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Pumpkin Cupcakes with Cream Cheese Frosting

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Light, fluffy pumpkin cupcakes with warm spices, topped with a smooth and tangy cream cheese frosting. Perfect for fall and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 batch Cream Cheese Frosting (see below)
  • 1/2 cup pepitas, coarsely chopped (optional garnish)

Instructions

  1. Preheat oven to 350ºF. Line two cupcake pans with paper liners and set aside.
  2. In a large bowl, whisk together brown sugar, granulated sugar, melted butter, eggs, and pumpkin puree until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. Add the dry ingredients to the wet ingredients and whisk until just combined and smooth.
  5. Divide batter evenly among cupcake liners, about 1/4 cup per liner.
  6. Bake for 18 to 22 minutes, rotating pans halfway through, until tops spring back when lightly touched.
  7. Transfer cupcakes to a wire rack and let cool completely.
  8. Prepare the cream cheese frosting while cupcakes cool.
  9. Spread or pipe the cream cheese frosting on cooled cupcakes.
  10. Sprinkle with chopped pepitas if desired and serve.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, for best flavor. Make sure butter and cream cheese are at room temperature for smooth frosting. Fresh baking soda and powder ensure cupcakes rise properly.

Nutrition

Find it online: https://www.receipster.com/pumpkin-cupcakes-cream-cheese-frosting/

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