Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
These Pumpkin Cupcakes are soft, moist, and infused with warm spices, capturing the essence of autumn in every bite. Topped with a creamy Cinnamon Cream Cheese Frosting, they offer a perfect balance of sweetness and spice.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (180g) pure pumpkin puree
- 1/3 cup (80ml) milk
For the Frosting:
- 2/3 cup (150g) unsalted butter, softened
- 6 ounces (170g) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 to 3.5 cups (360-420g) powdered sugar
- 1 to 2 tablespoons (15-30ml) heavy cream, as needed
Instructions
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line muffin pans with 18 cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Mix in the pumpkin puree until well combined.
- With the mixer on low speed, add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16-19 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting:
- In a large bowl, beat the softened butter until fluffy, about 2 minutes.
- Add the cream cheese and beat until smooth and combined.
- Mix in the cinnamon and vanilla extract.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.
- Increase the mixer speed to medium-high and beat until the frosting is light and fluffy.
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them using a piping bag fitted with your preferred tip or by spreading the frosting with a spatula.
- Optionally, dust the tops with a light sprinkle of ground cinnamon for garnish.
Notes
- Ensure the cream cheese and butter are at room temperature for a smooth frosting.
- For added texture, consider folding in 1/2 cup of chopped pecans or walnuts into the cupcake batter.
- Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.