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

SIMPLE Pumpkin Cupcakes



Pumpkin Cupcakes:

  • 1 Cup Pumpkin Puree
  • 3/4 Cup Brown Sugar
  • 1/2 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:

  • 1/2 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 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

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