• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baker by Nature

A Baking Blog by Ashley Manila

  • About
  • Travel
  • Everyday Inspiration
  • Recipe Box
  • Shop
  • Contact
  • Facebook
  • Twitter
  • Pinterest
  • Email

September 23, 2016

Pumpkin Cupcakes with Cream Cheese Frosting

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting! These cupcakes are richly spices and exploding with real pumpkin flavor! A must bake during pumpkin season!

Best Pumpkin Cupcakes

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Best Pumpkin Cupcake Recipe

Happy Friday! If you’re looking for the perfect “taste of Fall” recipe to bake this weekend, you’ve come to the right place. Meet my pumpkin cupcakes with cream cheese frosting. They’re richly spiced, full of real pumpkin flavor, and topped with silky smooth vanilla frosting.

They’re literally bursting with cozy Fall flavors in every bite!

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Question for my food photographer friends out there: Why the heck is pumpkin so darn hard to photograph?! It was a battle capturing the rustic beauty of these pumpkin cupcakes with cream cheese frosting, but I think (hope!) I nailed it on the 6th try. Yes, 6!!! Truth is, most pumpkin desserts – at least naturally colored ones – are more brown than orange, and these cupcakes are no exception. But don’t let that scare you off; these cupcakes are packed with an entire cup of pumpkin puree! So what they lack in color they definitely make up for in taste. This recipe also has warming spices like cinnamon, nutmeg, ginger and cloves, which all help enhance the pumpkin flavor.

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Tips and Tricks for Recipe Success:

  • For best results, this pumpkin cupcake recipe should followed exactly as written. Due to its texture, baking with pumpkin can be tricky, so adding more or less with definitely change the outcome of your cupcakes.
  • This recipe calls for pure pumpkin puree – NOT pumpkin pie mix, which contains ingredients other than pumpkin.
  • Your egg, egg yolk, and sour cream should all be at room temperature. Cold ingredients don’t incorporate evenly or bond, which can result in dense cupcakes.
  • Here’s a trick for the eggs: to bring cold eggs to  room temperature, simply place them in a bowl of warm water for 15 minutes. Just be sure you don’t use hot water!
  • To ensure you reach the proper frosting consistency, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest setting them out on the counter for at least an hour before unwrapping them and getting busy; they may soften faster or slower depending on the temperature of your house. You’ll know your they’re soft enough when you can press your finger into the top and a deep indentation is effortlessly made. Cold butter and cream cheese, as well as melted butter and cream cheese, should never be used when making this frosting. It will not work.
  • You’ll need an electric handheld mixer or a standmixer to make the frosting.

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Welcome this weekend with a batch of pumpkin cupcakes with cream cheese frosting! I just know they’re going to become a Fall favorite!

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!

Fluffy and flavorful Pumpkin Cupcakes with Cream Cheese Frosting!
Print

Pumpkin Cupcakes with Cream Cheese Frosting

Prep 20 mins

Cook 20 mins

Total 40 mins

Author Ashley Manila

Yield 1 dozen cupcakes

Moist and flavorful Pumpkin Cupcakes topped with Cream Cheese Frosting!

Ingredients

  • For the pumpkin cupcakes:
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1/2 cup vegetable oil OR melted coconut oil
  • 1/2 cup sour cream
  • For the cream cheese frosting:
  • 12 ounces cream cheese, VERY soft
  • 1/2 cup unsalted butter, VERY soft
  • 2 teaspoons vanilla pure extract
  • 4 and 1/2 cups confectioners' sugar, sifted
  • 2 tablespoons heavy cream

Instructions

  1. For the pumpkin cupcakes:
  2. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners; set aside.
  3. In a large bowl add the flour, baking powder, baking soda, salt, and spices; whisk well to combine then set aside. In a separate bowl add both sugars, egg and egg yolk, pumpkin puree, oil, and the sour cream, whisk well to combine. Slowly whisk the dry ingredients into the wet ones, stirring just until combined. Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months. If you have leftover cupcake batter, bake a second batch (I typically have enough for 3 or 4 extra cupcakes).
  4. For the cream cheese frosting:
  5. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in cream. Once the cream has been incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Store cupcakes in the fridge, covered, for up to 3 days.

