Go Back
–+ servings
Best Pumpkin Cupcakes

Best Pumpkin Cupcakes with Creamy Frosting You'll Love

These Best Pumpkin Cupcakes are moist, flavorful, and topped with creamy frosting, making them a perfect autumn treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 cup dark brown sugar light brown sugar can be used but may alter taste
  • 1 teaspoon baking powder ensure it’s fresh for best results
  • 1 teaspoon baking soda keep your stock fresh for effectiveness
  • 1 teaspoon salt no substitute needed
  • 1 teaspoon pumpkin spice can use individual spices like cinnamon and nutmeg if preferred
  • 1 cup pumpkin purée ensure it’s pure pumpkin with no additives
  • 0.5 cups vegetable oil substitute with melted butter for a richer flavor
  • 2 large eggs substitute with flax eggs or applesauce for vegan options
  • 1 teaspoon vanilla extract adjust to your taste preference
For the Frosting
  • 0.5 cups butter margarine can be used for a dairy-free alternative
  • 8 ounces cream cheese ensure it’s at room temperature for easy mixing
  • 2 cups powdered sugar sift before use for best texture

Equipment

  • cupcake pan
  • Mixing bowls
  • whisk
  • spatula
  • Piping Bag

Method
 

Step‑by‑Step Instructions for Best Pumpkin Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with liners.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, pumpkin spice, and salt.
  3. In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fill the cupcake liners about two-thirds full with the batter.
  6. Bake for 23-24 minutes until a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. In a large bowl, beat the butter and brown sugar until fluffy. Add cream cheese and vanilla, then mix until smooth, gradually adding powdered sugar.
  9. Once the cupcakes are cool, frost each one generously with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure ingredients are at room temperature and do not overmix the batter. Store unfrosted cupcakes at room temperature for 1-2 days and frosted ones in the fridge for up to 5 days.

Tried this recipe?

Let us know how it was!