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.
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.