• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spring Recipes
  • Recipe Index
  • Sweet Recipes
  • About

The Bossy Kitchen

menu icon
go to homepage
  • Spring Recipes
  • Recipe Index
  • Sweet Recipes
  • About
subscribe
search icon
Homepage link
  • Spring Recipes
  • Recipe Index
  • Sweet Recipes
  • About
×
Home > Recipes > American

Pumpkin Cupcakes With Cream Cheese Frosting

by Gabriela - Updated October 21, 2024 | Leave a comment
↓ Jump to Recipe

Learn how to make these easy pumpkin cupcakes with cream cheese frosting. They are perfect around Halloween and a "must-have" dessert during "everything pumpkin" season!

Pumpkin cupcakes with cream cheese frosting decorated with candy corn.
Jump to:
  • Why I like this recipe
  • Ingredients
  • How to make these pumpkin cupcakes
  • Recipe Faqs
  • More recipes to love
  • 📖 Recipe
  • 💬 Comments

Why I like this recipe

These pumpkin cupcakes are delicious and easy to make. The abundance of spices makes them perfect for the colder season.

You will probably laugh, but I never had cupcakes until I moved to the US. Unfortunately, the ones I had were store-bought, and after trying a few, I decided that I was not really a fan of them.

For me, all the recipes out there were either too sweet or too artificial, so I decided to make some cupcakes from scratch.

During the process, I discovered that if you make them from scratch and make them right, cupcakes are actually a lot of fun.

This pumpkin cupcakes recipe was very easy to make. It uses pumpkin puree, and I was pleased to see that the recipe uses the entire can, so nothing is wasted.

I got organic pumpkin, as I like using as many organic ingredients as I can get my hands on. If you do not live in the US and pumpkin puree is unavailable, you can always make your own. 

Roasting in the oven is the best way to go.

The cream cheese frosting is also very easy to make and not very sweet. Because these cupcakes have a lot of spices in them, therefore tons of flavor, the cream cheese frosting is on the simple side.

Ingredients

  • All-purpose flour: It is available everywhere, and you can bake lots of desserts with it, so it is nice to have it in the pantry.
  • Spices: Allspice, nutmeg, ginger, and cinnamon are usually the most popular spices used for all kinds of desserts in the fall and winter.
  • Salt: Salt enhances the flavors of any baked goods, and it is very important in baking.
  • Leavening agents: Baking soda and baking powder- these ingredients help the batter rise in the oven.
  • Dark brown sugar: Brings a depth of flavor that will make the cupcakes very delicious.
  • Unsalted butter: Adds moisture, flavor, and the necessary fat.
  • Pumpkin puree: If we make pumpkin cupcakes, we need pumpkin puree. Cans are good, but if you don't live in the US and have no access to cans of squash, roast the pumpkin in the oven.
  • Granulated sugar: The granulated sugar brings sweetness and balances the dark brown sugar's flavor.
  • Large eggs: Eggs provide moisture and structure to baked goods. Most recipes in the US are designed to use large eggs, and this is what we are going to use as well.

How to make these pumpkin cupcakes

Cupcakes:

Step 1. Preheat the oven and line the cupcake pan with paper. As you are making 18 cupcakes, use 2 pans and line only 18 cups.

Step 2. In a bowl, whisk together flour, salt, spices, baking soda, and baking powder. Set aside.

Step 3. In a large bowl, whisk together brown sugar, granulated sugar, melted & cool unsalted butter, eggs, and pumpkin puree.

Collage of four images-Making the batter for the pumpkin cupcakes.

Step 4. Add the flour mixture and whisk until smooth.

Step 5. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when lightly touched, about 20 to 25 minutes.

Making the batter for the pumpkin cupcakes- collage of four image steps.

Note: If you prefer to make mini cupcakes, bake them only for 12-13 minutes at the same temperature. You will end up with about 50 mini cupcakes. Perfect for a party.

Step 6. Transfer to a wire rack and allow them to cool completely before decorating them with the cream cheese mixture.

Baked pumpkin cupcakes on a baking tray.

The cupcakes came out beautifully, and I was delighted with the texture and the taste. Again, they are not very sweet, but the flavors are awesome.

The recipe contains an abundance of spices, such as cinnamon, allspice, nutmeg, and a good amount of ginger, which makes everything better. The recipe yields 18 regular cupcakes.

Cream cheese frosting: Place all the ingredients together in a bowl.

Ingredients for the cream cheese frosting in a bowl.

In a large bowl, with an electric mixer, beat cream cheese and butter until smooth.

Cream cheese frosting in a blue bowl.

Using the mixer on low, beat in the powdered sugar and vanilla extract until smooth and fluffy. Thin with whole milk if necessary.

Frost the cupcakes.

Pumpkin cupcakes with cream cheese frosting on a table.

Decorate them as you like.

Pumpkin cupcakes on yellow plate.

Recipe Faqs

Can I freeze the pumpkin cupcakes?

I would not freeze the frosted cupcakes, but you can freeze the baked cupcakes and frost them after bringing them back to room temperature.

Can I make the cupcakes in advance?

Yes, you can make them a day before and keep them covered at room temperature overnight. The frosting can also be made in advance and kept covered in the refrigerator until you are ready to decorate.

What kind of tools do I need for frosting the cupcakes?

Well, there are lots of tools out there. If you are a beginner, though, you can frost the cupcakes using a knife with a broader blade or a small spatula.

