Pumpkin Cupcakes with Cream Cheese Frosting

A pumpkin cupcake with a candy pumpkin on top.

Pumpkin Cupcakes with Cream Cheese Frosting

These moist and tender pumpkin-spiced cupcakes are topped with a smooth cream cheese frosting that pairs perfectly with the fall flavors. They're great for any fall occasion - Thanksgiving dinner, bake-sales, church festivals, etc!

Prep Time20

Cook Time20

Cool Time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: pumpkin

Servings: cupcakes

Calories: 308kcal

Author: Kelsey Byrnes

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

These cupcakes do need to be refrigerated due to the cream cheese in the frosting.

Try topping with different frostings!

Browned Butter Buttercream
Cinnamon Buttercream
Whipped Cream Frosting

Nutrition