Pumpkin Cupcakes with Cream Cheese Frosting (VIDEO)

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

The only pumpkin cupcakes recipe you will need! This is a gem of a recipe. They are so easy to make and rise beautifully every time. The crumb is perfectly moist and melt-in-your mouth soft.

The whipped cream cheese frosting is as easy as it gets. It tastes almost like a marshmallow cream. You literally add 4 ingredients to the bowl and beat them together. This frosting always gets compliments because it isn’t overly sweet and pipes beautifully.

The assembled cupcakes refrigerate well and taste great chilled or at room temperature, so you can absolutely make these ahead and refrigerate up to 3 days then serve straight out of the fridge. We love make-ahead desserts! The cupcakes remain soft and perfect and the frosting is so smooth.

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Watch How to Make Pumpkin Cupcakes:

I would pass you a cupcake if I could. Make these once and you will make them again and again – they are THAT good! This recipe was based on our wildly popular pumpkin cake – it’s popular for good reason and I know you will love these cupcakes just as much!

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

Ingredients for Pumpkin Cupcakes:

2 cups (250 grams) all-purpose flour (*see note on measurement)
1 1/2 cups (300 grams) granulated sugar
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
3 large eggs, room temperature
1 cup extra light olive oil or vegetable oil
1 can (15 oz) pumpkin puree

*For an accurate flour measure (without a kitchen scale), spoon the flour into a dry-ingredients measuring cup and level off the top.

Ingredients for Cream Cheese Frosting:

1 1/2 packages (12 oz) cream cheese, room temperature
3/4 cup (12 Tbsp) unsalted butter, room temperature
2 cups (250 gr) powdered sugar
1 Tbsp real vanilla extract (click for easy how-to)

What You Will Need (Amazon affiliate links):

24 count cupcake pan (I need this in my life)
Ice cream scoop with trigger release
Orange cupcake liners (from Hobby Lobby)
Fall non-pareil sprinkles (I found these at Walmart)
Mellowcreme pumpkin candy
Large open-star frosting tip – Wilton 1M
Large frosting piping bag

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.comThe only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

⬇️Print-Friendly Pumpkin Cupcakes Recipe:

Pumpkin Cupcakes with Cream Cheese Frosting

5.0 from 12 reviews
Prep time:
Cook time:
Total time:
These pumpkin cupcakes are moist, melt-in-your-mouth soft, and so easy to make! The cream cheese frosting is even easier and not overly sweet.
Author:
Skill Level: Easy
Cost To Make: $10-$12
Serving: 24 cupcakes

Ingredients

For the Pumpkin Cupcakes:

  • 2 cups (250 grams) all-purpose flour (*see note on measurement)
  • 1½ cups (300 grams) granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup extra light olive oil or vegetable oil
  • 1 can (15 oz) pumpkin puree

For the Cream Cheese Frosting:

  • 1½ packages (12 oz) cream cheese, room temperature
  • ¾ cup (12 Tbsp) unsalted butter, room temperature
  • 2 cups (250 gr) powdered sugar
  • 1 Tbsp vanilla extract

Instructions

How To Make pumpkin Cupcakes:

  1. Preheat oven to 350˚F. Line a 24 count muffin pan with 24 cupcake liners.
  2. In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1½ cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 2 tsp cinnamon.
  3. In a second medium mixing bowl, combine wet ingredients: 15 oz pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and no longer visible.
  4. Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each ⅔ full. Bake at 350˚F for 20-22 min or until toothpick inserted in center comes out clean. Let cupcakes rest in pan 10 min then transfer to wire rack and cool to room temperature before frosting.

How to Make Whipped Cream Cheese Frosting:

  1. Combine all frosting in the bowl of a stand mixer fitted with whisk attachment. Beat on medium/low speed until powdered sugar is incorporated. Scrape down the bowl with spatula and beat on high speed 4 min or until fluffy, scraping down the bowl as needed. Transfer to large pasty bag fitted with large open star tip (Wilton 1M) and pipe over cupcakes. Refrigerate until ready to serve.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

I sent a couple batches of these to my son’s school this morning since 50+ cupcakes in the refrigerator is dangerous business! My son was so happy to deliver them. One bite and you will fall in love with these pumpkin cupcakes. If When you try these, let me know.

