When autumn rolls around, there’s one seasonal ingredient that stands out—pumpkin. Its naturally sweet and earthy flavor pairs perfectly with warming spices, making it ideal for all sorts of baked treats. One of the best ways to celebrate this cozy season is by whipping up a batch of delicious Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. These cupcakes are soft, moist, and packed with the flavors of fall, featuring a delightful blend of cinnamon, nutmeg, ginger, cloves, and allspice. Topped with a rich, cinnamon-spiked cream cheese frosting, they’re the perfect dessert for any occasion. Whether you’re baking for Halloween, Thanksgiving, or just craving something sweet and seasonal, these cupcakes are guaranteed to be a hit!
Ingredients:
For the Cupcakes:
- 2¼ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp baking soda
- ½ tsp salt
- 1 cup white sugar
- ½ cup butter, softened
- ⅓ cup brown sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup milk (whole milk recommended)
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- ¼ cup butter, softened
- 3 cups confectioners’ sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners or grease the tins well if you prefer not to use liners. This recipe yields 24 cupcakes, so if you have only one tin, you can bake them in batches.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice, baking soda, and salt. These spices give the cupcakes their signature fall flavor, so make sure they are well mixed and distributed throughout the flour. Set this dry mixture aside.
Step 3: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer. Beat on medium-high speed until the mixture is light, fluffy, and pale, which should take about 3-4 minutes. The combination of white and brown sugar adds sweetness and moisture to the cupcakes, while the brown sugar imparts a slight molasses flavor.
Step 4: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This ensures that the eggs are thoroughly incorporated, giving the cupcakes a light, tender crumb. Once the eggs are well mixed, beat in the pumpkin puree and milk until the mixture is smooth and homogeneous. The pumpkin puree not only adds flavor but also contributes to the moist texture of the cupcakes.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or on low speed if using a mixer. Be careful not to overmix at this stage. Overmixing can lead to tough cupcakes, and we want them to remain light and fluffy. Once the batter is just combined, stop mixing.
Step 6: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. A cookie scoop or measuring cup can help with even distribution. Place the muffin tins in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back when lightly touched.
Step 7: Allow the cupcakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. It’s important that the cupcakes are completely cool before frosting, or the frosting may melt and lose its shape.
Step 8: While the cupcakes are cooling, prepare the cinnamon cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, about 1 cup at a time, beating well after each addition to avoid lumps. Once all the sugar is incorporated, beat in the vanilla extract and ground cinnamon. Continue to beat until the frosting is light, fluffy, and well combined.
Step 9: Once the cupcakes are fully cooled, use a piping bag or a knife to generously frost the tops of each cupcake with the cinnamon cream cheese frosting. If you want to get creative, try using different piping tips for decorative swirls or patterns.
Variation:
- Pumpkin Chocolate Chip Cupcakes: For a fun twist, fold in ¾ cup mini chocolate chips into the cupcake batter before baking. The chocolate complements the spices beautifully.
- Maple Frosting: Replace the cinnamon in the frosting with 2 tablespoons of maple syrup for a different flavor profile that pairs equally well with pumpkin.
- Spiced Buttercream Frosting: Swap the cream cheese frosting for a spiced buttercream by adding 1 tsp of cinnamon, ¼ tsp of nutmeg, and a pinch of allspice to a traditional buttercream recipe.
Cooking Note: Be sure to use pumpkin puree, not pumpkin pie filling, as the latter is pre-sweetened and spiced, which will affect the balance of flavors in the cupcakes. Also, if you’re looking for a dairy-free option, you can substitute the butter and milk with vegan alternatives such as margarine and almond milk.
Serving Suggestions: These cupcakes are perfect for fall gatherings, Halloween parties, or even as a sweet treat after a cozy autumn meal. Serve them with a cup of hot apple cider, spiced tea, or your favorite coffee drink. For an extra festive presentation, you can garnish the tops of the cupcakes with a sprinkle of cinnamon, a dusting of powdered sugar, or even mini pumpkin-shaped candies.
Tips:
- Room Temperature Ingredients: Make sure the butter, cream cheese, and eggs are at room temperature. This ensures a smooth batter and creamy frosting.
