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.
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
- 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
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.
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.
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.
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).
For the cream cheese frosting:
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.
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.
Recipe source: Cooking Classy