Pumpkin Cupcakes with Cream Cheese Frosting

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These Pumpkin Cupcakes with Cream Cheese Frosting are perfectly spiced and just the dessert for fall. This recipe makes a large batch of 24-30 cupcakes, which makes it perfect for potlucks and bake sales! 

This Pumpkin Cupcake recipe costs $11.66 to make, which is about $0.48 per cupcake.

If you are as obsessed with all things pumpkin and Fall as we are, then you will also love our Pumpkin Cheesecake, our Shortcut Apple Fritter Bread, and our Mini Apple Pies. 

Pumpkin Cupcakes with Cream Cheese Frosting

As soon as September first hits, we are ready to go full-pumpkin spice mode. We try to keep it on the down-low throughout the rest of the year, but there is no holding back once it is officially Fall season. Even though it does not quite feel like Fall in September in Arizona, it does not matter; it is game time!

These cupcakes have just the right amount of spice to fulfill all your pumpkin needs. The cupcakes are moist, light, fluffy, and are a Fall season must. The cream cheese frosting puts these Pumpkin Cupcakes over the top. 

We recommend making them for a family event or pot-luck to avoid eating them all yourself. Seriously. 

Whether you are a lover of pumpkin, cream cheese, Fall, Thanksgiving, or all of the above, you do not want to miss out on making these EASY Pumpkin Cupcakes!

How many calories are in a pumpkin cupcake with cream cheese frosting?

Our cupcakes, including the frosting, have 408 calories per cupcake. 

What makes cupcakes light and fluffy?

The trick to making light and fluffy cupcakes comes down to creating air bubbles in the batter. These air bubbles then expand in the oven while baking.

To create these air bubbles, do not over-mix the batter. Mix at low speed while stirring the batter, and be sure to stop mixing the ingredients once they are combined.  

Should cupcakes be flat or domed?

We believe the best cupcakes are slightly domed. Fill the cupcake liners 2/3 of the way full to allow room for the cupcake to expand and rise. If the liner is too full of batter, it will rise too much and create a mess! 

How much will this Pumpkin Cupcake recipe cost to make: 

RECIPE COST: $11.66

PRICE PER SERVING: $0.48

• 2 cups all-purpose flour – $0.38
• 1 teaspoon baking soda – $0.01
• 2 1/2 teaspoons pumpkin pie spice – $0.73
• 1 cup granulated sugar – $0.23
• 1 teaspoon baking powder – $0.15
• 3 sticks unsalted butter – $2.43
• 4 eggs – $0.40
• 1 can solid-pack pumpkin – $0.87
• 1 teaspoon salt – $0.01
• 2 (8oz) packages cream cheese – $3.92
• 6-8 cups powdered sugar – $1.74
• 1-2 teaspoons vanilla extract – $0.31
• 1 teaspoon cinnamon – $0.04

To find out more about how we price our recipes, check out Budget Recipes Explained. 

How to make Pumpkin Cupcakes recipe: 

STEPS ONE AND TWO:  First, preheat the oven to 350 degrees F and line the cupcake pans with liners. Next, using a medium bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set the bowl aside. Then, in a large bowl, beat the sugars and butter together. Beat until light and creamy.

STEP THREE AND FOUR: After that, add in the eggs and pumpkin. Mix until well combined and then gradually add the flour mixture. 

STEP FIVE AND SIX: Now, divide batter into cupcake liners then bake for 15-20 minutes. Allow the cupcakes to cool completely. Meanwhile, make the cream cheese frosting by beating the ingredients until smooth. 

STEP SEVEN: Finally, frost the cupcakes, decorate, and serve. 

Cook’s Tools:

• medium mixing bowl
• large mixing bowl
• measuring cups
• handheld mixer
• whisk
• measuring spoons
• cupcake pans
• spatula
• cookie dough scoop
• piping tips and bags

The Flavor and Recipe Variations

If you do not have any Pumpkin Pie Spice, you can make your own. To do this, you can use one teaspoon ground cinnamon, one teaspoon ground ginger, 1⁄4 teaspoon ground nutmeg, and 1⁄4 teaspoon ground allspice.

