Pumpkin Cupcakes with Cream Cheese Icing

Oh boy. I probably should wait until after these babies are gone to write this post because it’s taking every fiber of my being not to march into the kitchen right now and chow down.  I guess it doesn’t matter because Jason and I will probably take care of them in a couple days anyways, right? No use delaying the inevitable.  :)

I don’t know what it is about pumpkin desserts but they make me completely bonkers.  Maybe it’s the combination of spicy and sweet.  Maybe it’s just that pumpkin is so tantalizingly wonderful on it’s own.. some things were just made to be pie or cake.  Needless to say, these pumpkin cakes came out the perfect density/ moisture level / flavor. The frosting is lightly spiced with cinnamon and compliments the pumpkin cake so well. So good. Sooo good.


Yes, that is two plates with a glass in the middle. I don’t have one of those cool tiered pastry displays.  Maybe someday. :)



Because the frosting is made with cream cheese, I stored the cupcakes that weren’t eaten within an hour in the fridge.  I think they taste good–if not better–cold, kind of the same way pumpkin pie tastes good cold.  If you prefer not to do that, don’t frost the cakes until you are ready to eat them, and just store the frosting in the fridge.


This recipe was adapted from Taste of Home’s Pumpkin Spice Cupcakes.

Pumpkin Cupcakes with Cream Cheese Frosting

Serves 12 cupcakes
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes


  • 1/4 cup room temp butter
  • 1 1/4 cup sugar
  • 1 egg
  • 8oz solid-pack pumpkin (half a can)
  • 1 1/4 cup flour
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup milk (I used skim)


  • 4oz room temp cream cheese
  • 1/4 cup room temp butter
  • 1 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


1. Preheat oven to 350°f
2. In large mixing bowl or stand mixer, mix butter and sugar well. Add egg and mix well. Add pumpkin and mix well.
3. In a separate bowl, combine dry cake ingredients and mix well. Pour half of dry ingredients into bowl with pumpkin mixture along with half of milk and mix just until wet, then repeat.
4. Fill paper-line muffin cups 3/4ths full. Bake for 25-30 minutes until toothpick or fork comes out clean. Once tray has cooled for at least 10 minutes, remove cupcakes to cool on wirerack or countertop.
5. Beat cream cheese and butter well. Add powdered sugar, vanilla and cinnamon and beat until smooth. Refrigerate until ready to pipe onto cupcakes.

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