If you’re dreaming of a fall treat that’s both tender and bursting with cozy flavors, you’ve come to the right place. These Pumpkin Cupcakes with Cream Cheese Frosting offer a perfect harmony of moist, spiced pumpkin goodness topped with rich, tangy cream cheese frosting that will have everyone reaching for seconds. Whether you’re hosting a holiday gathering or craving a snug, homemade delight, these cupcakes are your new go-to recipe.

Why You’ll Love This Recipe

Perfectly Moist Texture: The pumpkin pureé keeps each cupcake soft and moist, creating a cake-like yet tender crumb.
Ideal Fall Spices: A blend of cinnamon, nutmeg, and cloves brings comforting warmth and seasonal charm.
Creamy Frosting Balance: The luscious cream cheese frosting adds just the right touch of tang to cut through sweetness.
Easy to Make: With straightforward ingredients and simple steps, this recipe is beginner-friendly but impressive.
Highly Versatile: These pumpkin cupcakes are perfect for everything from party treats to cozy solo indulgences.

Ingredients You’ll Need

This recipe shines because of its simplicity and the quality of each ingredient. Every component plays a role, from contributing to flavor and texture to adding those inviting autumn colors.

Pumpkin Pureé: Use canned or fresh pureed pumpkin for that signature rich, moist base.
Spices: Ground cinnamon, nutmeg, ginger, and cloves combine to create the classic pumpkin spice profile.
Flour: All-purpose flour is preferred for a balanced crumb structure that’s not too dense or dry.
Sugar: Granulated sugar sweetens the cupcakes evenly without overpowering the spice.
Eggs: They bind ingredients and provide structure to the batter.
Vegetable Oil: Keeps the cupcakes moist and tender, preventing dryness common with butter alone.
Baking Soda and Baking Powder: Leavening agents that help the cupcakes rise beautifully and stay light.
Cream Cheese: Essential for the frosting, creating a smooth, tangy topping.
Butter: Softened butter adds richness and smoothness to the frosting.
Vanilla Extract: Enhances all flavors, both in the cupcakes and frosting.
Powdered Sugar: Sweetens the frosting and gives it that silky texture.

Variations for Pumpkin Cupcakes with Cream Cheese Frosting

Feel free to make this recipe your own! It’s incredibly flexible so you can swap ingredients or add inspiration from your pantry or dietary needs.

Gluten-Free Version: Replace all-purpose flour with a gluten-free blend for a safe and equally delicious treat.
Vegan Twist: Use flax eggs, dairy-free cream cheese, and coconut oil to enjoy a plant-based alternative.
Nutty Addition: Stir in chopped pecans or walnuts to the batter for an added crunch and warmth.
Maple Infusion: Swap granulated sugar with pure maple syrup for a deeper, aromatic sweetness.
Spiced Up: Add a pinch of cayenne or black pepper for a subtle kick that highlights the pumpkin spice flavors.

Irresistible Pumpkin Cupcakes with Cream Cheese Frosting

How to Make Pumpkin Cupcakes with Cream Cheese Frosting

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners. This ensures even baking and easy cleanup.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spices until evenly distributed.

Step 3: Combine Wet Ingredients

In a large bowl, beat the eggs with sugar and vegetable oil until smooth and combined. Stir in the pumpkin pureé and vanilla extract for that classic autumn flavor base.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Overmixing can lead to dense cupcakes, so be careful.

Step 5: Bake the Cupcakes

Divide the batter evenly among the lined cupcake wells. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, continuing to mix until silky and spreadable.

Step 7: Frost and Decorate

Using a spatula or piping bag, apply the cream cheese frosting generously on each cupcake. Sprinkle with optional cinnamon or chopped nuts for a charming finish.

Pro Tips for Making Pumpkin Cupcakes with Cream Cheese Frosting

Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature to blend smoothly and prevent lumps.
Don’t Overmix: Combine ingredients until just incorporated to keep cupcakes tender.
Test with Toothpick: Check cupcakes early to avoid overbaking, which dries out the delicate crumb.
Chill the Frosting: If frosting feels too soft, chill briefly to make piping easier and neater.
Use Fresh Spices: Freshly ground spices provide the best flavor impact for that authentic pumpkin spice aroma.

How to Serve Pumpkin Cupcakes with Cream Cheese Frosting

Garnishes

Elevate your presentation with a light dusting of cinnamon, a sprinkle of toasted pecans, or even a drizzle of caramel sauce. These simple touches give extra warmth and texture.

Side Dishes

Serve alongside a steaming cup of chai tea, fresh pumpkin spice latte, or a rich hot chocolate to complement the spicy sweetness perfectly.

Creative Ways to Present

Arrange cupcakes on a rustic wooden board with autumn leaves and mini pumpkins for a festive look. For parties, offer a cupcake decorating station with sprinkles, nuts, and edible glitter for fun customization.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh and firm. They will stay delicious for up to 4 days.

Freezing

Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a sealed container. Frost after thawing for best texture. You can also freeze frosted cupcakes but expect slight softening of the frosting.

Reheating

Allow refrigerated cupcakes to come to room temperature before serving or warm gently in the microwave for 10-15 seconds, avoiding heating the frosting directly to maintain its texture.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Roasted and pureed fresh pumpkin works beautifully in this recipe, though canned pumpkin is a convenient and consistent alternative.

How long do Pumpkin Cupcakes with Cream Cheese Frosting last?

Stored properly in the fridge, these cupcakes stay fresh and tasty for about 3 to 4 days.

Can I make these cupcakes dairy-free?

Yes! Use dairy-free cream cheese and butter substitutes, and opt for plant-based milk if needed for a delicious vegan-friendly version.

Why are my cupcakes dense instead of fluffy?

Overmixing the batter or using expired leavening agents like baking powder can cause dense cupcakes. Mix gently and check your ingredients before baking.

Can I freeze these cupcakes after frosting them?

Yes, but freezing can slightly soften the frosting’s texture. For best results, freeze unfrosted cupcakes and add frosting after they thaw.

Final Thoughts

There’s just something magical about Pumpkin Cupcakes with Cream Cheese Frosting that feels like a warm hug on a chilly day. They’re easy to make, bursting with flavor, and perfect for any occasion where comfort food is welcome. Go ahead, try this recipe today and bring a slice of autumn joy to your kitchen!

Pumpkin Cupcakes with Cream Cheese Frosting

Print Recipe

Tender and moist Pumpkin Cupcakes with Cream Cheese Frosting, infused with warm fall spices like cinnamon, nutmeg, and cloves. These cupcakes balance rich, spiced pumpkin flavor with a tangy, creamy frosting, making them perfect for holiday gatherings or cozy treats.

Author: Julia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (optional with gluten-free flour)

Ingredients

Scale

Cupcake Ingredients

1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free version)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
1 cup granulated sugar (or pure maple syrup for variation)
2 large eggs (or flax eggs for vegan version)
½ cup vegetable oil (or coconut oil for vegan version)
1 cup pumpkin purée (canned or fresh roasted & pureed)
1 tsp vanilla extract

Cream Cheese Frosting Ingredients

8 oz cream cheese, softened (or dairy-free cream cheese for vegan version)
½ cup unsalted butter, softened (or dairy-free butter substitute for vegan version)
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners for even baking and easy cleanup.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Combine Wet Ingredients: In a large bowl, beat the eggs with the granulated sugar and vegetable oil until smooth. Stir in the pumpkin purée and vanilla extract.
Bring It All Together: Gradually fold the dry ingredients into the wet mixture gently until just combined, being careful not to overmix.
Bake the Cupcakes: Divide the batter evenly among the lined cupcake wells. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Make the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until silky and spreadable.
Frost and Decorate: Use a spatula or piping bag to generously frost each cupcake. Optionally, sprinkle with cinnamon or chopped nuts for a charming finish.

Notes

Ensure eggs, cream cheese, and butter are at room temperature to blend evenly and prevent lumps.
Mix the batter just until all ingredients are incorporated to keep cupcakes tender and avoid dense texture.
Test cupcakes early with a toothpick to prevent overbaking, which can dry out the crumb.
If frosting is too soft, chill briefly before piping to make decorating easier.
Use freshly ground spices for the best flavor impact and authentic pumpkin spice aroma.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: pumpkin cupcakes, cream cheese frosting, fall dessert, pumpkin spice, autumn cupcakes, easy pumpkin recipe