Pumpkin Cupcakes with Cream Cheese Frosting


These Pumpkin Cupcakes with Cream Cheese Frosting have got to be added to your fall to do list! Simply put, these cupcakes are seriously delicious! I mean how could you go wrong with a moist pumpkin cupcake that has the perfect balance of fluffiness and density to it, and it’s laced with all those enticing fall spices spices and topped with a decadently divine cream cheese frosting? No one will be able to resist.

Pumpkin Cupcakes with Cream Cheese Frosting | Cooking Classy

I recently shared a very similar cake, this Pumpkin Cake with Cinnamon Cream Cheese Frosting, but for these cupcakes I decided to switch things up for two reasons. That cake comes out level, I wanted cupcakes that were tall and proud (for a cake it’s perfect but for these cupcakes I wanted the cake portion to be tall and puffy), and number two why post the same recipe again, right? How boring is that :)?

If you want to be able to have a pipe-able, non-runny cream cheese frosting be sure to follow the tips listed at the bottom of the recipe. If you want to use the same pumpkins I used for decoration I used these Wilton ones HERE which I purchased at Michaels but you can find them at Joann’s and a number of other places. You could also just use those cute little pumpkin candies for a cheaper alternative.


Pumpkin Cupcakes with Cream Cheese Frosting | Cooking Classy

pumpkin cupcakes wiht cream cheese frosting+text.


Pumpkin Cupcakes with Cream Cheese Frosting

Prep Time: 30 minutes
Cook Time: 24 minutes
Servings: 14


  • 1 1/2 cups (212g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable or canola oil, divided
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (236g) canned pumpkin puree
  • 1/4 cup fresh strained orange juice


  • 8 oz cream cheese , at room temperature
  • 1/2 cup unsalted butter , at room temperature
  • 2 3/4 cups powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil then blend in eggs one at a time. Mix in vanilla.

  3. Add in 1/2 of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined. Add in last 1/2 of the flour mixture and mix until nearly combined, then remove bowl from stand mixer and fold with a rubber spatula just until combined. 

  4. Divide batter among 14 paper lined muffins cups, filling each about 3/4 full. Bake in preheated oven 18 - 22 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack and cool about 10 minutes. Then transfer to an airtight container to finish cooling (this just helps seal in moisture and keep them really moist). 

  5. For the cream cheese frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.
  7. Originally shared Oct. 2014. Scraped first recipe and created a new and even better one! If you are in love with the old one though it was just one I got from Chow HERE.

  8. Recipe source: Cooking Classy

Pumpkin Cupcakes with Cream Cheese Frosting | Cooking ClassyPumpkin Cupcakes with Cream Cheese Frosting | Cooking Classy


  • Averie @ Averie Cooks: Sooo perfect! You make the best cupcakes, period! From the frosting to those adorable little pumpkins perched perfectly on top, these look amazing! :) October 1, 2014 at 11:55am Reply

    • Jaclyn: Thanks so much Averie! You are too nice :)! October 1, 2014 at 10:06pm Reply

  • Liz@Virtually Homemade: So cute – oh how I love pumpkin season!!! October 1, 2014 at 2:22pm Reply

  • Angelyn @ Everyday Desserts: these are beautiful! love!! October 1, 2014 at 5:13pm Reply

    • Jaclyn: Thanks Angelyn! October 1, 2014 at 6:36pm Reply

  • Anna @ Crunchy Creamy Sweet: Gorgeous! Love the mini pumpkins on top of the frosting! Pinned of course! October 1, 2014 at 5:48pm Reply

    • Jaclyn: Thanks so much Anna! October 1, 2014 at 6:36pm Reply

  • linda: oh how I wish that you were my best friend and we lived next door to each other…I love your site and most of your recipes…keep on keeping on October 1, 2014 at 7:08pm Reply

  • Ilona @ Ilona’s Passion: What a pretty cupcakes! October 1, 2014 at 7:32pm Reply

    • Jaclyn: Thanks Ilona! October 1, 2014 at 10:05pm Reply

  • ATasteOfMadness: Wow. How do you make your frosting look so amazing?? October 1, 2014 at 7:40pm Reply

  • Meagan @ The F&B Department: These look so yummy. Your cupcake decorating is absolutely perfect. Pinned! October 2, 2014 at 7:21am Reply

  • Annie @ Annie’s Noms: Oh these are just stunning!! October 2, 2014 at 7:57am Reply

  • Jessica @ A Kitchen Addiction: Your cupcakes always look so perfect! These are no different! October 2, 2014 at 9:32am Reply

  • Cate @ Chez CateyLou: These cupcakes look delicious and are so adorable! Your pictures are seriously gorgeous!!! October 2, 2014 at 2:54pm Reply

