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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are moist, tender, and bursting with warm fall spices. The rich, tangy cinnamon-infused cream cheese frosting perfectly complements the spiced pumpkin cupcake, creating a cozy dessert ideal for any occasion during the autumn season.

Ingredients

Scale

Cupcake Batter

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)

Cinnamon Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the spices without clumps.
  3. Combine Wet Ingredients: In a separate bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy. Stir in the pumpkin puree until fully incorporated.
  4. Fold Wet Ingredients into Dry: Slowly add the dry mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cupcakes tender and light.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting.
  6. Prepare Cinnamon Cream Cheese Frosting: Beat together softened cream cheese and unsalted butter until fluffy. Gradually add powdered sugar and ground cinnamon, mixing on low speed until smooth and spreadable.
  7. Frost and Decorate: Using a piping bag or a knife, frost each cooled cupcake generously with the cinnamon cream cheese frosting. Optionally, lightly dust with a pinch of cinnamon or sprinkle chopped nuts on top.

Notes

  • Use room temperature eggs, cream cheese, and butter for smooth mixing and better texture.
  • Do not overmix the batter to avoid dense cupcakes.
  • Rotate the cupcake tin halfway through baking for even browning.
  • Chill the frosting briefly if too soft to make it easier to pipe or spread.
  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.

Nutrition

Keywords: pumpkin cupcakes, cinnamon cream cheese frosting, fall dessert, autumn treats, spiced pumpkin cupcakes

Find it online: https://emillycooks.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting/