SIMPLE Pumpkin Cupcakes with Cream Cheese Frosting

SIMPLE pumpkin cupcakes with a cream cheese frosting - pumpkin flavor, light and fluffy

Alright, my friends, brace yourselves for a flavor explosion that’s hotter than a jalapeño on a summer’s day. We’re diving headfirst into a pumpkin party that’s spicier than your wildest dreams – it’s time for these homemade Pumpkin Cupcakes with Cream Cheese Frosting.

Imagine the seductive aroma of cinnamon and pumpkin dancing in the air, the anticipation of sinking your teeth into a moist, flavorful cupcake, and that creamy, velvety frosting. It’s like a tantalizing rendezvous in Cupcake Land. So, roll up those sleeves, get ready to bake, and let’s indulge in a little pumpkin pleasure.

Ingredients for Pumpkin Cupcakes:

Alright, let’s get down to business, and I mean business with a capital “B” for “Big Flavors.” Here’s the culinary hitlist:

  • Pumpkin Puree: The reigning monarch of our recipe, bringing rich, velvety pumpkin goodness.
  • Brown Sugar: Sweet, sultry, and ready to mingle, it’s the perfect partner for our pumpkin.
  • Vegetable Oil: The cool, collected oil that’s about to add some sizzle to the mix.
  • Vanilla Extract: The smooth operator with a hint of intrigue.
  • Large Eggs: These are the bold performers, ready to take center stage.
  • All-Purpose Flour: The versatile foundation of our cupcake creation.
  • Baking Powder and Baking Soda: The dynamic duo, here to create the perfect lift-off.
  • Salt: Adding just the right twist to the tale.
  • Ground Cinnamon and Pumpkin Pie Spice: The spice brigade, ready to set your taste buds on fire.

How to Make Pumpkin Cupcakes:

Full Printable Recipe is below

How to make SIMPLE Pumpkin muffins

For the Cupcakes:

  • Preheat Your Stage: Start by preheating the oven to 350°F (175°C). Get that spotlight warmed up!
  • Prepare the Cast: Line your cupcake tin with those cute little cupcake liners and have it ready for action.
  • Mix and Whisk: In a large mixing bowl, combine the pumpkin puree, brown sugar, vegetable oil, vanilla extract, and those bold eggs. Let the ingredients mingle and whisk until they’re a harmonious ensemble.
  • The Floury Dance: Gradually introduce the all-purpose flour to the mix, along with the baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Encourage them to waltz together until well combined.
  • Fill the Stages: Divide your batter evenly among the cupcake liners, giving each one a chance to shine.
  • Bake the Act: Pop your cupcakes into the preheated oven and let them bake for about 18-20 minutes, or until a toothpick comes out clean. They should be golden brown and ready for the grand finale.
  • Cooling Intermission: Once the spotlight’s off, let your cupcakes cool in the tin for a bit before transferring them to a wire rack. We’re talking about a well-deserved intermission.

For the Cream Cheese Frosting:

  • The Creamy Duo: In a separate bowl, add the softened butter and cream cheese. Let them become best buddies, mixing until smooth and creamy.
  • A Touch of Intrigue: Add the vanilla extract to the mix, just a touch of mystery.
  • Sweet Dusting: Gradually introduce the powdered sugar, adjusting to your desired sweetness level. Mix until it’s as smooth as a well-rehearsed ballet.
  • Frosting Grandeur: Once your cupcakes have cooled completely, it’s time for the cream cheese frosting to take the stage. Apply a generous dollop to each cupcake, creating a creamy crescendo.

Decorative Flourish:

Now, if you’re feeling a bit extra, don’t hesitate to get creative with your cupcake decor. A sprinkle of cinnamon or a drizzle of caramel can take these pumpkin delights to the next level. You can even top them off with a few crushed pecans or a dash of extra pumpkin spice for a visual and flavor spectacle.

With your cupcakes fully dressed and ready for their moment in the spotlight, it’s time to savor the fruits of your labor. These homemade Pumpkin Cupcakes with Cream Cheese Frosting are a delightful treat perfect for cozy evenings, festive gatherings, or anytime you crave a taste of the season. So, grab your favorite cup of coffee, take a bite, and let the flavors whisk you away to autumn bliss. Enjoy!

Now, it’s time to hit the kitchen and let your inner baker shine. Your friends and family are in for a delightful surprise with these Pumpkin Cupcakes with Cream Cheese Frosting, and you’re the star of the show!

SIMPLE pumpkin cupcakes with a cream cheese frosting - pumpkin flavor, light and fluffy

Tempting Cupcake Creations:

  • 4th of July Cupcakes: Get ready to light up your taste buds with these patriotic 4th of July cupcakes – they’re like a fireworks show in your mouth!
  • Reindeer Cupcakes: These adorable reindeer cupcakes will sleigh your holiday dessert game – they’re almost too cute to eat!
  • S’mores Cupcakes: Indulge in the campfire classic with a twist – these s’mores cupcakes will have you saying ‘more, please!’

Let’s Stay Connected!🎉📩

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SIMPLE pumpkin cupcakes with a cream cheese frosting - pumpkin flavor, light and fluffy

SIMPLE Pumpkin Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: simple party food
  • Prep Time: 15-20 min
  • Cook Time: 18-22 min
  • Total Time: 33-42 min
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking



Pumpkin Cupcakes:

  • 1 Cup Pumpkin Puree
  • ¾ Cup Brown Sugar
  • ½ Cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 2 Large Eggs
  • 1 Cup Flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 2 teaspoons Pumpkin Pie Spice

Cream Cheese Frosting:

  • ½ Cup Butter, softened at room temperature
  • 8 oz Cream cheese, softened at room temperature
  • 1 teaspoon Vanilla extract
  • 46 Cups Powdered sugar


  1. Preheat the oven to 350 °F.
  2. Line a muffin tray with 12 paper or silicone muffin liners. Set aside.
  3. In a large bowl, beat together the pumpkin puree, brown sugar and vegetable oil, about 2 minutes.
  4. Beat in the vanilla extract and eggs until combined.
  5. In a small bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until fully combined.
  6. Beat the dry ingredients into the pumpkin mixture.
  7. Use a cookie scoop to portion the cupcake batter evenly amongst the muffin liners.
  8. Bake for 18-22 minutes, until well browned and an inserted toothpick comes out clean.
  9. Allow the cupcakes to cool completely before attempting to frost.

For the Frosting:

  1. In a large bowl, combine the butter and sugar together in a large bowl until completely combined. Beat in the vanilla extract.
  2. Start off by adding 4 cups of powdered icing sugar, beat well, then add additional as needed.
  3. Fit a piping bag with a large star tip and scoop the cream cheese frosting into the piping bag.
  4. Swirl the frosting onto the cooled cupcakes – starting in the center and working your way to the edges, then back up the center, creating a dome effect.


  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 35 gr
  • Sodium: 280 mg
  • Fat: 15 gr
  • Saturated Fat: 8 gr
  • Carbohydrates: 45 gr
  • Fiber: 1 gr
  • Protein: 2 gr
  • Cholesterol: 45 mg

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  • Reply
    October 17, 2020 at 4:47 pm

    These are all over pinterest and now I know why. Gorgeous

  • Reply
    September 17, 2022 at 5:38 pm


  • Reply
    January 11, 2023 at 4:14 pm

    These came out amazing. I will definitely make these again.

  • Leave a Reply

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