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pumpkin cupcake with cream cheese frosting featured image

Pumpkin Pie Cupcakes with Cream Cheese Frosting

Pumpkin Pie Cupcakes with Cream Cheese Frosting are the best! Made from scratch- these cupcakes are tender, delicious, and everything you want this fall!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 24 Cupcakes
Calories 299kcal
Author Lisa



  • 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 of salt


  • Preheat oven to 350°F and line a cupcake pan with cupcake liners.
  • In a small bowl whisk together buttermilk, pumpkin puree, and vanilla
    ½ cup buttermilk, 1 ½ cups pumpkin puree, 1 teaspoon vanilla
    pumpkin, vanilla, and buttermilk mixture
  • 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
    dry ingredients mixed
  • Using a stand mixer, mix sugar and butter until fluffy.
    ½ cup unsalted butter, 1 ¼ cup white sugar
    whipped butter and sugar
  • Once butter and sugar are lighter in color and fully mixed, add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Then add in oil and mix until fully combined.
    3 large eggs, 1 large egg yolk, ¼ cup vegetable oil
    batter with oil added
  • Fold in ½ of the flour and then fold in ½ of the buttermilk mixture to the batter.Then fold in remaining flour and then remaining buttermilk mixture.
    pumpkin cupcake batter
  • Scoop into lined cupcake tin. Bake for 14 minutes or until a toothpick inserted comes out clean.
    pumpkin cupcakes unbaked in cupcake tin
  • Once the cupcakes are done let them cool completely before frosting.
    pumpkin cupcakes baked in cupcake tin

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 completely 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 of 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.
    Cream Cheese Frosting on wooden spon
  • Pipe onto cupcakes and top with a fun pumpkin candy! Enjoy!
    pumpkin cupcake with cream cheese frosting with cupcakes in background



Tips and Tricks
  • 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, and 2 whole eggs and 1 egg yolk.


Calories: 299kcal | Carbohydrates: 43g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 155mg | Potassium: 63mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2781IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg