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Pumpkin Cupcakes with Cream Cheese Frosting

Nothing says fall like pumpkins. These Pumpkin Cupcakes with Cream Cheese Frosting are the perfect fall dessert that you will all love. Made using fresh pumpkin puree for an extra rich pumpkin flavour that's just irresistible.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert, Snack
Cuisine: North American
Keyword: cream cheese frosting, cupcakes, pumpkin
Servings: 12 cupcakes
Calories: 324kcal

Ingredients

For The Cupcakes:

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 3/4 cup pumpkin puree

For the Cream Cheese Frosting:

  • 3/4 cup cream cheese room temperature
  • 2 tbsp butter room temperature
  • 1/2 tsp vanilla
  • 1 1/4 cups icing sugar sifted
US Customary - Metric

Instructions

For The Pumpkin Cupcakes:

  • Preheat oven to 350 degrees f/180 degrees c. Grease or line 12 muffin tins and set aside.
  • In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
  • In a large mixing bowl, combine the butter and sugar. Mix on high speed for about three minutes or until light and fluffy. Add the eggs, one at at time, mixing well after each addition. Whisk in the vanilla.
  • In three additions, add the flour and pumpkin puree. Start with half of the flour and stir in until combined. Add all the pumpkin and stir in until combined. End with the remaining flour and stir in until just combined.
  • Evenly spoon into prepared tins. Bake for 15 - 18 minutes or when pressed they lightly spring back or a toothpick inserted into the center comes out clean.
  • Remove from oven and place on a cooling rack for about five minutes. Remove cupcakes from the tins and place on the cooling rack to cool completely.

For The Cream Cheese Frosting:

  • In a medium sized mixing bowl add the cream cheese and butter. Mix on high speed until combined and smooth. About 2 minutes. Mix in the vanilla extract.
  • Sift in the icing sugar and mix on medium speed until smooth and fluffy, about 2 -3 minutes. Refrigerate the frosting before using.
  • Use a small spatula or a piping bag to frost the cupcakes. Garnish with chopped pecans if desired.
  • Will keep for about three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Pumpkin Cupcakes with Cream Cheese Frosting
Amount Per Serving (1 cupcake)
Calories 324 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 72mg24%
Sodium 257mg11%
Potassium 79mg2%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 30g33%
Protein 4g8%
Vitamin A 2914IU58%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.