Classic Pumpkin Cupcakes

Classic Pumpkin Cupcakes with Creamy Cream Cheese Frosting

It’s not fall until you’ve had Classic Pumpkin Cupcakes with creamy Cream Cheese Frosting!  Pumpkin cake with a little spice from the cinnamon and nutmeg with a cool, sweet and tangy frosting. Yum!  There’s something so perfect about a pumpkin cupcake with simple frosting.  There’s a reason it’s a classic 🙂

But I’ve making plenty of pumpkin desserts already this fall!  Pumpkin Coffee Cake, Pumpkin Dump Cake (a recipe from last year but I still make it all the time!) and my Pumpkin Whoopie Pie cookies are like mini pieces of heaven!

Classic Pumpkin Cupcakes with Creamy Cream Cheese Frosting

I topped the cupcakes with these cute candy pumpkins I found at the store because a cupcake without a topper just looks left out and naked!  And as always, these incredible liners are from Sweets & Treats because when I need a liner that won’t lose it’s color, I know where to go!

Classic Pumpkin Cupcakes with Creamy Cream Cheese Frosting

This recipe is based on one I found on Food.com that got some rave reviews and I wanted to try out!

Classic Pumpkin Cupcakes

Classic Pumpkin Cupcakes

Ingredients

PUMPKIN CUPCAKES:
3/4 C. oil
4 eggs
2 C. sugar
1-15 oz. can pure pumpkin
1 tsp. vanilla
2 C. flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
CREAM CHEESE FROSTING:
8 oz. cream cheese
1/2 C. butter, softened
2 tsp. vanilla extract
3-4 C. powdered sugar

Directions

1. Preheat oven to 350 degrees and line your muffin tin with cupcake liners.
2. Combine oil, eggs, sugar, pumpkin and vanilla until smooth.
3. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to wet ingredients and stir just until combined.
4. Fill cupcake liners 3/4 full and bake for 18-25 minutes or until an inserted knife comes out clean.
5. Let cool.
6. Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add vanilla extract and slowly add powdered sugar until your reach your desired consistency.

13 thoughts on “Classic Pumpkin Cupcakes

  1. 1
    Julia says:

    Hi Lizzie. I’ve followed you for a while now. You are darling and have shared so many tips and amazing recipes. Thank you! One important technique and detail that is left out here is icing the cupcake. Your readers will hope to duplicate what they see in your photo :-). What size tip do you use and how do you hold the top.? It’s looks like you go around the top of the cupcake three times? These look yummy and adorable and just in time for a party I’m throwing this weekend. And I want them to turn out as cute as yours! Thanks!

  2. 2
    Stephanie says:

    Love your blog and your recipes!! I prefer to use cake mixes so do you have a recipe for these cupcakes only using a cake mix? Thinking a spice cake mix would work? But not sure what to add for the pumpkin and such.
    Thanks!

  3. 3
    laura says:

    Love your blog and this cupcakes!! 🙂

  4. 4

    Lizzie, You just made my day with these classic cupcakes based on Pumpkin

  5. 5
    Steph says:

    These are beautiful, and delicious I’m sure! I love the pumpkins on top.
    Question for you: Do you ever use cake flour? I want awesome, soft cupcakes, and I usually don’t get those results with my “from scratch” recipes. I’m wondering if cake flour makes a positive difference?

    • 5.1

      Cake flour does make a cake a light lighter, but I also may suggest adding less pumpkin. Pumpkin makes the cake dense and so much of the flavor we associate it with are the spices, so just maybe cut back on the pumpkin a little but keep the spices rich!

  6. 6
    sheilaaaaa says:

    Hi lizzy! I’m planning to bake some of your recipes. So before i get started,i just want to ask some questions for clarification.. p.s:answer them by number
    1.how many grams of cake mixes do you use?(such as devil’s food cake mix,white cake mix,etc.)
    2. Any substitute for buttermilk? Cause i can’t find it.
    3. Do you have youtube channel for your recipes?if yes,what it is?
    4. Can you post all nozzles you use? (W/ pictures of course)
    That’s all thank you!:)

    • 6.1

      My mixes Are 15.5 oz, you can use regular milk and yes just search for Your Cup of Cake on Youtube to find it! And I don’t post all the nozzles but I usually use A Wilton 2D tip

  7. 7
    diana says:

    This recipe was a big hit! It turned out just as beautiful as this picture!

  8. 8
    Amanda says:

    Should the cream cheese and butter be room temperature? Or cold?
    My cream cheese frosting always turns out looking melted and droops. Any tips on how I can mm fix this?

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