Pumpkin Cupcakes With Cream Cheese Frosting

Name: Pumpkin Cupcakes With Cream Cheese Frosting
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: 2 cups all purpose flour; 1/4 teaspoon ground all spice; 1/4 teaspoon grated nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 cup packed dark brown sugar; 1/2 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; 12 ounces cream cheese (room temperature); 1 cup powdered sugar (sifted); 1 to 2 tablespoons whole milk; 10 tablespoons unsalted butter, room temperature (1 1/4 sticks ); 2 teaspoons pure vanilla extract

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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 on table0

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Why I like this recipe
Ingredients
How to make these pumpkin cupcakes
Recipe Faqs
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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.

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 cupcakes1

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.

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 frosting0

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.

Pumpkin cupcakes with cream cheese frosting close up0

Decorate them as you like.

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.