Pumpkin Cupcakes with Cream Cheese Frosting
User Reviews
5
Pumpkin Cupcakes with Cream Cheese Frosting
Description
This recipe combines flour, sugar, baking powder and soda, cinnamon, pumpkin pie spice, and salt with wet ingredients including pumpkin puree, oil, and eggs to create a smooth batter. Baking at 350˚F produces cupcakes with a tender crumb and subtle spiced pumpkin flavor.
The frosting is made by whipping cream cheese, butter, powdered sugar, vanilla extract, and a pinch of sea salt until smooth and fluffy. This creamy topping complements the spiced cupcakes, adding richness and sweetness.
Store the decorated cupcakes in an airtight container refrigerated for up to 3-5 days. They can be served chilled or brought to room temperature by removing from the fridge about 30 minutes before serving for optimal taste and texture. The recipe was updated in 2024 to enhance the spiced flavors by adding pumpkin pie spice.
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 salt fine sea salt
- 3 egg room temperature, large
- 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 12 Tbsp, room temperature
- 2 cups powdered sugar
- 1 Tbsp vanilla extract
- sea salt pinch; fine
Instructions
How To Make Pumpkin Cupcakes:
- Preheat oven to 350˚F. Line a 24-count muffin pan with 24 cupcake liners.
- 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.
- 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.
- 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:
- 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 chilled, or take cupcakes out 30 minutes before serving to reach room temperature.
- Recipe updated in 2024 to include pumpkin pie spice for a more pronounced spiced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 321 kcal
% 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.
User Reviews
Overall Rating
5
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