Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
If you’re on the hunt for a cozy, crowd-pleasing treat that captures the flavors of fall in every bite, this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe is a total winner. Perfectly spiced pumpkin cupcakes are topped with a luscious cinnamon-infused cream cheese frosting that’s creamy, tangy, and just sweet enough. Whether it’s for an afternoon snack, a festive gathering, or just to brighten your day, these cupcakes bring warmth, comfort, and joy all in one delightful package.
Ingredients You’ll Need
The magic of these cupcakes comes down to a handful of well-chosen ingredients that work together beautifully to create richness, spice, and delightful texture. Each component plays a vital role—from the tender crumb of the pumpkin-infused batter to the dreamy cinnamon cream cheese topping.
- All-purpose flour: Provides the perfect structure and tenderness for the cupcakes.
- Baking powder and baking soda: These leavening agents help the cupcakes rise and stay fluffy.
- Salt and spices (cinnamon, ginger, nutmeg, cloves): Add that iconic warm, aromatic flavor profile essential to pumpkin treats.
- Unsalted butter: Melts into the batter for moistness and richness; softened butter is key to a creamy frosting.
- Granulated and brown sugar: Both sugars bring balanced sweetness and a hint of molasses flavor from the brown sugar.
- Pumpkin puree: The star ingredient that adds moisture, color, and that unmistakable pumpkin essence.
- Eggs: Bind ingredients together and add a tender texture.
- Vanilla extract: Enhances all the other flavors with a delicate, sweet aroma.
- Cream cheese: Essential for a rich, tangy frosting that pairs perfectly with the spicy cupcakes.
- Powdered sugar: Creates a smooth, sweet frosting texture.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners to keep things neat. Then, mix together your flour, baking powder, baking soda, salt, and spices in a medium bowl. Setting this aside means you’ll add it in smoothly later on.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk melted butter with both sugars until you get a smooth, sweet base. Then stir in the pumpkin puree, eggs, and vanilla extract. This mixture is where the rich, moist foundation of your cupcakes takes shape.
Step 3: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet. Stir gently just until combined—be careful not to overmix or your cupcakes might turn out tough instead of soft and tender.
Step 4: Bake to Perfection
Divide the batter evenly into the cupcake liners, filling them about two-thirds full to leave room for rising. Bake for 18 to 22 minutes, checking doneness with a toothpick. Once they come out clean, let the cupcakes cool first in the tin, then transfer them to a wire rack so they’re completely cool before frosting.
Step 5: Craft the Cinnamon Cream Cheese Frosting
For the frosting, beat softened cream cheese and butter until silky smooth. Slowly incorporate powdered sugar, cinnamon, and vanilla, mixing well to create a creamy, flavorful frosting that’s the perfect counterpart to the spiced pumpkin cupcakes.
Step 6: Frost and Enjoy
Once cooled, generously frost each cupcake with the cinnamon cream cheese frosting. This is where the magic happens, turning simple cupcakes into amazing treats everyone will ask for seconds of.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
Adding a little extra flair elevates these cupcakes beautifully. Try topping with a light dusting of ground cinnamon or a small cinnamon stick for that extra download of seasonal charm. Toasted pecans or a sprinkle of pumpkin seeds offer a delightful crunch and a rustic look.
Side Dishes
These cupcakes pair wonderfully with a warm drink, so think about serving them alongside a cup of spiced chai tea, hot apple cider, or a creamy latte. They also work nicely with fresh fruit like sliced pears or crisp apple wedges, which add a refreshing contrast.
Creative Ways to Present
If you’re bringing these cupcakes to a party, consider arranging them on a rustic wooden board with autumn leaves around for a cozy vibe. For a playful twist, place each cupcake in a mini pie tin or a decorative paper wrapper to mimic the feeling of seasonal pies.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes fresh by storing them in an airtight container in the refrigerator. The cream cheese frosting needs to stay cool, and storing them properly will keep the cupcakes moist and flavorful for up to 3 days.
Freezing
You can freeze both frosted and unfrosted cupcakes. For best results, freeze the cupcakes without frosting in a single layer until solid, then wrap tightly in plastic wrap and place in a freezer bag. When ready to enjoy, thaw overnight in the fridge and then add fresh frosting.
Reheating
To warm up frozen or refrigerated cupcakes, bring them to room temperature and, if you like, microwave for about 10-15 seconds to refresh their softness. Avoid heating too long or the frosting could melt.
FAQs
Can I substitute the pumpkin puree?
Yes, you can try using sweet potato puree or butternut squash puree in equal parts as a substitute, though pumpkin remains best for the authentic flavor this recipe is designed for.
What if I don’t have all the spices listed?
If you’re missing some spices, cinnamon is the key player, so hold onto that one. You can reduce or omit others, but the blend of spices really adds depth and warmth to the cupcakes.
How should I store the cupcakes if I need to transport them?
Use a sturdy container with a tight lid to avoid damage. Place cupcakes in a single layer, or use cupcake carriers designed specifically for transport to keep frosting perfect during travel.
Can I make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for a good quality gluten-free flour blend that includes xanthan gum to maintain texture. Baking times may vary slightly.
Is it possible to make the frosting dairy-free?
Yes, you can try cream cheese alternatives made from cashews or soy, and use dairy-free butter substitutes. The texture might change slightly, but it can still be delicious and creamy.
Final Thoughts
This Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe has become a beloved staple in my kitchen, offering a delightful balance of fall spices and creamy frosting that simply can’t be beaten. I encourage you to dive into making these cupcakes—they’re as joyful to bake as they are to eat, and sure to spread smiles among family and friends. Once you try them, they might just become one of your fall favorites too!
Print
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with smooth and spiced Cinnamon Cream Cheese Frosting. Perfectly balanced with warm autumn spices, these cupcakes offer a festive treat that’s ideal for fall gatherings or any time you crave a cozy dessert.
Ingredients
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 ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until smooth and well incorporated. Then add the pumpkin puree, eggs, and vanilla extract, mixing until the batter is uniform and smooth.
- Incorporate Dry into Wet: Gradually add the dry ingredient mix into the wet ingredients. Stir gently and just until there are no visible streaks of flour, being careful not to overmix to maintain cupcake tenderness.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Place the muffin tin in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Remove cupcakes from oven and allow to cool in the tin for 5 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack and let them cool completely to room temperature before frosting to prevent the frosting from melting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, mixing until the frosting is light and fluffy with no lumps.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the cinnamon cream cheese frosting using a spatula or piping bag for neatness.
- Serve or Store: Serve the cupcakes immediately for best texture, or store them in an airtight container in the refrigerator to keep fresh. Allow refrigerated cupcakes to come to room temperature before serving for optimal flavor.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute pumpkin puree with fresh cooked pumpkin if preferred.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- These cupcakes can be stored in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
