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These moist and tender pumpkin-spiced cupcakes are topped with a homemade cream cheese frosting that pairs perfectly with the fall flavors. They’re great for any fall occasion – Thanksgiving dinner, bake-sales, church festivals, etc!
Sweaters, boots, football, crunchy leaves and pumpkin flavor everything! That’s the epitome of fall & I am HERE FOR IT! These moist pumpkin cupcakes are a pumpkin lover’s dream….and the only pumpkin cupcake recipe you’ll ever need!
Ingredients Needed (Amounts in recipe card below)
- All Purpose Flour
- Instant Pudding Mix – Butterscotch is my favorite as it pairs so well with the pumpkin, but you could also use vanilla.
- Pumpkin Pie Spice – Use store-bought or make your own with individual spices.
- Baking Soda
- Salt
- Butter – I use salted butter. If you choose to use unsalted butter, increase the salt in the batter to 1/2 teaspoon. Be sure to have the butter at room temperature for both the cupcakes and the frosting.
- White Sugar
- Eggs – I use large eggs when baking.
- Canned Pumpkin Puree – Don’t confuse this with pumpkin pie filling; they’re very different!
- Vanilla Extract
- Cream Cheese – I recommend using block-style cream cheese. The 1/3 less fat cream cheese would work, too.
- Powdered Sugar – aka confectioners’ sugar
How to Make Pumpkin Spice Cupcakes
Start by preheating the oven and lining a muffin pan with paper liners.
In a medium bowl, use a whisk to combine the flour, pudding mix, spices, baking soda and salt. Using a whisk will help remove any clumps so you don’t need to sift the flour.
Cream the butter and sugar until light and fluffy. I like to use a stand mixer fitted with a paddle attachment, though a large mixing bowl and electric mixer will work great, too. Next, you’ll add the eggs, pumpkin and vanilla.
Be sure to scrape down the sides of the bowl to ensure all the butter and sugar is incorporated. The mixture of wet ingredients looks a little…odd…but trust the process! 🙂
Add the flour mixture and mix on low speed until combined. Over-mixing the cupcake batter will result in more gluten formation and therefore a tighter (less tender) crumb.
Scoop the batter into a pan filled with cupcake liners. You’ll want to fill them about 2/3 full; don’t overfill or they will overflow. I like to use a cookie scoop so they’re all evenly filled and bake in the same amount of time.
Bake the cupcakes then let them cool on a wire rack for at least an hour.
Now it’s time to make the classic cream cheese frosting, which is quite simple! Start by mixing the softened butter and cream cheese. Once combined, add the powdered sugar and vanilla and mix until nice and smooth!
Spoon the frosting into a piping bag and pipe onto the cupcakes. Here’s a great resource for different cupcake piping techniques!
If you want to add a little garnish on top, there are a few different options. Mallowcream pumpkins always seem to be a hit this time of year, so a simple pumpkin on top is super cute. You could also do a blend of fall sprinkles or keep it super simple with a dusting of ground cinnamon or pumpkin pie spice!
NOTE: This recipe makes plenty of frosting for 24 cupcakes. It's the perfect amount if you plan to pipe it on; you could halve it if you just spread a little on top with a butter knife instead.
Frequently Asked Questions
If you want a 9×13-inch pumpkin cake, I recommend using the cake in this recipe as it’s designed to be in a 9×13-inch pan.
Yes! You absolutely can. If you make a double batch, make sure you have a very large bowl.
Absolutely. You can use a simple vanilla buttercream, make a cinnamon buttercream or keep it light with a whipped cream frosting.
These need to be stored in the fridge due to the cream cheese frosting. Store the cupcakes in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months (you can freeze frosted or unfrosted cupcakes).
They can set out for 2 hours (if you’re at a gathering or party) before returning to the fridge.
Other Pumpkin Recipes You’ll Love
- Pumpkin Whoopie Pies
- Pumpkin Bars with Brown Butter Frosting
- Pumpkin Churro Mini Muffins
- Streusel-Topped Pumpkin Muffins
- Pumpkin Cheesecake Bars
- Layered Pumpkin Lush
Pumpkin Cupcakes with Cream Cheese Frosting
Equipment
- 2 twelve-count cupcake tins
Ingredients
Cupcakes
- 2 cups flour
- 1 3.4-ounce packet instant butterscotch pudding mix
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 4 eggs
- 1 15-ounce can pumpkin puree
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 8-ounce package cream cheese
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350℉ and place liners a cupcake tin; set aside.
- In a large bowl, whisk together the flour, pudding mix, pumpkin pie spice, baking soda and salt; set aside.2 cups flour, 1 3.4-ounce packet instant butterscotch pudding mix, 1 tablespoon pumpkin pie spice, 2 teaspoons baking soda, 1/4 teaspoon salt
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.1 cup butter, 1 cup sugar
- Stir in the eggs, pumpkin and vanilla until combined.4 eggs, 1 15-ounce can pumpkin puree, 2 teaspoons vanilla extract
- Add the dry ingredients and stir just until everything is well-incorporated. The batter will be thick.
- Scoop into the prepared cupcake tin, filling each hole about 2/3 full. (Depending on the pan and liners you're using, you may have a little extra batter. If so, either pour it into a small greased baking dish or make a couple more cupcakes.)
- Bake for 18-20 minutes or until the centers of the cupcakes are done. They're done when a toothpick pressed into the center comes out clean (or with a few moist crumbs) or when the cake bounces back up when pressed gently with your finger.
- Let cool for 1 hour.
- To make the frosting, beat the cream cheese and butter until fluffy. Add the powdered sugar and vanilla and stir until smooth and creamy.1 8-ounce package cream cheese, 1/2 cup butter, 1 teaspoon vanilla extract, 4 cups powdered sugar
- Pipe onto the cooled cupcakes and garnish with candy pumpkins, sprinkles and/or ground cinnamon, if desired.
Notes
- Browned Butter Buttercream
- Cinnamon Buttercream
- Whipped Cream Frosting
