Fall flavors get even more tempting when transformed into cupcake form - meet the Pumpkin Cupcakes With Cream Cheese Frosting, where spiced pumpkin batter meets tangy, silky cream cheese frosting. These moist, dreamy cupcakes are perfect for dessert tables, cozy afternoons, or sharing with friends who love all things pumpkin.
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What is it about pumpkin and my whipped cream cheese frosting recipe? It's the perfect combination!
Why This Recipe Works
- Moisture: Pumpkin purée and oil in the batter keep the cupcakes tender and soft.
- Flavor Depth: The combination of pumpkin pie spice, cinnamon, and vanilla delivers classic fall warmth.
- Balanced Sweetness: The cream cheese frosting offsets the sweetness with a bit of tang, preventing flavor overload.
- Reliable Structure: The eggs, buttermilk, and baking soda give lift and ensure the cupcakes rise evenly and don't collapse.
This recipe is actually a spin off of my favorite yellow birthday cake recipe (I used it for my Easter Cake recipe), and I knew it would be perfect for these pumpkin cupcakes.
Looking for more delicious cupcakes? Check out my sweet potato cupcakes, birthday cupcakes, cream-filled chocolate cupcakes, and these white chocolate cupcakes.
What This Recipe Needs
- Pumpkin Purée: Provides moisture, pumpkin flavor, and structure to the cupcake batter.
- Buttermilk: Adds tang and moisture, helping the batter stay light and tender.
- Vegetable Oil: Enhances moistness and improves texture by keeping the crumb soft.
- Unsalted Butter: Gives richness and flavor to the cupcake base.
- White Sugar: Sweetens evenly and helps with browning.
- Eggs + Egg Yolk: Provide structure, leavening, and richness.
- All-Purpose Flour: Gives body and structure to the cupcakes.
- Baking Soda, Salt, Cinnamon, Pumpkin Pie Spice: These leaven and flavor the batter - spices give signature autumn notes.
- Cream Cheese + Butter: Cream cheese brings tang and body; butter gives softness and spreadability to the frosting.
- Powdered Sugar: Sweetens and thickens the frosting to pipeable consistency.
- Heavy Cream: Adds creaminess and helps adjust frosting texture.
Substitutions
- Oil Alternative: Use melted coconut oil or light olive oil if you want a different fat source.
- Sugar Swap: Replace part of the white sugar with coconut sugar or a 1:1 baking sweetener if you prefer slightly lower glycemic sweeteners.
- Flour Option: Use a gluten-free all-purpose flour blend in place of regular flour.
Make sure to check out these other delicious fall recipes: Caramel Pear Pie, Sweet Potato Cupcakes with Brown Sugar Buttercream, Orange Cranberry Muffins, Green Chile Stew, The Best Deviled Eggs, Grilled Pear Salad, and Pumpkin Pie Cookies.
How to make Pumpkin Cupcakes with Cream Cheese Frosting?
- Step 1: Combine all the dry ingredients in a small bowl. Combine the buttermilk, pumpkin puree, and vanilla in a separate bowl.
- Step 2: Whip the butter and sugar until light and fluffy.
- Step 3: Add each egg and yolk to the butter mixture one at a time, then add in the oil.
- Step 4: Fold in half of the flour mixture, then half of the pumpkin mixture. Repeat till everything is folded in.
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- Step 5: Scoop into lined cupcake tin and bake for 14 minutes.
- Step 6: Make the cream cheese frosting by whipping butter and cream cheese until light and fluffy.
- Step 7: Add in the vanilla, salt, and heavy cream. Add powdered sugar 1 cup at a time until fully incorporated.
- Step 8: Frost cooled cupcakes and enjoy.
Variations
- Swirled Filling: Drop a spoonful of pumpkin pie filling or apple butter in the center of the batter for a surprise swirl.
- Spiced Up Frosting: Add a pinch of cinnamon, nutmeg, or ginger to the cream cheese frosting for extra warmth.
- Nut Topping: Sprinkle toasted pecans or chopped walnuts on top after frosting for crunch and contrast.
- Mini Cupcake Version: Scale down to bake mini cupcakes; reduce baking time slightly.
- Frosting: Try these cupcakes with my brown sugar buttercream or chocolate fudge frosting for a fun twist!
