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Pumpkin Cupcakes with Cream Cheese Frosting

These pumpkin cupcakes are moist, melt-in-your-mouth soft, and so easy to make! The cream cheese frosting is even easier and not overly sweet.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 24 cupcakes
Calories: 321 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Pumpkin Cupcakes:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp fine sea salt
  • 3 large eggs room temperature
  • 1 cup extra light olive oil (or vegetable oil)
  • 15 oz pumpkin puree
For the Cream Cheese Frosting:
  • 12 oz cream cheese (1 1/2 packages), room temperature
  • 3/4 cup unsalted butter, room temperature (12 Tbsp)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • pinch of fine sea salt

Instructions

How To Make Pumpkin Cupcakes:
    Cup of Yum
  1. Preheat oven to 350˚F. Line a 24-count muffin pan with 24 cupcake liners.
  2. In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/2 tsp salt.
  3. In a second medium mixing bowl, combine wet ingredients: 15 oz pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and no longer visible.
  4. Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each 2/3 full. Bake at 350˚F for 20-22 min or until a toothpick inserted in the center comes out clean. Let cupcakes rest in pan for 10 min then transfer to wire rack and cool to room temperature before frosting.
How to Make Whipped Cream Cheese Frosting:
  1. Combine all frosting in the bowl of a stand mixer fitted with whisk attachment. Beat on medium/low speed until powdered sugar is incorporated. Scrape down the bowl with a spatula and beat on high speed for 4 min or until fluffy, scraping down the bowl as needed. Transfer to a large pastry bag fitted with a large open star tip (Wilton 1M) and pipe over cupcakes. Refrigerate until ready to serve.

Notes

  • *Store decorated cupcakes in an airtight container in the fridge for 3-5 days. Serve cold, or remove 30 minutes before serving for room temperature cupcakes.*Recipe updated in 2024 to add pumpkin spice which gives the cupcakes a more pronounced spiced flavor.

Nutrition Information

Calories 321kcal (16%) Carbs 33g Protein 3g (6%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 50mg (17%) Sodium 149mg (6%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 3155IU (63%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbs 33g
Protein 3g 6%
Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 50mg 17%
Sodium 149mg 6%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 3155IU 63%
Vitamin C 1mg 1%
Calcium 41mg 4%
Iron 1mg 6%

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