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–+ servings

Pumpkin Cupcakes

Prep: 30 minutes
Cook: 20 minutes
Total Time: 50 minutes
Yield: 12 servings
Course: Dessert
Cuisine: American
Calories: 411kcal
Author: Jessica Gavin
Pumpkin cupcakes with cream cheese frosting are a festive autumn dessert. The flavor is enhanced further with a churro-inspired topping.

Ingredients

Pumpkin Cupcakes
  • 1 cup (142 g) all-purpose flour, sifted
  • 1 ½ teaspoon (2 g) pumpkin pie spice, (see note)
  • 1 teaspoon (5 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • ½ teaspoon (2 g) kosher salt
  • ½ cup (99 g) granulated sugar
  • ½ cup (66 g) packed dark brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil
  • ½ teaspoon (2.5 ml) vanilla extract
  • ¾ cup (177 ml) canned pumpkin puree
Cream Cheese Frosting
  • ½ cup (115 g) unsalted butter, softened to 65ºF (19ºC)
  • 2 cups (226 g) powdered sugar
  • 8 ounces (226 g) cream cheese, softened to 65ºF (18ºC)
  • ½ teaspoon (5 ml) pure vanilla extract
Churro Topping
  • 2 tablespoons (25 g) 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, and vegetable oil 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, 1/2 teaspoon ground ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, 1/8 teaspoon cloves, 1/8 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

Calories: 411kcal | Carbohydrates: 48g | Protein: 3g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 219mg | Potassium: 125mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2913IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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