Pumpkin Cupcakes

4.7
(573)
444 Reviews
183 Photos

These homemade pumpkin cupcakes are topped with a delicious cinnamon cream cheese frosting. They're easy to make and deliciously moist. Perfect for fall!

Submitted by Javaru
Updated on August 12, 2024
Pumpkin spice cupcakes topped with cinnamon cream cheese frosting.
183
Pumpkin spice cupcakes topped with cinnamon cream cheese frosting.
183
183
183
Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
25 mins
Total Time:
1 hr 15 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

Original recipe (1X) yields 24 servings

Pumpkin Cupcakes:

  • 2 ¼ cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup white sugar

  • 1/2 cup butter, softened

  • 1/3 cup brown sugar

  • 2 large eggs, room temperature

  • 1 cup pumpkin puree

  • 3/4 cup milk

Cinnamon Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, softened

  • 1/4 cup butter, softened

  • 3 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

Directions

  1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners.

    Ingredients to make Pumpkin Spice Cupcakes.

    Dotdash Meredith Food Studios

  2. To make the pumpkin cupcakes: Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.

    Pumpkin Spice Cupcakes dry ingredients in a glass bowl.

    Dotdash Meredith Food Studios

  3. Beat white sugar, ½ cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

    A person filling a cupcake tin lined with paper with Pumpkin Spice Cupcakes batter.

    Dotdash Meredith Food Studios

  4. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

    Pumpkin Spice Cupcakes cooling on a wire rack.

    Dotdash Meredith Food Studios

  5. To make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

    A person using a hand mixer to make cinnamon cream cheese frosting.

    Dotdash Meredith Food Studios

  6. Frost cooled cupcakes.

    Pumpkin spice cupcakes on a wire rack, partially frosted.

    Dotdash Meredith Food Studios
1,062 home cooks made it!

Nutrition Facts (per serving)

237 Calories
10g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 237
% Daily Value *
Total Fat 10g 12%
Saturated Fat 6g 29%
Cholesterol 41mg 14%
Sodium 218mg 9%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 3g 6%
Vitamin C 0mg 1%
Calcium 66mg 5%
Iron 1mg 5%
Potassium 71mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.