The Best Moist Pumpkin Cupcakes with Cream Cheese Frosting

Welcome to the wonderful world of fall baking! These pumpkin cupcakes are your ticket to truly irresistible autumn treats. You’ll love their incredibly moist texture, infused with fragrant pumpkin spice. Topped with a creamy, tangy cream cheese frosting, these cupcakes are an easy, crowd-pleasing dessert. Get ready to bake a batch of pure fall delight!

Why You’ll Love These Pumpkin Cupcakes

You’ll quickly fall for this delightful pumpkin cupcakes recipe, perfect for any baker.

• They are effortlessly moist and tender, melting in your mouth with every bite.
• Each cupcake bursts with the warm, comforting flavors of pumpkin spice.
• We use simple, everyday ingredients you likely already have in your pantry.
• This recipe is quick and easy to prepare, perfect for busy schedules.
• These treats are absolutely perfect for fall gatherings, holidays, or just a cozy evening.
• The irresistible cream cheese frosting elevates these to a truly special dessert.

Essential Ingredients for Pumpkin Cupcakes

Crafting these delightful pumpkin cupcakes starts with quality ingredients. This list covers everything you need for both the moist cake and the luscious frosting.

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
• 1/2 cup (120ml) canola or vegetable oil*
• 2 large eggs
• 3/4 cup (150g) packed light or dark brown sugar
• 1 cup (226g) canned pumpkin puree*
• 1 teaspoon pure vanilla extract

Cream Cheese Frosting Ingredients

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Notes & Substitutions

Pumpkin Puree: Always use canned 100% pumpkin puree, not pumpkin pie filling, for consistent results. Canned pumpkin puree is often preferred by bakers for its consistent moisture and texture, contributing to reliable outcomes in recipes. Learn more about why canned pumpkin is a great baking ingredient.

Pumpkin Pie Spice: If you do not have store-bought, make your own blend with cinnamon, nutmeg, ginger, and cloves. The origins of pumpkin spice blend can be traced back centuries, becoming a popular flavor in baking. Explore the history of pumpkin spice.

Oil: Canola or vegetable oil provides the best moisture. For a healthier option, you can substitute half the oil with unsweetened applesauce.

Flour: Spoon and level your flour; scooping directly from the bag can lead to dense cupcakes.

Room Temperature Ingredients: Softened cream cheese, butter, and room temperature eggs ensure a smooth batter and creamy frosting.

Cream Cheese: Use full-fat brick cream cheese, not the spreadable kind from a tub, for the best frosting consistency.

Equipment You’ll Need

Gathering your tools before you start makes baking these pumpkin cupcakes a breeze.

• 12-count muffin pan
• Cupcake liners
• Large mixing bowls
• Whisk or electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Piping bag (optional, but recommended for beautiful frosting)
• Ateco 808 large round piping tip (optional)
• Cupcake carrier (optional, great for transport)

Step-by-Step Instructions

Making these pumpkin cupcakes is a straightforward process, perfect for beginners. Follow these simple steps for delicious results.

For the Cupcakes

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with paper cupcake liners. This prepares your pan for baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set this bowl aside for now.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the oil, eggs, brown sugar, canned pumpkin puree, and vanilla extract until they are well combined.
4. Mix Batter: Pour the wet ingredients into the dry ingredients. Use a mixer or whisk to combine them until just blended. Do not overmix; the batter will be thick. Overmixing can lead to tough cupcakes.
5. Fill Liners: Evenly pour or spoon the thick batter into the prepared cupcake liners. Fill each liner only 2/3 full to prevent them from spilling over during baking. This ensures perfectly domed tops on your pumpkin cupcakes.
6. Bake Cupcakes: Bake for 20-22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked.
7. Cool Completely: Remove the cupcakes from the oven and allow them to cool completely in the pan on a wire rack. They must be entirely cool before you apply any frosting.

For the Cream Cheese Frosting

1. Beat Cream Cheese & Butter: In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter together on high speed until they are smooth and creamy. This takes a couple of minutes.
2. Add Remaining Ingredients: Add the 3 cups of confectioners’ sugar, vanilla extract, and salt to the cream cheese mixture.
3. Mix & Whip Frosting: Beat on low speed for 30 seconds to incorporate the sugar, then switch to high speed and beat for 2 minutes. The frosting will become wonderfully light and fluffy. If you desire a slightly thicker consistency, add the extra 1/4 cup of confectioners’ sugar and beat again.

Assembly

1. Frost Cupcakes: Once your pumpkin cupcakes are completely cool, frost them however you like. You can use a knife or an offset spatula for a rustic look, or a piping bag with your favorite tip for a professional finish. I used an Ateco 808 large round piping tip for the pictured cupcakes.
2. Garnish (Optional): Add any desired garnishes, such as a sprinkle of cinnamon, chopped pecans, or a small candy pumpkin.

