Heavenly Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Autumn’s golden hues dance through bakeries as the irresistible pumpkin cupcakes with cinnamon cream cheese frosting beckon sweet lovers everywhere.

Warm spices whisper promises of comfort and indulgence with every delectable bite.

These cupcakes embody the essence of fall’s most beloved flavors.

Soft, moist, and bursting with rich pumpkin goodness, each cupcake becomes a miniature celebration of seasonal delight.

The creamy, tangy frosting perfectly complements the deep, earthy pumpkin base.

Topped with a sprinkle of cinnamon, these treats transform an ordinary moment into a memorable dessert experience.

Bake a batch and watch smiles bloom around your table.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Calories: 226 kcal

Servings: 13

Pumpkin Cupcake Ingredients with a Spiced Twist

• All-Purpose Flour: Provides the structural base, look for unbleached flour for better texture and flavor.
• Baking Powder: Creates lightness and helps cupcakes rise, ensure it's fresh for maximum lift.
• Baking Soda: Helps balance acidity and promotes browning, check expiration date for effectiveness.
• Cinnamon: Adds warm, aromatic spice, use freshly ground for most vibrant flavor.
• Nutmeg: Enhances depth of pumpkin flavor, whole nutmeg grated fresh offers richer taste.
• Ground Cloves: Contributes subtle warmth and complexity, a little goes a long way.
• Salt: Balances sweetness and enhances overall flavor profile.

• Pumpkin Puree: Delivers rich autumn flavor and moisture, choose 100% pure pumpkin without added spices.
• Vegetable Oil: Keeps cupcakes tender and moist, neutral-flavored oils work best.
• Granulated Sugar: Provides sweetness and helps with caramelization.
• Eggs: Bind ingredients and add structure, room temperature eggs incorporate more smoothly.
• Vanilla Extract: Rounds out flavors and adds depth, pure extract offers better taste.

• Cream Cheese: Creates tangy, smooth base for frosting, use full-fat version for best texture.
• Butter: Adds richness and helps stabilize frosting, softened at room temperature blends easier.
• Powdered Sugar: Provides sweetness and smooth consistency.
• Ground Cinnamon: Adds warm spice to complement pumpkin cupcakes.

Tools to Bake Cinnamon-Frosted Pumpkin Cupcakes

• Muffin Tin: 12-cup standard size with paper liners for perfectly shaped cupcakes.
• Large Mixing Bowl: For combining wet ingredients and ensuring smooth mixing.
• Medium Mixing Bowl: Perfect for whisking together dry ingredients.
• Whisk: Essential for blending dry ingredients and removing lumps.
• Electric Mixer or Hand Mixer: Helps beat ingredients quickly and evenly.
• Measuring Cups and Spoons: Precise measurements for accurate baking.
• Toothpick: Checks cupcake doneness by testing center for moist crumbs.
• Wire Cooling Rack: Allows cupcakes to cool evenly and prevent soggy bottoms.

How to Whip Up Pumpkin Cupcakes Easily

• Warm Up the Oven

Crank your oven to a toasty 350F and grab a muffin tin. Line it with cute paper cupcake jackets.

• Mix Dry Ingredients

Grab a bowl and dance your whisk through flour, baking powder, baking soda, and those warm spices like cinnamon, nutmeg, and cloves. Sprinkle in some salt for.

• Blend Wet Ingredients

In another bowl, get wild with pumpkin puree, vegetable oil, sugar, eggs, and vanilla. Whip everything into a silky smooth dance party.

• Combine Mixtures

Gently fold your dry ingredients into the wet mixture. Stir just enough to make friends – no aggressive mixing allowed!

• Fill Cupcake Homes

Distribute your batter into those paper liners, filling each about two-thirds full. Think of it like tucking little pumpkin babies into cozy beds.

• Bake to Perfection

Slide the tin into the oven and let happen. Bake for 18-22 minutes until a toothpick comes out clean and golden.

• Cool and Chill

Let cupcakes rest in the tin for five minutes, then transfer to a wire rack. Give them space to cool down and become their best selves.

Flavor Enhancements for These Spiced Cupcakes

• Beat cream cheese and butter until ultra-smooth for a silky, luxurious frosting texture.
• These cupcakes can be stored in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
• Swap regular flour with a gluten-free all-purpose flour blend for a celiac-friendly version that doesn't compromise on taste.
• Adjust the ground spices to your preference – dial up the cinnamon or add a pinch of ginger for extra warmth and complexity.
• Replace eggs with mashed banana or applesauce, and use dairy-free cream cheese and butter alternatives to create a plant-based pumpkin cupcake that everyone can enjoy.

