 2 months.

FAQ

1. Can I use pumpkin pie spice instead of the individual spices?

Yes, you can substitute the cinnamon, ginger, and nutmeg with 1 3/4 teaspoons of pumpkin pie spice.

1. Can I make this recipe as a cake?

Yes, this batter can be baked in a 9-inch round cake pan for approximately 30-35 minutes, or until a toothpick comes out clean.

1. My frosting is too runny. How can I fix it?

Chill the frosting in the refrigerator for 20-30 minutes to firm it up. You can also add a bit more powdered sugar (a few tablespoons at a time) while beating.

1. Can I use salted butter?

It’s best to use unsalted butter as specified to control the salt level in the frosting. If you only have salted butter, omit the added salt in the cupcake batter.

1. Is the pumpkin puree the same as pumpkin pie filling?
2. Why are my cupcakes dense and gummy?