Pumpkin Cupcakes with Cream Cheese Frosting

5 from 1 vote

Pumpkin Cupcakes with Cream Cheese Frosting – the best pumpkin cupcakes, made from scratch using everyday pantry ingredients.

Prep Time10

Cook Time25

Course: Fall Dessert

Cuisine: American

Servings: cupcakes

Calories: 387kcal

Preheat the oven to 350F. Grease silicone cupcake pan with oil/butter or line it up with cupcake liners. Using a mixing bowl combine all of the wet ingredients and whisk with hand blender until fluffy.
In a different mixing bowl whisk all dry ingredients.
Now add dry ingredients to the wet ingredients and using hand blender mix on low speed until everything is combined and the batter is smooth.
Add the cupcake batter to the cupcake pan and bake for 25-30 minutes or until toothpick comes out clean when inserted into the center of the cupcake. Let cool all the way before adding frosting.

Using hand blender beat cream cheese with butter until smooth. Next add powdered sugar and beat on very low speed until everything is combined.
Pour in vanilla extract and beat until combined. Frosting is ready!
Now add the frosting on top of cooled pumpkin cupcakes using frosting bag. Garnish with ground cinnamon and cinnamon stick. Enjoy!

Use pure pumpkin puree, not pumpkin pie filling – it gives the best flavor and texture.
Bring ingredients to room temperature, especially eggs, butter, and cream cheese, for even mixing and to avoid lumps in your frosting..
Measure flour correctly – spoon and level it to avoid dense cupcakes.
Don’t overmix the batter – stir just until combined to keep cupcakes light and fluffy.
Check doneness early – a toothpick should come out clean or with a few crumbs.
Use full-fat cream cheese for a rich, tangy frosting that holds its shape.
Sift powdered sugar to ensure a smooth, creamy texture.
Chill frosting if too soft before piping or spreading.