Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Why You’ll Love This Recipe

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are the perfect autumn-inspired dessert, combining the warm spices of pumpkin with the tangy richness of cream cheese. These moist, fluffy cupcakes are infused with cozy flavors like cinnamon, nutmeg, and cloves, and topped with a silky, spiced frosting that enhances every bite. They’re ideal for fall gatherings, Thanksgiving, or whenever you crave a comforting, seasonal treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powderbaking sodacinnamonnutmegcloveseggsvegetable oilpumpkin pureevanilla extractcream cheesebutterpowdered sugarground cinnamon

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, mix the sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture and stir until just incorporated.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack.

For the frosting, beat the softened cream cheese and butter until smooth and fluffy.

Add powdered sugar and ground cinnamon, then mix until well blended and creamy.

Pipe or spread the frosting onto the cooled cupcakes.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18-22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 5 minutes

Variations

Add chopped pecans or walnuts to the batter for crunch.

Use maple syrup in the frosting for a deeper autumn flavor.

Top with candied pumpkin seeds or a dusting of cinnamon sugar for decoration.

Make mini cupcakes for bite-sized treats.

storage/reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.Allow them to come to room temperature before serving.For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery.

How do I keep my cupcakes moist?

Avoid overbaking and use the correct amount of oil and pumpkin puree.

Can I make the frosting ahead of time?

Yes, it can be refrigerated for up to 3 days. Let it soften before piping.

Can I substitute the cream cheese?

Mascarpone can be a good alternative, though the flavor will be different.

What piping tip works best?

A large star tip gives beautiful, bakery-style swirls.

Do I need to sift the powdered sugar?

Sifting helps avoid lumps and ensures a smooth frosting.

Are these cupcakes overly sweet?

They have a balanced sweetness with the tangy frosting complementing the spiced cake.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend to substitute the all-purpose flour.

Can I use olive oil instead of vegetable oil?

Yes, but choose a light-tasting olive oil to avoid overpowering the flavor.

Should I refrigerate leftovers?

Yes, due to the cream cheese frosting, store them in the fridge.

Conclusion

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a seasonal delight that brings the cozy flavors of fall into every bite. Whether you’re serving them at a holiday feast or enjoying one with your afternoon coffee, these cupcakes offer a comforting blend of spice and sweetness that’s hard to resist. They’re as beautiful to look at as they are delicious to eat.

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