Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Cupcakes with Cream Cheese Icing Author: Canadian Living Credits: Pumpkin Cupcakes with Cream Cheese Icing

Your family will gobble up these easy pumpkin cupcakes - our cream cheese icing makes them extra good. The kids can help decorate with sprinkles for a festive treat. 

  • Portion size 12 servings


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 pkg cream cheese softened
  • 1 tablespoon butter softened
  • 1 teaspoon vanilla
  • 1 cup icing sugar


In large bowl, whisk flour, sugar, pie spice, baking powder, baking soda and salt. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil. Pour over dry ingredients; stir just until moistened. Spoon into large paper-lined muffin cups, filling to top.

Bake in centre of 375ºF (190ºC) oven until cake tester inserted in centre comes out clean, 25 minutes. Let cool on rack. (Make-ahead: Refrigerate in airtight container up to 2 days or individually wrap un-iced cupcakes in plastic and freeze up to one month. Ice before serving.)

Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes.
Share X
Baking & Desserts

Pumpkin Cupcakes with Cream Cheese Icing