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Pumpkin cupcake with cream cheese frosting topped with a candy pumpkin next to more candy pumpkins.
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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin spice cupcakes with cream cheese frosting are moist, perfectly spiced cupcakes topped with a rich cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 18 cupcakes with frosting
Calories 377kcal
Author Kate @ I Heart Eating

Equipment

Ingredients

Cupcakes

  • ¼ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 ½ cups canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 ¼ cups sifted all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅔ cup whole milk at room temperature

Cream cheese frosting

  • ½ cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 6 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 tablespoon heavy cream
  • Pumpkin shaped candy corn for decorating
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Line a muffin pan with 18 cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Beat until light and fluffy, about 3-4 minutes.
    ¼ cup unsalted butter, 1 cup granulated sugar
  • Add eggs, one at a time, beating after each addition.
    3 large eggs
  • Add pumpkin and vanilla, mixing until combined.
    1 ½ cups canned pumpkin puree, 1 teaspoon vanilla extract
  • In a large bowl, add flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Whisk to combine.
    2 ¼ cups sifted all-purpose flour, 1 ½ teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • Add half the flour to the butter mixture, alternating between flour and milk. Mix in just combined.
    ⅔ cup whole milk
  • Divide batter evenly between the cupcake liners.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in pans for about 10 minutes before removing and placing cakes on a wire rack to cool completely.
  • Once cupcakes have cooled, make the frosting: Add butter and cream cheese to the bowl of your stand mixer. Beat for at least 2 minutes.
    ½ cup unsalted butter, 8 ounces cream cheese
  • Add powdered sugar, vanilla, and salt. Whisk again to combine.
    6 cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
  • While beating, pour in the heavy cream. Beat until everything is combined, light, and fluffy, about 2 minutes.
    1 tablespoon heavy cream
  • Frost the cupcakes by piping frosting on top. Decorate with mini pumpkins or however you see fit.

Notes

  • Butter: You can substitute an equal amount of salted butter and reduce the salt in the cake to 1/4 teaspoon and omit the salt in the frosting.
  • Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
  • Pumpkin pie spice: You can make homemade pumpkin pie spice blend with this recipe.
  • Cream cheese: I recommend using full-fat cream cheese for the richest, fluffiest frosting.
  • Nutrition values are estimates. 

Nutrition

Serving: 1frosted cupcake | Calories: 377kcal | Carbohydrates: 67g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 221mg | Potassium: 143mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3551IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg