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Pumpkin Cupcakes
4.9 from 24 votes

Pumpkin Cupcakes

These tender, moist pumpkin spice cupcakes are topped with a tall swirl of rich and velvety cream cheese frosting!

Prep Time
35 mins
Cook Time
22 mins
Total Time
57 mins
Servings: 24 cupcakes
Calories: 343 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Cupcakes
  • 1/2 cup butter room temperature, salted
  • 3 tablespoon vegetable oil
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3 egg large
  • 1 teaspoon vanilla extract
  • 15 ounces pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
Cream Cheese Frosting
  • 8 ounces cream cheese room temperature
  • 1 cup butter room temperature
  • 5 cups powdered sugar
  • 5 to 6 tablespoons milk

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
  2. In a large bowl, add in the butter, oil, brown sugar, and granulated sugar. Beat with a hand mixer on medium until creamed. Scrape down the sides of the bowl.
  3. Add in the vanilla extract. Next, add in the eggs one at a time and beat until each egg is completely incorporated. Scrape down the sides of the bowl after each egg.
  4. Add in the pumpkin puree and beat until incorporated.
  5. In a separate bowl, add in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.
  6. Add in the dry ingredients in with the wet and beat on low just until the flour is worked into the batter.
  7. Fill each cupcake liner about 3/4 full of batter.
  8. Place into the oven for 20 – 25 minutes or until done. Place a toothpick into the center of the cupcake and if it comes out clean or with a few moist crumbs, it’s done!
  9. Let cool in the pan for 10 minutes and let them finish cooling on a cooling rack.
Frosting
  1. In a large bowl, add in the cream cheese and butter. Beat with a hand mixer on medium until creamy.
  2. Add in the powdered sugar and milk. Beat until incorporated. Scrape down the sides of the bowl and beat in any unmixed bits.
  3. Add the frosting into a piping bag with a straight tip and pipe swirls on the cooled cupcakes.

Nutrition Information

Calories 343kcal (17%) Carbohydrates 46g (15%) Protein 2g (4%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 62mg (21%) Sodium 168mg (7%) Potassium 118mg (3%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 3274IU (65%) Vitamin C 1mg (1%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 46g 15%
Protein 2g 4%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 62mg 21%
Sodium 168mg 7%
Potassium 118mg 3%
Fiber 1g 4%
Sugar 39g 78%
Vitamin A 3274IU 65%
Vitamin C 1mg 1%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.