Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients You'll Need to Make Frosted Pumpkin Cupcake

Scroll down to the recipe card below for full information on ingredients and amounts.

• Flour - Use all purpose flour because of the thick and wet batter.
• Pumpkin - Use canned 100% pumpkin puree and not pumpkin pie filling. You can use fresh pumpkin in a pinch, but I prefer the flavor and texture of the cupcake when using canned ( I like this detailed article on how to make pumpkin puree using fresh pumpkin).
• Leavening - Both baking powder and baking soda allow for better control over the leavening process and help achieve the desired lift and moist texture.
• Spices - Use a combination of cinnamon, ginger, cloves, allspice and nutmeg. These Fall spices are essential for almost all pumpkin recipes. You can also use premade pumpkin spice mix instead.
• Eggs - Eggs provide structure and lift. Use room temperature eggs if possible.
• Butter & Oil - Butter adds richness, while oil ensures they stay moist and tender—even days after baking. Using both is the secret to good cupcakes.
• Sugar - This iced pumpkin cupcake recipe is sweetened with both brown sugar and white granulated sugar. Brown sugar adds moisture and complements the Fall spices, and white sugar adds necessary sweetness.
• Milk - Just 2 tablespoons of whole milk to get the right consistency.
• Cream cheese - Use brick-style, full-fat cream cheese for your frosting.

How to make pumpkin cupcakes from scratch?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1.Add flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg into a medium bowl and whisk to combine.

2. Combine butter and both sugars in the bowl in a large bowl and use an electric mixer, beat until light and fluffy (2 to 3 minutes).

3. Add pumpkin puree and vegetable oil and beat until well combined.

4. Add eggs one at a time, stirring well after each addition. Beat in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.

Step 7 - Divide batter evenly into the prepared pan, and bake for 24 to 26 minutes, until a toothpick inserted in the center comes out with few moist crumbs or clean. Place pan on a wire rack to cool completey before frosting.

Decorating Pumpkin Cupcakes

Prepare the icing - Combine cream cheese, butter, vanilla extract and salt in a bowl and beat until smooth and creamy. Gradually add confectioners' sugar and beat until smooth and light.

Ways to Decorate Cupcakes

There are several easy and creative ways to decorate homemade pumpkin cupcakes—even if you don’t have a piping bag!

Without a piping bag:

• Swirl Pattern – Scoop a generous dollop of cream cheese frosting onto each cupcake and use an offset spatula or the back of a spoon to spread it in a circular motion, creating a natural swirl.
• Smooth Tops – For a clean finish, hold your spatula at a slight angle and spread the frosting in multiple directions, then smooth it out for a polished look.

With a piping bag: Transfer the prepared icing into a large piping bag fitted with a large star tip. Hold the bag in your dominant hand, apply steady pressure, and pipe large rosettes or swirls for a beautiful, bakery-style finish.

You can then top it with Pumpkin candy cupcake toppers that are perfect for Halloween or Thanksgiving!

Recipe tips

• I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color or more watery in consistency.
• Use room temperature eggs for fluffier cupcakes. They aerate better when mixed with the butter.
• Use 2 teaspoons of pumpkin pie spice instead of the mentioned spices. 
• Use full-fat cream cheese and not the spreadable type from a tub.
• To store, refrigerate them in a covered container to keep the frosting from drying out. For the best soft, melt-in-your-mouth texture, let them sit at room temperature for a few hours before serving.

More Fall Baked Goods

• Banana Sheet Cake with Chocolate Ganache is irresistibly soft, fluffy, and the perfect crowd-pleaser!
• Persimmon Bread incorporates persimmons in the form of grated and chopped, which not only adds visual interest and texture but also keeps the quick bread moist and tender.
• Moist Apple Cinnamon Bread is made with both grated and chopped fresh apples, then topped with a crackly cinnamon-sugar crust.
• Pumpkin Cream Cheese Cake has a soft and plush texture topped with the most decadent cream cheese swirl - Perfect for Fall Brunch or with coffee.
• Sweet Potato Muffins are made using grated raw sweet potatoes, topped with a crunchy, buttery pecan crunch crumble that perfectly balances the mildly sweet and ultra-soft muffins.