Fluffy and moist pumpkin cupcakes with cream cheese frosting and a hint of cinnamon. The recipe makes 24–30 cupcakes, which makes it perfect for holiday parties and potlucks.
Table of Contents
Easy Pumpkin Cupcakes with Cream Cheese Frosting
There’s nothing that says Fall like a big batch of pumpkin cupcakes. They’re soft, perfectly spiced, and easy to make. What sets these pumpkin cupcakes apart from other recipes is the twist on the cream cheese frosting.
A subtle hint of cinnamon in the frosting elevates these cupcakes to true Fall perfection. With a large batch that’s ideal for sharing, they make a cozy, flavorful treat for family gatherings or holiday parties.
Ingredients & Estimated Cost:
Here is everything you need to make these pumpkins, along with a few substitution recommendations.
- All-purpose flour (2 cups – $0.48): Gives structure to the cupcakes.
- Baking soda (1 teaspoon – $0.02): Helps the cupcakes rise.
- Pumpkin pie spice (2 ½ teaspoons – $0.15): If you do not have any Pumpkin Pie Spice, you can make your own. To do this, you can use one teaspoon of ground cinnamon, one teaspoon of ground ginger, 1⁄4 teaspoon of ground nutmeg, and 1⁄4 teaspoon of ground allspice.
- Granulated white sugar (1 cup – $0.54): Adds sweetness to balance the warm spices.
- Brown sugar (1 cup – $0.28): Dark or light brown sugar will work.
- Baking powder (1 teaspoon – $0.04): Add it to create ultra fluffy cupcakes.
- Unsalted butter (3 sticks – $2.43): Butter makes everything better! It adds a richness to the recipe.
- Eggs (4 – $0.78): Binds everything together.
- Solid-pack pumpkin (1 can – $1.27): Gives the cupcakes their classic Fall pumpkin flavor.
- Salt (1 teaspoon – $0.01): Enhances the overall flavor. Kosher or sea salt will work.
- Cream cheese (2 packages – $3.54): The base for the frosting. I use full-fat cream cheese, but you can also use low-fat cream cheese. It will be less creamy, though.
- Powdered sugar (6-8 cups – $1.74): Thickens the frosting.
- Vanilla extract (1-2 teaspoons – $0.33): Gives a warm flavor. You can also use almond extract for a similar taste.
- Cinnamon (1 teaspoon – $0.04): Adds spice to the frosting. Use nutmeg for a similar flavor profile.
The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs.
How To Make Pumpkin Cupcakes
Mix the ingredients, fill the cupcake liners, bake, and frost. Let me show you how.
- Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set the bowl aside.
- Beat the sugars and butter together. Beat until light and creamy.
- Add in the eggs and pumpkin. Mix until well combined.
- Gradually add the flour mixture.
- Divide batter into cupcake liners, then bake for 15-20 minutes.
- Allow the cupcakes to cool completely. and make the cream cheese frosting by beating the ingredients until smooth.
- Make the cream cheese frosting by beating the ingredients until smooth.
- Frost the cupcakes, decorate, and serve.
Tips for Moist and Fluffy Pumpkin Cupcakes
Do not over-mix the batter. Mix at low speed while stirring the batter, and stop mixing the ingredients once they are fully combined.
Pumpkin Cupcakes with Cream Cheese Frosting
Recipe Cost 11.65 Serving Cost 0.48Equipment
- medium mixing bowl
- large mixing bowl
- measuring cups
- handheld mixer
- whisk
- Measuring spoons
- cupcake pans
- spatula
- cookie dough scoop
- piping tips and bags
Ingredients
- 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
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
Storage Tips
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 them on the tray until they are solid. Then, individually wrap each cupcake in plastic wrap and then foil. Finally, place the cupcakes in a large freezer-safe Ziploc bag.- 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
Pumpkin Cupcakes Recipe FAQs
Yes, you can make these the day before you need them, and store them in an airtight container at room temperature without frosting them. Frost the cupcakes just before serving them.
I have only tested the recipe with canned pumpkin. I think it should be ok with fresh pumpkin, but you would want to make sure it is smooth and not watery, otherwise it will alter the texture.
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!
Amanda says
The perfect dessert to impress guests. Everyone loved this Pumpkin Cupcake recipe!
PATTY STEVENS says
I made mine with cake flour and plant butter .my family said they were the best lightest cupcake they ever ate. Did not put frosting on them just added some chocolate chipsPatty
Jess Jankowski says
Patty this is awesome! Thanks so much for letting us know the adjustments you made!
wilhelmina says
Pumpkin cuppies are deliciously perfect for Fall! They are so yummy!
Nellie Tracy says
This recipe is delicious! Kids love these!!
Rosanne Robinson says
Ummmmm, they look super yummy, I love everything pumpkin, thx so much for sharing this recipe!
Jess Jankowski says
I am right there with you! Happy Pumpkin season!
Wanda Tracey says
These pumpkin cupcakes sound delicious and perfect for fall . I can’t wait to try them.
Barrie says
My mom and I love all things pumpkin! Yesterday I made pumpkin flavored creamer for her. These cupcakes will go well with the coffee!
Mya Murphy says
Oh yummo!! I’m all about cupcakes, and with fall a-coming, I’m so saving this!
Michelle J. says
You can’t go wrong with pumpkin and cream cheese!
Donna says
It still feels like Summer where I live too, but I’m so in the mood for Fall treats! These cupcakes look delicious. I love the cute Fall sprinkles.