Serving Pumpkin Cupcakes with Autumn Flair

• Festive Fall Plating: Dust cupcakes with a light sprinkle of ground cinnamon or nutmeg for an elegant autumn touch that enhances the seasonal flavor profile.
• Cozy Dessert Companion: Serve alongside a warm mug of spiced apple cider or pumpkin spice latte to create a comforting dessert experience that celebrates fall flavors.
• Decorative Garnish: Top each cupcake with a small candied pecan or a delicate caramel drizzle to add extra texture and richness that complements the soft pumpkin base.
• Party Presentation: Arrange cupcakes on a rustic wooden board or vintage cake stand for a charming display that makes these treats look even more inviting at gatherings or potlucks.

Storing Pumpkin Cupcakes for Maximum Freshness

• Store frosted cupcakes in an airtight container inside the refrigerator for up to 4 days. Keep them covered to maintain moisture and prevent absorbing other food odors.
• Unfrosted cupcakes can sit at room temperature in a sealed container for 2-3 days, ensuring maximum freshness and soft texture.
• Wrap individual cupcakes (without frosting) tightly in plastic wrap, then place in freezer bags. They'll stay delicious for 2-3 months. Thaw at room temperature for best results.
• Prepare cream cheese frosting separately and store in a sealed container in the refrigerator for up to one week. This allows you to frost cupcakes just before serving, guaranteeing peak taste and appearance.

FAQs

• Can I use fresh pumpkin instead of canned puree?

Yes, you can substitute fresh roasted and pureed pumpkin. Just ensure it’s well-drained and has a similar consistency to canned puree.

• Is it okay to reduce the sugar in the recipe?

You can slightly reduce sugar, but it might affect the texture and moistness of the cupcakes. Consider using a 1/4 cup reduction as a safe start.

• How do I know if I'm overmixing the batter?

Stop mixing when dry ingredients are just incorporated and no flour streaks remain. Overmixing can make cupcakes tough and dense.

• What if I don't have all the spices mentioned?

You can use pumpkin pie spice as a convenient alternative that combines cinnamon, nutmeg, cloves, and ginger in one blend.

Luscious Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

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4.8 from 19 reviews

• Total Time: 48 minutes
• Yield: 13 1x

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Description

Classic pumpkin cupcakes with cinnamon cream cheese frosting celebrate autumn’s warmth and comfort. Homemade spices and rich cream cheese blend perfectly for a delightful seasonal treat you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

• ¾ cup (180g) pumpkin puree (pure)
• 2 large eggs
• 1 ½ cups (190g) all-purpose flour
• ⅓ cup (80ml) vegetable oil
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar (packed)
• ⅓ cup (80ml) milk
• 2 tsps vanilla extract
• 1 ½ tsps ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅔ cup (150g) unsalted butter (softened)
• 6 oz (170g) cream cheese (softened)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 to 3.5 cups (360-420g) powdered sugar
• 1 to 2 tbsps (15-30ml) heavy cream (as needed)

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Instructions

1. Oven Preparation: Calibrate oven to 350F (175C) and line a standard muffin tray with decorative paper liners.
2. Dry Ingredient Composition: Combine flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt in a mixing bowl, whisking thoroughly to ensure uniform distribution of spices and leavening agents.
3. Wet Ingredient Fusion: Blend pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract in a large mixing bowl until achieving a silky, homogeneous texture.
4. Batter Integration: Delicately incorporate dry ingredients into the wet mixture, using minimal stirring to maintain a tender cupcake crumb, stopping when ingredients are just combined.
5. Baking Process: Portion batter evenly into prepared liners, filling each approximately two-thirds full, then transfer tray to preheated oven and bake for 18-22 minutes until a toothpick inserted centrally emerges clean.
6. Cooling Technique: Rest cupcakes in the baking tray for five minutes, then migrate to a wire rack for complete cooling, ensuring optimal texture and structural integrity before frosting.

Notes

• Prevent Overmixing: Stir batter gently to maintain a tender, light cupcake texture, avoiding tough or dense results.
• Measure Accurately: Use proper measuring tools for precise ingredient quantities, ensuring consistent flavor and texture.
• Check Moisture Level: Pumpkin puree varies in wetness, so adjust batter consistency if needed by adding slight flour or liquid.
• Room Temperature Ingredients: Bring eggs and other refrigerated items to room temperature for smoother blending and better cupcake rise.

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

Nutrition

• Serving Size: 13
• Calories: 226
• Sugar: 24g
• Sodium: 230mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 51mg