If you’re searching for a cozy dessert that perfectly captures the essence of fall, look no further than this delightful Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. These cupcakes marry moist pumpkin-spiced cake with a luxuriously creamy cinnamon-infused frosting, creating a balance of flavors that feel both nostalgic and incredibly satisfying. Each bite bursts with warm spices, making them the perfect treat for holiday gatherings, afternoon tea, or simply when you want to bring a little autumn magic into your kitchen.
Ingredients You’ll Need
The beauty of this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe lies in its simple, pantry-friendly ingredients that come together effortlessly to create a sensational dessert. Every ingredient plays an essential role, from the pumpkin puree that adds moisture and a beautiful color, to the perfect blend of spices that infuse the cupcakes with warmth, and the cream cheese frosting that wraps it all up in creamy sweetness.
- 1 cup pumpkin puree: The star of your cupcakes, providing that vibrant orange color and moist texture.
- 1 cup granulated sugar: Sweetens the batter just right without overpowering the pumpkin.
- 1/2 cup vegetable oil: Keeps the cupcakes tender and soft throughout.
- 2 large eggs: Essential for structure and binding the ingredients.
- 1 teaspoon vanilla extract: Adds a subtle, aromatic depth to both cake and frosting.
- 1 cup all-purpose flour: Forms the base, creating that perfect cupcake crumb.
- 1 teaspoon baking powder: Helps your cupcakes rise to fluffy perfection.
- 1/2 teaspoon baking soda: Works with baking powder to lighten the texture.
- 1/2 teaspoon salt: Balances sweetness and enhances the spices.
- 1 teaspoon ground cinnamon: Instills warming spice, critical for the pumpkin flavor profile.
- 1/2 teaspoon ground nutmeg: Adds a nutty, slightly sweet spice note.
- 1/4 teaspoon ground cloves: Gives a hint of bold spiciness without overpowering.
- 8 oz cream cheese, softened: For that silky, tangy frosting base.
- 1/2 cup unsalted butter, softened: Creates a creamy, rich texture for the frosting.
- 3-4 cups powdered sugar, sifted: Sweetens and thickens the frosting to your liking.
- 1 teaspoon ground cinnamon (for frosting): Ties the frosting flavor perfectly to the cupcakes.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This step ensures your cupcakes bake evenly and are easy to remove once done, setting the stage for a hassle-free baking experience.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mixing these wet ingredients thoroughly ensures a smooth base that’ll impart moisture and flavor to your cupcakes.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Blending the spices in with the dry mixture evenly distributes their flavors throughout the cupcake batter.
Step 4: Bring Wet and Dry Ingredients Together
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix — this keeps your cupcakes tender and soft, rather than dense.
Step 5: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This gives them room to rise while baking so you get perfectly domed cupcakes.
Step 6: Bake and Cool
Bake the cupcakes for 18 to 22 minutes, or 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 to prevent the frosting from melting and sliding off.
Step 7: Make the Cinnamon Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the sifted powdered sugar, one cup at a time, beating until fluffy. Finally, mix in the vanilla extract and ground cinnamon for that signature spice flavor. This luscious frosting perfectly complements the pumpkin cupcakes.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
Adding a simple garnish can elevate your cupcakes and make them look irresistible. Consider sprinkling a tiny pinch of ground cinnamon or nutmeg over the frosting, or topping each cupcake with a mini cinnamon stick or a small piece of roasted pecan for an elegant touch that adds texture and visual appeal.
Side Dishes
These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe treats pair beautifully with warm beverages like spiced chai tea, rich coffee, or a creamy latte. For a brunch spread, serve alongside fresh fruit or a light green salad to contrast the sweetness and make your gathering feel balanced and inviting.
Creative Ways to Present
If you’re planning a party or festive occasion, consider arranging the cupcakes on a tiered stand surrounded by autumn leaves or mini pumpkins. You can also pipe the frosting with a star tip for a decorative swirl, or add edible gold glitter for a touch of sparkle that will wow your guests and truly make these cupcakes a centerpiece.
Make Ahead and Storage
Storing Leftovers
Once frosted, these pumpkin cupcakes should be stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They will stay moist and delicious for up to 4 days, making them perfect to make ahead for events or simple weekday treats.
Freezing
You can freeze these cupcakes without frosting for up to 2 months. Once cooled, wrap each cupcake tightly in plastic wrap and place in a freezer bag. When you’re ready to enjoy, thaw overnight in the refrigerator and frost fresh to keep the frosting texture perfect.
Reheating
If you want to enjoy your cupcakes slightly warm, remove the frosting and gently warm the cupcake itself in the microwave for 10-15 seconds. Add frosting after warming to maintain its creamy consistency. This little tip helps bring out the pumpkin spice aromas and enhances the cozy experience.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly for this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. Just make sure it’s 100% pure pumpkin to get the best texture and flavor.
Can I substitute the vegetable oil with butter?
Yes, you can use melted butter instead of vegetable oil for a richer flavor, but keep in mind that it may make the cupcakes slightly denser. Both options work beautifully depending on your preference.
How do I know when the cupcakes are done baking?
Insert a toothpick or cake tester into the center of a cupcake; if it comes out clean or with just a few crumbs clinging, they are perfectly baked. Avoid opening the oven door too early to prevent sinking.
Can I make the frosting dairy-free?
For a dairy-free version, try using dairy-free cream cheese and butter substitutes. Keep the powdered sugar and cinnamon the same for that signature flavor without the dairy.
What’s the best way to pipe the frosting?
Use a piping bag fitted with a star tip for a classic look, or simply spread the frosting with an offset spatula for a rustic finish. Both methods highlight the Cinnamon Cream Cheese Frosting beautifully on your pumpkin cupcakes.
Final Thoughts
There’s something truly comforting about making and sharing the Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. It’s a sweet reminder of cozy gatherings, crisp autumn days, and the joy of baking from the heart. Give this recipe a try — once you do, these cupcakes might just become your new favorite fall treat to bake and share over and over again.
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
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich and spiced Cinnamon Cream Cheese Frosting. Perfectly balanced with warm autumn spices like cinnamon, nutmeg, and cloves, these cupcakes capture the essence of fall in every bite, making them an ideal treat for seasonal gatherings and celebrations.
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: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter and ensuring tender cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each approximately two-thirds full to allow room for rising without spilling over.
- Bake Cupcakes: Place the muffin pan in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating continuously until fluffy. Finally, mix in vanilla extract and ground cinnamon until evenly incorporated.
- Frost Cupcakes: Once cupcakes have cooled completely, pipe or spread the cinnamon cream cheese frosting generously over each cupcake before serving.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smoother frosting consistency.
- Do not overmix the batter; folding dry ingredients just until combined keeps cupcakes tender.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool fully before frosting to prevent melting the frosting.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
