Dreamy Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Autumn whispers its sweet secrets through these delectable pumpkin cupcakes with a dreamy cinnamon cream cheese frosting that dance on your taste buds.

Cool breezes and cozy sweaters inspired this charming dessert perfect for crisp evenings.

Each cupcake promises a warm embrace of seasonal spices and rich pumpkin flavor.

Soft, moist cake layers promise pure comfort in every delightful bite.

Baking these treats fills your kitchen with an irresistible fragrance that beckons everyone near.

Delicate swirls of creamy frosting promise a decadent finish to these mini masterpieces.

I guarantee these cupcakes will become your new favorite fall indulgence.

Reasons to Love Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

• Effortlessly whip up these pumpkin cupcakes with minimal kitchen skills and maximum deliciousness.
• Requires just 30 minutes total, with simple mixing technique that even beginner bakers can master confidently.
• Perfect for autumn gatherings, school events, or cozy weekend treats that everyone from kids to grandparents will adore.
• Combines warm spices like cinnamon and nutmeg with creamy cream cheese frosting, creating an irresistible seasonal comfort dessert.

Ingredients List for Pumpkin Cupcakes

• All-Purpose Flour, Whole Wheat Flour: Gives structure and soft texture to the cupcakes, providing a perfect base for pumpkin flavor.
• Baking Powder, Baking Soda: Essential leavening agents that help cupcakes rise and become light and fluffy.
• Ground Cinnamon, Ground Nutmeg, Ground Cloves: Warm spices that complement the pumpkin and create a cozy autumn flavor profile.
• Salt: Enhances the overall taste and balances the sweetness.

• Pumpkin Puree: Pure, smooth pumpkin that adds moisture, color, and signature seasonal taste.
• Vegetable Oil: Keeps cupcakes moist and tender, preventing dryness.
• Sugar: Provides sweetness and helps with caramelization.
• Eggs: Bind ingredients together and add structure to the cupcakes.
• Vanilla Extract: Adds depth and rounds out the flavor profile.

• Cream Cheese: Creates a rich, tangy base for the frosting.
• Powdered Sugar: Adds sweetness and helps achieve smooth frosting consistency.
• Ground Cinnamon: Brings warmth and spice to the cream cheese frosting.

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Step 1: Prepare Baking Environment

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Salt

Step 3: Combine Wet Ingredients

• Pumpkin puree
• Vegetable oil
• Granulated sugar
• Eggs
• Vanilla extract

Step 4: Create Cupcake Batter

Gradually fold dry ingredients into wet mixture. Stir until ingredients are just combined. Avoid overmixing to maintain tender texture.

Step 5: Fill Cupcake Liners

Distribute batter evenly among muffin cups, filling each approximately two-thirds full.

Step 6: Bake Cupcakes

Place muffin tin in preheated oven. Bake for 18-22 minutes until a toothpick inserted into center comes out clean.

Step 7: Cool Cupcakes

Allow cupcakes to rest in tin for 5 minutes. Transfer to wire cooling rack and let cool completely before frosting.

Step 8: Prepare Cinnamon Cream Cheese Frosting

Mix cream cheese, butter, powdered sugar, and ground cinnamon until smooth and creamy. Pipe or spread onto cooled cupcakes.

Helpful Hints for Perfect Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

• Prevent Overmixing: Stir the batter just until ingredients are combined to keep cupcakes tender and light, avoiding a tough texture.
• Accurate Measuring Matters: Use precise measurements for flour by spooning it into the measuring cup and leveling with a knife for perfect consistency.
• Room Temperature Ingredients: Allow eggs and pumpkin puree to sit at room temperature before mixing to ensure smoother blending and better overall texture.
• Moisture Magic: Store cupcakes in an airtight container to maintain their soft, moist quality and prevent them from drying out quickly.
• Frosting Finesse: Chill cream cheese frosting for 15-20 minutes before piping to achieve cleaner, more defined decorative swirls on the cupcakes.

