Spiced Pumpkin Cupcakes with Dreamy Cream Cheese Frosting Recipe

Whipping up delectable pumpkin cupcakes brings pure autumn magic right to your kitchen.

Seasonal spices dance through soft, moist batter creating irresistible treats.

Sweet aromas will drift through every room, promising something special awaits.

Delicate cream cheese frosting adds luxurious richness to each tender bite.

Baking these little wonders requires minimal effort but delivers maximum satisfaction.

Sophisticated yet simple, these cupcakes shine as perfect companions for afternoon tea or evening gatherings.

You’ll want to savor every crumbly, creamy moment of these delightful seasonal sweets.

Pumpkin Cupcakes That Really Stand Out

• Capture the warm, cozy flavors of autumn in every bite, making these cupcakes a hit at family gatherings, potlucks, and holiday parties.
• Prepare these delectable cupcakes in under an hour, with simple ingredients and easy-to-follow steps that guarantee a delicious dessert without stress.
• Enjoy the rich, spiced pumpkin flavor that works wonderfully for fall celebrations, afternoon snacks, or as a sweet ending to any meal.

Ingredients for Creamy Pumpkin Cupcakes

• All-Purpose Flour: A key component that provides structure and texture to the cupcakes.
• Baking Powder, Baking Soda: Essential leavening agents that help the cupcakes rise and become light.
• Salt, Cinnamon, Nutmeg, Ginger: Spices that add warmth and depth of flavor to the pumpkin cupcakes.

• Pumpkin Puree: The star ingredient that gives the cupcakes their signature autumn flavor and moist texture.
• Vegetable Oil: Adds moisture and helps create a tender crumb in the cupcakes.
• Eggs: Provide structure and help bind the ingredients together.
• Granulated Sugar, Brown Sugar: Sweeteners that enhance the overall flavor and contribute to the cupcakes' texture.
• Vanilla Extract: Adds a subtle, warm flavor that complements the pumpkin and spices.

• Cream Cheese, Butter: The creamy base that creates a rich and tangy frosting.
• Powdered Sugar: Provides sweetness and helps achieve the right frosting consistency.
• Vanilla Extract, Salt: Enhance the flavor of the cream cheese frosting.

Steps to Make Frosted Pumpkin Cupcakes

Step 1: Prepare Oven and Pan

Warm up your oven to 350F.

Grab a cupcake pan and line it with paper cupcake liners to prevent sticking.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger

Mix these ingredients until they’re evenly combined and look like a fluffy spice mixture.

Step 3: Whip Up Wet Ingredient Mixture

• Granulated sugar
• Brown sugar
• Pumpkin puree
• Vegetable oil
• Eggs
• Vanilla extract

Blend these ingredients until they form a smooth, golden-orange mixture that looks creamy and well-integrated.

Step 4: Merge Dry and Wet Ingredients

Slowly add the dry ingredient mixture into the wet ingredients.

Stir gently until everything just comes together.

Avoid overmixing to keep the cupcakes tender and light.

Step 5: Fill Cupcake Liners

Carefully spoon the batter into each cupcake liner, filling them about two-thirds full.

This allows room for the cupcakes to rise beautifully while baking.

Step 6: Bake to Perfection

Place the pan in the preheated oven.

Bake for 18-20 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack.

Step 7: Craft Creamy Frosting

In a mixing bowl, beat cream cheese and butter until they become smooth and fluffy.

Gradually add powdered sugar, vanilla, and a pinch of salt.

Mix until the frosting is silky and spreadable.

Step 8: Decorate Cupcakes

Once cupcakes are completely cool, frost them generously.

Use a piping bag for elegant swirls or a spatula for a rustic look.

Sprinkle with extra cinnamon if desired for a festive touch.

Tips for Bakery-Style Pumpkin Cupcakes

• Add extra ground cinnamon or pumpkin pie spice for a more intense seasonal flavor profile.
• Chill cream cheese frosting for 15 minutes before piping to achieve cleaner, more stable decorative swirls.
• Replace vegetable oil with applesauce to reduce fat content while maintaining the cupcakes' soft, tender texture.
• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days, bringing them to room temperature before serving for best taste.
• Replace all-purpose flour with a gluten-free blend to make these cupcakes accessible for those with dietary restrictions.

How to Store Frosted Cupcakes Freshly

• Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Wrap individually in plastic wrap to prevent drying out and preserve moisture.
• Place completely cooled unfrosted cupcakes in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Carefully wrap each frosted cupcake in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Allow frosted cupcakes to sit at room temperature for 15-20 minutes before serving to restore optimal texture and flavor.

