Pumpkin Cupcakes with Cream Cheese Frosting Recipe

If you are looking for a delightful treat that combines the warm spices of autumn with creamy indulgence, these Pumpkin Cupcakes with Cream Cheese Frosting are an absolute must-try. Each bite offers a moist, tender cupcake bursting with pumpkin pie spice flavor, perfectly balanced by a luscious cream cheese frosting that is both tangy and sweet. Whether you’re baking for a holiday gathering or simply craving a cozy treat, this recipe brings together familiar, comforting flavors with an irresistibly soft texture that will have everyone reaching for seconds.

Ingredients You’ll Need

These simple, thoughtfully chosen ingredients are what make these Pumpkin Cupcakes with Cream Cheese Frosting so special. Each one contributes to the unforgettable taste, texture, and vibrant color that define this fall favorite.

• Cake flour (1 1/4 cup): Provides a delicate, tender crumb essential for light and fluffy cupcakes.
• Baking powder (3/4 tsp) and baking soda (1/8 tsp): Help the cupcakes rise perfectly for a soft, airy texture.
• Salt (1/4 tsp): Enhances the sweet and spicy flavors for balanced taste.
• Ground pumpkin pie spice (2 tsp): The star seasoning—warming and aromatic, it gives the cupcakes their signature cozy flavor.
• Unsalted butter (5 tbsp for cupcake, 3/4 cup for frosting): Adds moisture and richness that make each bite luscious.
• Granulated sugar (3/4 cup): Sweetens the cupcakes just right without overpowering the natural pumpkin flavor.
• Egg (1, room temperature): Acts as a binder and adds structure to the cupcakes.
• Vanilla extract (1/2 tsp): Lifts the overall flavor, complementing the pumpkin and spices beautifully.
• Canned pumpkin puree (1/2 cup): Brings earthy, moist pumpkin goodness and vibrant orange color.
• Buttermilk (1/4 cup): Adds a slight tang and helps keep the cupcakes tender.
• Cream cheese (6 oz, cold): Essential for a creamy, tangy frosting that’s perfectly smooth.
• Powdered sugar (2 1/4 cups): Sweetens and thickens the frosting to a heavenly texture.
• Additional ground pumpkin pie spice (1 to 1 1/2 tsp) for frosting: Infuses the frosting with extra warm spice notes, tying it all together.

How to Make Pumpkin Cupcakes with Cream Cheese Frosting

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350 degrees Fahrenheit. Line your cupcake pan with 12 liners — this simple step ensures your cupcakes bake evenly and are easy to remove later.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the cake flour, baking powder, baking soda, salt, and pumpkin pie spice. This blend will spice up your cupcakes with those comforting fall flavors and create a consistent texture throughout.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer on high speed to cream together the softened butter and sugar until the mixture becomes fluffy and light, about two minutes. This crucial step traps air which helps with cupcake fluffiness.

Step 4: Add Egg, Vanilla, and Pumpkin

Slowly beat in the egg and vanilla extract until the batter turns pale and extra fluffy, about 1-2 minutes. Then, gently mix in the canned pumpkin puree on low speed, folding it evenly through the batter to retain moisture and rich pumpkin flavor.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients alternately with the buttermilk into the wet mixture, starting and ending with the flour mixture. Mix until just combined — overmixing can make cupcakes dense, and you want them light and tender!

Step 6: Bake Your Cupcakes

Using a large cookie scoop, fill each cupcake liner about three-quarters full. Bake for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Cream Cheese Frosting

Beat the softened butter on high speed until light and pale, about five minutes. Gradually add in the cold cream cheese, mixing on medium speed until fully combined and smooth.

Step 8: Add Powdered Sugar and Spice

Sift the powdered sugar into the bowl a little at a time while mixing on low speed to keep the frosting from puffing sugar clouds everywhere. Finally, add in the pumpkin pie spice and beat on high speed for 1-2 minutes until the frosting is fluffy and dreamy. You can start with 1 teaspoon of spice and add more if you love a spicier kick!

Step 9: Frost the Cupcakes

Transfer the frosting to a piping bag fitted with a decorative tip like Wilton 1M. Once the cupcakes are completely cooled, pipe generous swirls of frosting on each cupcake, making them look as stunning as they taste.

How to Serve Pumpkin Cupcakes with Cream Cheese Frosting

Garnishes

A dusting of cinnamon or a light sprinkle of chopped toasted pecans adds a wonderful crunch and visual contrast, while a small pumpkin-shaped candy can bring a playful touch. Fresh cranberries or a drizzle of caramel sauce can also elevate these cupcakes for special occasions.

Side Dishes

Pair these cupcakes with a steaming cup of chai tea, coffee, or warm apple cider for the ultimate cozy treat. A dollop of whipped cream or a scoop of vanilla ice cream alongside can turn them into an indulgent dessert experience perfect for chilly evenings.

Creative Ways to Present

Arrange the cupcakes on a rustic wooden board with fall leaves or cinnamon sticks scattered around for an inviting, seasonal centerpiece. Or place them in mini pumpkin baskets for a festive party presentation that will impress your guests instantly.

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator for up to three days. Keeping them chilled preserves the freshness of the cream cheese frosting while maintaining the cupcakes’ moist texture.

Freezing

If you want to freeze these cupcakes, do so before frosting. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to two months. When ready to enjoy, thaw completely and then frost for the best results.

Reheating

For a just-baked taste, let refrigerated cupcakes come to room temperature or warm them slightly in the microwave for 10-15 seconds. Avoid heating cupcakes with frosting, as it can melt, so reheat unfrosted cupcakes only before applying fresh frosting.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can work but requires cooking and pureeing first to achieve the smooth texture of canned pumpkin puree. Make sure to cook and strain well for best results to keep the cupcakes moist and tender.

What type of cream cheese is best for the frosting?

Use full-fat, cold cream cheese for the creamiest, richest texture in your frosting. Avoid low-fat or whipped varieties as they can change the consistency and flavor.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the cake flour with a gluten-free baking blend designed for cakes, and ensure your baking powder and spices are gluten-free. This swap keeps the soft texture intact.

How spicy are the Pumpkin Cupcakes with Cream Cheese Frosting?

The spice level is warm and inviting, with mild cinnamon, nutmeg, and cloves from the pumpkin pie spice. You can adjust the amount of spice in the batter or frosting to suit your taste preference for more or less heat.

Can I prepare the frosting ahead of time?

Yes, you can prepare the cream cheese frosting a day ahead. Store it in an airtight container in the refrigerator and give it a quick whip with a mixer before frosting to restore its fluffy texture.

Final Thoughts

These Pumpkin Cupcakes with Cream Cheese Frosting are simply a slice of autumn joy wrapped in a cupcake. With every bite, you get the perfect harmony of spices, moist pumpkin crumb, and creamy frosting that feels like a warm hug. I truly hope you give this recipe a try and that it becomes a beloved treat in your kitchen as it is in mine. Happy baking!

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