Make the cupcakes your own by decorating with sprinkles, candy pumpkins, or other Fall candies.

How long is it good for:

Serve: As with most recipes with dairy products in them, you shouldn’t leave these Pumpkin Cupcakes out for longer than 2 hours. 

Store:  Store the cupcakes in an airtight container in the fridge for 3-4 days. 

Freeze: You can freeze these cupcakes by placing them on a tray and freezing on the tray until solid. Then, individually wrap each cupcake in plastic wrap and then foil. Finally, place the cupcakes in a large freezer-safe Ziploc bag. 

How to get the kids involved with this recipe:

Ages 2-3: Have your little one fill the cupcake pans with the liners. They can also help you mix the ingredients. 

Ages 4-5: This is a great recipe to practice math skills by counting out the ingredients are they help measure and pour them in. 

Ages 6-8: Let them help pour the batter into the cupcake liners. They will also enjoy using their creativity to pipe the frosting on and decorating with sprinkles. 

Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 

Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

More desserts:

• 4th of July Poke Cake
• Brownie Cookies
• Cake Mix Peach Cobbler
• Cheesecake Fruit Salad
• Chick-Fil-A Copycat Frosted Lemonade
• Chocolate Dipped Sugar Cookies
• Cake Mix Banana Bread
• Chocolate Peanut Butter Bon Bons
• Mini Apple Pies
• Chocolate Wacky Cake
• Dark Chocolate Pecan Pie
• Death by Chocolate Poke Cake
• Olive Garden Lemon Cream Cake
• Mom’s Lemon Lush

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Pumpkin Cupcakes with Cream Cheese Frosting

Recipe Cost 11.66

Serving Cost 0.48

Course Dessert

Cuisine American

These Pumpkin Cupcakes with Cream Cheese Frosting are perfectly spiced and just the dessert for fall. This recipe makes a large batch of 24-30 cupcakes, which makes it perfect for potlucks and bake sales!

Servings: 24 people

Cook ModePrevent your screen from going dark

Prep Time 25 mins

Cook Time 20 mins

Total Time 1 hr 45 mins

Equipment

• medium mixing bowl
• large mixing bowl
• measuring cups
• handheld mixer
• whisk
• Measuring spoons
• cupcake pans
• spatula
• cookie dough scoop
• piping tips and bags

Ingredients

 

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• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 ½ teaspoons pumpkin pie spice ** see note below
• 1 cup brown sugar packed
• 1 cup granulated sugar
• 1 cup unsalted butter softened
• 4 large eggs room temperature
• 15 ounce can solid-pack pumpkin not pumpkin pie mix

Cream Cheese Frosting

• 16 ounces cream cheese softened
• ½ cup unsalted butter softened
• 6-8 cups powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

US Customary - Metric

Instructions

PREP OVEN AND PANS:

• Preheat the oven to 350 degrees F
• Line cupcake pans with liners

MAKE CUPCAKES:

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice set aside.
• In a large bowl, beat brown sugar, granulated sugar, and butter together until light and creamy.
• Add eggs and pumpkin, beat until well combined.
• Gradually add flour mixture until well combined.
• Divide batter into cupcake liners using a cookie dough scoop or large spoon.

BAKE AND COOL:

• Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted comes out clean.
• Remove from oven onto a wire rack to cool completely.

MAKE CREAM CHEESE FROSTING:

• In a large bowl, beat cream cheese until smooth and creamy.
• Add butter and beat until smooth.
• Gradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.
• Beat in vanilla and cinnamon until smooth.

TO FINISH:

• Frost cupcakes and decorate as desired with sprinkles, candy pumpkins, or other fall candies.

Notes

• If you don’t have pumpkin pie spice in your cabinet, then you can use the following in its place: 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1⁄4 teaspoon ground nutmeg, and 1⁄4 teaspoon ground allspice.
• To frost as we did in the pictures above, do the following: Fit a disposable decorating bag with a Wilton #1M decorating tip. Then fill the bag with frosting and frost in a stacked swirl.

Nutrition

Serving: 1cupcake | Calories: 408kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 221mg | Potassium: 117mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3411IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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