Pumpkin Cupcakes

Pumpkin Cupcake with Cream Cheese Frosting on a white plate

This is one of my absolute fall favorites.  Each year I am anxious for pumpkin season to get here so I can make this recipe.  Pumpkin spice and cream cheese frosting are an amazing partnership.  You can make these as a cupcake or in a 9/13 pan for bars.  The cake is super fluffy and moist so I would not recommend a layered cake.  I hope you love this recipe as much as I do. For a shortcut, you can also buy the frosting.  

Pumpkin Cupcake with Cream Cheese Frosting on a white plate
Print Recipe

Pumpkin Cupcakes

Pumpkin spice cupcakes topped with a cream cheese frosting
Prep Time15 minutes
Cook Time25 minutes
Cooling Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Comforting, Cozy, Cream Cheese Frosting, Fall, Pumpkin Spice, Winter
Servings: 24 Cupcakes

Ingredients

Cupcake Batter

  • 4 Eggs well beaten
  • 1 Cup Granulated Sugar
  • 1 Cup Brown Sugar packed
  • 1 Cup Vegetable Oil
  • 1 Cup Pumpkin
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • ⅛ tsp Nutmeg
  • 1¾ Cup Flour
  • 2 tbsp Flour

Cream Cheese Frosting

  • 16 oz. Cream Cheese softened
  • ½ Cup Butter softened
  • 4 Cups Powdered Sugar sifted

Instructions

Cupcakes

  • Mix all ingredients. Fill cupcake cups ¾ full with batter. Bake at 350° for 20 -25 minutes.
    Pumpkin Cupcakes in Pan

Frosting

  • Mix all ingredients using a whisk attachment on a mixer until light and fluffy.
  • Once cupcakes are cooled frost with frosting.

Notes

You can also pour the batter into a 9 x 13 baking dish and serve as pumpkin bars.