Cream Cheese Pumpkin Frosting
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Fall is in the air, and what better way to celebrate the season than with pumpkin spice? If you’re looking for a way to turn your favorite cupcakes into something truly special, you’ve come to the right place. I’m sharing how to take any vanilla store-bought cupcake into the perfect Fall cupcake in no time. You just need a few extra ingredients! It’s the perfect time to make a Cream Cheese Pumpkin Frosting!
What type of cream cheese is best for frosting?
For the dreamiest cream cheese frosting, always go with full-fat, block-style cream cheese. The kind that comes wrapped in foil, not the whipped version in a tub. It’s thicker, richer, and gives your frosting that classic tangy-sweet flavor with just the right amount of structure for spreading or piping. Let it soften at room temp before mixing so it blends smoothly with your butter and powdered sugar.
What is the difference between canned pumpkin and pumpkin puree?
They’re actually the same thing, mostly! “Canned pumpkin” and “pumpkin puree” are often used interchangeably on labels. Both are 100% cooked and mashed pumpkin without added spices or sugar. Just be sure you’re not grabbing “pumpkin pie filling” by mistake, which comes pre-sweetened and spiced. For baking, go with the pure stuff so you can control the flavor.
Does pumpkin cake with cream cheese frosting need to be refrigerated?
Yes, it does! Because cream cheese is dairy, it’s best to store your frosted pumpkin cake in the fridge, especially if you’re not serving it right away. Let it sit out for about 30 minutes before serving so the frosting softens and gets that silky texture we all love. If your kitchen is cool and the cake will be eaten within a few hours, you’re totally fine leaving it out short term.
Pumpkin Spice Cream Cheese Frosting
Ingredients:
- 1 8 oz. Cream cheese
- 3/4 cup Pumpkin Purée
- 1/4 tsp. Ground Nutmeg
- 1/2 tsp. Pumpkin Spice
- 1 Cinnamon to garnish and pumpkin candy ( optional )
Instructions:
- First, remove the icing and place into a large mixing bowl. Don’t worry if it has sprinkles, they dissolve or lose most of the color. Leave your cream cheese out to room temp.
- Add your pumpkin purée, cream cheese, nutmeg and pumpkin spice and whip for 1 minute on fast, make sure you whip it enough to where its soft in appearance with that “butter cream” look.
- After, I place the frosting in the fridge for 3-5 minutes to harden and then lightly fold with a spatula when removed.
- Let’s frost! Scoop the frosting into a sandwich bag or decorative bag ( you can buy anywhere ) and start from the outside of the cupcake and work your way to the center.
- After frosting each cupcake, sprinkle cinnamon and top off with the little pumpkin.
Notes:
Grocery-Bought Fall Cupcake Idea
If you’re short on time or simply prefer the convenience of store-bought options, don’t worry – there are still plenty of ways to enjoy the flavors of fall. One easy idea is to pick up a box of pumpkin spice cupcakes from your local bakery or grocery store. These pre-made cupcakes are typically topped with a delicious cream cheese frosting that perfectly complements the pumpkin flavor. Here’s what I did! So even if you don’t have the time or energy to bake from scratch, you can still indulge in the delightful flavors of pumpkin spice.
Topping ideas for your Cupcake
With these topping ideas, your pumpkin cupcakes will not only taste amazing but also look absolutely stunning. So get creative and have fun experimenting with different toppings to make your fall cupcakes truly unforgettable. I love these mini pumpkins or try these jelly pumpkins.
Want more Fall inspo?
Check out more of my blog posts for seasonal decor, simple recipes, and everyday moments made beautiful. There’s always something new to spark inspiration, click here to explore more!