- Spice Control: If you prefer a milder spice flavor, you can reduce the quantities of spices slightly, particularly the cloves and allspice.
- Storage: Store these cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture and flavor.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Nutritional Information:
Calories: 220 kcal per cupcake
Protein: 3g
Sodium: 180mg
Sugar: 25g
Fat: 10g
FAQs:
Can I freeze these cupcakes?
Yes, the unfrosted cupcakes can be frozen for up to 3 months. Allow them to cool completely, then wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature before frosting and serving.
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, roast it and puree it until smooth. Make sure to drain any excess liquid to avoid making the batter too wet.
How do I prevent my cupcakes from sinking in the middle?
Make sure not to overmix the batter and bake them in the center of the oven. Opening the oven door too early can also cause cupcakes to sink, so avoid checking them before the 20-minute mark.
Conclusion
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a delectable and festive way to celebrate the flavors of fall. The combination of warm spices and creamy, cinnamon-scented frosting creates a perfect balance of sweetness and spice, making these cupcakes irresistible. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and yields stunning results. Serve these cupcakes at your next gathering, or enjoy them with a cozy drink on a crisp autumn day—they’re sure to become a seasonal favorite!
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 45 minutes
Ingredients
For the Cupcakes:
- 2¼ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp baking soda
- ½ tsp salt
- 1 cup white sugar
- ½ cup butter, softened
- ⅓ cup brown sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup milk (whole milk recommended)
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- ¼ cup butter, softened
- 3 cups confectioners’ sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Step 1: Preheat your oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners or grease the tins well if you prefer not to use liners. This recipe yields 24 cupcakes, so if you have only one tin, you can bake them in batches.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice, baking soda, and salt. These spices give the cupcakes their signature fall flavor, so make sure they are well mixed and distributed throughout the flour. Set this dry mixture aside.
Step 3: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer. Beat on medium-high speed until the mixture is light, fluffy, and pale, which should take about 3-4 minutes. The combination of white and brown sugar adds sweetness and moisture to the cupcakes, while the brown sugar imparts a slight molasses flavor.
Step 4: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This ensures that the eggs are thoroughly incorporated, giving the cupcakes a light, tender crumb. Once the eggs are well mixed, beat in the pumpkin puree and milk until the mixture is smooth and homogeneous. The pumpkin puree not only adds flavor but also contributes to the moist texture of the cupcakes.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or on low speed if using a mixer. Be careful not to overmix at this stage. Overmixing can lead to tough cupcakes, and we want them to remain light and fluffy. Once the batter is just combined, stop mixing.
Step 6: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. A cookie scoop or measuring cup can help with even distribution. Place the muffin tins in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back when lightly touched.
Step 7: Allow the cupcakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. It’s important that the cupcakes are completely cool before frosting, or the frosting may melt and lose its shape.
Step 8: While the cupcakes are cooling, prepare the cinnamon cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, about 1 cup at a time, beating well after each addition to avoid lumps. Once all the sugar is incorporated, beat in the vanilla extract and ground cinnamon. Continue to beat until the frosting is light, fluffy, and well combined.
Step 9: Once the cupcakes are fully cooled, use a piping bag or a knife to generously frost the tops of each cupcake with the cinnamon cream cheese frosting. If you want to get creative, try using different piping tips for decorative swirls or patterns.
Notes
Be sure to use pumpkin puree, not pumpkin pie filling, as the latter is pre-sweetened and spiced, which will affect the balance of flavors in the cupcakes. Also, if you’re looking for a dairy-free option, you can substitute the butter and milk with vegan alternatives such as margarine and almond milk.
Serving Suggestions: These cupcakes are perfect for fall gatherings, Halloween parties, or even as a sweet treat after a cozy autumn meal. Serve them with a cup of hot apple cider, spiced tea, or your favorite coffee drink. For an extra festive presentation, you can garnish the tops of the cupcakes with a sprinkle of cinnamon, a dusting of powdered sugar, or even mini pumpkin-shaped candies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220 kcal per cupcake
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Protein: 3g