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Pumpkin Cupcakes with Cream Cheese frosting

a little sweet, salt, and spice to your pumpkin cupcakes
Author Let's Talk Mommy


Pumpkin Cupcakes

  • 1 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs

Cream Cheese Frosting

  • 1 cup unsalted butter room temp
  • 8 oz cream cheese
  • 2 tsp vanilla
  • dash of sea salt
  • 4 1/2 cups powdered sugar


Pumpkin Cupcakes

  1. Preheat oven to 350 degrees F
  2. In a small bowl, mix together flour, baking powder/soda, salt, cinnamon, nutmeg, cloves, set aside
  3. In a large bowl, beat together on high pumpkin, sugars, and oil
  4. Mix in eggs, add flour mixture, slowly, combine until smooth
  5. Pour batter in lined cupcake pan 3/4 full for each cup
  6. Bake until toothpick comes out clean, roughly 18-20 minutes

Cream Cheese Frosting

  1. Beat room temperature butter on high for two minutes
  2. Add cream cheese, vanilla, and salt, beat for another two minutes
  3. On low, beat in powdered sugar slowly until smooth and fluffy
  4. Add more powdered sugar if peaks don't form and stay
  5. Fill piping bag with frosting and add to top of cupcakes after they have cooled

Recipe Notes

Drizzle my easy salted caramel sauce on top for extra flavor. Link to recipe in blog post.