Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Pumpkin Cupcakes with Cream Cheese Frosting Recipe

How To Make Pumpkin Cupcakes with Cream Cheese Frosting

Get festive in the fall with these soft and moist pumpkin cupcakes, baked with a handful of spices and topped with cream cheese frosting.

Preparation: 30 minutes
Cooking: 24 minutes
Total: 54 minutes



  • cupsall-purpose flour
  • ½tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • tspground cinnamon
  • ¼tspground nutmeg
  • ¼tspground ginger
  • tspground cloves
  • ¼cupunsalted butter,softened
  • ¼cupvegetable or canola oil,divided
  • ½cuppacked light-brown sugar
  • ½cupgranulated sugar
  • 2large eggs
  • 1tspvanilla extract
  • 1cuppumpkin puree
  • ¼cupfresh strained orange juice


  • 8ozcream cheese,at room temperature
  • ½cupunsalted butter,at room temperature
  • 3cupspowdered sugar
  • ½tspvanilla extract


  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger, and cloves for 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain.

  4. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil, then blend in eggs one at a time. Mix in vanilla.

  5. Add in half of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined.

  6. Add in the last half of the flour mixture and mix until nearly combined, then remove the bowl from the stand mixer and fold with a rubber spatula just until combined.

  7. Divide batter among 14 paper-lined muffins cups, filling each about ¾ full. Bake in preheated oven for 18 to 22 minutes until a toothpick inserted into the cupcake comes out clean.

  8. Cool in muffin tin for several minutes then transfer to a wire rack and cool for about 10 minutes. Then transfer to an airtight container to finish cooling to help seal in the moisture.

For the cream cheese frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.

  2. Mix in vanilla and powdered sugar and whip until light and fluffy.

  3. Pipe or spread frosting over cupcakes then store in the refrigerator in an airtight container. Bring nearly to room temp before serving.

Recipe Notes

For a more stable consistency, freeze or chill the frosting in the refrigerator for a bit, then return to the mixer and stir occaionally.


  • Calories: 403.88kcal
  • Fat: 20.19g
  • Saturated Fat: 9.94g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 6.70g
  • Polyunsaturated Fat: 1.90g
  • Carbohydrates: 53.69g
  • Fiber: 1.05g
  • Sugar: 41.51g
  • Protein: 3.60g
  • Cholesterol: 70.54mg
  • Sodium: 215.69mg
  • Calcium: 51.91mg
  • Potassium: 108.12mg
  • Iron: 1.19mg
  • Vitamin A: 290.54µg
  • Vitamin C: 2.96mg
Want to share your experience making these Pumpkin Cupcakes with Cream Cheese Frosting or discuss the recipe further? Join our Baking and Desserts forum section and let's talk about it!

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