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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Delicious pumpkin cupcakes topped with creamy cinnamon frosting, perfect for autumn celebrations.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 395 kcal

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • mixer

Ingredients
  

  • 1 cup pumpkin puree canned or homemade
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • ½ cup oil vegetable or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger

Frosting

  • ¼ cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 2-3 cups powdered sugar depending on the frosting consistency you want
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 12 candy pumpkins optional, for garnish

Instructions
 

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
  • In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
  • Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
  • Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cupcakes to a cooling rack and cool completely before frosting.
  • Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
  • Frost the cupcakes and garnish with pumpkin candy, if desired.

Notes

Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking. These pumpkin cupcakes can be made up to 2 days in advance and stored (covered) in the refrigerator. Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.

Nutrition

Serving: 1cupcakeCalories: 395kcalCarbohydrates: 50gProtein: 4gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 60mgSodium: 259mgPotassium: 107mgFiber: 1gSugar: 40gVitamin A: 3596IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Keyword Baking Recipes, Cinnamon Cream Cheese Frosting, Cupcake Recipes, Fall Desserts, Pumpkin Cupcakes, Thanksgiving Treats
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