Tips to Store and Reheat Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days, keeping them fresh and preventing frosting from melting.
• If unfrosted, cupcakes can sit at room temperature for 2 days in a sealed container, maintaining their soft texture.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag and freeze for up to 3 months for longer storage.
• Thaw frozen cupcakes at room temperature for 1-2 hours, then gently warm in the microwave for 10-15 seconds to restore moisture and softness.

Pairing Ideas for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

• Complement the pumpkin cupcakes with a creamy, spiced chai tea that echoes the warm cinnamon and nutmeg notes in the dessert.
• Serve a crisp, slightly sweet apple cider with caramel drizzle that balances the rich cream cheese frosting and enhances the autumn flavor profile.
• Top cupcakes with a scoop of cold, smooth vanilla bean ice cream to contrast the warm spices and provide a luxurious creamy texture.
• Mix a sophisticated maple bourbon cocktail with hints of vanilla and oak that harmonize with the pumpkin's deep, earthy sweetness.

Fun Variations for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

• Gluten-Free Pumpkin Cupcakes: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version. Ensure all other ingredients are certified gluten-free.
• Vegan Autumn Treat: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, and create dairy-free frosting using vegan cream cheese alternatives and powdered sugar.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of regular sugar, reducing overall calorie content. Select sugar-free cream cheese for frosting to maintain a diabetic-friendly recipe.
• Keto-Friendly Adaptation: Use coconut or almond flour, replace sugar with erythritol, and incorporate cream cheese and pumpkin sparingly to maintain low-carb macronutrient profile.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

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4.6 from 21 reviews

• Total Time: 48 minutes
• Yield: 12 1x

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Description

Spiced pumpkin cupcakes with cinnamon cream cheese frosting deliver autumn’s warmth in each delectable bite. Sweet seasonal comforts blend traditional flavors, inviting you to savor fall’s most delightful dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• ¾ cup (180g) pure pumpkin puree
• 2 large eggs
• ⅓ cup (80ml) vegetable oil
• 1 ½ cups (190g) all-purpose flour

Sugars:

• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed brown sugar

Spices and Seasonings:

• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Liquid Ingredients:

• ⅓ cup (80ml) milk
• 2 teaspoons vanilla extract

Frosting Ingredients:

• ⅔ cup (150g) unsalted butter, softened
• 6 ounces (170g) cream cheese, softened
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 to 3.5 cups (360-420g) powdered sugar
• 1 to 2 tablespoons (15-30ml) heavy cream, as needed

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Instructions

1. Prepare the oven cavity by adjusting the temperature to 350F (175C) and arrange paper liners inside a standard muffin tray.
2. Create a flavor-packed dry mixture by whisking flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt in a medium mixing vessel.
3. Construct the liquid foundation by combining pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract in a spacious mixing bowl, blending until smooth and harmonious.
4. Gently fold the dry ingredients into the liquid mixture, stirring with minimal agitation to prevent tough cupcake texture.
5. Distribute the batter methodically across the prepared cupcake liners, ensuring each compartment receives an equal volume, filling approximately two-thirds of each liner’s capacity.
6. Position the muffin tray in the preheated oven and monitor for 18-22 minutes, verifying doneness by inserting a clean toothpick into the center of a cupcake – it should emerge without any clinging batter.
7. Allow cupcakes to rest within the baking tray for a brief five-minute cooling period, then carefully transfer them onto a wire cooling rack to achieve complete temperature equilibration.

Notes

• Swap vegetable oil with melted coconut oil for a subtle tropical hint and healthier fat option.
• Use gluten-free flour blend to make these cupcakes suitable for those with wheat sensitivities.
• Reduce sugar by 25% and replace with natural sweeteners like honey or maple syrup for a lower-glycemic treat.
• Create mini cupcakes by using smaller liners and adjusting baking time to 12-15 minutes for bite-sized portions.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 22g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg