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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

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