Pumpkin cupcakes with cream cheese frosting are a festive autumn dessert. The bright orange cake is super moist, tender, and bursting with bold spices. A churro-inspired topping enhances the flavor further.
Recipe Science
- Use all-purpose flour for structure, balancing the moisture and fiber in the pumpkin puree for a soft and tender texture.
- Emulsifying sugar, eggs, and oil first preserves airiness. Add pumpkin puree last to keep the batter light.
- Soften cream cheese and butter to 65ºF (18ºC) for fluffy frosting. This helps fat crystals trap air when whipped with sugar.
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Why It Works
This homemade pumpkin spice cupcake recipe makes perfect individual treats. Pumpkin puree adds the characteristic color and contains several beneficial nutrients. The neutral flavor makes it easy to enhance with sweeteners and spices. The cake batter comes together quickly, and the moisture in the pumpkin keeps the crumb nice and soft.
A tangy cream cheese frosting is a classic pairing with pumpkin cupcakes. To ensure the consistency stays light and fluffy, I incorporate the sugar and pumpkin first, then whip the cream cheese. The ingredients must be cool but pliable before using. To make assembly easy, you can prepare each component ahead of time.
Ingredients You’ll Need
- Pumpkin: I use canned pumpkin puree for the cupcake recipe for a pronounced pumpkin flavor and orange hue.
- Flour: Like my pumpkin cake recipe, I use all-purpose flour to create a soft texture with a little bounce when pressed. Pumpkin is fibrous and high in moisture. It’s essential to have enough protein to provide structure and support the puree.
- Leavening Agents: Baking soda and baking powder are chemical leavening agents that will add air pockets to the batter when baked, keeping the texture light instead of dense. Also, vigorously whipping the eggs with the sugar and oil helps to incorporate more air.
- Sweeteners: Equal parts of granulated sugar and dark brown sugar add sweetness and keep the cake tender. The molasses in the brown sugar also adds depth with caramel-like flavors.
- Oil: Vegetable oil coats the flour proteins, helping to prevent a rubbery texture during mixing.
- Flavoring: A pumpkin pie spice blend adds an instant boost to an otherwise bland ingredient. It’s typically a simple combination of cinnamon, ginger, nutmeg, cloves, allspice, and sometimes cardamom. Vanilla boosts the sweet baked aromas.
- Cream Cheese Frosting: A combination of softened butter and cream cheese, powdered sugar, and vanilla extract.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
It’s easy to customize this pumpkin cupcake recipe! Try these delicious ideas:
- Pumpkin Options: Make homemade puree from scratch instead of canned pumpkin. Avoid using pumpkin pie filling, as it’s already sweetened and spiced, which can make the cupcakes overly sweet.
- Spices: You can make homemade pumpkin pie spice pretty quickly. If you’re in a hurry, grocery stores sell pre-blended bottles. Use 1 ½ teaspoons in the cupcake recipe. Try adding the spices to make a cinnamon cream cheese frosting.
- Make it Gluten-Free: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
- Switch Up the Frosting: Add a vanilla frosting, chocolate, caramel, or peanut butter.
- Cupcake Toppings: Add chopped pecans or walnuts, mini chocolate chips, sprinkled, or drizzle on caramel sauce.
How to Make Pumpkin Cupcakes
Step 1: Preheat the Oven
Place the oven rack in the middle position to ensure even heat distribution, and preheat the oven to 350ºF (177ºC). This precise temperature allows the pumpkin cupcakes to rise properly and develop a uniform texture during baking.
Pro Tip: I use a 12-cup muffin pan with two cupcake liners. The extra paper makes the muffins easy to remove and sturdier to hold.
Step 2: Mix the Dry Ingredients
Whisk together the sifted flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined. This step ensures the leavening agents and spices are evenly distributed throughout the dry ingredients, setting the stage for balanced flavor and texture in your pumpkin cupcakes.
Step 3: Mix the Wet Ingredients
Vigorously whisk the granulated sugar, brown sugar, eggs, vanilla, and vegetable oil until the mixture becomes thick and smooth.
