Pumpkin Cupcakes

pumpkin cupcakes on cakestand and plate
Photo: Bryan Gardner
Prep Time:
25 mins
Total Time:
2 hrs 50 mins

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.


  • 2 cups unbleached all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ¼ teaspoon freshly grated nutmeg

  • ¼ teaspoon ground allspice

  • 1 cup packed light-brown sugar

  • 1 cup granulated sugar

  • 2 sticks (1 cup) unsalted butter, melted and cooled

  • 4 large eggs, lightly beaten

  • 1 can (15 ounces) pumpkin puree

  • Cream Cheese Frosting

  • Marzipan Pumpkins


  1. Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

  2. In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.

  3. Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

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