Print

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

Delight in these moist and flavorful Pumpkin Cupcakes topped with a creamy cinnamon cream cheese frosting. Perfectly spiced with pumpkin pie spice and cinnamon for a cozy fall treat, these cupcakes combine the tender texture of pumpkin puree with a rich, tangy frosting that will satisfy your sweet cravings.

Ingredients

Scale

Cupcakes

  • 1 ¼ cups (150g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¾ cup (161g) brown sugar (packed)
  • ¼ cup (57g) unsalted butter (room temperature)
  • ¼ cup (50g) vegetable oil (or any neutral oil)
  • 2 large eggs
  • 1 cup (227g) pumpkin puree

Cinnamon Cream Cheese Frosting

  • 8 oz (226g) cream cheese (room temperature)
  • ½ cup (113g) unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 4–5 cups (454-567g) powdered sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC). Line a standard 12-cup muffin pan with paper liners and set aside.
  2. Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
  3. Cream Butter and Sugars: In a large mixing bowl, add the brown sugar, butter, and vegetable oil. Using an electric mixer on medium speed, beat the mixture until it looks creamy and well blended, about 2 minutes.
  4. Add Wet Ingredients: Add the eggs and pumpkin puree, mixing until everything is fully incorporated and smooth.
  5. Combine Dry and Wet Mixtures: Reduce the mixer speed to low, and gradually add the dry flour mixture to the wet ingredients. Mix just until combined to avoid overmixing.
  6. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Bake Cupcakes: Bake for 18–24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs attached.
  8. Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before adding the frosting.
  9. Prepare Frosting: Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
  10. Add Frosting Ingredients: Add in the vanilla extract, powdered sugar, and cinnamon. Beat again on low speed for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
  11. Adjust Frosting Consistency: If the frosting is too thick, add a splash of milk or heavy cream and beat until creamy.
  12. Decorate Cupcakes: Transfer the frosting to a piping bag and pipe onto the cooled cupcakes for an attractive finish.

Notes

  • Ensure the butter and cream cheese for the frosting are at room temperature to achieve a smooth, fluffy texture.
  • Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
  • If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
  • The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Keywords: Pumpkin Cupcakes, Pumpkin Dessert, Fall Recipe, Cream Cheese Frosting, Spiced Cupcakes, Holiday Treat

Find it online: https://trendytasterecipes.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting-recipe/