Whisk in the pumpkin puree until fully combined. This process creates a well-emulsified batter, resulting in moist, tender pumpkin cupcakes.
Emulsifying the sugar, eggs, and oil first forms a thick, airy base that lightens the batter. When the pumpkin puree is added, it slightly thins the mixture, but the air incorporated earlier helps keep the texture light and fluffy.
Ingredient Chemistry: The sugars attract and bind to water, reducing the ability of the proteins in the flour to hydrate and form the gluten network. This keeps the cupcake soft. Plus, brown sugar is a humectant that attracts moisture to moist pumpkin cupcakes even after storing them.
Step 4: Make the Cupcake Batter
Just like mixing muffins, do not over stir the batter. When the flour mixture is added to the wet ingredients, gluten formation begins to occur. You want just enough to create a matrix to hold in the air bubbles, but too much agitation makes tough and rubbery cakes. It’s okay if a few small lumps of flour remain.
Step 5: Portion the Cupcakes
Evenly divide the cupcake batter into the cups, filling each about ⅔ full. This allows the cupcakes to rise uniformly, ensuring optimal volume and structure during baking.
Step 6: Bake
Bake the pumpkin cupcakes for about 20 minutes or until a toothpick inserted into the center comes out clean. For precise results, ensure the internal temperature reaches 205 to 210°F (96 to 99ºC), indicating they are fully set and properly baked.
Step 7: Cool
Allow the pumpkin cupcakes to rest in the pan for 5 minutes to set their structure. Then, transfer them to a wire rack to cool completely before frosting, about 30 minutes. Cooling ensures the cupcakes maintain their shape and prevents the frosting from melting when applied.
Step 8: Whip the Butter and Sugar
In a stand mixer or with a hand mixer, beat softened butter and powdered sugar on low for 30 seconds until combined. Increase to medium speed and beat for 1 minute until light and fluffy, creating a smooth, airy frosting base.
Step 9: Add the Cream Cheese and Vanilla
Incorporate the softened cream cheese in two additions, mixing on medium speed until smooth and fluffy. Add the vanilla extract and beat until well combined. This method ensures a creamy, well-balanced frosting with just enough airiness.
Step 10: Frost the Cupcakes
For a star-shaped design, I use an Ateco 824 tip or a large round tip (Ateco 806) for a smoother appearance.
Tips for Perfect Execution: The mechanical shear of mixing the frosting warms it up, so I briefly chill it until it reaches 60 to 65ºF (15 to 18ºC). This process helps the frosting hold its shape and prevents melting when added to the cupcakes. The refrigeration allows the butter to firm up, making it easier to pipe.
Step 11: Add the Churro Topping
I like to add a touch of cinnamon to the top of the frosting. I find that it’s easier to sprinkle evenly when mixed with some granulated sugar. Ground cinnamon is very fine and will coat the sugar crystals. This combo gives each bite a churro-inspired taste.
Step 12: To Serve
Serve the cupcakes immediately, or cover and refrigerate them until you’re ready to enjoy them. Refrigeration is important since cream cheese frosting is perishable. Keeping the cupcakes chilled helps prevent bacterial growth, ensuring they stay fresh and safe to eat. Plus, the cooler temperature helps maintain the frosting’s texture, so it stays firm and delicious.
Frequently Asked Questions
Add chopped nuts like pecans, almonds, and walnuts. Candy corn, pumpkin-shaped candies, and fall-colored sprinkles are fun decorations. Drizzle on some caramel sauce for a more decadent dessert.
A classic cream cheese frosting starts with heavy ingredients that become fluffy when mixed correctly. It’s vital to soften the cream cheese and butter to just below room temperature, about 65ºF (18ºC). This ensures that the needle-like beta prime fat crystals still hold their shape to trap the air and lighten up when whipped with the powdered sugar. If the ingredients are too cold, you’ll have little chunks of butter and dairy fat.
