Pumpkin Cupcakes with Cream Cheese Frosting
Fluffy pumpkin cupcakes with cinnamon cream cheese frosting! You'll easily whip up two-dozen cupcakes with this recipe to share at your next potluck.
Servings: 24 people
Calories: 408kcal
Cost: $11.65
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
- 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
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