Pumpkin Cupcakes with Cream Cheese Frosting

As the leaves begin to turn and the weather cools down, it’s the perfect time to indulge in some delicious, comforting fall treats. What’s more perfectly sweet than pumpkin cupcakes with cream cheese frosting? 

These tasty little cakes are the perfect way to get your fix of seasonal flavors and satisfy your sweet tooth. But if you want to make sure your cupcakes turn out perfectly every time, there are a few things you need to keep in mind. We’ll walk you through the process of making the perfect pumpkin cupcakes with cream cheese frosting.

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When should I make pumpkin cupcakes?

Pumpkin cupcakes are a fall classic, and they’re perfect for any autumn-themed occasion. Whether you’re hosting a Halloween party or just enjoying a cozy night in, pumpkin cupcakes are a great way to get in the fall spirit.

Since they’re so easy to customize, you can make them fit any occasion. Top them with festive sprinkles for Halloween or Thanksgiving, or add toasted nuts for a more elegant touch.

Are pumpkin cupcakes healthy?

Pumpkin is a great source of vitamins and minerals, and it’s also low in calories and fat. So while a cupcake is never going to be as healthy as a plate of veggies, pumpkin cupcakes are definitely a better choice than some other desserts. 

If you want to make your cupcakes even healthier, you can try swapping out some of the sugar or flour for healthier alternatives. 

What is the secret to moist cupcakes?

One of the most important things to keep in mind when making pumpkin cupcakes is that moistness is key. A dry cupcake is never pleasant to eat, so you need to make sure you use the right ingredients and techniques to keep your cupcakes moist and tender. 

One secret to moist cupcakes is using oil instead of butter. Butter can dry out your cupcakes, but oil keeps them moist and tender. Another trick is to add a little extra pumpkin puree to your batter. The extra moisture from the pumpkin will keep your cupcakes from drying out.

Ingredients for making pumpkin cupcakes with cream cheese frosting

• Unsalted butter
• Granulated sugar
• Egg whites
• All purpose flour
• Baking powder
• Salt
• Vanilla
• Pumpkin spice
• Milk
• Vegetable oil
• Pumpkin puree
• Cream cheese
• Powdered sugar

Helpful tools for this recipe

• Cupcake liners
• Piping bag
• Airtight container
• Muffin tin
• Mixing bowls
• Silicone spatula

How to make pumpkin cupcakes

Preheat the oven to 350 degrees.  Place liners in your cupcake pans, and set aside.  

In the bowl of a stand mixer, cream together the softened butter and the granulated sugar until lighter in color and fluffy looking.

Add in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites.  Mix again until well combined.  

Lastly, add in the all-purpose flour and mix very well.  Stop the mixer and scrape down the sides when needed and mix again.  The mixture should not contain any bumps or lumps.  

Using an ice cream scoop or small measuring cup, scoop out enough batter to fill each cupcake cavity about ⅔-¾ full.  The batter will rise slightly during baking time. 

Bake in the preheated oven for 14-16 minutes or until set and edges are just slightly browned. 

Allow to cool completely before attempting to remove from the pan. 

To make the frosting:  Mix together the softened butter and cream cheese in the bowl of a stand mixer.  Add in the vanilla and salt.  Finally, add in the powdered sugar and mix until smooth.  The mixture should be stiff peak consistency and creamy.  

Transfer a few scoops of frosting to a pastry bag fitted with a large star tip and twist the end to keep the frosting contained.  Gently pipe a dollop of frosting on each cupcake.  Sprinkle with additional pumpkin spice to garnish.

Notes: 

– We prefer fresh eggs over carton egg whites.  Keep the discarded yolk to make creme brulee or custard, if desired

– Only use pumpkin puree for this recipe – NOT pumpkin pie filling

– We used a pastry bag fitted with a star tip – both of which can be found at local hobby stores or online.  In a pinch, you can also use a ziploc bag with the tip cut off.  

How do you firm up cream cheese frosting?

Cream cheese frosting is delicious, but it can sometimes be a little tricky to work with. If your frosting is too runny, it won’t hold its shape when you try to pipe it onto your cupcakes. 

However, there’s an easy solution. All you need to do is refrigerate your frosting for 10-15 minutes before using it. This will help it firm up so you can get that perfect swirl.

Is there a difference between cream cheese icing and cream cheese frosting?

While the terms “icing” and “frosting” are often used interchangeably, there is actually a subtle difference between the two. 

Icing is usually thinner and more liquid than frosting, and it’s often used as a glaze or drizzle. Frosting, on the other hand, is thicker and creamier, and it’s used to coat or decorate cakes and cupcakes. 

So technically, if you’re putting cream cheese on top of your cupcakes and it’s thick and creamy, it’s a frosting. But since the difference is so subtle, most people use the terms interchangeably.

Related: What is the Difference Between Buttercream and Frosting

So there you have it, everything you need to know to make the perfect pumpkin cupcakes with cream cheese frosting. 

Whether you’re a seasoned baker or just starting out, these tips and tricks will help you create the perfect fall treat every time. So grab your apron and get ready to indulge in some delicious pumpkin goodness!

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