How long do I bake mini cupcakes?

The regular cupcakes need to be baked for 20-25 minutes, but the mini ones should be baked for no more than 12-13 minutes. 

How to eat cupcakes like my daughter 🙂

Here is a good article that explains a fun way to eat a cupcake.

Eating a pumpkin cupcake with cream cheese frosting.

More recipes to love

  • Chocolate Cupcakes With Rum Chocolate Ganache
  • Best Gluten-Free Chocolate Cupcakes With Chocolate Ganache
  • Orange Mascarpone Cheese Cupcakes
  • Pumpkin Bread With Walnuts And Raisins Recipe
  • Pumpkin Bread With Fresh Cranberries
  • Pumpkin Seed And Apricot Pumpkin Sweet Bread
  • 20 Creamy Layered Desserts
Thank you note for the readers.

📖 Recipe

Pumpkin cupcakes with cream cheese frosting square photo0

Pumpkin Cupcakes With Cream Cheese Frosting

This is an easy pumpkin cupcakes with cream cheese frosting recipe. Perfect around the Halloween and a "must have" dessert during "everything pumpkin" season!
5 from 5 votes
Print Pin Share GrowSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 1 hour hour
Cook Time: 25 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 18 cupcakes
Calories: 288kcal
Author: Gabriela

Equipment

  • Wilton Non-Stick Mega Muffin and Cupcake Baking Pan
  • Wilton Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup
  • Cupcake Decorating Kit
  • Wilton Elegance Cupcake Liners
Prevent your screen from going dark

Ingredients

CUPCAKES:

  • 2 cups all purpose flour
  • ¼ teaspoon ground all spice
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 cup unsalted butter 2 sticks melted and cool (or the same amount of vegetable oil)
  • 15 ounces pumpkin puree 1 can
  • 4 large eggs

CREAM CHEESE FROSTING:

  • 12 ounces cream cheese room temperature
  • 1 cup powdered sugar sifted
  • 1 to 2 tablespoons whole milk
  • 10 tablespoons unsalted butter, room temperature 1 ¼ sticks
  • 2 teaspoons pure vanilla extract
US Customary - Metric

Instructions

CUPCAKES:

  • Preheat oven to 350 degrees.
  • You will end up with 18 cupcakes, so use two 12 cups cupcakes pans. Line the pan with 18 paper liners.
  • In a bowl, whisk together flour, salt, spices, baking soda, and baking powder. Set aside.
  • In a large bowl, whisk together brown sugar, granulated sugar, melted & cool unsalted butter, eggs, and pumpkin puree.
  • Add the flour mixture and whisk until smooth.
  • Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when lightly touched, about 20 to 25 minutes.
  • If you prefer to make mini cupcakes, bake them only for 12-13 minutes at the same temperature.
  • Transfer to a wire rack.
  • Let cool completely.
  • Decorate with cream cheese frosting.

CREAM CHEESE FROSTING:

  • In a large bowl, with an electric mixer, beat cream cheese and butter until smooth.
  • Using the mixer on low, beat in the powdered sugar and vanilla extract until smooth and fluffy.
  • Thin with whole milk if necessary.
  • Frost the cupcakes.

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 33g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 365mg | Potassium: 145mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4255IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

More Classic American Flavor Recipe Discoveries

  • Spicy molasses cookies on a platter.
    Chewy Spicy Molasses Cookies
  • Mocha Walnut Butter Cookies on Christmas decorated plate.
    Mocha Walnut Butter Cookies
  • Mexican Wedding Cookies on a Christmas plate.
    Easy Mexican Wedding Cookies Recipe
  • Cranberry Orange Muffins on a white plate.
    Cranberry Orange Muffins

Sharing is caring!

  • Share
  • Reddit
  • Yummly

Reader Interactions

Comments

No Comments

5 from 5 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Gabriela the creator of The Bossy Kitchen

Hi! I am Gabriela, and this is my virtual home. I am a trained Pastry Chef and a self-taught cook. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

More about me →

Check out our Latest Recipes

Easter Recipes

  • Creamed Spinach with eggs
    Easy Creamed Spinach
  • Cheese Straws With Poppy Seeds served on a platter.
    Best Homemade Cheese Straws with Poppy Seeds
  • Capirotada slice on plate square photo0
    Capirotada (Mexican Bread Pudding)
  • Chocolate Mint Cake decorated with truffles and yellow sugar paste roses.
    Chocolate Mint Cake Recipe (With Fresh Mint)

Popular Recipes

  • Charlotte Russe Cake with strawberries on a glass cake stand.
    Charlotte Russe Cake- Classic European Recipe(No Bake)
  • A tarta de Santiago or Spanish almond cake on a platter on the table.
    Spanish Almond Cake (Tarta De Santiago)
  • EASY MEXICAN PORK IN GREEN SAUCE- PUERCO EN SALSA VERDE
    Pork In Chile Verde Recipe
  • Pineapple Chicken Salad on greens square photo0
    Classic Pineapple Chicken Salad

Footer

↑ back to top

Info

Disclaimer And Privacy Policy

Accessibility Statement

Hi!

Whether it’s sponsored blog posts, social media campaigns, or recipe development using your products, I’m here to sprinkle some Bossy Kitchen magic onto it! Buzz me at:

💌 contact@theBossyKitchen.com

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 TheBossyKitchen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.