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Easy Pumpkin Cupcakes

A super moist, melt-in-your-mouth EASY pumpkin cupcake topped with a 3-ingredient cream cheese frosting! Perfect Fall treats or Thanksgiving desserts.
Course Dessert
Cuisine Cake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 22 cupcakes
Calories 216kcal

Ingredients

Pumpkin Cupcakes

  • 1 ⅔ cup all-purpose flour
  • 1 ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 1 15 oz. canned pumpkin
  • ½ cup vegetable oil
  • ¼ cup water

Cream Cheese Frosting

  • 1 (8oz) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • teaspoon salt

Instructions

How to Make Pumpkin Cupcakes:

  • In a large bowl, mix together all-purpose flour (1 ⅔ cups), granulated sugar (1 ½ cups), baking soda (1 teaspoon), baking powder (½ teaspoon), cinnamon (1 teaspoon), salt (½ teaspoon), and nutmeg (¼ teaspoon) together with a whisk.
  • Stirring between each addition, add eggs (2 large), canned pumpkin (15 ounces), vegetable oil (½ cup), and water (¼ cup) and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I suggest mixing this by hand with a spatula. If you are using an electric mixer, be sure to use the lowest speed setting and stop mixing as soon as flour disappears.
  • Scoop 3 tablespoons of batter in each cupcake liner and gently shake pan to even out the batter. Bake at 350℉ for 18-22 minutes, or until toothpick comes out clean. Cool completely before frosting. 

How to Make Cream Cheese Frosting

  • Using a stand or hand-held mixer, beat the cream cheese (8 ounces) for 1-2 minutes until smooth and creamy. Scrape down the sides with a spatula, as needed.
  • Add softened unsalted butter (½ cup, i.e., 1 stick) and vanilla extract (1 ½ teaspoons) and continue mixing for 1 minute until combined. Lastly, slowly add in powdered sugar (2 cups) and a pinch of salt then beat on high speed for 30 seconds until well combined.
  • Use a knife or piping bag to frost the cooled cupcakes. This recipe will lightly frost roughly 24 cupcakes (if spreading on with a knife). Because this frosting is on the creamy side, it's best spread vs. trying to pipe on intricate swirls with a piping tip.

Nutrition

Calories: 216kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 159mg | Potassium: 24mg | Sugar: 24g | Vitamin A: 160IU | Calcium: 10mg | Iron: 0.5mg