Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

When it comes to cozy autumn baking, nothing captures the spirit of the season quite like Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. These moist, richly spiced cupcakes marry the velvety sweetness of pumpkin with a tangy, cinnamon-kissed cream cheese frosting that’s downright irresistible. Whether you’re hosting a festive gathering or simply need an afternoon pick-me-up, this treat promises all the warmth and flavor you could wish for in every single bite.

this Recipe

Ingredients You’ll Need

Gathering your ingredients for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting couldn’t be easier—each one plays a meaningful role, from the aromatic spices that perfume your kitchen to the silky cream cheese that lifts the whole dessert to dreamy new heights.

• All-purpose flour: The sturdy base that gives the cupcakes their structure while staying fluffy and light.
• Baking powder: Helps the cupcakes rise beautifully, ensuring every bite is perfectly tender.
• Baking soda: Works alongside baking powder for an ideal lift and soft crumb.
• Salt: Just a pinch balances the sweetness and enhances the spice profile.
• Ground cinnamon: Adds warmth and depth, making that first whiff absolutely enchanting.
• Ground nutmeg: For a gentle, nutty sweetness that deepens the fall flavor.
• Ground cloves: Offers a hint of bold spice that brings complexity to the cupcakes.
• Canned pumpkin puree: The star ingredient that makes these cupcakes incredibly moist and richly colored.
• Granulated sugar: Sweetens the batter and heightens the pumpkin’s natural earthy notes.
• Brown sugar: Contributes a subtle caramel flavor and keeps the cupcakes ultra-tender.
• Vegetable oil: Gives a soft, lush texture that stays moist for days.
• Large eggs: Bind everything together and add richness.
• Vanilla extract: Smooths out the spice and adds a comforting aroma.
• Cream cheese (softened): The foundation for that luscious, tangy frosting.
• Unsalted butter (softened): Adds extra creaminess and stability to the frosting.
• More ground cinnamon: Whirls through the frosting for a lovely burst of spice in every swirl.
• More vanilla extract: Pulls the frosting flavors together deliciously.
• Powdered sugar: Makes your cinnamon cream cheese frosting light, sweet, and cloud-like.

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Step 1: Prep Your Oven and Muffin Tin

Heat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners. This makes for easy cleanup later and ensures your cupcakes come out perfectly shaped every time.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking them together at this stage disperses the spices beautifully, so every bite is packed with flavor.

Step 3: Mix Wet Ingredients

In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until the mixture is smooth and glossy. The creamy pumpkin and sugars blend together, setting the scene for a truly moist and tender cupcake.

Step 4: Combine Wet and Dry Mixtures

Gradually mix the dry ingredients into the pumpkin mixture, just until you don’t see any more pockets of flour. Don’t overmix—this keeps your cupcakes light and soft instead of dense or tough.

Step 5: Fill and Bake

Divide the batter evenly between your cupcake liners, filling each about two-thirds full. Slide the pan into the oven and bake for 18 to 22 minutes, or until a toothpick poked in the center comes out clean. Your kitchen will smell like the ultimate autumn dream as they bake!

Step 6: Cool Completely

Let the cupcakes sit in the pan for five minutes, then transfer to a wire rack to cool. Cooling is essential before adding the cinnamon cream cheese frosting—otherwise, your beautiful swirls will slide right off!

Step 7: Make the Cinnamon Cream Cheese Frosting

In a medium bowl, beat softened cream cheese and unsalted butter together until fluffy. Mix in the ground cinnamon and vanilla extract, then gradually add the powdered sugar, mixing until your frosting is light, creamy, and ready for spreading or piping.

Step 8: Frost and Enjoy

Once the cupcakes are completely cooled, pile on that dreamy cinnamon cream cheese frosting. Decorate as you wish, and dig in to the moistest, most flavorful Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting you’ve ever had!

How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Garnishes

For an extra-special finish, sprinkle a little cinnamon sugar or crushed candied pecans on top. These simple garnishes add crunch and sparkle, making the Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting look and taste like they came straight from a bakery.

Side Dishes

The subtle spices in these cupcakes pair beautifully with a cup of chai or pumpkin spice latte. They’re also wonderful alongside a scoop of vanilla ice cream or fresh autumn fruits like sliced apples and pears, creating a balanced and festive dessert spread.

Creative Ways to Present

Display them on a rustic wooden board or a tiered cupcake stand for a charming, seasonal centerpiece. Arrange a few cupcakes in decorative boxes as edible gifts, or personalize each with a swirl of cream cheese frosting and a dash of colored sprinkles to match any autumn occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting in an airtight container in the refrigerator for up to three days. The frosting keeps the cupcakes moist and flavorful, making them a delightful treat even days after baking.

Freezing

You can freeze unfrosted cupcakes for up to two months—just wrap them snugly in plastic wrap and stash in a freezer bag. When you’re ready to serve, thaw overnight in the fridge, then frost fresh for best results.

Reheating

To bring cakes back to that just-baked plushness, microwave leftovers for 10-15 seconds (unfrosted, if possible). If the cupcakes are already frosted, let them sit at room temperature for about 20 minutes before serving for the best flavor and texture.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin puree, just make sure it’s well-drained and smooth before adding it to the batter. This little step makes your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting taste even more homemade.

Why do my cupcakes sometimes turn out dense?

Usually, dense cupcakes are caused by overmixing the batter or adding too much flour. Be gentle when combining the wet and dry ingredients—stop as soon as everything’s incorporated for the lightest, fluffiest result.

Can I make the cinnamon cream cheese frosting ahead?

Yes! The frosting can be made up to two days in advance. Keep it covered in the fridge, and let it come to room temperature before spreading or piping onto your cupcakes.

What piping tip is best for these cupcakes?

A large star tip will give your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting those classic, swoopy bakery-style swirls. But a simple butter knife or spatula works just as well—don’t be afraid to get creative!

Can I make this recipe gluten-free?

You can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The results remain just as flavorful and fluffy, so everyone can join in the pumpkin-spiced fun!

Final Thoughts

With their rich pumpkin flavor and dreamy cinnamon cream cheese frosting, these cupcakes are pure fall comfort in dessert form. Every bite is a cozy, spiced celebration just waiting to be shared. Treat yourself and your loved ones to Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting—you’re sure to spark joy with every single swirl and crumb!

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