Easy pumpkin cupcakes recipe to keep you warm in those chilly fall days, piled high with a soft and light cream cheese frosting.
Okay! As much as I am not over beach days, camping by the lake, smores, sunny desserts and neon orange nail-paint, I can’t wait to carve pumpkins and sink my teeth into cream cheese frosting! ⇑ ⇑ ⇑
Cream cheese frosting that sits over homemade pumpkin spice cupcakes. And sitting on the frosting is a cute pumpkin that I carved by myself. So proud! Told ya, can’t wait to carve pumpkins. 😉
Loved how roly-poly these turned out! Though I have to admit,it was such a time consuming task. Specially, those small curly greens on pumpkin top. But looks like the prettiest thing on earth and tasted absurdly delicious!
Time to get back to what you are here for. How do you make homemade pumpkin cupcakes! Well these are the easiest homemade cupcakes that you will ever make.
One bowl to make the cupcake batter. No mixers required! Sift dry ingredients over wet, fold, pour in liners and bake. Can’t get any easier!
I baked a half batch, 6 cupcakes. Pranay and I polished them off in two flat days. If I had made 6, pumpkin swear, they wouldn’t have lasted any longer!
They are this G-O-O-D!
Now when you half/double a recipe, you can’t use half/double of every ingredient. BAKING SCIENCE ALERT! At times you have to amp up leaveners, adjust liquids in the batter sometimes and add more extracts the other times. I have increased vanilla and spices for that shining pumpkin flavor!
Easy pumpkin cupcakes: Texture and taste
- MOIST: Oil √ Brown sugar √ Pumpkin √ = Super moist cupcakes
- SOFT AND LIGHT: All thanks to that deliciously gloppy pumpkin puree, eggs and right amount of leaveners.Â
- FILLED WITH WARM SPICES: Now I love spices in my pumpkin cupcakes to a higher side. You will still taste pumpkin, promise! Try adding large pinch of black pepper and some cardamom in the pumpkin batter. And you will have this fall classic redefined.
- SILKY AND SMOOTH FROSTING: Using four basic ingredients leads to a soft, silky and absolutely pipeable cream cheese frosting. Adding maple extract would be so good here, but it also makes the frosting a little thin. It will still hold some shape though! Or you can just top a dollop of maple cream cheese frosting on the cupcake and swirl it with the back of a spoon. Lovely rustic finish!
Skip lightng cinnamon flavored candles, those fall hayrides, Jack-o’-lantern but don’t miss out on these easy pumpkin cupcakes this season.
Follow me on instagram for more such drool-worthy dessert recipes! And tag #Greedyeatsblog if you make these cupcakes. Seeing your creations, makes my day!
Easy pumpkin cupcakes with cream cheese frosting (Half Batch)
Ingredients
- 2/3 Cup (83 gms) All purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp salt
- 1/4 tsp All spice
- 1/2 tsp Ground cinnamon
- 1 tsp Ground blend of cloves+nutmeg+cardamom+black pepper+ginger
- 6 Tbsp Pumpkin puree
- 1/4 Cup Brown sugar
- 1/4 Cup Granulated sugar
- 1/4 Cup Flavorless oil
- 1 large Egg
- 1 tsp Vanilla Extract
Cream cheese frosting:
- 1/2 Cup Unsalted butter (Room temperature)
- 4 oz Cream cheese (Room temperature)
- 1 tsp Vaniila Extract
- 2 Cups Confectioners' sugar
- Pinch of salt
Instructions
- 1. Preheat your oven to 350 deg F and line a muffins pan with 6 paper liners. Set aside.2. Whisk together egg, pumpkin puree, oil, vanilla and both the sugars in a medium bowl. Combine them all really well.3. Sift all the dry ingredients-flour, baking powder, baking soda, salt and all the spices over the wet ingredients and gently fold to combine with a spatula. Do not over-mix.4. Pout the batter in the pre-prepared liners and bake for about 20-22 minutes. Let the cupcakes cool completely before frosting.For the cream cheese frosting:1. Beat the butter until light and fluffy for about 2 minutes using an electric mixer/beater.2. Add cream cheese and vanilla and continue to beat for another 2 minutes. Gradually add sugar and keep beating till a smooth frosting like consistency is reached. Add salt and mix it in.3. Frost the cooled cupcakes (I used Ateco #827 tip) as desired.
Notes
- I like a lot of spices in my pumpkin cupcakes, you may adjust the spices to suit your taste.
- Frosted cupcakes stay good for a few hours at room temperature. For a longer storage, keep them in refrigerator for upto 2 days.
- Unfrosted cupcakes freeze well for 2 months. Thaw them in the refrigerator or on the counter before frosting.
Nutrition
Adapted from browneyedbaker.com
You had me at pumpkin cupcakes! That cream cheese frosting must make this recipe extra special! Thanks for sharing, Neha!
I am so excited for everything pumpkin and these cupcakes look amazing.
These pumpkin cupcakes are a delicate reminder of the upcoming fall. They look incredibly delicious! I love the frosting, it is my favorite. Thanks for sharing.
These pumpkin cupcakes look so delicious! Perfect for upcoming Fall ♥
Love the combination of Pumpkin cupcakes with the cream cheese frosting. Awesome.
Oh wow! These are amazing – and that frosting.. it is next level good and perfect with the delicious pumpkin flavour 🙂
Oh wow! These are amazing – and that frosting.. it is next level good and perfect with the delicious pumpkin flavour 🙂
Doesn’t everybody love cupcakes?
We’re not really good at eating cakes in my house.
But put a plate of cupcakes on the table and they’re gone in a flash!
Pumpkin is the flavor of the season … bring them on!
I know it’s still Summer but I’m already in the mood for fall and all the great flavors that go with it 🙂
The shape is so perfect – as if the cupcakes were drawn in 3d lol. I would certainly make a big box of these and take to my friends’ house for a p-a-r-t-y!
These pumpkin cupcakes look perfectly moist! That cream cheese frosting is heavenly!
My kids really loved it! So good!
I like pumpkin cupcakes. I make it often at my home. Yummy cream cheese frosting!
Thank you so much for doing the work to figure out a half batch. Sometimes I just need a little sweet treat. These look perfect!
These were so moist! Loved the cream cheese frosting with it too.
Loving pumpkin everything these days! These cupcakes look delicious Neha! And the frosting looks so fluffy! Love it!
Where in the heck do you get a blend of cloves, nutmeg, cardamom, black pepper, and ginger? I’ve never seen anything like that in my life!!
It’s my homemade mix Donna! And I suggest you try blending these all together. Your pumpkin goodies will thank you! 😉
Ohhh the frosting looks so heavenly! I just want to reach out and grab one!
Looks so spongy and awesome, love the frosting as well!