If you love the cozy flavors of autumn in every bite, you are going to adore this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. These cupcakes strike the perfect balance between tender, moist pumpkin-infused cake and a luxuriously tangy-sweet frosting that’s enhanced with just the right hint of cinnamon. They feel like a warm hug on a chilly day and are impressively simple to make, guaranteeing bakery-quality treats right in your own kitchen. Whether you’re baking for a special occasion or just because, these cupcakes will quickly become a beloved favorite you want to share with everyone.
Ingredients You’ll Need
Don’t be intimidated by the list because each ingredient is straightforward, common, and crucial for building those classic autumnal flavors and achieving the perfect texture. From the spiced pumpkin base to the creamy frosting, every element contributes to an unforgettable cupcake experience.
- All-purpose flour: The foundation that gives the cupcakes their soft, yet structured crumb.
- Baking powder and baking soda: These leavening agents ensure your cupcakes rise beautifully and stay fluffy.
- Salt: A pinch enhances and balances the sweetness and spices.
- Ground cinnamon, nutmeg, cloves, and ginger: This blend of spices brings warmth and depth to the pumpkin flavor.
- Canned pumpkin purée: The star ingredient, adds moisture, color, and that unmistakable pumpkin taste.
- Brown sugar and granulated sugar: Together, they provide sweetness and a slight caramel undertone from the brown sugar.
- Vegetable oil: Keeps the cupcakes moist and tender.
- Eggs: Help bind the ingredients and contribute to cupcake structure.
- Pure vanilla extract: Adds a subtle aromatic sweetness that complements the spices perfectly.
- Milk: Adds moisture and tenderness to the batter.
- Cream cheese and unsalted butter: The creamy duo that forms the base of the irresistible cinnamon cream cheese frosting.
- Powdered sugar: Sweetens and thickens the frosting to the ideal fluffy consistency.
- Ground cinnamon: Sprinkled into the frosting to brighten the flavor and tie it back to the spiced cupcake.
- Pinch of salt: Balances the sweetness in the frosting.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Crank your oven to 350°F (175°C) and line a standard 12-cup muffin pan with your favorite cupcake liners. This first step sets the stage for perfectly baked cupcakes and keeps them from sticking.
Step 2: Mix Dry Ingredients Thoroughly
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and those beautifully aromatic spices: cinnamon, nutmeg, cloves, and ginger. This combination is the spice symphony that will make the cupcakes unforgettable. Set this aside while you work on the wet ingredients.
Step 3: Combine Wet Ingredients Until Smooth
Grab a large mixing bowl and whisk together the pumpkin purée, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk. Whisk until everything is fully combined and silky smooth, ensuring the batter will bake up tender and moist.
Step 4: Gently Fold Dry Ingredients Into Wet
Slowly stir your dry ingredients into the wet pumpkin mixture. Mix just until you no longer see dry flour streaks—overmixing here could make your cupcakes tough, and we want them soft and fluffy.
Step 5: Fill Cupcake Liners and Bake
Divide your batter evenly into the liners, filling each about two-thirds full so there’s room for rising without overflowing. Slide them into the oven and bake for 18 to 22 minutes. To test, insert a toothpick in the center—it should come out clean.
Step 6: Cool the Cupcakes Completely
After baking, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling fully before frosting is key to prevent the frosting from melting and sliding off.
Step 7: Make the Cinnamon Cream Cheese Frosting
In a large bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Then, stir in ground cinnamon, vanilla extract, and a pinch of salt. Beat the frosting for another minute or two until it’s fluffy and divine.
Step 8: Frost Your Cupcakes
Whether piping with a star tip or spreading with a spatula, frost each cooled cupcake generously with that heavenly cinnamon cream cheese frosting. This last touch is what elevates this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe to pure magic.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
A sprinkle of finely chopped toasted pecans, a dash of extra cinnamon, or a few delicate pumpkin seeds can add visual appeal and a delightful crunch, making these cupcakes even more inviting and festive.
Side Dishes
Pairing these cupcakes with a cup of freshly brewed chai tea or a warm mug of spiced latte turns them into a complete cozy indulgence. They also delight alongside vanilla ice cream for a luscious dessert combo.
Creative Ways to Present
Try serving these cupcakes in rustic pumpkin-shaped boxes for a seasonal party or arranging them on a tiered dessert stand sprinkled with autumn leaves for an elegant touch. Wrapping each cupcake in cellophane tied with cinnamon stick accents makes wonderful edible gifts.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to 2 days to maintain their freshness. If your kitchen is warm, storing them in the fridge is a good option to keep the frosting firm.
Freezing
These cupcakes freeze beautifully! Just make sure they are completely cooled before freezing. Wrap them individually in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Reheating
Since these cupcakes are best enjoyed at room temperature, simply unwrap and let them sit out for about 30 minutes after refrigeration or thawing. Avoid microwaving as it can melt the frosting and alter the texture.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just roast and puree fresh pumpkin until smooth. Use the same amount as called for in the recipe, but make sure it’s well-drained if it’s watery to avoid thinning the batter.
Is it possible to make these cupcakes dairy-free?
Yes! Substitute dairy-free cream cheese and butter alternatives for the frosting, and use a non-dairy milk like almond or oat milk in the batter to keep everything delicious and suitable for dairy-sensitive guests.
How do I prevent the frosting from being too runny?
Make sure your cream cheese and butter are softened but not melted, and add powdered sugar gradually until you reach a thick, spreadable consistency. Chilling the frosting briefly before applying can also help it hold its shape.
Can I bake these cupcakes as a cake instead?
Definitely! Pour the batter into a greased 8 or 9-inch round cake pan and bake at 350°F (175°C) for about 30-35 minutes or until a toothpick comes out clean. Then frost once completely cooled.
What can I do if I don’t have all the spices listed?
Cinnamon is a must for this recipe, but if you’re missing one or two additional spices like nutmeg or cloves, your cupcakes will still turn out flavorful. You can also try using pumpkin pie spice as a convenient all-in-one substitute.
Final Thoughts
This Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe is truly a celebration of everything fall should taste like. It’s warm, inviting, and utterly satisfying, plus it brings so much joy in each bite. I can’t wait for you to try it yourself and see how quickly these cupcakes find a permanent place in your dessert rotation. Happy baking!
PrintPumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
These pumpkin cupcakes are delightfully soft and moist, infused with warm autumn spices like cinnamon, nutmeg, cloves, and ginger. Topped with a tangy-sweet cinnamon cream cheese frosting, they offer a perfect balance of flavors that celebrate the fall season. The recipe is straightforward, yielding bakery-quality cupcakes with minimal fuss, making them an ideal treat for gatherings or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 cup milk (any kind)
For the Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk the pumpkin purée, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk together until the mixture is smooth and homogenous.
- Add Dry to Wet: Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until no streaks of flour remain to avoid overmixing and maintain cupcake tenderness.
- Fill Cupcake Liners: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: Place the pan in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using a hand or stand mixer.
- Add Sugar and Flavorings: Gradually add powdered sugar one cup at a time, mixing well after each addition. Beat in cinnamon, vanilla extract, and a pinch of salt, continuing to mix for 1 to 2 minutes until the frosting is light and fluffy.
- Frost the Cupcakes: Pipe the frosting onto the cooled cupcakes using a piping bag with a star tip or spread it using a spatula, decorating as desired.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, for the best texture and flavor.
- Do not overmix the batter to keep the cupcakes tender and moist.
- Ensure cupcakes are fully cooled before frosting to prevent melting the frosting.
- Customize the frosting by adjusting the amount of cinnamon according to taste.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