Great Matches for Pumpkin Cupcakes

• Complementary Beverage Pairing: Spice Up Your Sip with Chai Latte
• A warm, spiced chai latte perfectly mirrors the cinnamon and nutmeg notes in the pumpkin cupcakes, creating a harmonious flavor experience that enhances the dessert's warm autumn profile.
• Dessert Wine Match: Indulge with Moscato d'Asti
• Select a light, sweet Moscato d'Asti to complement the cream cheese frosting's richness and balance the cupcake's warm spices, offering a delightful dessert pairing that's not too heavy.
• Afternoon Tea Companion: Caramel Rooibos Tea
• Brew a smooth caramel rooibos tea that echoes the cupcake's sweet undertones and provides a caffeine-free option that highlights the pumpkin's natural warmth without overwhelming the delicate flavors.
• Surprise Flavor Booster: Salted Caramel Hot Chocolate
• Create a decadent salted caramel hot chocolate that amplifies the cupcake's autumnal essence, with the salt cutting through the sweetness and creating a luxurious taste experience.

Fun Twists for Pumpkin Cupcakes

• Gluten-Free Pumpkin Cupcakes: Replace wheat flour with almond or gluten-free all-purpose flour blend for celiac or gluten-sensitive individuals.
• Vegan Pumpkin Cupcakes: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, and create dairy-free cream cheese frosting using cashew or vegan cream cheese alternatives.
• Low-Sugar Pumpkin Cupcakes: Replace granulated and brown sugar with monk fruit sweetener or stevia, and use sugar-free powdered sweetener in the frosting for diabetic-friendly option.
• Keto Pumpkin Cupcakes: Use almond flour, replace sugar with erythritol, add extra spices, and make frosting with cream cheese and powdered erythritol for a low-carb version.

FAQs

• Are pumpkin cupcakes a seasonal dessert?

Pumpkin cupcakes are popular during fall and winter, especially around Halloween and Thanksgiving, but can be enjoyed year-round with canned pumpkin puree always available.

• Can I make these cupcakes gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for best texture and structure.

• How do I prevent my cupcakes from becoming dense?

Be careful not to overmix the batter. Mix ingredients just until combined to ensure a light, tender crumb. Overmixing can develop gluten and make cupcakes tough.

• What if I don't have a piping bag for frosting?

No problem! You can use a knife, offset spatula, or even a zip-top bag with a corner snipped off to spread or pipe the cream cheese frosting onto your cupcakes.

Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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4.9 from 12 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Seasonal Pumpkin Cupcakes dance with rich cream cheese frosting, bringing autumn’s warmest flavors to your table. Delicate spices and smooth frosting create a perfect dessert that delights with each delectable bite.

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Ingredients

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Pumpkin Cupcakes Ingredients:

Main Ingredients:

• 1 cup pumpkin puree
• 2 large eggs
• 1 1/2 cups all-purpose flour (360 ml / 12 oz)
• 1/2 cup vegetable oil (120 ml / 4 fl oz)

Sweeteners:

• 1 cup granulated sugar
• 1/2 cup brown sugar

Spices and Leavening Agents:

• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients:

Main Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened (113 grams)
• 4 cups powdered sugar

Additional Ingredients:

• 1 teaspoon vanilla extract
• 1 pinch of salt

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and arranging paper liners in a cupcake pan.
2. Create a fragrant dry mixture by whisking flour, baking powder, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger in a medium bowl.
3. Craft a smooth wet base by blending granulated and brown sugars with pumpkin puree, vegetable oil, eggs, and vanilla extract until fully incorporated.
4. Merge the dry and wet mixtures by gently folding the flour combination into the pumpkin blend, stirring until just unified without overmixing.
5. Distribute the batter evenly, filling each cupcake liner approximately two-thirds full to ensure proper rising.
6. Bake the cupcakes for 18-20 minutes, verifying doneness by inserting a toothpick that comes out clean. Allow cupcakes to rest in the pan for 5 minutes before transferring to a cooling rack.
7. Prepare the creamy frosting by whipping cream cheese and butter until light and fluffy, then gradually introducing powdered sugar, vanilla, and a pinch of salt until achieving a silky consistency.
8. Complete the cupcakes by generously applying the cream cheese frosting using a piping bag or spatula once the cupcakes have completely cooled.

Notes

• Swap vegetable oil for unsweetened applesauce to reduce fat content while maintaining moisture and tenderness in the cupcakes.
• Add chopped pecans or walnuts to the batter for extra crunch and nutty flavor that complements the pumpkin spice profile.
• For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend to ensure same texture and rise.
• Use dairy-free cream cheese and vegan butter alternatives to create a plant-based version of these delectable cupcakes without compromising taste.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg