Pumpkin Cupcakes with Cream Cheese Frosting
I think you should know that these are the best pumpkin cupcakes I’ve ever had. Like no joke, goodbye pumpkin bread and pumpkin pie and pumpkin cookies. I won’t miss you. All I need are these pumpkin cupcakes. With cream cheese frosting.
And do you need me to tell you how perfectly the sweet pumpkin flavor pairs with the tangy cream cheese frosting? No, you don’t. You can imagine it yourself. But I probably will tell you anyway. We’ll see.
I feel like I didn’t make myself clear enough: This is my favorite pumpkin recipe ever. Not just my favorite pumpkin cake recipe. These pumpkin cupcakes constitute as my favorite pumpkin recipe of any variety that I’ve ever made.
To be fair. I’m not a huge fan of pumpkin pie. Because mushy. And I’m not obsessed with pumpkin cookies. Because mushy. But pumpkin breads and muffins and cakes I can definitely throw my support behind. Because those are good when they’re mushy.
So. To make things less dramatic: From the variety of pumpkin desserts that I actually do appreciate, these pumpkin cupcakes with cream cheese frosting are by far my most favorite. Well fine, that wasn’t any less dramatic. So be it.
These pumpkin cupcakes are literally the moistest, tenderest, softest pumpkin cupcakes I’ve ever had the honor of sinking my teeth into.
They’re also fluffy. Light. Richly flavored. Generously spiced. So quick and easy to make. Butter-free (which means the cupcake batter can be made in a bowl by hand). And all around praiseworthy entities.
These cupcakes are sweet. But not too sweet. A combo of brown sugar and white sugar yields an ideal balance of deep flavor and light texture.
A cupful of pure pumpkin puree provides so much delicious pumpkin flavor and moisture.
Cinnamon, ginger, nutmeg, and cloves add kicks of fall spiciness.
And then there’s the cream cheese frosting.
A cream cheese frosting that is smooth and creamy and velvety and fluffy. And sweet and tangy and piped high atop the pumpkin cupcakes for sweet and soft and warm and spicy and tangy and creamy and fluffy blissfulness.
Now. You could always make these pumpkin cupcakes without the cream cheese frosting. They’re great on their own as well. And it’ll save you some time. And ingredients. And you’ll be left with a dairy-free dessert.
But. The cream cheese frosting adds so much. It takes these cupcakes from level: awesome to level: beyond anything you could have ever imagined in the pumpkin dessert realm. So yeah, I highly recommend including the frosting.
It’s October. Mid to end October. Fall is upon us. Pumpkin season has descended.
These pumpkin cupcakes with cream cheese frosting + a blanket + a steaming coffee + a fire place + a kitten (because why not) = what all your autumn plans slash dreams should be made of.
Pumpkin Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
1 cup packed flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup brown sugar, packed
1/3 cup granulated sugar
2 large eggs
1/2 cup oil
2 teaspoons vanilla extract
Cream Cheese Frosting:
6 oz. (3/4 cup) butter, softened
6 oz. cream cheese, softened
1 ½ + cups confectioners sugar
1 ½ teaspoons vanilla extract
Pinch of salt
1. Preheat oven to 350 F. Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, stir together the flour, baking powder, and spices.
3. Make a well in the center and add in the rest of the ingredients, stirring until just combined.
4. Using a large cookie scoop, divide batter evenly between liners. Bake for 19-22 minutes, until cupcakes spring back when touched and a toothpick inserted into the center of one comes out just clean. Cool before frosting.
5. Cream Cheese Frosting: Beat together the butter and cream cheese (with a whisk attachment). Once smooth, add in the confectioners sugar, vanilla extract, and salt and beat for a few minutes till smooth and fluffy. If you'd like your frosting sweeter, add more confectioners sugar and beat again.
6. Assembly: Insert an open star tip or round decorating tip into a piping bag. Fill with frosting. Pipe a spiral design onto each cooled cupcake.
