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Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting – Full of pumpkin flavor and perfect for Fall baking!
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Are y’all ready for pumpkin explosion in bloggyland?! ? You know it’s coming, right?! I have to admit that I will have to do my part to infiltrate the internet with all things pumpkin … and these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting are the perfect way to start the Fall baking season! They are full of pumpkin flavor … and oh, so good!!
I have to admit that I kinda look forward to the fall season when everything switches over to pumpkin, apple, and maple. And I know I’m not alone.
So … about these cupcakes – they are not overwhelming in flavor. I think they have just the right balance for a yummy and delicious fall treat!
Although these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting don’t come from a boxed cake mix, let me assure you that they’re still super easy to make! I find it easiest to make these with a hand mixer, but you can use a stand mixer – or even mix them by hand!
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Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
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Ingredients
For the Cupcakes
- 2 ¼ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup butter, softened, 1 stick
- 1 ⅓ cups granulated sugar
- 2 eggs, slightly beaten
- 1 cup pumpkin, canned or cooked and mashed
- ¾ cup milk
For the frosting
- 1 package cream cheese, softened, 8 oz.
- ¼ cup butter, softened
- ¼ cup pumpkin, canned or cooked and mashed
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
For the cupcakes
- Preheat oven to 375°F. Line a muffin tin with cupcake papers (24 cavities) and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until thoroughly combined. Add the pumpkin and combine. Stir in the dry ingredients alternately with the milk, blending until the mixture is smooth after each addition.
- Divide the batter between the prepared muffin cups, filling about two-thirds full. Bake for 23-25 minutes or until a wooden toothpick inserted near the center of one of the cupcakes tests clean. Remove cupcakes to a wire rack to cool completely.
For the frosting
Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes.
Refrigerate leftover cupcakes.
Notes
- Short on fridge space? You can make the cupcakes a day ahead but save the frosting for just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You should try drying out the pumpkin puree. If it’s canned, it contains so much water that I don’t see how this frosting would stabilize. I’m going to try the frosting later, but I’m going to use cheesecloth to strain out the pumpkin liquid.