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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

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4.3 from 7 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill Cupcake Liners: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting-recipe/