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Creamy Pumpkin Cupcakes with Pumpkin Frosting

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These creamy pumpkin cupcakes are soft, moist, and bursting with autumn spices, topped with a luscious pumpkin frosting for the ultimate fall party treat. Perfect for gatherings, potlucks, or cozy nights in, they deliver bakery-style flavor and comfort in every bite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (180g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened (113g)
  • 1/4 cup cream cheese, softened (60g)
  • 3/4 cup granulated sugar (150g)
  • 1/3 cup brown sugar, packed (65g)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (245g, not pumpkin pie filling)
  • 1/4 cup sour cream (60g)
  • 2 teaspoons vanilla extract
  • For the Pumpkin Frosting:
  • 1/2 cup cream cheese, softened (113g)
  • 1/4 cup unsalted butter, softened (56g)
  • 2 cups powdered sugar, sifted (240g)
  • 1/4 cup pumpkin puree (60g)
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)
  • Optional Toppings:
  • Chopped pecans or walnuts
  • Sprinkle of cinnamon
  • Mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined.
  3. In another bowl, beat softened butter and cream cheese with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
  4. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and mix until smooth.
  5. Mix in pumpkin puree and sour cream until just combined.
  6. Add dry ingredients to wet in 2–3 batches, mixing gently until just combined. Do not overmix.
  7. Spoon batter into cupcake liners, filling each about 2/3 full. Smooth tops if desired.
  8. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes).
  10. For the frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, pumpkin puree, pumpkin pie spice, vanilla, and a pinch of salt. Beat until fluffy, about 2–3 minutes. If too runny, add more powdered sugar by the tablespoon.
  11. Once cupcakes are cool, pipe or spread frosting generously over each. Top with chopped nuts, cinnamon, or chocolate chips if desired.
  12. Serve and enjoy! Store leftovers as directed.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter, dairy-free cream cheese, and coconut yogurt. Weigh flour for best results. Room temperature ingredients blend better. Do not overmix batter. Cupcakes are best at room temperature. Store unfrosted cupcakes at room temp for 2 days, frosted in fridge for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: pumpkin cupcakes, fall dessert, pumpkin frosting, easy cupcakes, autumn baking, party treats, cream cheese frosting, moist cupcakes, Thanksgiving dessert

Find it online: https://atomicbite.com/creamy-pumpkin-cupcakes-recipe-easy-fall-party-treats-with-pumpkin-frosting/