Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

I’ve been perfecting these pumpkin cupcakes and I can’t wait to share them. Using pumpkin puree, pumpkin pie spice and a touch of cinnamon cream cheese frosting, they bring a fresh twist. Ideal for my Fall Baking Recipes, they are moist, soft and filled with a burst of autumn flavor.

I’ve been working on this recipe for a while and I’m excited to share these Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting with you. I mean, sometimes you just want a dessert that ticks all the boxes – a real treat for those fall baking sessions or even an easy Thanksgiving dessert recipe.

I started with ingredients like 1 3/4 cups all-purpose flour, a teaspoon of baking soda, half teaspoon of baking powder, and added 1 teaspoon pumpkin pie spice to really bring out that pumpkin flavor in every bite. Mixing in eggs, pumpkin puree, sugar, and vegetable oil makes the cupcakes incredibly moist.

And then there’s the frosting: eight ounces of softened cream cheese, half a cup of unsalted butter, along with powdered sugar, vanilla extract and ground cinnamon come together to create a topping that is both fluffy and creamy. I never thought dessert dips could be so delicious until I tasted these cupcakes so give them a try and let me know what you think!

Why I Like this Recipe

1. I love that these cupcakes always come out super moist and soft, making them the perfect treat every time.
2. I really dig the way the pumpkin spice shines through – it reminds me of cozy autumn days even when it’s not fall.
3. I can’t get enough of the creamy cinnamon cream cheese frosting, it adds that extra touch of sweetness and warmth that makes every bite amazing.
4. I appreciate how simple the recipe is; even on busy days, I can whip these up and feel like a baking pro.

Ingredients

• All-purpose Flour: gives structure and is full of carbs for energy
• Eggs: provide protein for binding and help with cupcake texture
• Pumpkin Puree: rich in fiber and vitamins adds moisture and earthy flavor
• Granulated Sugar: sweetens cupcakes and gives quick energy via carbohydrates
• Cream Cheese: contributes creaminess and fat for a tangy, rich taste
• Powdered Sugar: smooths frosting while enhancing sweetness in every bite
• Vegetable Oil: moistens cupcakes and helps all the flavors mix together
• Pumpkin Pie Spice: offers warm notes of cinnamon, nutmeg and clove in cupcakes
• Unsalted Butter: provides creaminess and moisture for a smooth, luscious frosting

Ingredient Quantities

• Pumpkin Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil

• Cinnamon Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with liners.

2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice.

3. In a separate big bowl, beat 2 large eggs, 1 cup pumpkin puree, 3/4 cup granulated sugar, and 1/2 cup vegetable oil until smooth.

4. Slowly stir the dry ingredients into the wet mixture until just combined. Dont over mix or your cupcakes might get tough.

5. Spoon the batter into your cupcake liners about 2/3 full.

6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cupcakes cool in the pan for about 5 minutes then transfer them to a wire rack to cool completely.

8. For the frosting, beat 8 oz of softened cream cheese with 1/2 cup unsalted butter until creamy.

9. Gradually add in 2 cups powdered sugar, then mix in 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon until smooth.

10. Once the cupcakes are cool, spread the frosting on top and enjoy ya tasty pumpkin cupcakes!

Equipment Needed

1. Oven
2. Cupcake pan
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Spatula or mixing spoon
9. Toothpick
10. Wire cooling rack
11. Electric mixer or hand beater

FAQ

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

• All-purpose flour: You can use a gluten-free flour blend as a 1:1 substitute, but results may vary a bit.
• Pumpkin puree: If you dont have any pumpkin puree, mashed sweet potato or butternut squash puree works pretty well.
• Vegetable oil: Canola oil or melted coconut oil can be used in place of vegetable oil, though coconut oil might add a slight flavor.
• Cream cheese: Neufchâtel cheese is a solid alternative if you cant find cream cheese.

Pro Tips

1. Make sure the eggs, cream cheese, and butter are at room temperature before you start, cause that really helps everything blend together smooth and keeps your cupcakes from turning out all dense.

2. Be extra careful when mixing the wet and dry ingredients together – you dont wanna over mix it, since that can seriously ruin the soft texture of your cupcakes.

3. If you like your frosting a bit thicker and tastier, try using a piping bag when applying it. It gives a cool look and even though it takes a bit longer, the extra effort is worth it.

4. Give the cupcakes enough time to cool down completely before frosting them – if you rush it, the warm cupcakes might melt the cream cheese and butter mix, leaving you with a sloppy mess instead of crisp, tasty frosting.