Pumpkin Cupcakes with Cream Cheese Frosting are undeniably one of the best fall treats you can indulge in! They are incredibly pumpkiny, delightfully soft and moist, and boast a perfect blend of autumn spices.
These cupcakes aren’t limited to just the fall season – they’re a delightful dessert option for any weekend or celebration throughout the year. Who says you have to wait for autumn to enjoy these decadent treats? You might even find people choosing these over traditional pumpkin pie because their flavor is simply irresistible. Get ready for everyone to fall in love with the luscious Cream Cheese Frosting that crowns these delightful cupcakes!
Pumpkin Cupcakes
Why These Pumpkin Cupcakes Are the Best
Moist and Fluffy Texture: The cupcakes are incredibly moist and fluffy, thanks to the pumpkin puree and a rich batter.
Warm and Spiced Flavor: The combination of pumpkin, cinnamon, and nutmeg gives these cupcakes a warm, comforting flavor that epitomizes fall.
Creamy Frosting: The cream cheese frosting adds a delicious tangy sweetness that perfectly complements the spiced cupcakes.
Ingredient Notes:
Canned Pumpkin Puree: Adds moisture and a mild pumpkin flavor, creating a tender and flavorful base for the cupcakes.
Cinnamon, Nutmeg, Ginger, and Cloves: Provide warm, autumnal spices that enhance the pumpkin and bring a rich, aromatic depth to the cupcakes.
Brown Sugar & Granulated Sugar: Add sweetness while also helping to create a soft, moist texture.
Cream Cheese: In the frosting, it adds tangy richness, balancing the sweetness of the cupcakes and adding a creamy finish.
For decorating your Pumpkin Cupcakes, you have a couple of options:
1. Marzipan Pumpkins: If you have the time and creativity, you can make pumpkin decorations with marzipan using gel food coloring. While this option can be time-consuming, it allows for a personalized touch and unique decoration.
2. Candy Corn Pumpkins:As a convenient shortcut, you can use pumpkin-shaped candy treats that taste like candy corn. These are readily available during the fall season and can make for a quick and festive decoration.
Tips for Perfect Pumpkin Cupcakes
Chill the Batter: For best results, chill the batter for at least 30 minutes before baking. This helps the cupcakes hold their shape and enhances the flavors.
Use Fresh Pumpkin Puree: Freshly made or high-quality canned pumpkin puree provides the best texture and flavor.
Avoid Overmixing: Mix the batter just until combined to avoid incorporating too much air, which can cause the cupcakes to be dense.
Here are some valuable tips for making perfect Pumpkin Cupcakes with Cream Cheese Frosting:
- Canned Pumpkin: Stick with canned pumpkin for a consistent and reliable result. It provides the ideal pumpkin flavor and moisture content.
- Spice Swap: If you prefer convenience, you can swap the individual spices in the recipe for 2 1/4 teaspoons of pumpkin pie spice. This simplifies the spice mixture and still delivers that classic pumpkin flavor.
- Complete Cooling: Allow your cupcakes to cool completely before frosting. If the cupcakes are even slightly warm, the cream cheese frosting can melt and lose its structure.
- Keep Frosting Cool: Cream cheese frosting can be finicky, but it works beautifully if kept cool. Make sure to store your frosted cupcakes in the refrigerator to maintain the frosting’s texture and flavor.
A Must-Have Fall Treat
If you’re looking to bake just a couple of things this fall, I recommend making these Pumpkin Cupcakes with Cream Cheese Frosting one of your top choices! They’re not only easy to make, but they also capture the festive spirit of the season beautifully. Most importantly, they are incredibly satisfying and undeniably delicious. These cupcakes are an absolute must on your to-do list during this time of year!
Be sure to check out these other delicious pumpkin recipes!
Pumpkin Cookies
Pumpkin Cheesecake
Pumpkin Bread
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
- 1 1/2 cups 212 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup 56 grams unsalted butter, softened
- 1/4 cup 60 milliliters vegetable or canola oil, divided
- 1/2 cup 110 grams packed light-brown sugar
- 1/2 cup 105 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 236 grams canned pumpkin puree
- 1/4 cup 60 milliliters fresh strained orange juice
Frosting
- 8 ounces 225 grams cream cheese, at room temperature
- 1/2 cup 110 grams unsalted butter, at room temperature
- 3 cups 380 grams powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set this dry mixture aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, combine the brown sugar and granulated sugar until there are no lumps left. Add in the softened butter and half of the oil. Whip until the mixture becomes pale and fluffy. Mix in the remaining oil and then blend in the eggs, one at a time. Finally, incorporate the vanilla extract.
- Add half of the flour mixture to the wet ingredients and blend until it's nearly combined. Then, add in the pumpkin puree and orange juice, mixing until nearly combined. Finish by adding the remaining half of the flour mixture and mixing until nearly combined. Remove the bowl from the stand mixer and gently fold the batter with a rubber spatula until fully combined.
- Divide the batter evenly among 14 paper-lined muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for several minutes, then transfer them to a wire rack and let them cool for about 10 more minutes. Finally, transfer the cooled cupcakes to an airtight container to finish cooling, which helps seal in moisture and keep them moist.
For the cream cheese frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the cream cheese and butter until it becomes smooth and fluffy.
- Mix in the vanilla extract and powdered sugar, and continue whipping until the frosting becomes light and fluffy.
- For a more stable consistency, I recommend freezing or chilling the frosting in the refrigerator for a bit. You can return it to the mixer and stir occasionally during this time.
- Once ready, you can pipe or spread the frosting over your cupcakes.
- Store the frosted cupcakes in an airtight container in the refrigerator. Before serving, allow them to come nearly to room temperature.
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Pumpkin Cupcakes