If you’re looking for a sweet way to embrace the flavors of fall, look no further than Pumpkin Cupcakes with Cream Cheese Frosting. In this article, I will instruct you how to make pumpkin cupcakes with cream cheese frosting from scratch.
1. Pumpkin Cupcakes With Cream Cheese Frosting
Ingredients
For the Pumpkin Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup fresh pumpkin purée (or 1 cup canned pumpkin purée)
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Pumpkin
If Using Fresh Pumpkin:
Choose a sugar pumpkin: Sugar pumpkins (also known as pie pumpkins) are the best for baking because they have a sweeter, less watery flesh compared to larger carving pumpkins.
Roast the pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for about 40-50 minutes, or until the flesh is tender. Let the pumpkin cool slightly, then scoop out the flesh and purée it in a blender or food processor until smooth. Strain through a cheesecloth to remove excess moisture, if necessary.
Measure the purée: You’ll need 1 cup of fresh pumpkin purée for this recipe.
If Using Canned Pumpkin:
Use canned pumpkin: If using canned pumpkin, simply use 1 cup of pumpkin purée (about half of a 15 oz can). Be sure it’s pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
Step 2: Preheat the Oven and Prepare the Cupcake Pan
Preheat the oven: Set your oven to 350°F (175°C).
Prepare the pan: Line a 12-cup muffin tin with cupcake liners or lightly grease the cups.
Step 3: Mix the Dry Ingredients
Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 4: Mix the Wet Ingredients
Whisk the sugars and oil: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil (or melted butter) until smooth and well combined.
Add the eggs: Whisk in the eggs, one at a time, until fully incorporated.
Stir in the pumpkin and vanilla: Add the pumpkin purée and vanilla extract, and whisk until smooth and combined.
Step 5: Combine the Wet and Dry Ingredients
Mix the batter: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Step 6: Fill the Cupcake Liners and Bake
Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes: Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 7: Make the Cream Cheese Frosting
Beat the cream cheese and butter: In a large mixing bowl, beat the cream cheese and butter together using a hand mixer or stand mixer on medium speed until smooth and creamy.
Add the powdered sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until smooth and fully incorporated.
Add vanilla and salt: Beat in the vanilla extract and a pinch of salt for flavor balance.
Whip until fluffy: Increase the mixer speed to medium-high and beat the frosting for another 1-2 minutes until it’s light, fluffy, and spreadable.
Step 8: Frost the Cupcakes
Frost the cooled cupcakes: Once the cupcakes have cooled completely, use a piping bag or an offset spatula to swirl or spread the cream cheese frosting over the top of each cupcake.
Decorate: For an extra festive touch, garnish the cupcakes with a sprinkle of cinnamon, toasted pumpkin seeds, or even a little crushed graham cracker.
2. Tips for the Best Pumpkin Cupcakes
Use Room Temperature Ingredients: Make sure your eggs, cream cheese, and butter are at room temperature for the smoothest batter and frosting.
Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Stir just until the dry ingredients are incorporated into the wet ingredients.
Use Fresh Spices: For the best flavor, make sure your spices (especially cinnamon and nutmeg) are fresh. If they’ve been sitting in the pantry for a long time, they may have lost their potency.
Cool the Cupcakes Before Frosting: Make sure the cupcakes are fully cooled before adding the frosting, or the frosting will melt and slide off.
3. Recipe Variations
Once you’ve mastered this classic recipe, feel free to experiment with different flavors and toppings to make it your own:
Pumpkin Spice Cupcakes: Add a bit more spice by increasing the cinnamon and nutmeg, or adding a pinch of allspice or ginger for extra warmth.
Pumpkin Chocolate Chip Cupcakes: Fold in ½ cup of mini chocolate chips to the batter before baking for a sweet chocolate-pumpkin combo.
Pumpkin Pecan Cupcakes: Add ½ cup chopped pecans to the batter for a nutty crunch.
Gluten-Free Pumpkin Cupcakes: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Make sure the blend contains xanthan gum for structure.
4. How to Store Pumpkin Cupcakes
Storing: Since the frosting contains cream cheese, store frosted cupcakes in the refrigerator. Place them in an airtight container and refrigerate for up to 4 days.
Reheating: These cupcakes taste great chilled straight from the fridge, or you can let them sit at room temperature for 15-20 minutes before serving for a softer texture.
These Pumpkin Cupcakes with Cream Cheese Frosting are a delicious and easy way to celebrate the flavors of fall. Whether you’re using fresh pumpkin for a homemade touch or canned pumpkin for convenience, the result is a moist, tender cupcake packed with warm spices. Topped with rich, tangy cream cheese frosting, these cupcakes are the perfect blend of sweet and savory, making them a crowd-pleaser for any occasion.
