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4.94 from 16 votes

Pumpkin Cupcakes Recipe

This Pumpkin Cupcakes Recipe is a must bake during chilly fall days, piled high with a soft and light cream cheese frosting.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Servings: 12 Cupcakes
Calories: 439kcal
Author: Neha

Ingredients

  • 1⅓ Cup (166 gms) All purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • ¼ tsp salt
  • ¼ tsp Ground Cloves
  • 1 tsp Ground cinnamon
  • 1 tsp Pumpkin Spice
  • ¾ Cup Pumpkin puree
  • ½ Cup Brown sugar
  • ½ Cup Granulated sugar
  • ½ Cup Flavorless oil
  • 2 Large Eggs (at room temperature)
  • 1 tsp Pure Vanilla Extract

Cream cheese frosting:

  • ½ Cup Unsalted butter
  • 8 oz Full Fat Cream cheese (Room temperature, not cream cheese spread)
  • 1 tsp Vanilla Extract
  • 4 Cups Confectioners' sugar
  • Pinch Salt
US Customary - Metric

Instructions

  • Preheat your oven to 350 deg F and line a Cupcake pan with 12 paper liners. Set aside.
  • Whisk together egg, pumpkin puree, oil, vanilla and both the sugars in a medium bowl. Combine them all really well.
  • Sift all the dry ingredients-flour, baking powder, baking soda, salt and spices over wet ingredients and gently fold to combine with a spatula. Do not over-mix.
  • Pour batter in the pre-prepared liners and bake for about 20-22 minutes. Let cupcakes cool completely before frosting.

For cream cheese frosting:

  • Beat butter until light and fluffy for about 2 minutes using an hand/stand mixer. Add cream cheese and vanilla. 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.. Frost on completely cooled cupcakes (I used Ateco #827 tip) as desired.

Notes

Spices:
I like a lot of spices in my pumpkin cupcakes, you may adjust the spices to suit your taste. If you don't like a lot of spice in your cupcakes, just skip cloves.
How to store Pumpkin Cupcakes:
  1. Frosted cupcakes stay good for up to a day at room temperature. For a longer storage, keep them in refrigerator. They will last for 3-4 days there.
  2. Unfrosted cupcakes freeze well for 2 months. Thaw them in the refrigerator or on the counter before frosting.

Nutrition

Serving: 1Cupcake | Calories: 439kcal | Carbohydrates: 80g | Protein: 5g | Fat: 23g | Sodium: 233mg | Sugar: 58g