Pumpkin Cupcakes with Cream Cheese Frosting Recipe
A swirl of cream cheese frosting tops soft, spiced Pumpkin Cupcakes with Cream Cheese Frosting. They bake up tender and flavorful, with warm spices and rich pumpkin in every layer.
Servings: 12 cupcakes
Calories: 403kcal
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup butter (1/2 stick), room temperature
- 2 eggs
- 1 cup solid-packed pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1 tsp vanilla
Cream Cheese Frosting
- 3 cup powdered sugar
- 1/2 cup butter (1 stick), room temperature
- 8 oz cream cheese room temperature for 30 minutes
- 1/4 tsp salt
- 1 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line the regular-size muffin tin with liners. Set aside.
- In the bowl of a stand mixer, beat together the wet ingredients: butter, oil, and sugars for 2–3 minutes or until light and creamy. Add the pumpkin puree and vanilla. With the mixing speed on low, add one egg at a time. Mix until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, the baking powder, the baking soda, the salt, the pumpkin pie spice, and the cinnamon. With the mixing speed on low, gradually add the dry ingredients. Mix until just combined.
- Remove the bowl from the stand and fill each liner ¾ of the way full. Place in the oven and bake for 18–22 minutes or until the tops are lightly browned and spring back when touched. Remove from the oven and allow to cool in the pan for 3–4 minutes before transferring to a wire rack to cool completely (about 30 minutes).
For the Cream Cheese Frosting
- Using the paddle attachment, cream the butter, the vanilla, and the salt for 2 minutes or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar. Beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP. Place in the refrigerator to chill for at least 15 minutes or until the cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on the cupcakes.
Notes
STORE the cupcakes in an airtight container at room temperature if serving within a day. For longer storage, refrigerate once fully cool and frosted. They stay fresh for up to 4 days.
To FREEZE, skip the frosting and wrap cooled cupcakes in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Defrost in the fridge overnight and bring to room temperature before frosting. If already frosted, freeze in a single layer first, then wrap and store. Let thaw naturally at room temperature before serving.
Nutrition
Serving: 12serving | Calories: 403kcal | Carbohydrates: 58g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 464mg | Potassium: 129mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3583IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
