Pumpkin Cupcakes

with pillowy soft cream cheese frosting


Pumpkin here, pumpkin there, pumpkins everywhere.. :)

What is your favourite thing about fall? And what is your favourite fall produce? I absolutely love the time when the weather is getting just slightly chilly, but the sun is still kissing your skin with its warm rays and the trees around are becoming beautifully golden. I think it is such a magical time and it makes me wonder every time about how amazing the nature is. When it comes to the fall produce I must admit pumpkin is my absolute favourite. I love how versatile it is. You can use it for so many sweet recipes, savoury recipes and soups, and all of these dishes will be packed with flavour as pumpkin is very flavourful on its own.

I was hoping to get a lot of organic pumpkins from our garden, but something went wrong, maybe I didn't water them enough, but from more than ten little pumpkins only four survived. W​e have had two of those already and I made my Pumpkin Pie with some of it, and there is one more waiting to be picked. But this is not even nearly enough to satisfy my pumpkin cravings that have been piling up since last autumn and so I have already bought several from the store. I am making my all time favourite Pumpkin Soup at least 3-4 times each pumpkin season and this season I am also motivated to create many new recipes with this amazing vegetable :)

This recipe was a suggestion from my YouTube subscriber and I was so happy he suggested this :) Somehow I didn't think of it myself.. But when I got the suggestion I wanted to make it right away. I was imagining a soft, pillowy pumpkin cupcake packed with flavour and spices which has a super soft melt in your mouth cream cheese frosting on top.. Even the idea of this cupcake made me salivate..Sorry for that image, but it's the truth :D I also wanted to add pecan nuts to this recipe and was first confindent that I will crush some and add into the batter. But then I thought I want the cupcake be really pillowy and soft, and I didn't want anything disturbing that. So the pecan nuts ended as decoration which you can use or you can also leave out. Also if you like it really spicy, you can sprinkle some extra Pumpkin Pie Spice on top of the cream.

I just realised, I have gone on and on and almost forgot something very important.. :( Sorry! If you want to make that pumpkin puree from scratch, boil about 200g of peeled pumpkin with some water until it is soft and then blend it while still warm with an immersion blender. Leave to cool completely before using. Super simple and the real deal product without any additives :)

I know you will love these, you just need to make them and you will know :)

Happy Baking Lovelies!


Step by Step Video


Pumpkin Cupcakes

with pillowy soft cream cheese frosting


  • 85g soft butter

  • 150g brown sugar

  • 2 eggs

  • 210g flour

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp pumpkin pie spice (recipe available here)

  • 200g pumpkin puree

  • 300g natural flavour cream cheese

  • 100g whipping cream

  • 50g sugar

  • 1tsp vanilla paste/extract

  • pecan nuts for decoration (optional)


  1. Start with beating the softened butter with the sugar in a big bowl with a hand mixer or a standing mixer for a couple of minutes until it becomes pale and soft.

  2. Add eggs one at a time mixing for about thirty seconds in between each addition.

  3. Combine the dry ingredients and sift in 1/3 into the eggs and butter, mix shortly. Then add about 1/3 of the pumpkin puree and mix again shortly. Repeat until you have used up all of the dry ingredients and the pumpkin puree.

  4. Lay 12 paper cupcake cases in a muffin/cupcake tray and portion the cupcake batter into the cupcake cases with an ice-cream scooper or a tablespoon to 2/3 full.

  5. Bake the cupcakes in 180°C bottom top heat in the middle shelf of the oven for 20-25 minutes.

  6. Remove from the oven and remove from the muffin tray into a cooling rack. Allow to cool completely before decorating.

  7. To make the cream cheese frosting, soften the cream cheese with a rubber spatula in a medium bowl. Add the sugar and vanilla paste and mix shortly. Leave aside.

  8. In a separate bowl whip the cream until stiff peaks.

  9. Add half of the cream into the cream cheese and fold in shortly. Add the rest of the cream and fold until combined. Taste whether the frosting has enough sugar and add more if needed.

  10. Portion the frosting with an ice cream scooper on top of the cooled cupcakes and decorate with two pecan nuts (optional). You can alternatively fill the cream into a piping bag with a nozzle and pipe the cream on the cupcakes.