    • Jaclyn: Thanks Cate :)! October 2, 2014 at 8:19pm Reply

  • Julie @ HostessAtHeart: These cupcakes are adorable, and your photos are divine! October 2, 2014 at 8:16pm Reply

    • Jaclyn: Thanks so much Julie! October 2, 2014 at 8:16pm Reply

  • Chelsea @chelseasmessyapron: These are seriously the cutest Jaclyn. You are such a talented cupcake decorator – they always look so perfect!! October 4, 2014 at 6:07am Reply

  • Laura (Tutti Dolci): Such gorgeous cupcakes, love that cream cheese frosting! October 5, 2014 at 6:29pm Reply

    • Jaclyn: Thanks Laura! October 6, 2014 at 1:15pm Reply

  • Sarah: Those look 10x better than the ones I see at most bakeries! Love how you decorated them with those cute little pumpkins, too! October 7, 2014 at 12:11pm Reply

    • Jaclyn: Thanks Sarah! October 7, 2014 at 2:48pm Reply

  • Krystle(Baking Beauty): Pumpkin and cream cheese is such an amazing combination. The toppers are super cute too!
    Pinned! October 7, 2014 at 9:24pm Reply

  • Tierra: I love the mini pumpkins on the top! Where did you get them or how did you make them? October 10, 2014 at 10:11pm Reply

    • Jaclyn: I bought them at Michaels they are Wilton brand. October 10, 2014 at 10:37pm Reply

  • Shari Kelley: These are so cute!! In the past I have made pumpkin cupcakes with my pumpkin bread recipe, but I like this recipe as it seems more like a cupcake and not as heavy as my pumpkin bread but with the same spices. I appreciate the tips about piping the frosting, too. Mine always seems to melt so fast and not keep its shape. Thank you, Jaclyn! October 15, 2014 at 10:39pm Reply

    • Jaclyn: Thanks Shari for your comment! October 15, 2014 at 10:49pm Reply

  • Emily: Made this tonight for our family gathering, it was a hit! Love them. Thank you for sharing! October 24, 2014 at 11:26pm Reply

  • Jasmine sotres: Beautiful cupcakes!! You’re so talented,and I love seeing all your baking posts! I’m thinking of making these.. Just one question. How do you do your frosting? Do you use a pipping tip or just a pipping bag. November 4, 2014 at 5:19pm Reply

    • Jaclyn: It is just a plain round piping tip, I wan’t to say it’s about 3/4-inch. December 8, 2014 at 9:53pm Reply

  • Dana Scott: Sooooooooo flippity dang darn cute!!!!! I have an 11 year old daughter with autism who has decided she is going to become the next great baker and give the cake boss a run for his money. ;) She wanted me to ask what size can of pumpkin you used for this recipe? November 7, 2014 at 12:29pm Reply

  • Dana Scott: We read the directions again. We noticed it said one cup of pumpkin, not can. Can’t wait to try these! November 7, 2014 at 12:37pm Reply

    • Jaclyn: I hope your family loves them and that you both have fun making them! November 7, 2014 at 7:36pm Reply

  • Evelyn: Is there a suitable substitute for the cooking oil? I’d very much like to make these but want to omit vegetable cooking oil. November 10, 2014 at 8:30pm Reply

    • Jaclyn: You could probably use flavorless coconut oil or even a light olive oil in its place. November 10, 2014 at 8:41pm Reply

    • Lisa: I know I’m posting this a year late but hey, better late than never lol

      Anyway, I make carrot cake a lot and I use safflower oil instead of vegetable oil. It’s a slightly healthier option if you can get it. I don’t notice any difference in how my baked goods come out with it. Just a suggestion :) October 18, 2015 at 7:55pm Reply

  • Lauren: Hi. In the filling directions you say fill 3/4 full and then add a heaping 1/4 c batter to each well…? Can you clarify this for me please and thank you??? November 24, 2014 at 8:21pm Reply

    • Jaclyn: I probably should have just listed one or the other but 3/4 full will require filling about 1/4 cup heaping and adding it to reach that height. Hopefully that makes sense? November 27, 2014 at 12:24am Reply

  • Kayla revallion: Do you think it’s safe to double the recipe? And how do you think food coloring would work with this frosting? Made your recipe once before and they were a hit!! This time I need to make more but not sure if I should double or not? November 25, 2014 at 7:44am Reply

    • Jaclyn: I’m so glad you liked them! And this recipe could definitely be doubled and the food coloring added to the frosting shouldn’t be a problem I’ve added coloring to cream cheese frostings like this before. November 26, 2014 at 10:41am Reply

