Moist Pumpkin Cupcakes

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These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin spice flavors. These cupcakes are topped with a silky cinnamon maple cream cheese frosting.

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A head on view of 4 pumpkin cupcakes on a white rimmed plate with a beautiful frosting

People often tell me that they don’t understand how I can resist the desserts that I make. I guess when you’re around at all the time it becomes less tempting, and thank goodness for that!

However, I’m human and I certainly have my weaknesses. One of these includes anything pumpkin- especially pumpkin cakes and bread!

Last week I started working on a recipe for a homemade pumpkin cupcake. I have a couple different versions that use cake mix but I really wanted one that was baked from scratch.

A pumpkin cupcake with the wrapper pulled away, topped with a swirl of cream cheese frosting

When the first batch came out of the oven I was so pumped, it was delicious it was moist and it had plenty of pumpkin flavor. But I also thought I could do better.

I continued baking cupcakes making small adjustments along the way until I found my favorite recipe. The following day I bought three versions of the cupcake recipe to work and asked my coworkers to do a taste test to determine their favorite.

It was a tough decision between recipe number one and recipe four but alternately recipe four was voted on unanimously.

A cupcake sitting in a vintage cupcake pan topped with frosting

These homemade moist pumpkin cupcakes are light and fluffy, and packed with pumpkin flavor. These cupcakes are topped with a silky cinnamon maple cream cheese frosting. Does it get any better?

This recipe uses all brown sugar, which I found to really bring out the molasses under notes in these cupcakes. I also added a touch of maple syrup and equal parts pumpkin pie spice and cinnamon. I wanted these cupcakes to have a real spice flavor.

Sometimes I think it can be difficult to find a moist pumpkin cake that is both flavorful and also light and fluffy, but I am pleased to say that I achieved this task. The oil in this recipe helps maintains a really tender crumb.

A pumpkin cupcake is piping a swirl of cream cheese frosting on top

Since choosing a winner, I’ve also baked this as a 9 x 13” cake and as a three layer 8-inch cake just to be certain that it works across multiple recipes. This means more pumpkin cake recipes are coming!

I even made this recipe for a baby shower this past weekend. I dropped these off at my friends house, and within less than 60 seconds of leaving I received a text message: “Welp already crushed one. They are stupid amazingly good.  Thank you so much!!”

I can say without a doubt these pumpkin cupcakes are a winner. Plus, this recipe is so easy to make, you can use a hand mixer or even mix it by hand if you so choose.

A close up shot of a pumpkin cupcake topped with a swirl of cream cheese frosting

Once I had the cupcake recipe down, it was time to choose a frosting recipe.

Cream cheese frosting is certainly the most popular way to frost a pumpkin cupcake. I couldn’t settle for just any cream cheese frosting.

I added a little bit of maple syrup and a pinch of cinnamon to the cream cheese frosting just to elevate the flavors and complement the cupcake recipe, which also has maple syrup.

A close up show of a pumpkin cupcake with a giant bite taken out of it.

I’m a bit obsessed with my cream cheese frosting, it’s silky smooth, not overt sweet and just melts in your mouth.

For this recipe I start with cold butter and cold cream cheese. This helps produce a more stable cream cheese frosting for piping.

Sometimes I like to put it in the fridge for 20 minutes or so before piping to let it firm up a bit more.

You can also prepare the frosting in advance and then pipe it the next day, which I often do. Store it in an airtight container. Just take the frosting out of the refrigerator about an hour before you want to frost your cupcakes.

An overhead view of several pumpkin cupcakes sitting in a vintage baking pan with cream cheese frosting

For 24 cupcakes, you’ll have more than enough frosting to go around and then some. I’m sure you’ll find an excuse to use up the rest! Cinnamon rolls anyone? Yeah, that’s that’s what I thought!

Can I make this as a layer cake?

Yes! You can make my recipe for Pumpkin Mascarpone Cake which is similar but made with a mascarpone whipped cream instead of a cream cheese frosting. Although you could still make it with this cream cheese frosting as well. 

Can I freeze these cupcakes?

I don’t recommend freezing the frosted cupcakes. You can however prepare the cupcakes in advance and freeze them. To freeze them, place the cooled cupcakes on a sheet pan and flash freeze, uncovered for 20 minutes or so. Transfer to an airtight container to store in the freezer. 

