Pumpkin Cupcakes with Cream Cheese Frosting!
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Perfect spicy & moist pumpkin cupcakes to celebrate the Halloween season with – not forgetting some delicious creamy cream cheese frosting!
Inspired by carrots & cream cheese
So everyone loves carrot cake right? I know you guys do after the success of my various carrot cake themed recipes – so I know you love a cream cheese frosting just as much as I do! In fact, I have a whole blog post dedicated to cream cheese frosting.
Anyway, to make things more seasonal and delicious I decided to play on the idea of carrot cake and the unbelievable cream cheese frosting… and these beauties were made! The principle is the same, and if you are really not a pumpkin fan, you can use butternut squash instead – it can be so versatile and delicious, and you’ll see the same results.
Halloween theme
I do have a fair few Halloweeny recipes, like my Halloween Macarons, Pumpkin Patch Brownies, Gingerbread Mummies and Slime Cupcakes to name a few and you guys all seem to love the Halloween vibe coming from my blog – One thing however that I know you have all been wanting for along time is another recipe using my Cream Cheese Frosting… so ta daaaa!
Halloween baking is just more fun, isn’t it? There’s less pressure for things to look “perfect” and way more room for colour, texture, and playful decorations. These pumpkin cupcakes fit right into that category, festive without being fiddly. I really wanted to take that same comforting carrot cake idea and give it a seasonal twist. Something spiced, cosy, and autumnal, but still familiar. Pumpkin felt like the obvious choice, and once you pair it with cream cheese frosting… well, it was always going to be a winner.
Pumpkin spiced
The spices in these cupcakes are similar to a classic carrot cake, but tweaked slightly to suit the natural sweetness of the pumpkin. Warm, cosy flavours without being overpowering… exactly how I like it. The sultanas help keep the cupcakes beautifully moist (even after a couple of days), while the walnuts add that bit of texture and crunch. You can absolutely leave either out if you prefer, but I really love what they add. Soft sponge, little bursts of sweetness, and the occasional crunch, PERFECT.
I also add a touch of orange zest, which might sound subtle, but it really lifts everything. It brings a fresh, citrusy note that cuts through the richness and works so well with the spices and cream cheese frosting. Honestly, there’s nothing not to love here, especially if you’re a cream cheese frosting fan. Have I mentioned that I love cream cheese frosting?
Halloween decorations
I won’t lie… these decorations were a bit of an impulse buy. I spotted these adorable Halloween sprinkles in my local supermarket’s baking aisle and couldn’t resist, little orange balls, tiny bats, mini ghosts… all things Halloween – but I went with these tiny pumpkins.
They’re completely optional, of course, but they add such a fun finishing touch and make the cupcakes feel extra festive with hardly any effort. Perfect if you’re baking with kids, or just want something that looks cute without needing fancy piping skills.
I also love how much more Halloween baking has taken off in recent years. There used to be almost nothing available, but now every supermarket seems to have something seasonal and I am very much here for it.
Tips & tricks
- You can use a regular buttercream for the topping if you wish – but I find the cream cheese flavour works really well with the pumpkin/squash flavour.
- If you are not a fan of pumpkin, then the butternut squash will work out perfectly – the two are really interchangeable with each other so baking wise it doesn’t make any difference – but it is VERY important to squeeze out any excess water before baking otherwise the sponge might not bake or will take a very long time!
- Be careful when making the cream cheese frosting that you don’t beat it too quickly, otherwise you will over mix it and the mixture might split or be runny – don’t whisk it too quick!
- These cupcakes will last in the fridge for 3 days, remove 30 minutes before eating so they’re the perfect temperature, or you can freeze them for up to 3 months!
- I use this 2D Closed Star Piping Tip
- I use this piping bag
- I use this Muffin Tin
- I use these cupcake cases
Ingredients
Pumpkin Cupcakes
- 175 g self raising four
- 175 g light brown sugar
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- 1/4 tsp sea salt
- zest of 1/2 orange
- 2 large eggs (beaten)
- 100 g unsalted butter (melted)
- 1 tbsp fresh orange juice
- 100 g sultanas or chopped walnuts (or 50g of each)
- 250 g pumpkin or butternut squash (grated)
Cream Cheese Frosting
- 150 g unsalted butter (room temperature)
- 150 g icing sugar
- 300 g full fat cream cheese
- 1 tsp vanilla extract
Instructions
Pumpkin Cupcakes
- Preheat your oven to 180ºc/160ºc fan, and line a muffin tray with large cupcake cases or muffin cases!
