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Easy pumpkin cupcakes recipe with cream cheese frosting
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4.94 from 16 votes

Easy pumpkin cupcakes with cream cheese frosting (Half Batch)

Easy pumpkin cupcakes recipe to keep you warm in those 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: 6 Cupcakes
Calories: 418kcal
Author: Neha

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

  1. I like a lot of spices in my pumpkin cupcakes, you may adjust the spices to suit your taste.
  2. Frosted cupcakes stay good for a few hours at room temperature. For a longer storage, keep them in refrigerator for upto 2 days.
  3. Unfrosted cupcakes freeze well for 2 months. Thaw them in the refrigerator or on the counter before frosting.

Nutrition

Calories: 418kcal