Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
If you’re searching for a dessert that captures the cozy flavors of fall in every bite, look no further than these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. They’re irresistibly moist with a tender crumb, infused with the warm spices of cinnamon, nutmeg, and cloves, and crowned with a silky, cinnamon-kissed cream cheese frosting. Whether you’re baking for a festive gathering or simply craving a sweet treat to go with your coffee, these cupcakes are a true crowd-pleaser that brings the spirit of the season right to your table.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple pantry staples come together to create something truly magical. Each ingredient in this recipe plays a key role, adding depth of flavor, the perfect texture, or a pop of seasonal color to your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.
- All-purpose flour: Gives your cupcakes structure and ensures a soft, tender crumb every time.
- Baking powder: Works with the baking soda for a gentle lift, helping your cupcakes rise beautifully.
- Baking soda: Reacts with the pumpkin and brown sugar for extra fluffiness.
- Salt: Enhances all the sweet and spicy flavors, balancing out the richness.
- Ground cinnamon: The star spice, bringing that unmistakable warmth and comfort.
- Ground nutmeg: Adds a subtle, nutty undertone that pairs perfectly with pumpkin.
- Ground cloves: Just a hint gives a deep, aromatic kick to every bite.
- Canned pumpkin puree: Not only adds color and moisture, but also that classic pumpkin flavor we love.
- Granulated sugar: Sweetens the batter and helps with that lovely cupcake texture.
- Brown sugar: Adds a touch of molasses flavor for extra depth and tenderness.
- Vegetable oil: Keeps the cupcakes super moist without weighing them down.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Lends a mellow, fragrant background note to both cupcake and frosting.
- Cream cheese: The tangy, creamy base for our dreamy cinnamon frosting.
- Unsalted butter: Softened butter makes the frosting extra smooth and luscious.
- Powdered sugar: Sweetens and thickens the frosting to that perfect pipe-able consistency.
- Ground cinnamon (for frosting): Doubles up on the cozy spice, making the frosting unforgettable.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Step 1: Prep Your Cupcake Pan
Start by preheating your oven to 350°F, so it’s nice and hot when your cupcakes are ready to bake. Line a 12-cup muffin tin with paper liners. This makes cleanup a breeze and ensures your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting come out with beautifully defined edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This step evenly distributes the spices and leavening agents, guaranteeing every cupcake has the same delicious flavor and tender texture.
Step 3: Blend the Wet Ingredients
Grab a large mixing bowl and combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and glossy, which helps the sugars dissolve and the oil fully incorporate for ultra-moist cupcakes.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—stop as soon as you don’t see any more streaks of flour. This gentle touch ensures your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting stay light and fluffy.
Step 5: Fill and Bake
Spoon the batter evenly into your prepared cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 6: Whip Up the Cinnamon Cream Cheese Frosting
While the cupcakes cool, beat the cream cheese and butter together until silky smooth. Add the powdered sugar, ground cinnamon, and vanilla extract, and continue beating until the frosting is light, fluffy, and irresistibly creamy. This is what takes your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting to the next level!
Step 7: Frost and Decorate
Once the cupcakes are completely cool, frost them generously using a piping bag or simply with a knife for a rustic look. If you’re feeling extra festive, sprinkle a little extra cinnamon or some crushed pecans on top for a finishing touch.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Garnishes
A dusting of ground cinnamon or a pinch of nutmeg on top not only adds a pop of color but also enhances the cupcake’s aroma. For a little crunch, try sprinkling chopped pecans or walnuts. Edible gold leaf or festive sprinkles can make these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting look truly celebration-worthy.
Side Dishes
Pair these cupcakes with a steaming mug of chai latte, spiced apple cider, or even a scoop of vanilla ice cream. The creamy, spiced elements in both the cupcake and the drink make for a harmonious, comforting treat—perfect for any fall gathering or cozy night in.
Creative Ways to Present
Display your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting on a rustic wooden board or tiered cake stand for a farmhouse-chic vibe. For parties, wrap each cupcake in parchment and tie with twine, or arrange them in mini boxes for a sweet take-home favor. They also make a beautiful addition to any Thanksgiving dessert table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting in an airtight container in the refrigerator. The cream cheese frosting keeps best when chilled, and your cupcakes will stay moist and delicious for up to four days.
Freezing
You can freeze the unfrosted cupcakes for up to two months. Simply wrap each one individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before adding the fresh cinnamon cream cheese frosting for best results.
Reheating
If you’d like to enjoy your cupcakes warm, gently microwave them (unfrosted) for 10 to 15 seconds. For frosted cupcakes, let them come to room temperature naturally to preserve the texture of the frosting.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in this recipe. Just make sure it’s well-drained and not too watery, so your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting bake up perfectly.
What’s the best way to get smooth, fluffy frosting?
Room temperature cream cheese and butter are key. Beat them together until completely smooth before adding the powdered sugar and cinnamon, and your frosting will whip up light and fluffy without any lumps.
Can I make these cupcakes gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The cupcakes may be slightly more delicate, but you’ll still get that delicious fall flavor in every bite.
How far in advance can I frost the cupcakes?
You can frost the cupcakes up to a day ahead. Just keep them refrigerated in an airtight container, and let them sit at room temperature for 20 minutes before serving so the frosting softens up nicely.
Can I double the recipe for a larger crowd?
Definitely! Simply double all the ingredients and bake in batches. The recipe scales well, making it perfect for parties, potlucks, or whenever you need extra Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting to go around.
Final Thoughts
I hope you’ll give these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting a try the next time you’re craving something sweet, cozy, and a little bit special. They’re the kind of treat that brings people together and makes any occasion feel just a bit more magical. Happy baking!
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich Cinnamon Cream Cheese Frosting, perfect for a cozy fall dessert or festive gathering.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners to ensure easy removal and clean up.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting, preventing the frosting from melting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Then add powdered sugar, cinnamon, and vanilla extract, beating until the mixture is light and fluffy.
- Frost Cupcakes: Using a piping bag or a knife, generously frost the cooled cupcakes with the cinnamon cream cheese frosting.
Notes
- For an extra touch of flavor and texture, sprinkle a dash of cinnamon or crushed pecans on top of the frosting.
- Store leftover cupcakes in the refrigerator to keep the cream cheese frosting fresh if not serving immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
