Pumpkin Cupcakes Recipe – Soft, Buttery and Easy!
These pumpkin cupcakes are soft, buttery, warmly spiced, and topped with the most incredible brown sugar cream cheese frosting you have ever tasted.
And there is one technique that makes them different from every other pumpkin cupcake recipe out there — blooming the spices in the melted butter before anything else goes into the bowl. The warm butter draws out the essential oils in the pumpkin spice and cinnamon and the flavour that comes through in the finished cupcake is so much deeper and more complex than standard recipes. You can taste the difference in every single bite.
The batter comes together by hand with no mixer and takes about ten minutes to put together. No creaming, no whipping, no special equipment. Just melt, whisk, fold, and bake.
The frosting is a brown sugar version of classic cream cheese frosting — slightly silkier, slightly richer, with a subtle depth from the molasses in the brown sugar that pairs so beautifully with the spiced pumpkin cupcake underneath. Pipe it high, swirl it, or just spread it on. Either way these are the cupcakes everyone asks for all fall long.
Love all things pumpkin? Do not miss my full collection of the best pumpkin dessert recipes — cheesecakes, bars, rolls, cookies, and more all in one place.
Why You Will Love This Recipe
- Blooming the spices in melted butter makes these the most flavourful pumpkin cupcakes you have ever made
- No mixer needed for the batter — just two bowls and a whisk
- Butter-only batter that stays perfectly moist and tender thanks to the pumpkin
- Brown sugar cream cheese frosting is silkier, richer, and more complex than regular cream cheese frosting
- Ready in 50 minutes start to finish
- Makes 12 perfectly domed, bakery-worthy cupcakes
Ingredients
For the pumpkin cupcakes:
- 3/4 cup (165g) unsalted butter, cut into pieces
- 1 tbsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 and 1/4 cups (150g) all-purpose flour, spooned and leveled
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 cup (225g) pure pumpkin puree
- 2 large eggs, room temperature, lightly beaten
- 1 and 1/2 tsp pure vanilla extract
- 2 tbsp milk
For the brown sugar cream cheese frosting:
- 8 oz (226g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (110g) unsalted butter, softened to room temperature
- 4 tbsp packed light brown sugar
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 3 cups (375g) powdered sugar, sifted
- 1 to 2 tbsp heavy cream (optional, for a silkier frosting)
Ingredient Notes and Substitutions
Butter — melted — The butter goes in melted, not softened, and this is completely intentional. Melted butter means you can bloom the spices in it, which is the whole secret behind the flavour of these cupcakes. It also means no mixer is needed for the batter.
Blooming the spices — Adding pumpkin pie spice and cinnamon directly into the hot melted butter draws out their essential oils and unlocks a much more intense, rounded spice flavour than simply mixing them with dry ingredients. Do not skip this step.
Both sugars in the batter — Granulated sugar gives structure, brown sugar adds moisture and a warm caramel undertone that pairs so well with pumpkin.
Pumpkin puree — Pure canned pumpkin only, not pumpkin pie filling. The pumpkin does double duty here — it flavours the cupcake and adds enough moisture that you do not need any oil at all.
Milk — Just 2 tablespoons, to loosen the batter slightly. Any milk, dairy or non-dairy, works here.
Cream cheese in the frosting — Full-fat block cream cheese only. Softened fully at room temperature. Tub-style will give you a runny frosting that cannot be piped.
Brown sugar in the frosting — Just 4 tablespoons, but they make a noticeable difference. The molasses in the brown sugar adds depth and warmth to what would otherwise be a straightforward cream cheese frosting.
Heavy cream in the frosting — Optional, but recommended. One to two tablespoons makes the frosting noticeably silkier and smoother, which makes it easier to pipe into tall, beautiful swirls. Leave it out if you want a stiffer frosting that holds its shape more firmly.
Step-by-Step Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper cupcake liners and set aside.
Step 2: Bloom the Spices
Place the butter pieces in a large microwave-safe bowl and microwave until fully melted. Immediately add the pumpkin pie spice and cinnamon to the hot butter and whisk together until combined.
Set the bowl aside and allow the spiced butter to cool until it is no longer warm to the touch. Do not add the pumpkin or eggs while the butter is still hot or you will scramble the eggs.
Step 3: Mix the Dry Ingredients
In a separate large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt until evenly combined. Set aside.
Step 4: Make the Wet Mixture
Once the spiced butter has cooled, add the pumpkin puree and stir until smooth and well combined. Add the lightly beaten eggs and vanilla extract and whisk until incorporated. Stir in the milk.
Step 5: Combine
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until the batter is just combined and smooth. Take care not to overmix — stop as soon as no dry streaks remain. Do not use an electric mixer for this step.
Step 6: Fill and Bake
Using an ice cream scoop or spoon, divide the batter evenly among the 12 lined cups, filling each about two-thirds to three-quarters full — about 3 tablespoons of batter per cup.
