Print

Pumpkin Cupcakes with Cream Cheese Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Celebrate the spooky season with these moist and flavorful Halloween Pumpkin Cupcakes topped with a luscious cream cheese frosting. Perfect for Halloween parties, school events, or cozy fall gatherings, these cupcakes are festive, indulgent, and irresistibly delicious.

Ingredients

Cupcakes:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 1/2 teaspoons pumpkin pie spice

1 cup packed brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 eggs, room temperature, beaten

1 (15-ounce) can solid-pack pumpkin (not pumpkin pie mix)

Cream Cheese Frosting:

2 (8-ounce) packages cream cheese, softened

1/2 cup unsalted butter, softened

6–8 cups powdered sugar, sifted

1–2 teaspoons vanilla extract

1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and pumpkin until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  4. Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
  5. In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon, mixing until creamy and fluffy. Adjust powdered sugar to achieve desired consistency.
  6. Once cupcakes are completely cooled, frost with cream cheese frosting using a spatula or piping bag. Decorate with Halloween-themed toppings as desired.

Notes

Use whole wheat flour or a gluten-free flour blend for a healthier or gluten-free option.

Add chocolate chips, crushed cookies, or caramel bits to the batter for extra indulgence.

Swap cream cheese frosting for a whipped cream frosting for a lighter alternative.

Tint the frosting orange or green for festive Halloween colors.

Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Let refrigerated cupcakes sit at room temperature for 15–20 minutes before serving.

Nutrition

Find it online: https://justsosavory.com/pumpkin-cupcakes-with-cream-cheese-frosting/