Pumpkin Cupcakes with Cream Cheese Frosting (VIDEO)

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

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 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 *measured correctly
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

*Watch our easy video tutorial on how to measure correctly

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.com

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

⬇Print-Friendly Pumpkin Cupcakes Recipe:

Pumpkin Cupcakes with Cream Cheese Frosting

5 from 15 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Calories: 248 kcal
Servings: 24 cupcakes

Ingredients

For the Pumpkin Cupcakes:

  • 2 cups all-purpose flour
  • 1 1/2 cups 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)
  • 15 oz pumpkin puree

For the Cream Cheese Frosting:

  • 12 oz cream cheese (1 1/2 packages), room temperature
  • 3/4 cup unsalted butter, room temperature (12 Tbsp)
  • 2 cups 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, 1 1/2 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 2/3 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.
Nutrition Facts
Pumpkin Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 248 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 108mg 5%
Potassium 118mg 3%
Total Carbohydrates 32g 11%
Sugars 23g
Protein 2g 4%
Vitamin A 63.1%
Vitamin C 0.9%
Calcium 4.5%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Shirin
    November 23, 2018

    I just made these cupcakes for Thanksgiving and they turned out so light fluffy, moist and DELICIOUS! Even my father in law, who doesn’t like pumpkin ate two. I used pastry flour instead of AP flour. I like that they are subtle pumpkin flavor unlike everything else out there that is heavily spiced Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Barbara
    October 31, 2018

    Made these today for my grandkids for Halloween. Tasted them plain after they cooled and they were so good!! My husband said “These will be great with frosting!!” Thanks for a great recipe =) Reply

    • Natashas Kitchen
      October 31, 2018

      You’re so welcome Barbara! Thank you for the great review! Reply

  • Lena
    October 26, 2018

    Perfect autumn flavor! These cupcakes turned out delicious. My husband doesn’t even like the taste of pumpkin, but he loved these. Thank you for this recipe! Reply

    • Natashas Kitchen
      October 27, 2018

      Wow! That’s so great! Thanks for sharing this with me Lena! Reply

  • Jess steele
    October 20, 2018

    Could these be made with butter in the batter instead of oil? Reply

    • Natashas Kitchen
      October 22, 2018

      Hi Jess. I haven’t made these with butter but if you absolutely have to, melted butter should work 🙂 Reply

  • Brandi Davis
    October 17, 2018

    Omg! These are the best cupcakes I have ever made. I took them to work and gone instantly. They are the softest most moist cup cakes I have ever had! Reply

    • Natashas Kitchen
      October 17, 2018

      I’m so happy to hear that Brandi! Thank you!! Reply

  • Briana
    October 15, 2018

    Hi there!
    I will attempt to make these cupcakes for my mother-in-law’s birthday. After reviewing the recipe, I can’t help but wonder…where is the salt? I have baked a lot and not ever come across a cake or cupcake recipe that did not include salt. Reply

    • Natashas Kitchen
      October 15, 2018

      Hi Briana! You read that right! No salt needed in this recipe Reply

  • Olga
    October 7, 2018

    Hey Natasha, where did you get the pumpkin candies and sprinkles? Also, this recipe looks delicious! Reply

    • Natashas Kitchen
      October 7, 2018

      Hi Olga! We have the links posted in the recipe. We got these sprinkles at Walmart but they are also available on Amazon. The pumpkin candy we bought here. I hope this helps Reply

  • Jean
    September 18, 2018

    Frosting too thin, followed recipe, added more p sugar still thin. ? Why Reply

    • Natasha
      September 19, 2018

      Hi Jean, that could be due to over-softening the cream cheese or butter – if they are too soft or partially melted, the frosting will be thin. Reply

  • Lyuda
    August 15, 2018

    Can I put them them in freezer over night?? Reply

    • Natashas Kitchen
      August 15, 2018

      Hi Lyuda. I haven’t tried freezing them but 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

  • 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

  • Michelle
    November 9, 2017

    I made these for a bake sale (in which all profits went towards hurricane relief) and everybody loved them! They were sold out first and many asked if we would sell them again. These cupcakes are so moist and tasty, I know I will continue to make and enjoy them. Reply

    • Natasha's Kitchen
      November 9, 2017

      I’m so glad to hear how much everyone enjoys this recipe! Thanks for sharing your excellent review Michelle! Reply

  • November 8, 2017

    I made these cupcakes and they were amazing. They turned out so good. Love your recipes, Natasha. This week I made 4 recipes from your blog and they turned out great. You’re Great!!! Reply

    • Natasha's Kitchen
      November 8, 2017

      You’re welcome Julie! I’m glad to hear how much you’re enjoying the recipes! Thanks for following and sharing your great review! Reply

  • Jane
    November 2, 2017

    These look so yummy! Do you think I can use Splenda instead of the granulated sugar – my husband is prediabetic and can’t eat the sugar. Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Jane, I haven’ tried that substitution but if you experiment with Splenda, let me know how it turns out. Reply

