Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup granulated sugar - ½ cup brown sugar, packed tightly - ½ cup vegetable oil - 2 large eggs, room temperature - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened to room temperature - ½ cup unsalted butter, softened - 3 cups powdered sugar, sifted - 1 teaspoon vanilla extract - A pinch of salt - Chopped pecans or walnuts First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 12-cup muffin tin. Line it with paper cupcake liners. This helps with easy removal later. In a medium bowl, whisk together these dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg Mix well to blend flavors. Set this bowl aside for now. In a large bowl, combine these wet ingredients: - 1 cup granulated sugar - ½ cup brown sugar, packed tightly - ½ cup vegetable oil Stir until smooth. Add in two large eggs, one at a time. Mix well after each egg for a creamy texture. Take your dry mix and gently fold it into the wet mix. Stir until just combined. Don’t overmix. This keeps your cupcakes light and fluffy. Use a spoon or a cookie scoop to fill each cupcake liner. Fill them about two-thirds full. This gives the cupcakes room to rise without overflowing. Place your muffin tin in the preheated oven. Bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, they’re ready! Let them cool in the tin for 5 minutes, then move them to a wire rack. While the cupcakes cool, let’s make the frosting. In a bowl, beat together: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened Mix until smooth. Gradually add in 3 cups of sifted powdered sugar. Mix until fluffy. Then, stir in 1 teaspoon of vanilla extract and a pinch of salt. Once the cupcakes are cool, it’s time to frost! Use a knife or piping bag to spread the cream cheese frosting on top. Swirl it or create a smooth layer. For a lovely touch, sprinkle chopped pecans or walnuts over the frosting. This adds flavor and crunch. Enjoy your delicious pumpkin cream cheese frosted cupcakes! To make sure your cupcakes are light and airy, follow these tips: - Don't overmix the batter. Mix until just combined. - Use fresh ingredients. Old baking powder or soda can lead to dense cupcakes. - Sift your flour. This adds air and helps with fluffiness. Baking can be tricky. Here are some common mistakes: - Skipping the oven preheating. Always preheat to ensure even baking. - Not measuring correctly. Use proper measuring tools for accuracy. - Opening the oven too soon. This can cause cupcakes to sink. Frosting can make or break your cupcake. Here’s how to frost like a pro: - Cool cupcakes completely. If they’re warm, the frosting will melt. - Use a spatula or piping bag. This creates a nice look. - Frost in layers. Start with a thin layer, then add more for height. Using room temperature ingredients is key for great texture: - Butter and cream cheese should be soft. This helps them blend smoothly. - Eggs at room temp mix better. They help emulsify the batter. - Let pumpkin puree sit out. This makes mixing easier. These tips will guide you to perfect Pumpkin Cream Cheese Frosted Cupcakes. Enjoy baking! {{image_4}} You can change the frosting to match your taste. Try a maple buttercream for a sweet twist. You can also make a chocolate ganache for a rich flavor. If you want something lighter, use whipped cream mixed with spices. Cream cheese adds a tangy touch, but other frostings can shine too. To give your cupcakes a unique flair, add different spices. Consider using ginger or cloves to enhance the pumpkin flavor. You can also mix in chocolate chips for a sweet surprise. For a zing, try adding orange zest. Each change adds a new layer of taste to your cupcakes. If you need gluten-free cupcakes, swap the all-purpose flour with a gluten-free blend. Make sure it has a binding agent for best results. For a vegan option, replace eggs with flax eggs. Use a dairy-free cream cheese for the frosting. These changes help everyone enjoy this tasty treat. To keep your pumpkin cream cheese frosted cupcakes fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. Place parchment paper between layers if you stack them. This method protects the frosting and keeps it smooth. You can freeze these cupcakes for later enjoyment. For best results, freeze them without frosting. Wrap each cupcake tightly in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. You can freeze the cream cheese frosting too. Just store it in an airtight container. It will stay fresh for up to three months. When stored properly, pumpkin cream cheese frosted cupcakes are best enjoyed within 3 to 4 days at room temperature. If you refrigerate them, they can last about a week. Just remember, the frosting may lose some of its fluffy texture after a few days. You can tell when your cupcakes are done by using a toothpick. Insert it into the center of a cupcake. If it comes out clean, the cupcakes are ready. They usually take about 18 to 20 minutes to bake at 350°F. Yes, you can make the cream cheese frosting ahead of time. Just store it in an airtight container in the fridge. When you're ready to frost the cupcakes, let it sit at room temperature for a bit. This will make it easy to spread. If you don't have vegetable oil, you can use melted coconut oil or applesauce. Both options will keep your cupcakes moist and tasty. You can also try using melted butter for a rich flavor. Absolutely! Use the same batter to make mini cupcakes. Just fill the mini liners halfway and bake for about 12 to 15 minutes. Keep checking with a toothpick to see if they are done. Store leftover cupcakes in an airtight container at room temperature. If you have cream cheese frosting, it’s best to keep them in the fridge. They will stay fresh for about 3 to 5 days. In this blog post, we explored how to make tasty cupcakes with cream cheese frosting. We covered everything from ingredients to baking tips, making sure you’re set up for success. Remember, use room temperature ingredients for extra fluff. Don’t skip the optional garnishes to make your treats shine. Finally, storing your cupcakes right keeps them fresh longer. Enjoy your baking adventure!

Pumpkin Cream Cheese Frosted Cupcakes

Indulge in the seasonal delight of Pumpkin Bliss Cream Cheese Cupcakes that bring warmth and flavor to your fall gatherings! This easy recipe combines fluffy pumpkin cupcakes with rich cream cheese frosting, creating a perfect harmony of taste. With just a few simple ingredients and straightforward steps, you’ll have a sweet treat everyone will love. Click through to explore the full recipe and make these delicious cupcakes today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup granulated sugar

½ cup brown sugar, packed tightly

½ cup vegetable oil

2 large eggs, room temperature

1 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature

½ cup unsalted butter, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

A pinch of salt

Chopped pecans or walnuts for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper cupcake liners to ensure easy removal after baking.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined. Set this mixture aside to keep the flavors prepped.

      Combine Wet Ingredients: In a large mixing bowl, pour in the granulated sugar, brown sugar, and vegetable oil. Mix these ingredients together until you achieve a smooth consistency. One at a time, add the eggs, ensuring to mix well after each addition for a creamy base.

        Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract into the wet mixture. Blend thoroughly until both ingredients are fully incorporated.

          Combine Mixtures: Carefully fold the dry ingredient mixture into the wet ingredients. Stir until just combined, being mindful not to overmix, which can lead to dense cupcakes.

            Fill Cupcake Liners: Use a spoon or a cookie scoop to divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Once baked, remove from the oven and let them cool in the tin for 5 minutes. Then, gently transfer the cupcakes to a wire rack to cool completely.

                Prepare the Frosting: While the cupcakes cool, in a mixing bowl, beat the softened cream cheese and softened butter together until the mixture is smooth and creamy. Gradually mix in the sifted powdered sugar until the frosting is fluffy and well blended. Add in the vanilla extract and a pinch of salt for extra flavor.

                  Frost the Cupcakes: Once your cupcakes are completely cool, generously spread or pipe the cream cheese frosting on top of each cupcake, creating a delightful swirl or a smooth layer.

                    Garnish: For an optional touch of crunch and flavor, sprinkle chopped pecans or walnuts over the frosting before serving.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 cupcakes

                        Presentation Tips: For an extra festive touch, place a small decorative pumpkin next to the platter when serving, and consider using colorful napkins that match the autumn theme!