There is something incredibly comforting and festive about these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe that instantly makes your kitchen smell like autumn and fills your heart with warmth. Imagine soft, moist cupcakes infused with rich pumpkin flavor and just the right hint of warming spices. Topped with a luscious, velvety cinnamon cream cheese frosting, these cupcakes combine the perfect balance of sweetness and spice. Whether you’re serving these at a cozy family gathering or simply craving a soul-satisfying treat, this recipe will quickly become a beloved staple that you’ll want to make again and again.
Ingredients You’ll Need
This Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe uses a straightforward set of ingredients that come together in harmony to create those perfect fall flavors and textures. Each component plays a crucial role, from the pumpkin puree that keeps the cupcakes moist and tender to the blend of spices that add warmth and depth.
- All-purpose flour (1 ¾ cups): Provides structure and a tender crumb to your cupcakes.
- Granulated sugar (¾ cup): Adds sweetness and helps create a delicate crumb.
- Light brown sugar, packed (½ cup): Brings moisture and a subtle caramel flavor.
- Baking powder (1 teaspoon): Helps the cupcakes rise beautifully in the oven.
- Pumpkin pie spice (1 teaspoon): A fragrant blend that sets the quintessential pumpkin flavor.
- Ground cinnamon (1 teaspoon): Adds warm, cozy spice notes.
- Baking soda (½ teaspoon): Another leavening agent for lift and light texture.
- Ground cloves (¼ teaspoon): Offers a subtle pungency that enhances the spice blend.
- Salt (¼ teaspoon): Balances sweetness and intensifies flavor.
- Pure pumpkin puree (1 cup): The star ingredient that delivers moisture, color, and authentic pumpkin taste.
- Large eggs (2): Bind ingredients and add richness.
- Cinnamon applesauce (½ cup): Adds natural sweetness and moisture while complementing the cinnamon flavor.
- Canola or vegetable oil (¼ cup): Keeps the cupcakes tender and moist without overpowering the other flavors.
- Pure vanilla extract (1 teaspoon): Enhances the flavor complexity.
- Full-fat block cream cheese, softened (8 oz): Perfect for a silky, tangy frosting base.
- Unsalted butter, softened (½ cup): Creates creamy texture and richness in the frosting.
- Ground cinnamon (1 teaspoon) for frosting: Invokes warm spice in every bite of the frosting.
- Pure vanilla extract (1 teaspoon) for frosting: Balances and enriches the frosting’s flavor.
- Salt (â…› teaspoon) for frosting: Heightens the sweetness and flavor clarity.
- Confectioners’ (powdered) sugar, sifted (3 ½ cups): Essential for smooth, sweet, and spreadable frosting.
- Cupcake liners (18): For easy baking and cleanup, plus charming presentation.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a muffin pan with cupcake liners. This sets the stage for perfectly baked cupcakes that come out easily, looking pretty and ready to be devoured.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, both sugars, baking powder, pumpkin pie spice, cinnamon, baking soda, cloves, and salt. Whisk these dry ingredients well so the spices and leaveners are evenly distributed. This step ensures each cupcake is perfectly flavorful and lifts evenly.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the pumpkin puree, eggs, cinnamon applesauce, oil, and vanilla extract until completely smooth. This liquid mixture infuses the cupcakes with moisture and those signature fall flavors.
Step 4: Bring Wet and Dry Together
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, since that can lead to denser cupcakes. You want light, tender crumb texture that feels fluffy with every bite.
Step 5: Fill and Bake
Spoon the batter into each cupcake liner, filling about two-thirds full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should have a golden hue and spring back gently when touched.
Step 6: Cool Completely
Allow your cupcakes to cool fully before you touch the frosting. This pause prevents the frosting from melting and keeps everything looking polished and professional.
Step 7: Prepare the Frosting
Beat the cream cheese and softened butter together on medium-high speed until smooth and creamy, about two minutes. Then add cinnamon, vanilla, and salt, mixing until combined. Gradually add the sifted powdered sugar on low speed. After fully incorporating the sugar, raise the mixer speed to medium-high and beat for another two minutes for a luscious, fluffy frosting.
