If you’re searching for a cozy, irresistible treat that perfectly captures the essence of fall, this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe is here to delight your taste buds and warm your heart. These cupcakes are fluffy and moist, bursting with rich pumpkin flavor and aromatic spices, all topped off with a luxuriously smooth, cinnamon-spiked cream cheese frosting that’s just the right balance of sweet and tangy. It’s a dessert that feels like a warm hug and a celebration of autumn’s best flavors, whether you’re baking for a gathering or just indulging yourself at home.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in creating the moist texture, warm spices, and velvety frosting that make this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe truly unforgettable.
- All-purpose flour (1 1/2 cups): The foundation that gives the cupcakes their soft structure.
- Baking powder (1 teaspoon): Helps your cupcakes rise beautifully and stay fluffy.
- Baking soda (1/2 teaspoon): Works with the acid in pumpkin for perfect leavening.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering them.
- Ground cinnamon (1 teaspoon): Provides classic warm spice flavor that makes pumpkin shine.
- Ground ginger (1/2 teaspoon): Adds a gentle zing to balance sweetness.
- Ground nutmeg (1/4 teaspoon): Imparts an earthy, nutty spice note for depth.
- Ground cloves (1/4 teaspoon): Brings a subtle punch of warming spice that’s key to fall flavors.
- Unsalted butter, melted (1/2 cup): Gives richness and moisture to the batter.
- Granulated sugar (1 cup): Sweetens while ensuring a tender crumb.
- Brown sugar, packed (1/2 cup): Adds subtle molasses notes and extra moisture.
- Pumpkin puree (1 cup): The star ingredient, creating soft texture and vibrant autumn color.
- Large eggs (2): Bind everything together and add moisture.
- Vanilla extract (1 teaspoon): Rounds out the flavors with its lovely aroma.
- Cream cheese, softened (8 ounces): The base of the dreamy cinnamon cream cheese frosting.
- Unsalted butter, softened (1/2 cup): Makes the frosting luxuriously smooth and creamy.
- Powdered sugar (4 cups): Sweetens and thickens the frosting perfectly.
- Ground cinnamon (1 teaspoon): Infuses the frosting with that signature spicy warmth.
- Vanilla extract (1 teaspoon): Elevates the frosting’s flavor with a hint of sweet vanilla.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Prepare your oven and cupcake liners
Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is mixed. Line a 12-cup muffin tin with cupcake liners to prevent sticking and to make cleanup a breeze. This small prep step saves you time later and ensures your cupcakes come out perfectly shaped.
Step 2: Mix your dry spices and leavening agents
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step makes sure the spices and rising agents are evenly distributed throughout your batter, which means every bite tastes just right and your cupcakes rise evenly.
Step 3: Combine your wet ingredients
Take a large bowl and whisk the melted butter with both granulated and brown sugars until everything is smooth and glossy. Then add the pumpkin puree, eggs, and vanilla extract. Mixing these well creates a luscious, homogenous wet mix that will give your cupcakes a tender crumb and that irresistible pumpkin flavor.
Step 4: Bring wet and dry ingredients together
Gradually add the dry ingredients to your wet mixture and gently fold until just combined. Be careful not to overmix here because overmixing can make the cupcakes tough instead of light and fluffy. The batter should be thick but smooth, ready to fill those cupcake liners.
Step 5: Fill the cupcake liners and bake
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without spilling over. Bake your cupcakes for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Make your cinnamon cream cheese frosting
While the cupcakes cool, whip together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, beating until your frosting is perfectly fluffy and spreadable. This frosting is the icing on your pumpkin cupcake journey—rich, tangy, and bursting with cinnamon flavor.