Pro Tips for Perfect Pumpkin Cupcakes

Achieving amazing pumpkin cupcakes is easy with these simple tricks.

• Do not overmix batter: Mix only until the wet and dry ingredients are just combined. Overmixing develops gluten, leading to tough cupcakes.
• Avoid overfilling cupcake liners: Fill liners only 2/3 full. This prevents spillovers and helps create perfectly domed tops on your cupcakes.
• Ensure ingredients are room temperature: Softened butter and cream cheese, and room temperature eggs, create a smoother batter and a creamier, lump-free frosting.
• Cool cupcakes completely before frosting: Warm cupcakes will melt your cream cheese frosting, causing it to slide right off. Patience is key here.
• Use correct pumpkin puree: Always grab 100% pure canned pumpkin, not pumpkin pie filling, which contains added spices and sugar.
• Don’t skip the cream cheese frosting: The tangy, sweet cream cheese frosting perfectly complements the warm spices of the pumpkin cupcakes.

Serving, Storage, and Variations

These delicious pumpkin cupcakes are versatile for any occasion.

Serving Suggestions

Serve these delicious treats plain for a simple pleasure or garnish them with a sprinkle of cinnamon or a candied pecan. They are absolutely perfect alongside a warm cup of coffee or a comforting mug of tea.

Storage Instructions

Store frosted pumpkin cupcakes in an airtight container in the refrigerator for up to 5 days. If unfrosted, they can stay at room temperature for 1 day, tightly covered. For longer storage, freeze unfrosted or frosted cupcakes for up to 2-3 months in a freezer-safe container. Thaw in the refrigerator or at room temperature.

Flavor Variations

Stir in chocolate chips or chopped pecans into the batter for an added texture and flavor dimension. You can also experiment with different spice additions to the frosting, like a pinch of ginger. Turn them into mini cupcakes by adjusting baking time to about 12-15 minutes. Consider adding a delicious streusel topping before baking for extra crunch.

Nutrition Information

Here is the estimated nutrition information for one of these delicious pumpkin cupcakes. Please note that these values are approximate and can vary based on specific ingredients and brands used.

Frequently Asked Questions (FAQ)

Here are some common questions about making these delightful pumpkin cupcakes.

Conclusion

These easy, moist, and incredibly flavorful pumpkin cupcakes are truly a celebration of fall. With their rich pumpkin spice flavor and luscious cream cheese frosting, they are sure to become a cherished recipe in your kitchen. We encourage you to try this simple recipe and enjoy the delicious results. Bake a batch today and share the joy!

The Best Moist Pumpkin Cupcakes with Cream Cheese Frosting

These delightful pumpkin cupcakes are incredibly moist and topped with a luscious, tangy cream cheese frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Servings 12 cupcakes

Calories 450 kcal

Equipment

• Muffin Pan
• whisk
• Mixer (Handheld or Stand)
• Piping Tip (optional)

Ingredients

  

Cupcake Ingredients

• 1 cup all-purpose flour (125g) spooned & leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice store-bought or homemade
• 1/2 cup canola or vegetable oil (120ml)
• 2 large eggs
• 3/4 cup packed light or dark brown sugar (150g)
• 1 cup canned pumpkin puree (226g)
• 1 teaspoon pure vanilla extract

Cream Cheese Frosting Ingredients

• 8 ounces full-fat brick cream cheese (226g) softened to room temperature
• 1/2 cup unsalted butter (8 Tbsp; 113g) softened to room temperature
• 3 cups confectioners’ sugar (360g) plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

 

Cupcakes

• Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
• In a large bowl, whisk together the dry ingredients, then set aside. In another bowl, whisk together the wet ingredients (oil, eggs, brown sugar, pumpkin, and vanilla). Pour the wet mixture into the dry and mix until just combined; the batter will be thick.
• Fill cupcake liners 2/3 full with batter. Bake for 20-22 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.

Cream Cheese Frosting

• In a large bowl, use a mixer to beat softened cream cheese and butter on high speed until smooth and creamy.
• Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high for 2 minutes. Optionally, add an extra 1/4 cup of confectioners’ sugar for thicker frosting.
• Frost the cooled cupcakes as desired, using a piping tip if preferred. Store any leftover frosted cupcakes in the refrigerator for up to 5 days, ideally in a cupcake carrier.

Notes

The cupcake batter will be thick; ensure to fill liners only 2/3 full. For a thicker frosting, an extra 1/4 cup of confectioners’ sugar can be added. Store leftover frosted cupcakes in the refrigerator for up to 5 days, ideally in a cupcake carrier.