If you’re looking for a cozy, irresistible treat that captures the essence of fall in every bite, then you need to try this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. These cupcakes are moist, tender, and perfectly spiced, topped with a luscious cinnamon-infused cream cheese frosting that elevates every mouthful into a celebration of warm flavors. Whether you’re baking for a special occasion or simply craving a sweet comfort, this recipe combines simple ingredients to create a truly unforgettable dessert.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. Each component plays a crucial role, from the aromatics that bring warmth and depth, to the wet ingredients that keep the cupcakes moist and tender.

1 1/2 cups all-purpose flour: The base that gives structure and crumb to your cupcakes.
1 teaspoon baking powder: Helps the cupcakes rise perfectly fluffy.
1/2 teaspoon baking soda: Boosts leavening and reacts wonderfully with the pumpkin’s acidity.
1/2 teaspoon salt: Balances sweetness and enhances flavors.
1 teaspoon ground cinnamon: Adds classic warmth and spice both in the batter and frosting.
1/2 teaspoon ground ginger: Brings a subtle zing that complements the pumpkin.
1/4 teaspoon ground nutmeg: Deepens the spice profile with a sweet nuttiness.
1/4 teaspoon ground cloves: Intensifies the fall spice character.
1/2 cup unsalted butter, melted: Provides richness and moisture.
1 cup granulated sugar: Sweetens without overpowering.
1/2 cup brown sugar, packed: Adds subtle caramel notes and extra moisture.
1 cup pumpkin puree: The star ingredient, delivering moisture, flavor, and that iconic orange hue.
2 large eggs: Bind everything together and create a tender crumb.
1 teaspoon vanilla extract: Enhances overall sweetness and aroma.
8 ounces cream cheese, softened: For a creamy, tangy frosting base that makes every bite divine.
1/2 cup unsalted butter, softened: Adds smoothness to the frosting.
4 cups powdered sugar: Sweetens and thickens the frosting for that perfect sprinkle-ready texture.
1 teaspoon ground cinnamon: Infuses the frosting with its signature cozy flavor.
1 teaspoon vanilla extract: Rounds out the frosting’s flavor profile beautifully.

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Cupcake Liners

Before you dive into mixing, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure your cupcakes bake evenly and come out easily without sticking. This small prep step sets the stage for baking success!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the warm spices—cinnamon, ginger, nutmeg, and cloves. This ensures the dry ingredients are evenly distributed, so every cupcake bursts with spiced goodness.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk the melted butter with the granulated and brown sugar until the mixture is smooth and glossy. Add the pumpkin puree, eggs, and vanilla extract, stirring well to create a rich, flavorful base for your cupcakes.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, mixing just until everything is combined. Avoid overmixing here—it’s essential to keep your cupcakes tender and light, with that melt-in-your-mouth texture.

Step 5: Fill Cupcake Liners and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full to give them room to rise. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool them in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Make the Cinnamon Cream Cheese Frosting

Beat the softened cream cheese and butter together until perfectly smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, whipping until your frosting is fluffy and beautifully spiced. This frosting is the crowning glory of the Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe!

Step 7: Frost and Enjoy

Once the cupcakes are fully cooled, generously frost each with your cinnamon cream cheese frosting. The contrast between the cool, sweet frosting and the warm, spiced pumpkin cupcake is pure magic. Serve right away or refrigerate to keep fresh.

How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Garnishes

Adding simple garnishes like a light dusting of ground cinnamon or a sprinkle of crushed pecans instantly elevates the look and texture of your cupcakes. For a fun twist, try adding a single toasted pumpkin seed or a tiny cinnamon stick for that extra touch of fall charm.

Side Dishes

These cupcakes pair wonderfully with a warm cup of spiced chai tea or a rich latte, making your snack or dessert time feel like a special autumn celebration. For a heartier touch, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Creative Ways to Present

For parties or gifts, present your pumpkin cupcakes in cute autumn-themed cupcake liners or decorate the frosting with edible gold dust for a little sparkle. You can also stack them on a tiered stand with seasonal decorations, turning any gathering into an eye-catching dessert display.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe stored in an airtight container in the refrigerator. This will preserve the freshness of the frosting and maintain the cupcakes’ moist texture for up to 3-4 days.

Freezing

If you want to save cupcakes for later, freeze them without the frosting first. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator and then frost as usual for best results.

Reheating

To revive that freshly-baked warmth, let frozen cupcakes thaw completely, then enjoy as is or warm a cupcake for 10-15 seconds in the microwave. Avoid reheating cupcakes with frosting directly, as it may soften too much and change the texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and saves time without compromising flavor or texture. Just make sure it’s pure pumpkin, not pie filling, which contains added spices and sugars.

Is it possible to make these cupcakes vegan?

Yes, you can substitute eggs with flax eggs and use vegan butter and cream cheese alternatives. Keep in mind that textures may vary slightly, but the overall flavor will still be delicious.

Can I use other spices instead of the ones listed?

Feel free to customize the spice mix to suit your preferences. Adding a pinch of cardamom or allspice can create a unique twist, but the classic pumpkin spice blend gives the most traditional fall flavor.

How do I know when the cupcakes are done baking?

The best test is the toothpick method—insert a clean toothpick into the center of a cupcake, and if it comes out clean or with just a few crumbs, your cupcakes are perfectly baked and ready to cool.

Can I make the frosting less sweet?

Yes, you can reduce the amount of powdered sugar slightly or add a touch more cream cheese to balance sweetness. Just be sure the frosting is thick enough to pipe or spread nicely on your cupcakes.

Final Thoughts

There is something truly comforting about baking and sharing Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. It’s a delightful way to bring cozy, festive flavors into your home with every bite. Trust me, once you try these cupcakes, they’ll become a beloved favorite that you’ll want to make again and again. So go ahead, bake a batch, and savor the taste of fall in the most delicious way possible!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 79 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 servings 1x

Print Recipe

Description

These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are moist and flavorful, perfect for fall celebrations or any time you crave a spiced, sweet treat. The cupcakes blend warm spices like cinnamon, ginger, nutmeg, and cloves with pumpkin puree for a tender crumb, topped with a rich, creamy cinnamon-infused cream cheese frosting.

Ingredients

Scale

Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves. Set aside to evenly distribute the spices.
Combine Wet Ingredients: In a large bowl, whisk the melted butter with granulated sugar and brown sugar until the mixture is smooth and well combined. Then add the pumpkin puree, eggs, and vanilla extract, mixing thoroughly.
Combine Wet & Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently just until combined. Avoid overmixing to keep cupcakes tender.
Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting: Beat the softened cream cheese and softened butter together until smooth and creamy. Gradually incorporate the powdered sugar, ground cinnamon, and vanilla extract, mixing until the frosting is fluffy and well blended.
Frost Cupcakes: Once cupcakes are fully cooled, generously frost each cupcake with the cinnamon cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator.

Notes

Do not overmix the batter to preserve the cupcakes’ light and tender texture.
Ensure cupcakes are completely cooled before frosting to prevent melting.
Store frosted cupcakes in the refrigerator for up to 3 days for best freshness.
Bring refrigerated cupcakes to room temperature before serving for optimal flavor.
You can substitute canned pumpkin puree with homemade pumpkin puree if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American