      • Jane
        November 28, 2017

        I tried them with Splenda and they tasted really good – very moist. I’m guessing they are better with real sugar- only because I have compared banana bread with splenda versus sugar and the texture and color etc was better eith the real thing. BUT- we were happy! Thank you for this recipe Reply

        • Natasha's Kitchen
          November 28, 2017

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

  • Maleeha
    November 2, 2017

    Made these with the kids for Halloween and everyone loved them! They are so moist and tender! I really like that they aren’t dense, heavy cakes. I had to stop my kids from eating all the frosting from the bowl! Thanks for another homerun recipe. Reply

    • Natasha's Kitchen
      November 2, 2017

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

  • Frieda
    November 1, 2017

    Can walnuts be added to this recipe? Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Frieda, I haven’t tried that but I think it could work to add chopped nuts to the batter and then sprinkle some over the top of the frosting for decoration also 🙂 Reply

  • Caroline Scarlett
    October 31, 2017

    In N>Z> we dont get tinned pumpkin puree so I guess making your own..just pure pumpkin and a little milk cooked till soft and whipped…would you add some seasoning to the pumpkin using it this way. Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Caroline, it would not need any additional seasoning. Just be sure it is very well drained. This is why I prefer canned for this recipe- it seems more condensed an less watery than homemade puree. Reply

  • Janet
    October 31, 2017

    Am I reading the recipe right? No salt? I made these as stated and I missed the salt. Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Janet, that is correct! No salt needed in this recipe 🙂 Reply

  • Anna B
    October 31, 2017

    Natasha! You do not cease to amaze me. These are the best cupcakes I have ever tasted! the best pumpkin-anything I have ever tasted!!
    Tip for those who like more mild in sweetness, I doubled the recipe and used 3 cups powder sugar instead of 4. Or use 1 1/2 cup instead of 2 with the original.That’s the great part of baking yourself – you can control the sweetness factor! Reply

    • Natasha's Kitchen
      October 31, 2017

      I’m happy to hear how much you enjoy the recipe Anna! Thanks for sharing your excellent review with other readers! Reply

  • Thomas Mercks
    October 30, 2017

    A thought for you – Make mini – cheesecake discs. Cut your cupcakes in half and insert disc. Maybe use some frosting for a glue. Reassemble. It never hurts to have a goodie in the middle. You can do this with red velvet and carrot cake cupcakes too. Reply

    • Natasha's Kitchen
      October 30, 2017

      Great tip Thomas! Thanks for sharing!! Reply

  • Thomas Mercks
    October 30, 2017

    Looks awesome! I used a Betty Crocker Pumpkin Cheesecake Swirl Pie recipe, and had leftover pie filling. I added enough SR Flour to make a batter out of it and baked. These were awesome muffins/cupcakes. So I cannot wait to try this delicious recipe! Reply

    • Natasha's Kitchen
      October 30, 2017

      These are so delicious and easy, I hope you love them! Please let me know what you think Thomas! Reply

  • Lilya
    October 29, 2017

    Hi! You wrote see note* on flour measurement yet for some reason not seeing it! Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Lilya, you are correct! I did forget that. I added the note just now: *For an accurate flour measure (without a kitchen scale), spoon the flour into a dry-ingredients measuring cup and level off the top.   Reply

  • Oksana
    October 28, 2017

    Hi. I knew I had to try these cupcakes the moment I saw the photos. They are so so moist and flavourful. My husband (who is not a fan of pumpkin at all) said they were delicious. So I guess that’s the best compliment 😉 Now I have to bake your pumpkin sheet cake ! Reply

    • Natasha
      natashaskitchen
      October 28, 2017

      YESSS!! I’m so happy you both loved the cupcakes!! That just made my evening :). Thank you for sharing your amazing review! Reply

  • Dana Basanta
    October 28, 2017

    Hi Natasha,
    Iam not a baker but you make it look so easy I think I might just try it.
    its look yummy. Reply

    • Natasha's Kitchen
      October 29, 2017

      Hello Dana! They really are so simple! Please let me know what you think! Reply

  • Nina
    October 28, 2017

    Hi Natasha, these cupcakes look amazing like your pumpkin cake that’s my favorite pumpkin cake! I will definitely make these for halloween!!!😊
    How did you carry the cupcakes to go what container or tray you used? Reply

    • Natasha
      natashaskitchen
      October 28, 2017

      Hi Nina!! I sent them to school in the croissant containers from Costco that I saved but the easiest way to transport cupcakes is a cupcake/cake carrier (it is 2-tiered and holds 24 cupcakes). I own one but I didn’t want to leave it at school. 🙂 Reply

  • October 27, 2017

    Hi, Natasha! I just discovered your website earlier this week. I love it! I just started my blog this month and my first post was about those mellowcreme pumpkins! These cupcakes look delicious and so pretty! I’m definitely going to try them. Reply

    • Natasha's Kitchen
      October 27, 2017

      Hello Mitzi! I’m glad you found my site! Please let me know what you think of the recipe! 🙂 Reply

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