Indulge in the ultimate fall treat with these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. Moist, flavorful pumpkin cupcakes are infused with warm spices and topped with a rich, creamy cinnamon cream cheese frosting. Perfect for autumn gatherings or a cozy dessert, these cupcakes combine the comforting flavors of pumpkin and spices with a luscious, sweet frosting.
Ingredients:
For the Pumpkin 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
For the 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
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Mix the Wet Ingredients:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
For the cinnamon cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, mixing until the frosting is creamy and well combined.
Frost and Serve:
Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator.
Serving Tips:
Presentation: Garnish your cupcakes with a sprinkle of cinnamon or a few crushed nuts for added texture and visual appeal. A small decorative leaf or a tiny pumpkin can also make them festive for fall gatherings.
Serving Temperature: Pumpkin cupcakes are delicious at room temperature. If the frosting has been refrigerated, allow the cupcakes to come to room temperature for about 15-20 minutes before serving to ensure the frosting is soft and creamy.
Pairings: These cupcakes pair wonderfully with a hot beverage like coffee, tea, or a spiced cider. They’re perfect for a cozy afternoon treat or as a sweet ending to a fall meal.
Storage Tips:
Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator. The cinnamon cream cheese frosting needs to be kept cold to maintain its texture and flavor. They can be stored in the fridge for up to 4 days.
Freezing: If you want to keep the cupcakes for a longer period, they can be frozen. Place the cupcakes in a single layer on a baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag and freeze for up to 3 months. When ready to enjoy, let the cupcakes thaw in the refrigerator or at room temperature. Frosting can be applied after thawing if desired.
Avoid Moisture: To prevent the cupcakes from becoming soggy, make sure they are completely cooled before storing them. Avoid covering them with plastic wrap directly, as it can trap moisture. Instead, use a container with a tight-fitting lid.
Related Recipes:
- White Chocolate Raspberry Cupcakes
- Black Bottom Cupcakes
- Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting
FAQs:
Can I make these pumpkin cupcakes ahead of time?
Yes, you can make pumpkin cupcakes ahead of time. Bake and cool the cupcakes, then store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Frost them just before serving to ensure the frosting stays fresh and creamy.
Can I substitute ingredients in this recipe?
Yes, you can make a few substitutions if needed. For a dairy-free version, use dairy-free butter and a non-dairy cream cheese alternative. To make the cupcakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. If you don’t have pumpkin puree, you can use butternut squash or sweet potato puree as alternatives.
How do I prevent the frosting from becoming too soft?
To prevent the frosting from becoming too soft, ensure the cream cheese and butter are properly chilled before mixing. Avoid over-mixing the frosting, and keep the cupcakes refrigerated until serving. If the frosting becomes too soft, you can re-chill it in the refrigerator to firm it up before spreading or piping.
How can I make these cupcakes more festive for a holiday or special occasion?
To make these cupcakes more festive, consider adding seasonal decorations such as edible gold or leaf-shaped sprinkles, or using holiday-themed cupcake liners. You can also top the cupcakes with a small piece of candied ginger or a sprinkle of chopped nuts for added texture and visual appeal.
Conclusion:
These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a delicious way to celebrate the flavors of fall. The moist pumpkin cupcakes are infused with warm spices, making each bite a perfect blend of sweetness and spice. Topped with a rich, creamy cinnamon cream cheese frosting, these cupcakes offer a delightful balance of flavors and textures.
📖 Recipe:
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
As autumn approaches and leaves begin to fall, there’s nothing quite like indulging in the warm, comforting flavors of fall. These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a perfect treat for the season. Moist and flavorful, these cupcakes feature a delightful blend of spices and a creamy, rich frosting that will have everyone coming back for seconds.
Ingredients
For the Pumpkin 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
For the 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 your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the cinnamon cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, mixing until the frosting is creamy and well combined.
- Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator.
Notes
Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
You can freeze the un-frosted cupcakes for up to 3 months. Thaw before frosting and serving.
For a dairy-free option, use dairy-free butter and cream cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal per cupcake
Keywords: Pumpkin Cupcakes, Cinnamon Cream Cheese Frosting, Fall Cupcakes, Pumpkin Dessert, Autumn Treats
