Moist Pumpkin Cupcakes with Cream Cheese Frosting Recipe

These pumpkin cupcakes are filled with cozy autumn spices and topped with a tangy cream cheese frosting that balances sweetness and richness. Bring a tray to your next gathering and watch them disappear.

Pumpkin cupcakes with cream cheese frosting are a fall favorite and a reliable choice year after year. They’re ideal for Halloween when decorated with a mellowcreme pumpkin or for a Thanksgiving potluck alongside other seasonal treats.

Why you’ll love this recipe:

• Perfect for fall – Made with real pumpkin purée and warm spices, these cupcakes capture that classic autumn flavor.
• Moist texture – Pumpkin, oil, and buttermilk combine to produce a tender, moist crumb that stays soft for days.
• Simple ingredients, impressive results – Pantry staples make this recipe approachable for bakers of any experience level.

Tools you’ll need

You only need measuring cups and spoons, a mixing bowl, and a whisk to make the batter. Gentle mixing helps keep the cupcakes tender, so a whisk or spatula is preferred; a stand mixer is handy for the frosting.

Ingredients and substitutions

The full ingredient list and exact measurements are in the recipe card below. Key notes:

1. All-purpose flour – Works well; cake flour will make a slightly softer crumb.
2. Granulated sugar – Keeps cupcakes moist. Brown sugar can be used for a deeper caramel note.
3. Salt – Enhances and balances the flavors.
4. Baking soda & baking powder – Provide lift. Baking soda reacts with buttermilk for extra rise.
5. Pumpkin purée – Use pure pumpkin purée, not pie filling. Canned purée is convenient; homemade works too.
6. Pumpkin pie spice – Use store-bought or blend your own from cinnamon, nutmeg, ginger, cloves, and allspice.
7. Egg – Acts as the binder.
8. Buttermilk – Adds tenderness and a touch of tang.
9. Vegetable oil – Neutral oils like vegetable or canola keep the cupcakes moist. Melted butter may be substituted but can yield a slightly drier result unless adjusted.
10. Vanilla extract – Enhances the overall flavor.
11. Frosting – A slightly tangy cream cheese frosting is recommended; you can also use buttercream or Swiss meringue buttercream if you prefer a different sweetness or texture.

How to make these pumpkin cupcakes

Step-by-step instructions and photos are provided below. The printable recipe card follows at the end.

Make the cupcakes

Whisk together pumpkin purée, egg, buttermilk, vegetable oil, and vanilla extract until smooth.

Sift or whisk the flour, sugar, baking soda, baking powder, and pumpkin pie spice with salt. Fold the dry mix into the wet ingredients until no visible streaks of flour remain.

Tip: Mix gently for a tender cupcake. Use a whisk or spatula and stop as soon as the batter looks uniform.

Portion the batter evenly into lined muffin cups using a large ice cream scoop. Bake at 350°F for about 16 minutes, until a toothpick comes out clean or with a few crumbs. Cool in the pan briefly, then transfer to a wire rack to cool completely.

Make the cream cheese frosting

Beat room-temperature cream cheese, butter, and vanilla until smooth. Add powdered sugar, start mixing slowly, then increase speed and beat until light and fluffy.

Note: Bring butter and cream cheese to room temperature—not warm—to ensure a smooth, stable frosting.

Frost fully cooled cupcakes with a piping bag or an offset spatula. Top with pumpkin candies if desired and serve.

More baker’s tips

• Use room-temperature ingredients for easier mixing and a consistent texture.
• Speed up softening by cutting butter and cream cheese into small cubes and letting them sit for 15–20 minutes.
• Cool completely before frosting to prevent the frosting from sliding off.
• Whip the frosting until fluffy for easier piping and a light finish.

Storage

Because of the cream cheese, store leftover frosted cupcakes in the refrigerator for 3–4 days. You can freeze them for up to 3 months. To freeze, place frosted cupcakes on a baking sheet until solid, then wrap individually and store in a freezer bag. Thaw fully before serving.

Unfrosted cupcakes can be stored covered at room temperature for up to 2 days; prepare frosting and decorate just before serving.

FAQs

More cupcake recipes

• Carrot Cupcakes
• Pistachio Cupcakes with Orange Mascarpone Frosting
• Caramel Apple Cupcakes
• Chocolate Peanut Butter Cupcakes

5 from 2 votes

Pumpkin Cupcake Recipe

By Trang Doan

These pumpkin cupcakes are filled with warm spices and finished with a tangy cream cheese frosting that complements the pumpkin flavor perfectly.

Servings: 12

Prep Time: 20 mins

Cook Time: 16 mins

Total Time: 36 mins

Equipment

• Standard Size Muffin Pan
• Large Ice Cream/Cookie Scoop
• Stand Mixer (optional for frosting)

Ingredients 

Cupcake batter

• 1 ¼ cup all-purpose flour (166 g)
• ¾ cup granulated sugar (153 g)
• ⅛ teaspoon salt
• ¼ teaspoon baking soda (1 g)
• 1 teaspoon baking powder (4 g)
• 2 teaspoon pumpkin pie spice (5 g)
• ½ cup pumpkin purée (120 g)
• 1 large egg, room temperature
• ½ cup buttermilk, room temperature (120 g)
• ⅓ cup vegetable oil (70 g)
• 1 teaspoon pure vanilla extract (5 g)

Cream Cheese Frosting

• 12 oz cream cheese, room temperature (340 g)
• 6 oz unsalted butter, room temperature (170 g)
• 1 teaspoon pure vanilla extract (5 g)
• 1 ¼ cup powdered sugar (125 g)

Instructions 

Make cupcakes

• Preheat oven to 350°F and line a standard muffin pan with liners.
• Whisk flour, sugar, salt, baking soda, baking powder, and pumpkin pie spice in a bowl until combined.
• In another bowl, whisk pumpkin purée, egg, buttermilk, oil, and vanilla until smooth. Fold in dry ingredients until just combined.
• Use a large scoop to divide batter among 12 cups.
• Bake 16 minutes or until a toothpick comes out clean with a few crumbs. Cool in the pan briefly, then transfer to a wire rack to cool completely.

Make cream cheese frosting

• Beat softened butter, cream cheese, and vanilla in a stand mixer until creamy.
• Add powdered sugar, start mixing slowly, then increase speed and beat until light and fluffy.
• Frost cooled cupcakes with a piping bag or spatula and decorate as desired.

Notes

To bring butter and cream cheese to room temperature faster, cut into small cubes and let sit 15–20 minutes.

Nutrition

Serving: 111g, Calories: 392kcal

Nutrition information is an approximation.

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