Pumpkin Cupcakes With Cream Cheese Frosting
Oct 30, 2013, Updated May 07, 2023
Moist and spiced pumpkin cupcakes with cream cheese frosting
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Halloween is here and with that the pumpkin season will also officially come to an end. It’s hard to keep away from pumpkin goodies during this time of the year and for me it was also hard to stop myself from baking them. The baking addict in me could not resist the temptation for long and so I first made these Pumpkin Chocolate Chip Muffins, which by the way were really good.
But after baking these muffins, I was still left with some more pumpkin puree and so I had to bake again. I didn’t really have a choice, did I? This time I made simple pumpkin cupcakes and rounded them off with some cream cheese frosting.
The pumpkin cupcakes are soft, moist and slightly spiced with the pumpkin pie spice. You can play around with the amount of pumpkin pie spice you want to add in these cupcakes. If you want your cupcakes to be really spiced, then add more of the pie spice mix.
The pumpkin puree, eggs and butter, these three ingredients keep these cupcakes really moist.
I personally love cream cheese frosting and think it goes well with the pumpkin cupcakes, but you can use any frosting of your choice.
And now on to the recipe for these Pumpkin Cupcakes!
Method
Preheat the oven to 375 F degree. Spray the muffin pan with non-stick spray. Set aside.
1. In a medium bowl sieve together the all purpose flour, salt and baking powder.
2. Add the pumpkin pie spice to it.
3. Toss everything together and set aside.
4. Using flat beater attachment of your stand mixer or using your hand mixer, beat the butter till it becomes light and pale in color, around 2 minutes.
5. Keeping the mixer speed at medium (3-4), start adding the sugar. Cream the butter and sugar till it becomes light and fluffy, around 4-5 minutes.
6. Add in the vanilla extract and mix.
7. Add the eggs one by one into the butter and sugar mix.
8. Once the eggs are blended, add in the pumpkin puree. Beat until combined.
9. Now start adding the milk and the flour mix side by side. Start by adding the flour mix first and then add in the milk. Add the entire flour in 3 parts and the milk in 2 parts. Beat the batter till everything is combined.
10. Spoon the batter into muffin pan and bake at 375 F for 15-17 minutes or till a toothpick inserted in the center of the cupcakes comes out clean. Mine were done exactly in 15 minutes. Different ovens make take different time to bake.
11. Let the cupcakes cool in the pan for around 10 minutes and then transfer them on to a wire rack to cool completely.
12. Frost the cupcakes once they are completely cooled.
And here’s the recipe for the frosting.
Cream Cheese Frosting
Butter: 1/2 cup (1 stick), unsalted and at room temperature
Cream cheese: 4 oz , softened
Powdered sugar: 1.5 cups
Vanilla: 1/2 tsp
1. In a bowl of your stand mixer or using hand mixer, beat the butter till light and fluffy, around 2 minutes. Please make sure that the butter is at room temperature before you start making the frosting.
2. Add in the softened cream cheese and beat it with the butter till well incorporated.
3. Sieve the powdered sugar to remove any lumps.
4. Gradually add the powdered sugar to the butter and cream cheese mixture. Beat till smooth and creamy.
5. Beat in the vanilla extract.
6. Fill a pastry bag with the frosting and decorate the cupcakes.
Pumpkin Cupcakes
Ingredients
- 1.5 cups all purpose flour
- 1.5 tsp baking powder
- ¼ tsp salt
- 1.25 tsp pumpkin pie spice
- ½ tsp vanilla
- ½ cup unsalted butter [1 stick]
- 1 cup sugar
- ¾ cup pumpkin puree
- ½ cup milk
- 2 eggs
Instructions
- Preheat the oven to 375 F degree. Spray the muffin pan with non-stick spray. Set aside.
- In a medium bowl sieve together the all purpose flour, salt and baking powder.
- Add the pumpkin pie spice to it.
- Toss everything together and set aside.
- Using flat beater attachment of your stand mixer or using your hand mixer, beat the butter till it becomes light and pale in color, around 2 minutes.
- Keeping the mixer speed at medium (3-4), start adding the sugar. Cream the butter and sugar till it becomes light and fluffy, around 4-5 minutes.
- Add in the vanilla extract and mix.
- Add the eggs one by one into the butter and sugar mix.
- Once the eggs are blended, add in the pumpkin puree. Beat until combined.
- Now start adding the milk and the flour mix side by side. Start by adding the flour mix first and then add in the milk. Add the entire flour in 3 parts and the milk in 2 parts. Beat the batter till everything is combined.
- Spoon the batter into muffin pan and bake at 375 F for 15-17 minutes or till a toothpick inserted in the center of the cupcakes comes out clean.
- Let the cupcakes cool completely before frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Above is a printable version of the pumpkin cupcakes only. For the frosting recipe, please refer the main post.
*The cupcakes taste best when fresh but can be refrigerated for 3-4 days.
*You want the cupcakes to cool completely before you frost them. You can also put them in fridge for few minutes, frosting becomes easier.