Slowly thaw to prevent additional condensation by first thawing in the fridge for several hours then transfer to the counter top and thaw until they reach room temperature. 

Frost the cupcakes once completely thawed. 

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A top down view of cupcakes on a white rimmed plate with a cream cheese swirled frosting

Moist Pumpkin Cupcakes

  • Author: Beyond Frosting
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 Cupcakes

Description

These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin spice flavors. These cupcakes are topped with a silky cinnamon maple cream cheese frosting.

Ingredients

For the cupcakes

  • 1 ½ cups light brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup milk (I use nonfat)

For the frosting:

  • 1 cup (2 sticks) unsalted butter, cold
  • 16 ounces cream cheese, cold
  • 67 cups powdered confectionary sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons maple syrup
  • 1 tablespoon heavy whipping cream

Instructions

  1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the pumpkin and beat until well combined.
  4. In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
  5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
  8. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
  9. For the frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  10. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
  11. Slowly add the confectionary sugar 2 cups at a time, followed by the cinnamon vanilla extract and maple syrup and beat until desired consistency is reached.
  12. Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes.
  13. In a large piping bag fitted with a large open star pipping tip, pipe the frosting onto the cupcakes.

Notes

  • Store cupcakes in an airtight container, refrigerate as necessary, removing 1 hour before serving
  • Frosting can be made in advance and kept refrigerated. Remove 1 hour before piping
Nutrition Information:
1 cupcake
427
50.9g
221mg
19.7g
12.7g
61.1g
0.8g
3.5g
63.6mg
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin Cupcakes, Pumpkin Cupcake with Cream Cheese Frosting, Homemade Pumpkin Cupcakes

Recipe Card powered byTasty Recipes

 

89 Responses
  1. Alyssa

    I wish I could rate it more stars!!! I baked these for Thanksgiving and they were a HUGE hit! Tasted absolutely delicious. Super easy. Would highly recommend.

  2. lindsey

    My friend wanted me to make cupcakes for her nieces birthday I suggest pumpkin cupcakes and she said yes! I made them and everyone at the party LOVED them. Someone at that party wanted me to make them for her moms birthday so I did once again everyone loved them! Then someone at that party wanted me to make them for a baptism !! THEN the people who had the baptism wanted me to make them AGAIN for thanksgiving lol ! So these cupcakes are an absolute HIT!!!

  3. Maiya K

    Super excited to try this recipe today. Going to add chocolate chips as well – I only hope it doesn’t mess with the consistency at all. Thanks for sharing this recipe!

  4. Vera Rackley

    I made these. The cupcakes turned out fine but the icing was a disaster. I followed the recipe to the letter but it came out runny. There was no way I could pipe it. I ended up with enough icing to frost 5 cakes. In the end I put it on with a knife but it was dripping off the sides. I put it in the fridge in hopes the it might harden up.

    1. Beyond Frosting

      Hi Vera, did you use full fat cream cheese and start with cold butter and cold cream cheese? In the future, you can actually put the frosting in the fridge to help get it more firm prior to frosting. Sorry this didn’t work out for you.

  5. Lucie

    i made this recipe with squash instead of pupkin and it still tasted rlyyyy good and the frosting worked well with food colouring! thanks for the recipe! 🙂

  6. Olgarina

    I made this recipe, And it was the best recipe I ever made. Those cupcakes were delicious. I made 24, and they were gone by the next day. The frosting was excellent and easy to make. It makes for 24 cupcakes and more. Love it!

  7. Melinda Fekete

    I made these for my boyfriend’s birthday, and unfortunately they didn’t turn out great. I baked for 15 minutes and did a toothpick test, came out totally clear, yet the cupcakes ended up way too dense. Any idea what I could have done wrong? The batter for me was way runnier than other cupcake recipes I’ve made. Also didn’t have much luck with the icing, it also came out way too runny and didn’t hold shape at all, I tried adding more powdered sugar but it ended up being too sweet, and it didn’t help with the consistency. I would love to try this recipe again, because the flavours are incredible, I’m just not sure what to do differently.

    1. Beyond Frosting

      Hi Melinda- thanks for your message. It’s hard to know what went wrong without any additional information. The batter should not really have been runny. Did you make any ingredient substitutions? If they were too dense it’s possible the batter was over beaten or improperly measuring the dry ingredients.

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