Recipes, Sweet Stuff!

Pumpkin Cupcakes with Cream Cheese Frosting

Yep, more pumpkin!  It’s still Fall y’all so I’m continuing to pump out the pumpkin sweets and recipes!  My ultimate favorite Fall cupcakes are pumpkin, combine that with my favorite dessert (cheesecake) and you get a pumpkin cupcake with a cream cheese frosting.  These cupcakes are moist and the frosting is rich and smooth – and introducing themselves in perfect time for Thanksgiving!

Pumpkin Cupcakes

Makes 14-15 cupcakes

  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • ½ cup vegetable oil
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla

Cream Cheese Frosting

  • 1 (8-ounce) package brick- style cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla


  1. Preheat over 350 degrees F.  Line a 12-count muffin pan with liners to prep.
  2. In mixer, cream together wet ingredients: pumpkin, oil, sugars, eggs and vanilla.
  3. In a separate bowl mix together dry ingredients:  flour, powder, soda, spices and salt.  Slowly merge this mixture in with the pumpkin mix to combine.
  4. Scoop the batter into the cupcake liners.  I filled mine up about 2/3rds of the way full.
  5. Bake at 350 for 20-22 minutes or until the centers are firm (or a toothpick inserted comes out clean).
  6. Remove from over and let cool 5 minutes before transferring to a rack to cool.

To make frosting:

  1. Using a mixer, beat together butter and cream cheese until smooth.
  2. Add powdered sugar and vanilla.
  3. When the cupcakes are completely cooled, frost them as desired.  I like to use a piping bag with a large star tip.
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