Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Let me tell you, these Pumpkin Cupcakes with Cream Cheese Frosting Recipe are one of my absolute fall favorites. They’re moist, perfectly spiced, and that creamy frosting on top? Oh my goodness, it just takes them to another level. Whenever pumpkin season rolls around, this recipe feels like an instant winner for cozy afternoons or dessert after dinner.

What I love most is how easy these cupcakes come together with a few simple ingredients, but still deliver big on flavor. Whether you’re baking for a crowd or just craving a sweet treat with a warm autumn vibe, you’ll find that this Pumpkin Cupcakes with Cream Cheese Frosting Recipe hits all the right notes—and makes for a fun, satisfying bake any time pumpkin is on your mind.

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Ingredients You’ll Need

These ingredients come together beautifully because the cake mix provides a solid base while the pumpkin and spices add that unmistakable fall flavor. When shopping, look for pure pumpkin puree and a high-quality cream cheese for the best results.

• Vanilla Cake Mix: Make sure to use a full 15.25-ounce box, like Duncan Hines or Pillsbury, to get the texture right.
• Pumpkin Pie Spice: This blend is key to that cozy autumn taste; you can find it pre-made or mix your own.
• Canned 100% Pure Pumpkin: Avoid pumpkin pie filling since it has extra sugar and spices that can alter the taste.
• Water: Helps moisten the batter just enough without overdoing it.
• Philadelphia 1/3 Fat Cream Cheese: Using this keeps the frosting creamy yet light.
• Vanilla Extract: Adds a lovely depth to the frosting flavor.
• Cinnamon: Works with the pumpkin pie spice to boost the warm spice notes.
• Brown Sugar: This adds a lovely caramel sweetness to the frosting that’s irresistible.

Variations

I love mixing things up depending on the season or what I have in my pantry. Feel free to personalize this Pumpkin Cupcakes with Cream Cheese Frosting Recipe—you’ll be surprised how versatile it is!

• Gluten-Free Option: I’ve swapped the cake mix for a gluten-free version with great success; just watch the bake time as it can vary slightly.
• Extra Spice Kick: When I want a bolder spice flavor, I add a pinch of ground cloves or nutmeg along with the pumpkin pie spice.
• Frosting Twist: Sometimes I like folding in chopped pecans or a bit of maple syrup into the cream cheese frosting for extra texture and sweetness.
• Mini Cupcakes: Making mini versions is perfect for parties and they bake faster, so keep a close eye on them!

How to Make Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to 350°F. Line two cupcake tins with 20 cupcake wrappers and give them a quick spray with oil; this helps the cupcakes release easily without sticking. Trust me, it makes frosting these beauties so much less frustrating later.

Step 2: Mix the Batter

Combine the vanilla cake mix with pumpkin pie spice in a large bowl—this is where the pumpkin magic really starts. Then, add the canned pumpkin and water, mixing about two minutes until the batter is uniform and smooth. Don’t overmix here; a little gentle stirring is just enough to keep the cupcakes tender.

Step 3: Bake to Perfection

Fill each cupcake liner about two-thirds full with batter to give them room to rise beautifully. Bake for 20 to 25 minutes, but keep an eye on them because ovens vary. Use a toothpick inserted in the center to check doneness—it should come out clean or with just a few moist crumbs.

Step 4: Whip Up the Cream Cheese Frosting

While the cupcakes bake, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar in a mixing bowl. Beat until smooth and creamy. Chill the frosting in the fridge until your cupcakes are cool—it helps it pipe or spread beautifully without melting.

Step 5: Frost and Enjoy

Once your cupcakes have cooled completely (this step is super important or the frosting will melt), spread or pipe the frosting on top. I often use a spatula for a soft look, but piping adds a bit of flair if you’re feeling fancy. If you need more frosting for your batch, feel free to mix up a little extra—I always do!

How to Serve Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I like topping these cupcakes with a light sprinkle of cinnamon or some finely chopped toasted pecans for a delightful crunch. Sometimes I add a small dash of pumpkin pie spice on top to amp up the fall feel—your call!

Side Dishes

These cupcakes pair beautifully with a warm cup of spiced tea or coffee for a cozy afternoon. They also make a sweet finish to a harvest-themed meal with dishes like roasted root vegetables or a fresh apple salad.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on a rustic wooden board decorated with mini pumpkins and autumn leaves. They also look charming stacked in a tiered cupcake stand, making a stunning centerpiece for Thanksgiving or fall parties.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge because of the cream cheese frosting. They stay fresh and delicious for up to 4 days this way without drying out.

Freezing

I’ve successfully frozen unfrosted cupcakes in a zipper bag for a couple of months—just thaw them before frosting for the best texture. Cream cheese frosting doesn’t freeze well, so always add frosting fresh.

Reheating

If you like your cupcakes a little warm, pop them in the microwave for 10-15 seconds after removing the frosting. Just be careful not to melt the cream cheese topping if it’s already on!

FAQs

Final Thoughts

This Pumpkin Cupcakes with Cream Cheese Frosting Recipe has become a go-to for me every fall—not just for the taste but for the joyful moments baking and sharing it with friends and family. I hope you’ll try making these cupcakes and enjoy the warm spices and creamy frosting as much as we do. Trust me, these will quickly become one of your favorite autumn treats to bake and savor!

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