Delicious Pumpkin Cupcakes with Cream Cheese Icing

Lauren Hebrank


This is my families favorite! I have to stock up on canned pumpkin every Autumn so I can make it year-round. Enjoy!!


★★★★★ 4 votes

25 Min
20 Min


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  • 3/4 c
    butter, softened
  • 2 1/2 c
  • 3
  • 1 can(s)
    pumpkin (15 ounces, or 1/2 of 30 ounce can)
  • 2 1/3 c
    all purpose flour
  • 1 Tbsp
    pumpkin pie spice
  • 1 tsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 3/4 tsp
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground ginger
  • 1 c

  • 8 oz
    (1 package) cream cheese, softened
  • 1/2 c
    butter, softened
  • 4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 2 tsp
    ground cinnamon

How to Make Delicious Pumpkin Cupcakes with Cream Cheese Icing


  1. In a large bowl, cream 3/4 cup of butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin.
  2. Combine dry ingredients (flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger); add to the sugar/butter mixture alternatively with the buttermilk, beating well after each addition.
  3. Fill paper-lined muffin cups 3/4 full. Bake at 350ยบ for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
  4. FOR FROSTING: In a large bowl, beat cream cheese and 1/2 cup of butter until fluffy. Add the powdered sugar, vanilla and cinnamon. Beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen

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About Delicious Pumpkin Cupcakes with Cream Cheese Icing

Course/Dish: Cakes
Other Tag: For Kids

Show 9 Comments & Reviews

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