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