Step 7: Frost and enjoy
Once your cupcakes are completely cool, generously spread the cinnamon cream cheese frosting over each one. This step is where your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe truly comes alive—the creamy sweetness combined with the softly spiced cupcake is simply heavenly. Serve immediately or keep them stored in the refrigerator until ready to enjoy.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
To take your cupcakes from great to stunning, sprinkle a pinch of ground cinnamon or a few chopped toasted pecans on top of the frosting. A light dusting of cinnamon adds an extra aroma boost, and nuts bring a satisfying crunch that contrasts beautifully with the soft frosting and cakey base.
Side Dishes
Pair these cupcakes with a warm cup of chai tea or rich coffee to enhance the spices and sweetness. For a brunch or holiday dessert spread, pumpkin cupcakes go well alongside fresh fruit like sliced apples or pear, providing a fresh balance to the richness of the frosting.
Creative Ways to Present
For a festive touch, serve these cupcakes in mini wooden crates or tiered cake stands with small autumn leaves scattered around. You can pipe the frosting into elegant swirls using a star tip to create impressive presentation or even add miniature cinnamon sticks as edible decoration for a rustic look.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pumpkin cupcakes, store them in an airtight container in the refrigerator. This keeps both the cupcakes and the cinnamon cream cheese frosting fresh for up to 4 days, maintaining moisture and flavor so they’re just as delicious the next day.
Freezing
You can freeze unfrosted pumpkin cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months. When ready to enjoy, thaw completely and then frost for the best taste and texture. Avoid freezing them after frosting, as the texture of the cream cheese frosting can change.
Reheating
To warm refrigerated cupcakes before serving, let them come to room temperature for about 20 minutes. If you want them slightly warmed, pop them in the microwave for 10-15 seconds, but be careful not to overheat and melt that glorious frosting.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually what most recipes recommend for consistency and flavor. Just make sure you use plain pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
How do I prevent my cupcakes from sinking in the middle?
Make sure not to overmix your batter and bake the cupcakes immediately after mixing. Overmixing or letting the batter sit too long can cause them to rise quickly then sink. Also, check that your baking powder and baking soda are fresh for the best rise.
Can I make the cinnamon cream cheese frosting in advance?
Yes, you can prepare the frosting a day ahead and store it in the fridge. Bring it back to room temperature and give it a quick whip before frosting the cupcakes to restore that creamy texture.
Are these cupcakes gluten-free or adaptable for dietary restrictions?
As written, this recipe is not gluten-free, but you can substitute a gluten-free all-purpose flour blend with xanthan gum for similar results. For dairy-free versions, use vegan butter and cream cheese alternatives.
What if I want a less sweet frosting?
You can reduce the powdered sugar slightly or add a bit more cream cheese to make the frosting tangier and less sweet. Adjust to your taste, but keep in mind the balance between sweetness and the cinnamon spice.
Final Thoughts
There’s something truly heartwarming about baking and sharing this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. It combines the best parts of autumn into one small, delightful package that’s sure to become a favorite for cozy afternoons and festive celebrations alike. Give this recipe a try—you’ll find it’s as joyful to make as it is to eat!
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a luscious cinnamon cream cheese frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these cupcakes capture the essence of fall in every bite. Ideal for festive gatherings or a cozy treat at home, they are baked to perfection with a tender crumb and sweet, creamy frosting that complements the pumpkin’s natural sweetness.
Ingredients
Cupcakes
- 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
- 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
Cinnamon Cream Cheese Frosting
- 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 ease clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the spices and leavening agents are evenly distributed.
- Create Wet Mixture: In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth. Then, add pumpkin puree, eggs, and vanilla extract, and mix until fully combined, creating a smooth batter base.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cupcakes in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually incorporate powdered sugar, ground cinnamon, and vanilla extract, mixing until the frosting is well combined and fluffy.
- Frost and Serve: When cupcakes are completely cooled, frost generously with the cinnamon cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator for freshness.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute pumpkin pie spice for the individual spices if preferred.
- Store frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
- For a dairy-free option, substitute cream cheese and butter with vegan alternatives.
- Do not overmix the batter; overmixing can lead to dense cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
