Pumpkin Pie Cupcakes Recipe

5 from 3 votes

This pumpkin spice cupcake recipe is super moist and chock-full of pumpkin flavor and fall spices. As if that weren’t enough, these cupcakes are topped off with a silky smooth cream cheese frosting.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 322kcal

Author: The Carefree Kitchen

Ingredients

Pumpkin Cake

1 cup butter melted
16 ounces canned pumpkin or homemade pumpkin puree
1-2/3 cups sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt

Cream Cheese Frosting

1/2 cup butter room temperature
8 ounces cream cheese room temperature
4 cups powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Line 24 muffin tins with paper liners, or lightly grease with nonstick cooking spray, and set aside.
In the bowl of a stand mixer, combine the melted butter, pumpkin, sugar and eggs. Beat with the paddle attachment until the ingredients are combined. In a separate large bowl, combine the flour, baking powder, cinnamon, ginger, cloves, and salt and mix well with a whisk.
Add the dry ingredients to the wet ingredients and mix with the paddle on low for 2 minutes, or until light and fluffy.
Using an ice cream scoop, fill each prepared muffin tin cup about 3/4 full with the cupcake batter.
Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool completely in the pan before decorating or piping with cream cheese frosting, and topping with a candy pumpkin or sprinkles as desired. Enjoy!

Cream Cheese Frosting

In the bowl of a stand mixer, add the butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes. Add the soft cream cheese and beat again until light and fluffy, or about 2 minutes more. Add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds.
Transfer frosting to a pastry bag fitted with a large piping tip and pipe frosting onto the completely cooled cupcakes.

Notes

Storing cupcakes: store frosted cupcakes in an airtight container in the fridge for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months, then thawed overnight before frosting.

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