We don’t celebrate Halloween at all, but we do love harvest time and Autumn, and all things pumpkin! Explore more of our pumpkin recipes here. Have a sweet and safe weekend my friends!

Loads of Love,

Natasha ❤️

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Lana
    December 1, 2017

    For the frosting I only put 1 cup of powdered sugar and they were just as good! Everbody in the family loved them! Thanks Natasha for another great recipe! Reply

    • Natasha's Kitchen
      December 1, 2017

      You’re welcome Lana! I’m happy to hear the recipe is a HIT! Thanks for sharing your great review! Reply

  • Oksana
    November 26, 2017

    Hi. Natasha do you think I can turn this cupcakes recipe into a layered cake? If yes what’s the best option : 2 9inch pans or 3 8inch pans? Thank you Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Oksana, We have made a 9×13 cake out of this so it will work well and probably best as a 2-layer 8 or 9″ cake and you may need to make some adjustments to the bake time since it will be 2 thinner layers. Reply

      • Oksana
        November 27, 2017

        I tried it. I baked 3 layers in 8 inch pans. It worked out perfectly!! Reply

        • Natasha
          natashaskitchen
          November 28, 2017

          That is so great!! Thank you so much for sharing that! Reply

  • Cecilia Navarro
    November 23, 2017

    My 3 boys didn’t want pumpkin pie this year and I already bought pumpkin puree… since we love your vanilla cupcakes, I was almost sure this was going to be a hit and sure enough – cupcakes for breakfast 🙂 !
    Thank you … I love you blog.Happy Thanksgiving!
    from the Navarros Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      You are very welcome Cecilia and Happy Thanksgiving to you and your family as well 😀 Reply

  • Rebecca Bell
    November 22, 2017

    I just took these cupcakes out of the oven, and they beautiful. Nice rise, texture is excellent. Terrific recipe that we will be enjoying tomorrow for Thanksgiving here in Budapest. Many thanks! Reply

    • Natasha's Kitchen
      November 22, 2017

      You’re welcome Rebecca! I hope they taste as good as they look! Thanks for sharing and Happy Thanksgiving! Reply

  • Victoria Timofeyev
    November 21, 2017

    Hi, I made thus recipe and I absolutely love them, I made them for my family, and they were gone within minutes, so thank you for sharing this recipe. I wanted to ask if I do mini cupcakes, would the temp. that I bake them be different, or do I keep the same temperature, and just have it bake for less time? What do you suggest? Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Victoria, I haven’t tried this recipe as mini cupcakes so I’m not 100% sure. You might reference my mini cupcakes recipe for baking instructions if you are planning to experiment. Let me know how it goes. I’m so curious! 🙂 Reply

  • Anna
    November 18, 2017

    Amazing cupcakes!! Halfed the sugar and they were plenty sweet. Reply

    • Natasha's Kitchen
      November 20, 2017

      I’m glad you love them Anna! Thanks for sharing! Reply

  • Maricela Gutierrez
    November 16, 2017

    Hi, i just wanted to know if i can make these cupcakes 1 day bexore and if have to refrigerate them or if i could leave thm out? Reply

    • Natasha
      natashaskitchen
      November 17, 2017

      Hi Maricela, after they are frosted they should be refrigerated since it is a cream cheese based frosting and the frosting is really nice in texture after refrigerating. You can enjoy them straight out of the fridge – they will still be very soft in texture. If the cupcakes are not frosted, they can be stored overnight at room temperature. Reply

      • Maricela Gutierrez
        November 19, 2017

        Thank you so much for getting back to me. I will mke these for thanksgiving for my first time and i will let you know how they come out. Reply

        • Natasha's Kitchen
          November 20, 2017

          You’re welcome Maricela! Please do 🙂 Reply

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