- Prep your pumpkin (or butternut squash) by peeling the vegetable, scraping out the seeds & stringy bits and then grating the flesh (like you would for a carrot cake), and squeeze the grated pumpkin with a towel so that a lot of the moisture comes out of the pumpkin - it releases a lot of water when baking and this will make it bake weirdly if you don't squeeze some of it out!
- In a large bowl, mix together the self raising flour, light brown sugar, mixed spice, bicarbonate of soda, sea salt, and orange zest!
- In a separate bowl, quickly whisk together the eggs, melted unsalted butter, and fresh orange juice.
- Pour this into the dry mix and fold together until combined well.
- Add in the sultanas and/or chopped walnuts, and then the grated pumpkin (or butternut squash) and mix so its all even - try not to overmix!
- Spoon the mixture into the cupcake cases (I use a cookie scoop to make it even) and bake in the oven for 25-30 minutes (check at 22-25 minutes with a skewer and if it comes out clean they're done - just like a cake!). Leave to cool fully on the side.
Cream Cheese Frosting
- Beat the unsalted butter for a couple of minutes so its really supple and smooth - add the icing sugar and beat in
- Add the cream cheese and vanilla extract, and briefly beat together until combined
- Pipe the frosting onto the cupcakes using a large star of French piping tip and add pumpkin sprinkles
Notes
- You can use a regular buttercream for the topping if you wish - but I find the cream cheese flavour works really well with the pumpkin/squash flavour.
- If you are not a fan of pumpkin, then the butternut squash will work out perfectly - the two are really interchangeable with each other so baking wise it doesn't make any difference - but it is VERY important to squeeze out any excess water before baking otherwise the sponge might not bake or will take a very long time!
- Be careful when making the cream cheese frosting that you don't beat it too quickly, otherwise you will over mix it and the mixture might split or be runny - don't whisk it too quick!
- These cupcakes will last in the fridge for 3 days, remove 30 minutes before eating so they're the perfect temperature, or you can freeze them for up to 3 months!
- I use this 2D Closed Star Piping Tip
- I use this piping bag
- I use this Muffin Tin
- I use these cupcake cases
Can this be made into a large cake if yes how much ingrediants do kneed please.
A great way to use some pumpkin (you can only make so much soup!). Worked perfectly. The link in the description to the Back to Basics cream cheese frosting is at odds with the actual recipe – completely different quantities. I went with Back to Basics and it was perfect.
Hi, apologies if this has already been asked and answered! But can you use tinned pumpkin puree instead of grated pumpkin? If so, how much do I use? Thank you in advance ❤️
Hi Jane,
Would the cream cheese frosting work with your pumpkin spice latte cupcakes, or is it best to use the buttercream recipe you’ve given ?
Thank you so much for your amazing recipes and books !
Yes, it definitely would! x
Made these tonight. They turned out perfect 😋 thank u for the recipe x
Can you use philidelphia light for the cream cheese frosting or does it have to be full fat please?
Hiya! You need to use full fat to achieve the best results! Hope this helps! x
Could you use tinned pumpkin instead of grated? I have a tin in my cupboard that someone bought me and looking for something to use it for!
Hi, could these be made into one cake instead? Would you just change the coming time or would you not advise that? xx
Yeah that should work fine! x
[…] 3 Pumpkin Cupcakes with Cream Cheese Frosting […]
Your such an inspiration, have made many of your items and they are so delicious, i just can’t get enough of trying your recipes
Thank you so much!
These sound lovely! Have you tried them with gluten free flour? Also, just wondering if the recipe would also work as a loaf (we’ll have a lot of pumpkin to use up once the lanterns are carved!)
I’ve never tried them with gluten free flour but its definitely worth a try! It’s meant to work in the same way so I don’t see why it wouldnt work!
Thank you. I’ll give it a go!
Hi Jane! Just wondering if this Cream Cheese frosting recipe could be used to ice your Carrot Cake recipe? Like, would the amount be enough? I don’t really want any icing to be left over, as I just want it to be used in the middle and top of the cake, not the sides, so please let me know as soon as possible. I’m making the Carrot Cake tomorrow, so hope it all goes well.
Hiya! Yes it would be perfect for it! Enjoy it! ❤️
Awww, thank you!!! Love your recipes ❤️
Thank you!!
These look lush! Pinned!
Hehe thank you so much!!
Pumpkin cupcakes with cream cheese frosting…I certainly can’t think of a better combination. They were made for each other ?
I totally agree – such a yummy combo! Thank you!!
Yummy!!
Thanks Abby!!
these look absolutely delicious. My mouth is watering just looking at these.
Thank you so much! 🙂