Step 8: Frost and Decorate
If you like, use a piping bag to fill the centers of the cupcakes with frosting before topping them, adding a fun surprise. Then pipe or spread the remaining frosting on top, using a star tip (Wilton 1M is perfect) for a pretty swirl. Add pumpkin candies, sprinkles, or a light dusting of cinnamon to personalize your masterpiece.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
Garnishing your cupcakes can take them from charming to show-stopping. A sprinkle of cinnamon or a few miniature pumpkin candies brings out the cupcake’s fall theme beautifully and adds an inviting pop of color and texture.
Side Dishes
These cupcakes pair wonderfully with a warm cup of spiced cider, hot coffee with a dash of cinnamon, or even a creamy chai latte. They are a delightful finish for a cozy meal featuring autumnal dishes like roasted vegetables or butternut squash soup.
Creative Ways to Present
Serve these cupcakes on a rustic wooden board with scattered autumn leaves or mini pumpkins for a festive vibe. You can also stack them on a tiered stand during holiday brunches or wrap a few in clear cellophane with a ribbon for thoughtful shareable treats.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cupcakes stored in an airtight container in the refrigerator for up to four days. This keeps the frosting fresh and the cupcakes moist, perfect for grabbing a sweet bite anytime.
Freezing
To freeze, place unfrosted cupcakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frost after thawing in the fridge overnight to preserve the best texture and flavor.
Reheating
If you’d like to warm the cupcakes slightly, take them out of the fridge and let them come to room temperature or heat individually in the microwave for 10-15 seconds. Avoid heating with frosting to prevent melting.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that can throw off the flavor and texture balance of the cupcakes.
Is it necessary to use cinnamon applesauce?
While plain applesauce can work, cinnamon applesauce amplifies the warm spice notes and helps keep the cupcakes moist, enhancing the overall flavor profile.
Can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, but make sure the blend contains xanthan gum or a similar binder to mimic gluten’s texture.
How long do these cupcakes last at room temperature?
Because of the cream cheese frosting, it’s safer to keep these refrigerated. If left out at room temperature, they should be consumed within two hours to avoid spoilage.
Can I double this recipe for a larger batch?
Absolutely! Just double all ingredients and bake in batches if your pans don’t hold more cupcakes. Watch the baking time closely, as it may vary slightly depending on your oven and pan size.
Final Thoughts
This Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe is truly a must-try for anyone who loves fall desserts with a little extra heart and soul. The delicate balance of spices, moist pumpkin cake, and that irresistible cinnamon cream cheese frosting come together to create something magical. Be ready for compliments and requests to bake more, because once you’ve made these, they might just become your go-to seasonal treat. Enjoy every cozy, flavorful bite!
Print
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 18 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are moist, flavorful treats perfect for fall. Infused with pumpkin puree, warm spices, and topped with a rich and creamy cinnamon-infused cream cheese frosting, they make an ideal dessert or snack for the season. The recipe yields 18 cupcakes that are tender and spiced just right.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup cinnamon applesauce
- ¼ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 oz full-fat block cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- â…› teaspoon salt
- 3 ½ cups confectioners’ (powdered) sugar, sifted
Other
- 18 cupcake liners
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with 18 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, light brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, ground cloves, and salt. Whisk these together thoroughly to ensure even distribution of the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, eggs, cinnamon applesauce, canola oil, and vanilla extract until the mixture is smooth and well blended.
- Mix Batter: Gradually add the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix to keep cupcakes tender.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the pan in the oven and bake for 20-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cupcakes: Remove cupcakes from oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting Base: Using a stand or hand mixer, beat the softened cream cheese and butter on medium-high speed for about 2 minutes until smooth and creamy.
- Add Flavorings: Mix in ground cinnamon, vanilla extract, and salt until combined evenly.
- Add Powdered Sugar: On low speed, gradually add the sifted confectioners’ sugar. Increase speed to medium-high and beat for an additional 2 minutes until the frosting is fluffy and creamy.
- Fill Centers (Optional): If desired, hollow out the center of the cooled cupcakes and fill with some frosting using a piping bag for a surprise inside.
- Frost Cupcakes: Pipe the frosting on top of each cupcake using a large star tip (Wilton 1M recommended) or spread it evenly with a spatula for a smooth finish.
- Decorate: Finish by decorating with fall-themed toppings such as pumpkin candies, sprinkles, or a light dusting of cinnamon for a festive look.
Notes
- Ensure cupcakes are completely cool before applying frosting to prevent melting.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving.
- The optional filling step adds a delightful surprise but can be skipped for simpler cupcakes.
- Use full-fat cream cheese for best frosting texture and flavor.
