Pumpkin Cupcakes with Cream Cheese Frosting Recipe
These pumpkin cupcakes with cream cheese frosting are a dream come true for pumpkin lovers and your newest go-to recipe for the perfect fall treat! They are incredibly easy to make and irresistibly delicious—soft, moist, and crowned with a tangy homemade cream cheese frosting.
Topped with a fluffy cream cheese frosting, they become a delightful indulgence. For a festive touch, I garnished my cupcakes with candy mallow creme and plan to add yellow and orange sprinkles next time to enhance their autumn appeal.
After whipping up several batches to share with friends and neighbors this week, I’m convinced these pumpkin cupcakes are the sweet treats we all need.
Irresistible Pumpkin Cupcakes with Cream Cheese Frosting
The beauty of this recipe lies in its simplicity—you can easily mix the pumpkin cake batter by hand without needing a mixer. The batter rises in the oven to create soft, fluffy cupcakes perfectly spiced with just the right amount of pumpkin spice and vanilla, highlighting those warm pumpkin flavors we all love. Topped with a dreamy cream cheese frosting, which I firmly believe is pumpkin’s perfect flavor partner, these cupcakes are irresistible.
This pumpkin cupcake recipe is a classic that I adore, and I know you will, too. If you’re a fan of delicious pumpkin cupcakes, try this recipe—it’s sure to become a favorite!
What is Pumpkin Pie Spice Made Of?
Pumpkin Pie Spice is a delightful mix of warm, aromatic spices many of us already have in our pantries. This quintessential blend, perfect for fall and holiday baking, includes cinnamon, cloves, and ginger.
Interestingly, it wasn’t until about 50 years ago that pumpkin spice became a convenient store-bought product, thanks to McCormick introducing their ready-made blend. Before then, bakers would combine these spices to achieve that beloved pumpkin spice flavor. It’s a staple in kitchens everywhere, bringing cozy, seasonal flavors to various baked goods.
Pumpkin Cupcake Ingredients
Before diving into the full recipe, let’s discuss the ingredients you’ll need for these delectable pumpkin cupcakes.
I’ve experimented with different combinations: yellow cake mix with pumpkin puree and pumpkin spice cake mix without the puree. My absolute favorite is the pumpkin spice cake mix paired with pumpkin puree—it’s a pumpkin lover’s dream! However, if you prefer a subtler pumpkin flavor, you can easily swap the pumpkin spice cake mix for the yellow cake mix. This flexibility ensures you can tailor the recipe to suit your taste perfectly.
- Pumpkin Spice Cake Mix (or Yellow Cake Mix)
- Eggs
- Vegetable oil
- Pumpkin pie spice
- Cinnamon
- Vanilla extract
- Pumpkin purée
- Powdered sugar
- Unsalted butter
- Optional: sea salt (my go-to salt)
- Cream cheese
- Maple syrup
- Mallow creme pumpkin candy
- Optional: orange and yellow sprinkles
Note on Ingredients
I recommend starting with a box of Pumpkin Spice Cake mix for a robust, autumnal flavor. However, if you prefer a milder taste, substitute with a yellow cake mix. Whichever mix you choose, replace the water called for on the box with pumpkin puree to enhance the moisture and richness. Additionally, you’ll need 1/3 cup of vegetable oil, three large eggs, and a splash of vanilla extract to complete the batter. This method ensures a perfectly spiced and delightfully moist cupcake every time.
- Spices: I seasoned these with pumpkin pie spice, ground cinnamon, and sea salt.
- Pumpkin purée: I used canned pumpkin purée for these cupcakes (be sure not to accidentally purchase canned pumpkin pie filling, which is a different product altogether.)
How to Make Pumpkin Cupcakes
Preheat the oven to 350°F. Line two 12-cup standard muffin tins with cupcake paper liners and set them aside. In a stand mixer fitted with the paddle attachment, beat the cake mix, eggs, oil, and pumpkin puree until smooth. Add the vanilla extract and pumpkin pie spice, mixing until fully incorporated. Scoop three tablespoons of batter into each cupcake liner and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
How to Make Cream Cheese Frosting
Crafting the perfect cream cheese frosting is both simple and quick. Begin by beating room-temperature butter with a mixer until it reaches a smooth consistency. Next, add the room-temperature cream cheese, blending until the mixture is thoroughly combined and creamy.
Gradually mix the powdered sugar, a hint of syrup, and vanilla extract until the frosting is smooth and luscious. Once your frosting is ready, generously ice your cupcakes and crown each with a mallow creme pumpkin candy. For an extra touch of festivity, sprinkle with yellow and orange sprinkles.
Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Equipment
- Cupcake Pan
- Cupcake Wrappers/Liners
Ingredients
Pumpkin Cupcakes
- 1 box Betty Crocker Super Moist Spice Cake Mix
- 3 eggs (per cake box instructions)
- 1/2 cup vegetable oil (per cake box instructions)
- 1 tsp pumpkin pie spice (or substitute for your own homemade Pumpkin Pie Spice)
- 1/2 tsp vanilla extract
- 1 can pumpkin puree
Cream Cheese Frosting
- 2 cups powdered sugar
- 1/2 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 4 tbsp pure maple syrup
- 1 tsp vanilla extract
- 24 mallow creme pumpkins (to place on top of finished cupcakes)
Homemade Pumpkin Pie Spice
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F. Line two 12-cup standard muffin tins with cupcake paper liners. Set aside.
- In a stand mixer with paddle attachment, beat together the cake mix, eggs, oil and pumpkin puree until smooth.
- Add the vanilla extract and pumpkin pie spice.
- Scoop 3 tbsp. of batter into each cupcake liner and bake for 12-15 minutes, or until a toothpick comes out clean.
Cream Cheese Frosting
- Beat butter (at room temperature) with mixer and blend until smooth.
- Place the cream cheese (at room temperature) in the bowl with the butter and mix until smooth and combined.
- Gradually add powdered sugar, syrup, and vanilla and blend until combined and smooth.
- Ice cupcakes and decorate with a mallow creme Pumpkin!
Notes
How do you keep Pumpkin cupcakes moist overnight after frosting?
To keep a cake fresh overnight, it’s essential to cover it completely to block out any air and store it at the correct temperature. Wrap the cake securely in foil or plastic wrap, then place it in an airtight container. Store the cake in the refrigerator overnight to maintain its freshness.
I would love to hear about your favorite peanut allergy-safe and nut-free recipes. Feel free to comment below or connect with me on my Facebook page.
