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Pumpkin Cupcakes with Cream Cheese Frosting

Slightly-spiced pumpkin cupcakes piled high with cream cheese frosting.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 18 minutes
Cooling time 10 minutes
Total 1 hour
Servings 12 cupcakes
Calories 570 kcal
Author Michelle

Ingredients

For the Cupcakes:

  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • ¾ cup canned pumpkin
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup vegetable oil
  • 2 eggs

For the Cream Cheese Frosting:

  • 1 cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • teaspoons vanilla extract
  • Pinch of salt
  • 4 cups powdered sugar
US Customary - Metric

Directions

  1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
  3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
  4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
  5. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
  6. Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. (If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down.) The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

Recipe Notes

Nutritional values are based on one cupcake

Nutrition Facts
Pumpkin Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 570 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 21g131%
Cholesterol 88mg29%
Sodium 268mg12%
Potassium 133mg4%
Carbohydrates 70g23%
Sugar 57g63%
Protein 3g6%
Vitamin A 3150IU63%
Vitamin C 0.7mg1%
Calcium 55mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.