Bake at 350 degrees Fahrenheit for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
Allow the cupcakes to cool in the pan for 5 to 7 minutes, then carefully transfer them to a wire rack to cool completely before frosting. Do not frost warm cupcakes — the frosting will melt.
Step 7: Make the Brown Sugar Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese and butter together on medium-high speed until smooth and well combined.
Add the brown sugar, vanilla, and salt and beat on medium-high speed for about 30 seconds until combined. Scrape down the sides and bottom of the bowl.
Reduce to low speed and add the sifted powdered sugar about half a cup at a time, beating after each addition until combined. Scrape down the bowl again.
If using heavy cream, add 1 tablespoon at a time and beat on high speed for 30 seconds until the frosting is smooth, silky, and fluffy. Scrape the bowl one final time and beat briefly to make sure everything is incorporated.
Step 8: Frost the Cupcakes
Pipe or spread the frosting over the completely cooled cupcakes. A large round tip or star tip both give beautiful results. Decorate with a dusting of pumpkin pie spice, a pinch of cinnamon, or a few sprinkles if you like.
Tips for the Best Results
- Let the spiced melted butter cool completely before adding pumpkin and eggs — warm butter scrambles eggs
- Do not overmix the batter once the dry ingredients go in — fold gently until just combined
- Fill each cup two-thirds to three-quarters full — overfilling leads to mushroom tops, underfilling leads to flat tops
- Cool completely on a wire rack before frosting — even slightly warm cupcakes will melt the frosting
- Soften cream cheese and butter for the frosting fully at room temperature — at least 1 hour out of the fridge
- Add the heavy cream to the frosting for the silkiest, most pipeable result
- Refrigerate frosted cupcakes if not eating within 24 to 48 hours — let them sit at room temperature for 15 minutes before eating so the butter in the cupcake softens back to its best texture
Variations
- Brown butter frosting — swap the brown sugar cream cheese frosting for a brown butter cream cheese frosting for a nuttier, more complex finish
- Maple cream cheese frosting — replace the brown sugar in the frosting with 1 tbsp of pure maple syrup for a warm autumnal twist
- Chocolate chip pumpkin cupcakes — fold 1/2 cup of mini chocolate chips into the batter just before filling the cups
- Spiced whipped cream — skip the cream cheese frosting and top each cooled cupcake with a swirl of whipped cream and a dusting of pumpkin pie spice for a lighter finish
- Mini cupcakes — fill a mini muffin tin two-thirds full and bake at 350 degrees for 11 to 13 minutes. Makes approximately 30 to 36 mini cupcakes.
What to Serve With Them
- As-is, straight from the cooling rack — honestly the best way
- With a hot coffee or spiced apple cider alongside
- On a fall dessert table next to pumpkin cheesecake and pumpkin bars
- Decorated with a dusting of pumpkin pie spice and a cinnamon stick for a beautiful presentation
- Packed individually into boxes as a fall gift — they keep for 2 days at room temperature or 5 days refrigerated
Pumpkin Cupcakes
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
- Melt butter in a large microwave-safe bowl. Immediately whisk in pumpkin pie spice and cinnamon. Set aside to cool completely.
- In a separate bowl, whisk flour, both sugars, baking soda, baking powder, and salt together.
- Once butter is cool, stir in pumpkin puree. Add eggs and vanilla and whisk to combine. Stir in milk.
- Add dry ingredients to wet and fold gently until just combined. Do not overmix and do not use an electric mixer.
- Divide batter evenly among lined cups, filling each two-thirds to three-quarters full.
- Bake 18 to 20 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool in pan 5 to 7 minutes. Transfer to wire rack and cool completely.
- For frosting: beat cream cheese and butter until smooth. Add brown sugar, vanilla, and salt and beat 30 seconds. Add powdered sugar gradually on low speed. Add heavy cream if using and beat on high 30 seconds until silky.
- Pipe or spread frosting over completely cooled cupcakes.
Notes
- Storage: keep at room temperature in an airtight container up to 48 hours, or refrigerated up to 5 days. Let sit at room temperature 15 minutes before eating if refrigerated.
- Freezing: freeze unfrosted cupcakes well-wrapped up to 3 months. Thaw overnight in the fridge and frost before serving.
- Do not use pumpkin pie filling — pure pumpkin puree only.
- The butter must be cool before adding eggs — warm butter scrambles them.
- Full-fat block cream cheese only for the frosting — tub-style makes it runny.
Pumpkin cupcakes are one of those recipes that just never gets old. Every fall, someone makes them for the first time and cannot believe how good they are.
The bloomed spices in the butter, the brown sugar in the frosting, the way the pumpkin keeps every crumb perfectly moist — every detail in this recipe is doing something. And the result is a cupcake that tastes way more impressive than the effort it actually takes.
Make these once this fall and see if they do not immediately become one of your most-requested recipes.
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