  • Sasha: Do these need to be kept in the fridge because of the cream cheese frosting? I just put mine in the fridge because I was afraid the frosting would slide off. But so delicious! Would also be very good frosting for carrot cake November 26, 2014 at 2:31pm Reply

    • Jaclyn: I would recommend it, just be sure it’s a well sealed airtight container and bring to room temp before serving. November 27, 2014 at 12:16am Reply

  • Andrea: Love love love these cupcakes. Last time I made them I didn’t have cream cheese, so I made a delicious fluffy brown sugar icing (that I also found through Pinterest), and this also really complimented them. Definitely one of my go-to recipes for cupcakes June 9, 2015 at 4:18am Reply

  • Sharon: Hello, these would be lovely to make with my daughter. However what can I use instead of canned pumpkin purée as I have never found buying it where I live. Thanks a lot September 17, 2015 at 3:26pm Reply

  • Kristins puleo: Any suggestions on how to make it gluten free? September 25, 2015 at 9:31pm Reply

  • Laura: I made these today with my son and they are absolutely adorable! The cream cheese icing was amazing; however, I found the texture of the cupcakes to be very heavy and doughy, great taste though. I am certainly going to try them again, but might look for a substitute for the oil in hopes of getting that light and moiste texture. September 26, 2015 at 6:15pm Reply

  • Jess @ What Jessica Baked Next: Hi Jaclyn! I made these cupcakes over the weekend and they are absolutely divine. I love the flavour and everybody really enjoyed them.

    I blogged about them here: http://whatjessicabakednext.com/2015/10/19/pumpkin-spice-cupcakes/

    I cannot wait to make these again. Thanks for sharing this fab recipe! :) October 19, 2015 at 8:45am Reply

  • Samantha: I made these for a recent church gathering and they were perfect. I even created a blog post for them here:


    I absolutely LOVE your photos. Thanks for posting! October 22, 2015 at 2:53pm Reply

    • Jaclyn: Thanks for sharing! I’m glad you enjoyed them and thanks for the compliment :)! October 22, 2015 at 8:14pm Reply

  • Ashley: Hi! These are gorgeous. What frosting tip did you use? And what technique? I’d love to make these for the Halloween school bake sale tomorrow! Thanks in advance! October 22, 2015 at 3:15pm Reply

  • Christy: Could you use butter as a substitute to the oil and if so how much would equate? October 27, 2015 at 2:26pm Reply

    • Ashley: I just substituted melted butter for the oil. I used the exact same amount and they came out wonderfully. I made these just weeks ago! November 4, 2015 at 1:01pm Reply

  • Autumn: What size piping tip did you use? November 22, 2015 at 6:19pm Reply

    • Ashley: The biggest circular one you can find 1A I believe it’s called November 23, 2015 at 12:32pm Reply

  • Ashley: The ateco 808 is what I used and they came out perfectly! November 23, 2015 at 12:33pm Reply

  • Nicole: I made the mistake of forgetting to cool the icing before applying to the cupcakes :( turned out a bit runny. still tastes great though. for future reference, do you usually cool the icing in a bowl or in the piping bag? January 29, 2016 at 12:01am Reply

  • Elizzabeth: My cupcakes were really good but sorta dense… and looked more like muffins :( what did i do wrong? August 30, 2016 at 10:52am Reply

  • Melanie: Have you ever used cooked pumpkin, puréed instead of the canned? That’s what I use in pies, and they’re so yummy!! September 12, 2016 at 2:13pm Reply

  • Erin: So I will start by saying I’m a huge pumpkin fan. I drink pumpkin coffee almost every day of the year. It’s my favorite flavor so these were calling my name. It’s the first day of fall so I made this last night and they were delicious. I did add a full cup of pumpkin some all spice and cloves and more upped the quantity a little of spices called for. I made the frosting the night before and chilled overnight with the cupcakes at room temp. I halved the frosting and frosted 3 and added the pumpkin shaped candy corn. They were adorable! I’m thinking I’m just going to eat the remainder without the frosting they are great as is. Thanks for the recipe and your pictures are adorable! September 22, 2016 at 5:53pm Reply

    • Jaclyn: Thanks Erin! September 27, 2016 at 2:42pm Reply

  • Hannah: Are these adjusted for altitude? I’m in Denver… September 23, 2016 at 6:05am Reply

    • Ashley: I’m in Albuquerque and made the recipe as is. They came out perfectly. 😊 November 1, 2016 at 4:32pm Reply

  • Jessica: I just made this and my kids were delighted! Your instructions were right to the point and I was able to follow your recipe step by step with ease. Thank you Jaclyn! August 4, 2017 at 12:31am Reply

    • Jaclyn: You’re very welcome! So glad they were enjoyed! August 4, 2017 at 5:37pm Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d