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A single Pumpkin Muffin sits in the foreground with the cupcake liner peeled down and a pumpkin candy on top. There are other cupcakes sitting in the background.
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5 from 3 votes

Pumpkin Cupcakes

It's safe to say these easy Pumpkin Cupcakes with cream cheese frosting are going to be everyone's favorite dessert this Fall!
Prep Time35 minutes
Cook Time22 minutes
Cooling Time45 minutes
Total Time1 hour 42 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cupcakes, Pumpkin Spice Cupcakes
Servings: 20
Calories: 413kcal
Author: Kelly Anthony

Ingredients

FOR THE PUMPKIN CUPCAKES:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 4 room temperature large eggs, slightly beaten
  • 1 cup room temperature unsalted butter
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 15-ounce can ( = to 1 ½ cups) pumpkin puree (not pumpkin pie filling)
  • ½ cup sour cream

FOR THE CREAM CHEESE FROSTING:

  • 6 tablespoons room temperature unsalted butter
  • 1 (8-ounce) package block-style softened cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • Generous pinch fine sea salt

Instructions

MAKE AND BAKE THE CUPCAKES:

  • Preheat the oven to 350°F, and line 2 muffin tins with baking cups. Spritz the baking cups and pan with baking spray. Set aside until ready to use.
  • Add the flour, baking powder, salt, cinnamon, ginger, and cloves to a medium-sized mixing bowl and whisk to combine. Set the dry mix aside.
  • Add the eggs to a small bowl and use the tines of a fork to whisk and combine. Set aside until ready to use.
  • Add the butter and granulated sugar to a large mixing bowl, and using a handheld mixer on medium-high speed, mix for 2 to 3 minutes. Once the mixture appears fluffy and visibly lightened in color. Add in the eggs and vanilla, and mix until combined.
  • Next, add the pumpkin and sour cream and mix until combined. Do not worry if the mixture appears slightly curdled. This is from the pumpkin and is normal.
  • Add the dry ingredients and mix with the mixer on low until just combined.
  • Divide the batter amongst the muffin pans, filling each cavity about ⅔'s of the way full. Bake at 350°F for 22 minutes, rotating the pans about halfway through the bake time.
  • Remove the pans from the oven and set aside on a cooling rack for about 10 minutes. Remove the cupcakes from the pans and set them on a rack to cool completely.

MAKE THE CREAM CHEESE FROSTING:

  • Add the butter and cream cheese to a large, clean mixing bowl and mix on medium-high speed until well combined.
  • Add the remaining frosting ingredients, and with the mixer on low, mix until mostly combined. Increase the speed to medium-high and mix for 2 to 3 minutes more, until completely smooth and fluffy.

ICE THE CUPCAKES:

  • Add big scoops of the icing into a piping bag fitted with a large piping tip. Twist the bag shut and pipe your favorite designs across the surface of the cupcakes. Serve and enjoy!

Nutrition

Calories: 413kcal | Carbohydrates: 59g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 142mg | Potassium: 145mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3935IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg