Description
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a fall favorite, packed with warm spices and topped with a luscious, tangy frosting. Moist and tender, these cupcakes are the perfect treat for cozy evenings, bake sales, or holiday gatherings—easy to make and even easier to love.
Ingredients
Pumpkin Cupcakes:
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1½ cups all-purpose flour
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1½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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⅓ cup vegetable or canola oil
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¾ cup white sugar
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½ cup brown sugar
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2 large eggs
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2 tsp vanilla extract
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¾ cup pure pumpkin puree
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⅓ cup milk
Cinnamon Cream Cheese Frosting:
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⅔ cup unsalted butter, softened
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6 oz cream cheese
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1–1½ tsp ground cinnamon
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1 tsp vanilla extract
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3–3½ cups powdered sugar
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1–2 tbsp cream (as needed)
Instructions
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Preheat oven to 350°F (175°C) and line muffin pans with paper liners.
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In a medium bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
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In a large bowl, beat oil, sugars, eggs, and vanilla until smooth (about 2 minutes).
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Stir in pumpkin puree until evenly blended.
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On low speed, add dry ingredients in two parts, alternating with milk. Mix until just combined.
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Fill cupcake liners 2/3 full and bake for 16–19 minutes. A toothpick should come out clean.
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Let cupcakes cool completely.
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For frosting: Beat butter until fluffy (2 mins), then add cream cheese and beat until smooth.
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Add cinnamon, vanilla, and gradually mix in powdered sugar. Add cream to adjust consistency.
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Frost cooled cupcakes and optionally sprinkle with cinnamon sugar.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Ensure cupcakes are completely cool before frosting.
Add a pinch of cloves or allspice for deeper spice flavor.
A Ziploc bag can substitute for a piping bag in a pinch.
Freeze unfrosted cupcakes and frosting separately for future use.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American