Pumpkin Cupcakes
These Pumpkin Cupcakes are soft, moist, and packed with festive pumpkin flavor. Topped with cream cheese icing, they’re a tasty fall treat!
Frosted Pumpkin Cupcakes
This is the PERFECT pumpkin cupcake recipe!
These Pumpkin Cupcakes are made from scratch, lightly spiced and just the thing for my fellow pumpkin lovers! I am so excited to share this new fall recipe!
This pumpkin cupcake recipe captures all the flavors of pumpkin pie, in handheld form. This cupcake recipe works well for classroom parties, or a festive fall treat for your family.
What I love about this recipe is that there is just the right amount of pumpkin flavor! Since the cupcakes are made with real pumpkin in the batter, they bake up incredibly moist. The cream cheese frosting is the perfect pairing, making these cupcakes a real treat!
Related: Check out our pumpkin-shaped cupcakes too!
Ingredients
Don’t worry about the lengthy ingredient list – these are all basic pantry staples! This is a very easy recipe to whip up in a mixer, pour, and bake!
For the Cupcakes:
- 1/2 cup unsalted butter, softened
- 1 2/3 cups granulated sugar
- 6 egg whites
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla Extract
- 2 teaspoons pumpkin pie spice
- 1 1/4 cups milk
- 1/4 cup vegetable oil
- 1 (15 oz) can pumpkin puree
For the Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Helpful Kitchen Tools
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- Stand mixer or electric mixer
- Muffin pan
- Fall themed cupcake liners
- 1 large piping bag, fitted with a star tip
Instructions
Prep: Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
To Make The Cupcakes
- In the bowl of a stand mixer, (or a large bowl with a hand mixer) cream together the softened butter and the granulated sugar until light and fluffy.
- Mix in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree, and egg whites, until well combined.
- Pour in the all-purpose flour gradually, mixing as you add. Continue mixing until no lumps remain, scraping the sides of the bowl as needed.
- Scoop batter into your prepared pan, so the muffin cups are about 2/3 full. Bake for 14-16 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool completely before removing cupcakes from the pan.
To Make The Cream Cheese Frosting
- Beat together the softened butter and cream cheese in the bowl of a stand mixer. Mix in the vanilla and salt.
- Add the powdered sugar, one cup at a time, mixing until smooth and stiff peaks form.
- Scoop frosting into a pastry bag fitted with a large star tip.
- Pipe a dollop of the frosting on top each cupcake and finish with a sprinkle of pumpkin spice or cinnamon.
Prep Tips
- Type of Canned Pumpkin: For this recipe it is important to use canned pumpkin puree or 100% real pumpkin – NOT pumpkin pie filling. Pumpkin puree is just pumpkin, while pumpkin pie filling has added sugar and flavoring.
- Filling the Pans: When filling the muffin tins, you don’t want to fill the cups no more than 3/4 of the way full. The cupcakes will rise as they bake and you don’t want to overflow the pan.
- Storage: Unfrosted cupcakes can be kept at room temperature in an airtight container for 3-5 days. When frosted, the cupcakes will need to be refrigerated due to the cream cheese in the icing.
More Pumpkin Recipes To Try
- Pumpkin Cheesecake Cookies
- Pumpkin Oatmeal Cookies
- 2-Ingredient Cake Mix Pumpkin Cookies
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Swirled Pumpkin Cheesecake
- Pumpkin Monkey Bread
- Chocolate Pumpkin Cake
- Pumpkin Pie Spice Muddy Buddies
Frosted Pumpkin Cupcake Recipe (Printable Recipe Card):
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Pumpkin Cupcakes with Cream Cheese Icing
Equipment
- Stand mixer
- Muffin Tins
- Piping bag
Ingredients
Cupcakes Ingredients
- ½ cup unsalted butter softened
- 1 ⅔ cup granulated sugar
- 6 egg whites
- 2 cup all purpose flour
- 2 ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 teaspoon Pumpkin spice
- 1 ¼ cups milk
- ¼ cup vegetable oil
- 15 oz pumpkin puree
Frosting Ingredients
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F and prep a muffin tin with cupcake liners.
- In the bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites until well combined.
- Add the all purpose flour slowly, mixing as you add, until the dough has no big lumps. Scrape the sides of the bowl as needed.
- Fill each cupcake liner 2/3 of the way full with the batter.
- Bake at 350 for 14-16 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
- Allow to cool completely before attempting to remove from the muffin pan.
To make the frosting:
- Beat together the softened butter and cream cheese in the bowl of a stand mixer.
- Mix in the vanilla extract and salt.
- Add the powdered sugar one cup at a time, mixing until smooth and stiff peaks form.
- Scoop frosting into a piping bag with a large star tip. Pipe a dollop of frosting on top of each cooled cucpake.
- Sprinkle with pumpkin pie spice or cinnamon for garnish.
Notes
Nutrition
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