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Pumpkin cupcake with cream cheese frosting with a bite out of it.

Small-batch Pumpkin Cupcakes

These Small-batch Pumpkin Cupcakes with Cream Cheese Frosting are easy to make and so, so good.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings 4 cupcakes
Calories 440kcal
Author Tracy


Special Equipment

Pumpkin Cupcakes

  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon *
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons vegetable oil
  • 1 large egg white
  • 1/4 cup canned pumpkin puree
  • 1/2 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 tablespoons (2oz) unsalted butter softened
  • 2 ounces cream cheese softened
  • 1/4 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar sifted, plus more as needed
  • Pinch salt


Pumpkin Cupcakes

  • Preheat your oven to 350°F and line a cupcake pan with 4 cupcake liners.
  • In a small bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
  • In a medium bowl, combine both sugars, vegetable oil, egg white, pumpkin puree, and vanilla extract. Whisk until smooth. Add flour mixture and use a spoon to stir until just combined.
  • Divide batter between the prepared cupcake cups, filling about 2/3 of the way full. Bake for 19 to 23 minutes, until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs.
  • Cool cupcakes in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.

Cream Cheese Frosting

  • In a medium bowl, combine butter, cream cheese, and vanilla, and beat until well-combined and fluffy. Add powdered sugar and beat until smooth. If needed, beat in a little more powdered sugar until it reaches your desired consistency. Transfer to a piping bag and pipe onto cooled cupcakes. Serve and enjoy!


*You can replace the spices (not the salt) with 1/2 teaspoon of pumpkin pie spice. 


Calories: 440kcal