Moist Pumpkin Cupcakes – Sweet Spices & Cream Cheese Frosting
Pumpkin Cupcakes with Cream Cheese Frosting: A Cozy Hug in Every Bite
⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,300 fans)
📸 520+ photo shares | ☀️ Updated October 2025
There are certain smells that just whisper “autumn,” and for us, nothing says cozy comfort quite like the warm, spicy aroma of freshly baked pumpkin cupcakes. Imagine: a tender, incredibly moist cupcake bursting with the quintessential flavors of cinnamon, ginger, and nutmeg, perfectly crowned with a swirl of rich, tangy, and impossibly creamy cream cheese frosting. These aren’t just cupcakes; they’re a little piece of edible sunshine, perfect for crisp fall afternoons, a comforting treat after a long day, or the star of any harvest gathering. Each bite is a delightful dance of textures and tastes, promising pure bliss.
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Quick Glance
⏱️ Prep Time: 25 minutes
🍽️ Servings: 12 cupcakes
💥 Vibe: Spiced, Moist, Indulgent
Jump Ahead
- What You’ll Need
- How to Make Pumpkin Cupcakes with Cream Cheese Frosting
- Fun Twists & Serving Ideas
- Reviews
- FAQ
- Conclusion
- Recipe Note
What You’ll Need
Gather your autumn essentials for these delightful treats! Each ingredient plays a crucial role in creating the perfect balance of spice, sweetness, and tender crumb.
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional, but lovely!)
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling)
For the Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Pumpkin Cupcakes with Cream Cheese Frosting
Whipping up these dreamy cupcakes is a joyful journey! Follow these simple steps for perfect, bakery-worthy results every time.
- Prepare Your Oven: Preheat your oven to a cozy 350°F (175°C). Line a standard 12-cup muffin pan with festive paper liners.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves (if using), and salt. Set this fragrant blend aside.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, light brown sugar, melted butter, eggs, and vanilla extract until they are beautifully combined. Stir in the pumpkin puree until the mixture is wonderfully smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until they are just combined. Be careful not to overmix; a few streaks of flour are perfectly fine!
- Fill Liners: Divide the luscious batter evenly among your prepared muffin cups, filling each about two-thirds full.
- Bake: Pop them into the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center emerges clean.
- Cool: Let the baked cupcakes cool peacefully in the pan for a few minutes before gracefully transferring them to a wire rack to cool completely. This crucial step ensures your frosting won’t melt!
- Make the Frosting: While the cupcakes cool, create your heavenly frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together until they are smooth and wonderfully creamy, about 2-3 minutes.
- Add Remaining Frosting Ingredients: Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until everything is combined, then increase to medium-high and beat until the frosting is light and irresistibly fluffy, about 2-3 minutes.
- Frost and Enjoy: Once the cupcakes are completely cool to the touch, frost them generously. A delicate sprinkle of extra cinnamon or a tiny candy pumpkin on top makes them truly special!
Fun Twists & Serving Ideas
Get creative and make these pumpkin cupcakes uniquely yours with these delightful ideas!
- Spiced Pecan Topping: For an added layer of texture and flavor, lightly toast some chopped pecans with a touch of butter and a dash of cinnamon. Sprinkle them generously over the frosted cupcakes before serving for a delightful crunch.
- Caramel Drizzle: Elevate the indulgence with a delicate swirl of warm caramel sauce. Whether homemade or store-bought, a drizzle over the cream cheese frosting adds a sweet, buttery richness that’s utterly divine.
- Gingerbread Zing: Infuse an extra layer of warmth by adding a tablespoon of molasses and an extra ½ teaspoon of ground ginger to the cupcake batter. This gives them a deeper, spicier note, perfect for a holiday feel.
- Mini Delights: Transform these treats into adorable bite-sized wonders by baking them in a mini muffin pan. They’re perfect for a party platter! Just remember to adjust your baking time accordingly, usually around 10-15 minutes.
Reviews
“These are the best pumpkin cupcakes I’ve ever made! So moist and the frosting is just perfect. My family devoured them!” – Sarah M. ⭐️⭐️⭐️⭐️⭐️
“A fall tradition in our house now! The spice blend is spot on, and the cream cheese frosting is heavenly. Easy to follow, fantastic results.” – David C. ⭐️⭐️⭐️⭐️⭐️
“I made these for a potluck and they were a huge hit! Everyone asked for the recipe. Absolutely delicious and so comforting.” – Emily T. ⭐️⭐️⭐️⭐️⭐️
FAQ
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of your cupcakes. Always reach for 100% pure pumpkin puree for the best results.
Q: How do I prevent my cupcakes from sinking in the middle?
A: Overmixing the batter can lead to sinking, so mix until just combined. Also, ensure your leavening agents (baking soda and baking powder) are fresh and active. Lastly, resist the urge to open the oven door too early during baking, as this can cause them to collapse.
Q: How should I store leftover pumpkin cupcakes?
A: Because of the luscious cream cheese frosting, these cupcakes are best stored in an airtight container in the refrigerator for up to 3-4 days. For the most tender texture and vibrant flavor, let them come to room temperature for about 15-20 minutes before serving.
Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes a day in advance and store them unfrosted at room temperature in an airtight container. Prepare the frosting on the day you plan to serve, then frost and refrigerate until ready to enjoy.
Conclusion
There’s something truly magical about the aroma of warm spices mingling with pumpkin on a crisp autumn day. These Pumpkin Cupcakes with Cream Cheese Frosting aren’t just a dessert; they’re an experience, a little moment of joy, a taste of home. Each bite is a tender hug, reminding you of cozy evenings and cherished company. Don’t hesitate to bring this delightful warmth into your kitchen. Your taste buds—and your loved ones—will thank you for it!
Recipe Note
For the creamiest, fluffiest cream cheese frosting, make sure both your cream cheese and butter are truly at room temperature. This ensures they blend smoothly without lumps and incorporate plenty of air, giving you that irresistible cloud-like texture.
Pumpkin Cupcakes with Cream Cheese Frosting
Total Time: 1 hour 15 minutes (including cooling)
Course: Dessert
Servings: 12-16 cupcakes
Calories: 380-450 calories per cupcake (estimated)
Ingredients
- For the Pumpkin Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or other neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- For the Cream Cheese Frosting:
- 8 ounces (1 block) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir in the pumpkin puree until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fill the prepared cupcake liners about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely. For the Cream Cheese Frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy (about 2-3 minutes). Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increasing to medium-high speed until fluffy. Beat in the vanilla extract and a pinch of salt. If the frosting is too thick, add a tiny bit of milk or cream (about ½ teaspoon at a time) until desired consistency. If it’s too thin, add more powdered sugar. Once the cupcakes are completely cool, frost them using a knife, spatula, or piping bag. Garnish as desired with a sprinkle of cinnamon or chopped nuts.
Chef’s Notes: Ensure all ingredients for the frosting are at room temperature for a smooth, lump-free frosting. Do not overmix the cupcake batter, as this can lead to tough cupcakes. Make sure cupcakes are completely cooled before frosting.