Expert Tips
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated - overmixing can make cupcakes tough.
- Room Temperature Ingredients: Use room-temp eggs, butter, and cream cheese so ingredients blend smoothly and evenly.
- Fill Liners Properly: Fill cupcake liners about ⅔ to ¾ full to avoid overflow or underfilled cupcakes.
- Cool Completely Before Frosting: Let cupcakes cool fully before frosting so the cream cheese topping doesn't melt or slide.
- Adjust Frosting Consistency: If frosting is too stiff, add heavy cream 1 tablespoon at a time; if too loose, add powdered sugar.
- Pipe with Confidence: Use a piping bag + large star or round tip to get pretty swirls and uniform frosting.
Frequently Asked Questions
I used a Wilton 2A piping tip. Start with piping a circle around the outside and circling in on itself. Then top with a pumpkin candy corn if you like those!
You can prepare frosting a few hours to a day ahead and refrigerate; bring it back to room temp and re-whip before piping.
Store in an airtight container in the fridge; they'll stay fresh 3-4 days.
Yes - freeze unfrosted cupcakes, then frost after thawing. If frosting first, freeze upright, then thaw gently.
More Related Recipes
Make sure to check out these other delicious pumpkin recipes like Pumpkin Pie with Graham Cracker Crust, Sweet Potato Pumpkin Pie, Soft Pumpkin Cookies, Mini Pumpkin Cheesecake, Pumpkin Bread pudding, Chocolate Pumpkin Pie, and Pumpkin Bread with Cream Cheese!
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Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes
- ½ cup buttermilk
- 1 ½ cups pumpkin puree
- 1 teaspoon vanilla
- 1 ⅓ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 ½ teaspoon cinnamon
- ½ cup unsalted butter
- 1 ¼ cup white sugar
- 3 large eggs
- 1 large egg yolk
- ¼ cup vegetable oil
Cream Cheese Frosting
- ½ cup butter slightly softened but still cold, cut into chunks
- 4 oz cream cheese
- 2 teaspoon vanilla
- 5 tbs heavy cream
- 5 cups powdered sugar
- Pinch salt
Instructions
- Preheat oven to 350°F and line a cupcake pan with cupcake liners.
- In a small bowl whisk together buttermilk, pumpkin puree, and vanilla½ cup buttermilk, 1 ½ cups pumpkin puree, 1 teaspoon vanilla
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.1 ⅓ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon cinnamon, 2 teaspoon pumpkin pie spice
- Using a stand mixer, mix sugar and butter until fluffy.½ cup unsalted butter, 1 ¼ cup white sugar
- Once the butter and sugar are lighter in color and thoroughly mixed, add each egg and the yolk, one at a time, to the butter mixture, letting each one fully mix into the batter before adding the next. Then add in the oil and mix until thoroughly combined.3 large eggs, 1 large egg yolk, ¼ cup vegetable oil
- Fold in ½ of the flour and then fold in ½ of the buttermilk mixture into the batter. Then fold in the remaining flour and the remaining buttermilk mixture.
- Scoop into lined cupcake tin. Bake for 14 minutes or until a toothpick inserted comes out clean.
- Once the cupcakes are done, let them cool completely before frosting.
Cream Cheese Frosting
- In a stand mixer, whip your butter chunks and cream cheese on medium-high speed until the mixture is light and fluffy and thoroughly combined.4 oz cream cheese, ½ cup butter
- Add in vanilla, salt, and heavy cream and mix until incorporated. Then add in powdered sugar 1 cup at a time.2 teaspoon vanilla, 5 tbs heavy cream, 5 cups powdered sugar, Pinch salt
- You may need to add more heavy cream or more powdered sugar to get the desired consistency. If the frosting is too thick, you can add more heavy cream, or if the frosting is too runny, add more powdered sugar to thicken it.
- Pipe onto cupcakes and top with a fun pumpkin candy! Enjoy!
Notes
- I used a Wilton 2A piping tip. Start with piping a circle around the outside and circling in on itself. Then top with a pumpkin candy corn if you like those!
- This recipe makes 24 cupcakes, but if you want 12, just halve the ingredients. For ingredients that aren't easily divided by two, I recommend using ¾ cup flour, 2 whole eggs, and 1 egg yolk.
- Store in an airtight container in the fridge; they'll stay fresh 3-4 days.
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