Courses Dessert

Cuisine Cake

Nutrition Facts

Serving Size one cupcake

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You may also enjoy:

Pumpkin Carrot Cake with Cream Cheese Frosting

Pumpkin Carrot Cake with Cream Cheese Frosting

Pumpkin Coffee Cake Donuts

Pumpkin Coffee Cake Donuts are the ultimate Fall treat! Baked, not fried, and ready in less than 30 minutes.

Pumpkin Oatmeal Chocolate Chip Cookies

My Pumpkin Oatmeal Chocolate Chip Cookies have chewy centers and crispy edges! Sure to become a Fall favorite.

0 Shares

Filed Under: Cupcakes, Holiday, Pumpkin Tagged With: cream cheese frosting, cupcakes, Fall recipe, pumpkin, pumpkin cupcakes

Reader Interactions

Comments

  1. Miranda says

    September 24, 2016 at 5:40 pm

    I think the pictures turned out amazing! I love the cupcake crumbles on top!

    Reply
    • bakerbynature says

      October 2, 2016 at 11:03 am

      You’re so sweet! Thank you!

      Reply
  2. Amanda says

    October 10, 2016 at 2:37 am

    I can’t wait to try these! I have a question though, I said it possible to use pumpkin pie spice in place of the spices you have listed? I don’t have all of them but I have the pie spice

    Reply
    • bakerbynature says

      October 10, 2016 at 10:48 am

      Hi Amanda! I think that could work. The flavor profile will probably be slightly different, but not much. I’d say 2 teaspoons of pumpkin spice would be a good place to start.

      Reply
  3. Cattis says

    September 15, 2017 at 4:20 am

    In Sweden you can’t buy pumkin puré, I guess I have to make my own. What pumpkin is the best for this purpose?
    Best,
    Cattis

    Reply
  4. Megan @ Megunprocessed says

    September 18, 2017 at 7:13 pm

    So excited for pumpkin season!!

    Reply
  5. Betsy @ Desserts Required says

    September 19, 2017 at 2:27 am

    I sure do wish you were in my family!! Then I would be guaranteed to get these cupcakes all the time!

    Reply
  6. Jocelyn (Grandbaby Cakes) says

    September 19, 2017 at 10:09 pm

    These pumpkin cupcakes look amazing!!

    Reply
  7. Daniela says

    October 23, 2017 at 4:58 pm

    Hi Ashley,

    Could this recipe be made into a cake?

    Thanks.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

Subscribe

Footer

Instagram

  • ♥️🍝🍷 Easy BAKED Meatballs are perfect for holiday parties and get togethers! They can be served with spaghetti, on hoagie rolls, or even on a salad! https://bakerbynature.com/easy-baked-meatballs/
  • ♥️🍫🥃 These Easy AMARETTO Chocolate Truffles are the perfect gift for the chocolate lover in your life!!! Made with just 6-ingredients, these truffles are luxuriously decadent and melt in your mouth! https://bakerbynature.com/easy-amaretto-chocolate-truffles-recipe/
  • This Baileys Irish Cream Cheesecake is sure to be a showstopper on your dessert table this Christmas!!! Featuring a chocolate cookie crust, creamy Irish cream cheesecake filling, and chocolate ganache on top... this is INSANELY delicious! https://bakerbynature.com/baileys-irish-cream-cheesecake/
  • ♥️🎄🥜🍫5-Ingredient FLOURLESS Peanut Butter Blossoms! So easy, so festive, so delicious! Who’s baking them this season? https://bakerbynature.com/5-ingredient-flourless-peanut-butter-blossoms/
  • Who’s making Italian Wedding Soup for dinner tonight?! It’s the perfect cozy meal for a cold and rainy night!!! Plus, it makes a ton! So you’ll have leftovers to enjoy all week long! https://bakerbynature.com/italian-wedding-soup/
  • ♥️🍫 This Creamy KAHLUA Chocolate Fudge is rich, creamy, and perfect for Christmas!!! Only 8 ingredients! This makes a great holiday gift, too! https://bakerbynature.com/creamy-kahlua-chocolate-fudge/

Copyright© 2019 · Baker by Nature