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
Scale
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.
