If you are craving a cozy, flavorful treat that perfectly captures the essence of fall, these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe are going to become your new best friend. Moist, tender pumpkin-spiced cupcakes topped with a luscious cinnamon-infused cream cheese frosting create that ideal balance of sweet, spicy, and creamy that makes every bite irresistible. Whether you’re baking for a special occasion or just because, this recipe brings vibrant autumn warmth straight to your kitchen and your heart.
Ingredients You’ll Need
Every ingredient in this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe plays a vital role—whether it’s contributing to the rich texture, the warm spices, or the creamy sweetness. Having these essentials prepared ensures a smooth baking experience and a final cupcake that bursts with flavor.
- 1 cup pumpkin puree: Adds natural moisture and that unmistakable autumn flavor.
- 1 cup granulated sugar: Sweetens the cupcake without overshadowing the spices.
- 1/2 cup vegetable oil: Keeps the cupcakes tender and perfectly moist.
- 2 large eggs: Bind ingredients together, providing structure and richness.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm aroma.
- 1 cup all-purpose flour: The base that gives your cupcake its soft crumb.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully and stay fluffy.
- 1/2 teaspoon baking soda: Works with acidic pumpkin to create lightness.
- 1/2 teaspoon salt: Balances sweetness and intensifies the spices.
- 1 teaspoon ground cinnamon: Brings that classic spicy warmth.
- 1/2 teaspoon ground nutmeg: Adds subtle depth and earthiness.
- 1/4 teaspoon ground cloves: Provides a hint of pungent spice to round out the flavor.
- 8 oz cream cheese (softened): The creamy, tangy base for the frosting.
- 1/2 cup unsalted butter (softened): Helps make the frosting silky and rich.
- 3-4 cups powdered sugar (sifted): Sweetens and thickens the frosting to perfection.
- 1 teaspoon vanilla extract: Adds warmth and complexity to the frosting.
- 1 teaspoon ground cinnamon: Infuses the frosting with spicy sweetness that complements the cupcakes.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to keep things neat and make cleanup a breeze. This simple step sets the stage for evenly baked, perfectly shaped cupcakes that will impress every time.
Step 2: Combine the Wet Ingredients
In a medium bowl, mix together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is smoothly blended. This mixture will give your cupcakes their moist richness and that vibrant pumpkin flavor that’s impossible to resist.
Step 3: Mix the Dry Ingredients
Take a separate large bowl to whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. The combination of these dry ingredients brings depth and warmth to every bite, with the spices creating that signature autumnal charm.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredient mixture into the wet pumpkin mixture until just combined. Be careful not to overmix—stirring just enough keeps the cupcakes tender and light, so you get the perfect crumb texture.
Step 5: Fill the Cupcake Liners
Evenly distribute the batter into the lined muffin pan, filling each cupcake liner about two-thirds full. This allows room for the cupcakes to rise and develop a delightful dome without spilling over the edges, giving a beautiful presentation.
Step 6: Bake and Cool
Bake the cupcakes for 18-22 minutes until a toothpick inserted in the center comes out clean. Once baked, transfer them to a wire rack to cool completely before frosting. Cooling is crucial for frosting to hold well and not melt into the cupcakes.
Step 7: Prepare the Cinnamon Cream Cheese Frosting
While the cupcakes cool, beat the softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add the sifted powdered sugar, mixing well after each addition. Finally, blend in the vanilla extract and ground cinnamon to create a luscious, spicy frosting that perfectly complements the pumpkin cupcakes.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
Want to add a little extra visual appeal and zing? Top your frosted cupcakes with a sprinkle of cinnamon, a light dusting of nutmeg, or even some finely chopped toasted pecans for crunch. Each garnish adds a new dimension to the flavors and makes the cupcakes look irresistible at any gathering.
Side Dishes
These cupcakes pair beautifully with a warm cup of chai tea or a creamy latte to highlight their spice profile. For a heartier dessert spread, serve alongside spiced apples or a scoop of vanilla bean ice cream—both balance the pumpkin’s earthiness and the frosting’s tanginess beautifully.
Creative Ways to Present
For parties, arrange the cupcakes on a rustic wooden tray adorned with autumn leaves and mini pumpkins. Alternatively, pipe the cinnamon cream cheese frosting into elegant swirls with a star tip to give each cupcake a professional finish that’s sure to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftover Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe, keep them fresh by storing in an airtight container in the refrigerator. The frosting’s cream cheese base needs to stay chilled, and this will keep your cupcakes soft and flavorful for up to 3 days.
Freezing
You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw before frosting for best results. You can also freeze leftover frosting in a small container, thawing and re-whipping it before use.
Reheating
For a fresh-from-the-oven feel, gently warm thawed cupcakes in the microwave for 10-15 seconds. Be careful not to overheat, especially if they are frosted. This quick tip revives that soft texture and enhances the spice aromas beautifully.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree is perfect for this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that may alter the flavor balance.
How do I prevent the cupcakes from becoming too dense?
To keep your cupcakes light and fluffy, be careful not to overmix the batter once the dry ingredients are added. Gently fold them in until just combined. Overmixing can develop gluten and result in a denser texture.
Can I substitute the vegetable oil with something else?
You can swap vegetable oil for melted coconut oil or a neutral oil like canola, which will still provide the desired moistness. Avoid using butter in place of oil for this recipe, as it may change the cupcake’s texture.
Is the frosting too sweet with 4 cups of powdered sugar?
The 3 to 4 cups of powdered sugar in the frosting allows you to adjust sweetness to your liking. Start with 3 cups, taste, and add more if you prefer a sweeter, thicker frosting that holds its shape better.
Can I make these cupcakes vegan?
While this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe relies on eggs and dairy, you can experiment with vegan substitutes—like flax eggs, plant-based cream cheese, and vegan butter—but expect slight differences in texture and flavor.
Final Thoughts
This Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe truly feels like a warm hug on a plate, capturing the best parts of fall in one delightful bite. Once you try making them, chances are you’ll be craving these cupcakes all year round. So grab your mixing bowls, embrace the cozy spices, and treat your loved ones to this absolute seasonal winner!
Print
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a smooth and spiced Cinnamon Cream Cheese Frosting. Perfectly balanced with warm autumn spices, these cupcakes are ideal for fall celebrations or anytime you crave a comforting treat.
Ingredients
Cupcakes
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and allow easy removal after baking.
- Combine Wet Ingredients: In a mixing bowl, thoroughly mix the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and unified.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Fold the dry ingredients gently into the wet mixture just until combined to avoid overmixing, which keeps the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Then, remove and let the cupcakes cool completely on a wire rack.
- Prepare Cinnamon Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until creamy. Gradually add sifted powdered sugar and continue beating until smooth and fluffy. Finally, mix in the vanilla extract and ground cinnamon for flavor.
- Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the frosting evenly on top before serving.
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- You can adjust the powdered sugar in the frosting to achieve your preferred sweetness and consistency.
- For extra texture, consider adding chopped nuts or chocolate chips to the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
