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
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
