Go Back

Pumpkin Cupcakes With Cream Cheese Frosting

Let's have a break from all of the pies this season and try a holiday twist on another crowd pleaser.


  • 1 stick softened butter
  • 2 cups sugar
  • 1 eggs
  • 3/4 cup pumpkin puree or pumpkin pie filling
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/4 tsp salt

Cream Cheese Frosting

  • 1 cup cream cheese
  • 3 cups powdered sugar
  • 3 tbsp milk


  • Preheat oven to 350º 
    Cream butter and sugar in a large bowl, then add the eggs and vanilla until smooth. 
    Combine dry ingredients and add half to the wet ingredients. Add pumpkin and stir in with a wooden spoon and complete with adding the rest of the dry ingredients. Feel free to adjust the spice ratio according to your preference. 
    Line cupcake tray with liners and scoop an adequate amount, making sure to leave some room for rising and tapping on the countertop to pop any bubbles. 
    Bake for 20 minutes or an inserted toothpick comes out clean. Cooking times may vary.
    While the cupcakes are cooling, combine frosting ingredients and top cupcakes.
    Sprinkle with cinnamon, sprinkles, pumpkin spice, or even candied walnuts from the previous recipe to keep things interesting. 
    Keep the remaining cupcakes in the fridge and enjoy later.