More Pumpkin Desserts
If you tried this Pumpkin Cupcake Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Cupcakes
Ingredients
Pumpkin Cupcakes
- 1 cup all-purpose flour, sifted
- 1 ½ teaspoon pumpkin pie spice, (see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- ¾ cup canned pumpkin puree
Cream Cheese Frosting
- ½ cup unsalted butter, softened to 65ºF (18ºC)
- 2 cups powdered sugar
- 8 ounces cream cheese, softened to 65ºF (18ºC)
- ½ teaspoon pure vanilla extract
Churro Topping
- 2 tablespoons granulated sugar
- ⅛ teaspoon cinnamon
Instructions
- Heat the Oven – Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC). Add paper liners to a 12-cup muffin pan. Set aside.
- Mix the Dry Ingredients – In a medium bowl, whisk together sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix the Wet Ingredients – In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla, until thick and smooth, 3 minutes. Add pumpkin puree, whisk until combined, 15 seconds.
- Make the Cupcake Batter – Gently fold the flour mixture into the pumpkin mixture until just moistened, scraping the bottom with some lumps and flour spots remaining. Do not overmix.
- Portion the Cupcakes – Evenly divide the cupcake batter amongst the cups, about ⅔ full.
- Bake – Bake for 20 to 22 minutes. A toothpick inserted in the center should come out clean, or the internal temperature should reach 205 to 210°F (96 to 99ºC).
- Cool – Let the pumpkin cupcakes sit in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting, about 30 minutes.
- Whip the Butter and Sugar – In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated, about 30 seconds. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 minute.
- Add the Cream Cheese and Vanilla – Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth and fluffy, about 15 seconds. Add the vanilla extract and beat until combined, about 10 to 15 seconds.
- Frost the Cupcakes – Transfer the cream cheese frosting to a piping bag fitted with a large round tip (Ateco 806) or star tip (Ateco 824). Pipe the desired amount of frosting on each cupcake.If needed, chill the frosting until it slightly stiffens and feels cool before piping, around 60 to 65ºF (15 to 18ºC).
- Add the Churro Topping – In a small bowl, mix 2 tablespoons granulated sugar and ⅛ teaspoon cinnamon. Sprinkle on top of the frosted cupcakes.
- To Serve – Serve the cupcakes immediately or cover and refrigerate.
Notes
- Frosting Yield: Makes about 1 ¾ cups
- Vanilla Frosting: For a more robust vanilla flavor in the frosting, add 1 teaspoon of vanilla.
- Sweeter Frosting: Add 2 ½ to 3 cups of powdered sugar to make the frosting sweeter. The more sugar added, the stiffer the texture.
- Homemade Pumpkin Spice Blend: Combine 1 teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, ⅛ teaspoon cloves, ⅛ teaspoon cardamom (optional). Measure out 1 ½ teaspoons for the recipe.
- Mini Cupcakes: Fill cupcake liners ⅔ full. Bake for 10 minutes, then check for doneness. Bake until internal temperature reaches 205ºF (96ºC). Immediately remove from the pan and cool on a wire rack.
- Make Ahead: The cupcakes can be made 1 day ahead and stored in an airtight container on the counter. The frosting can be made 3 days before, refrigerated, and brought to 60 to 65ºF (15 to 18ºC) before using about 30 minutes.
- Storing: Store in an airtight container and refrigerate for 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ann Seipel says
Sounds good but if I open a 15 oz can of pumpkin, I want to use it all, and bake as a cake (not cupcakes). Can you adjust a little for that? I’m a big fan—love your recipes! You’ve taught me to cook noodles before adding to the cooked broth— you are right! Thanks!
Ann
Jessica Gavin says
Hi Ann- Thank you for your kind words! You can easily double the recipe to make a larger cake, or layer cake and use the entire 15-ounce can of pumpkin puree. Bake the cake until the center reaches 195 to 200ºF (90 to 93ºC). The timing will depend on the size of cake. Check out my pumpkin cake recipe for more info.