Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A frosted pumpkin cupcake on a serving platter with a big bite taken out of it
Recipe

Perfect Pumpkin Cupcakes

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These ultra moist and fluffy Pumpkin Cupcakes are topped with a generous helping of melt-in-your-mouth cream cheese frosting! Garnished with pumpkin candies to complete the look, you’ve just found your new favorite fall dessert.


Ingredients

For the Pumpkin Cupcakes

  • 1 cup (144g) light brown sugar, unpacked
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/4 cups (163g) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup (233g) canned pumpkin puree

For the Cream Cheese Frosting

  • 8 oz (226g) cream cheese, room temperature
  • 6 tbsp (86g) butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 tsp vanilla extract

Instructions

Make the Cupcakes

  1. Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
  2. Add the oil, brown sugar, vanilla extract and eggs to a mixer bowl and mix until smooth.
  3. In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
  4. Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
  5. Add the pumpkin puree and mix until well combined.
  6. Fill each cupcake liner about ¾ full.
  7. Bake pumpkin cupcakes for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Remove cupcakes from the oven and place on a cooling rack to cool.

Make the Frosting & Assemble

  1. Combine the cream cheese and butter and mix until smooth.
  2.  Add about half of the powdered sugar and mix until smooth.
  3. Add the vanilla extract and mix until smooth.
  4. Add the remaining powdered sugar and mix until smooth.
  5. Use a large round piping tip to pipe the frosting onto the cupcakes. To see how to pipe the dome frosting I used, see my cupcake frosting tutorial.
  6. Top the cupcakes with a candy pumpkin, if desired. Refrigerate until ready to serve and serve at room temperature. Cupcakes are best if eaten within 3-4 days.

Keywords: pumpkin cupcakes, pumpkin spice cupcakes, pumpkin cake with cream cheese frosting