Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Introduction

These pumpkin cupcakes are the perfect blend of moist, spiced cake topped with a creamy cinnamon cream cheese frosting. They capture the cozy flavors of fall and make a delightful treat for any occasion.

Ingredients

• 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
• 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. Step 1: Preheat your oven to 350ºF (175ºC). Line a standard 12-cup muffin pan with paper liners and set aside.
2. Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until well combined.
3. Step 3: In a large bowl, beat the brown sugar, room temperature butter, and vegetable oil on medium speed using an electric mixer until creamy and well blended, about 2 minutes.
4. Step 4: Add the eggs and pumpkin puree to the sugar mixture and mix until fully incorporated and smooth.
5. Step 5: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix just until combined; do not overmix.
6. Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18–24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Step 9: For the frosting, beat the room temperature unsalted butter and cream cheese together on medium speed for 1-2 minutes until whipped and fluffy.
10. Step 10: Add the vanilla extract, powdered sugar, and ground cinnamon. Beat on low speed for 1-2 minutes, scraping down the bowl as needed, until smooth and combined.
11. Step 11: If the frosting is too thick, add a splash of milk or heavy cream and beat until creamy.
12. Step 12: Transfer the frosting to a piping bag and decorate the cooled cupcakes as desired.

Tips & Variations

• For extra moisture, substitute half of the vegetable oil with melted coconut oil for a subtle flavor twist.
• If you prefer less sweet frosting, reduce the powdered sugar by half and add more cinnamon for a spicier taste.
• Try adding chopped toasted pecans or walnuts to the batter for added texture.

Storage

Store pumpkin cupcakes in an airtight container in the refrigerator for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving for the best texture. Leftover frosting can be refrigerated and brought back to room temperature before re-whipping if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for these cupcakes.

How do I know when the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake; it should come out clean or with just a few moist crumbs attached when the cupcakes are done.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

Delicious and moist pumpkin cupcakes topped with a smooth and flavorful cinnamon cream cheese frosting. These cupcakes combine warm spices and rich pumpkin flavor, perfect for autumn celebrations or cozy dessert treats.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin 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

For the 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
• Milk or heavy cream (optional, for thinning frosting)

Instructions

1. Preheat and Prepare: 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, ground cinnamon, and pumpkin pie spice until well combined.
3. Cream Sugar and Fats: In a large mixing bowl, add the brown sugar, room temperature unsalted butter, and vegetable oil. Using an electric mixer on medium speed, beat the mixture until creamy and well blended, about 2 minutes.
4. Add Eggs and Pumpkin: Add the eggs and pumpkin puree to the sugar mixture, mixing until everything is fully incorporated and smooth.
5. Combine Wet and Dry: Reduce the mixer speed to low, then 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 to allow room for rising.
7. Bake the 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 the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Prepare Frosting: Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium speed and beat together for 1-2 minutes until whipped and fluffy.
10. Add Flavor and Sweetness: Add the vanilla extract, powdered sugar, and ground cinnamon to the cream cheese mixture. Beat again on low speed for 1-2 minutes, scraping down the sides, until fully incorporated.
11. Adjust Consistency: If frosting is too thick, add a splash of milk or heavy cream and beat until creamy and smooth.
12. Frost the Cupcakes: Transfer the frosting to a piping bag and pipe onto the cooled cupcakes as desired.

Notes

• Room temperature ingredients help create a smoother batter and frosting.
• Do not overmix the batter to keep cupcakes light and fluffy.
• Adjust powdered sugar quantity in frosting based on your preferred sweetness and consistency.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring refrigerated cupcakes to room temperature before serving for best flavor.

Keywords: pumpkin cupcakes, cinnamon cream cheese frosting, fall dessert, moist cupcakes, pumpkin spice dessert, easy cupcake recipe