Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Indulge in the warm flavors of fall with these moist and flavorful Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for autumn gatherings or a cozy night in.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups 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
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a muffin tin.
- Prepare dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: Beat pumpkin, sugars, oil, eggs, and vanilla.
- Combine: Gradually add dry ingredients to wet, mix until combined.
- Bake: Fill cupcake liners, bake 18-22 minutes, then cool.
- Make frosting: Beat cream cheese, butter, cinnamon, vanilla, and powdered sugar until creamy.
- Frost cupcakes: Once cooled, frost cupcakes and enjoy!
Notes
- For extra flair, top with cinnamon sugar or chopped candied pecans.
- Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 27g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
