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–+ servings

Pumpkin Cupcakes

The most moist, fluffy, and flavouful Pumpkin Cupcakes with the creamiest cream cheese frosting.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Cupcakes
Calories 4254 kcal

Ingredients
 

For The Cupcakes

  • 1¼ cups All-purpose flour, Spooned and levelled
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Pumpkin spice, See notes
  • ½ teaspoon Cinnamon
  • ½ teaspoon Salt
  • 2 Eggs, Room temperature
  • 1 cup Pumpkin puree, See notes
  • ½ cup Oil
  • ½ cup Brown sugar, Lightly packed
  • ½ cup Granulated sugar
  • 1 tablespoon Vanilla extract

For The Frosting

  • 8 ounce Cream cheese , Room temperature, see notes
  • ½ cup Butter, Room temperature
  • 3 cups Powdered sugar, Sifted
  • 1 teaspoon pumpkin spice
  • 1 teaspoon Vanilla extract

For The Mini Pumpkin Toppers

  • 1 cup White fondant
  • 1 tablespoon Whole cloves

Instructions
 

How To Make The Cupcakes

  • Preheat the oven to 350℉, and line a 12-cavity cupcake pan with liners. Set aside.
  • Sift all dry ingredients together and set them aside.
    1¼ cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Pumpkin spice, ½ teaspoon Cinnamon, ½ teaspoon Salt
  • In a large separate bowl, mix all the wet ingredients and both sugars, using a hand mixer, mix everything until well blended.
    2 Eggs, 1 cup Pumpkin puree, ½ cup Oil, ½ cup Brown sugar, ½ cup Granulated sugar, 1 tablespoon Vanilla extract
  • Use a rubber spatula to mix both dry and wet ingredients gently. Do Not Overmix.
  • Fill up the liners to ⅔ of their capacity, and bake for 18-20 minutes or until an insert comes out clean. Let them cool in the pan for 10 minutes, then transfer to the cooling rack to cool down completely before frosting.

How To Make The Frosting

  • Using the paddle attachment, beat the room-temperature butter until fluffy and pale in colour.
    ½ cup Butter
  • Leave the cream cheese out of the fridge for a few hours before making the frosting. Add it to the butter and beat well.
    8 ounce Cream cheese
  • Gradually add the powdered sugar and mix.
    3 cups Powdered sugar
  • Add in the spice and vanilla extract and mix well.
    1 teaspoon pumpkin spice, 1 teaspoon Vanilla extract
  • Use your desired piping tip to pipe the frosting on top of the cool cupcakes.

Make The Mini Pumpkins

  • Knead the fondant until soft and playable. Make small balls in different sizes, from the size of a hazelnut to a small walnut.
    1 cup White fondant
  • Use the back of a pairing knife to make soft grooves all around the ball.
  • Insert a whole clove on the top of the pumpkin as its stem.
    1 tablespoon Whole cloves
  • Let them sit at room temperature for 10 minutes to harden a bit. Place them on top of the frosting. If you like, put a small amount of orange colour on your fingertip and rub it on the side of each pumpkin.

Notes

  • Get the recipe for how to make the pumpkin spice here: Spice Blends
  • Use Pumpkin Puree and not Pumpkin Pie Filling.
  • Leave the cream cheese out of the fridge a few hours before using it. This guarantees lump-free frosting.

Nutrition

Calories: 4254kcalCarbohydrates: 744gProtein: 45gFat: 294gSaturated Fat: 116gPolyunsaturated Fat: 41gMonounsaturated Fat: 118gTrans Fat: 4gCholesterol: 800mgSodium: 3760mgPotassium: 1356mgFiber: 13gSugar: 226gVitamin A: 44505IUVitamin C: 11mgCalcium: 770mgIron: 15mg
Keyword CUPCAKE, PUMPKIN, pumpkin cupcake
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