If you are craving a cozy, flavorful treat that perfectly captures the essence of autumn, these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe are about to become your new favorite indulgence. Imagine moist and tender pumpkin-spiced cupcakes topped with a luscious, creamy frosting that has just the right hint of cinnamon—each bite feels like a warm hug on a crisp day. With simple pantry staples blending harmoniously, this recipe is a sure crowd-pleaser that fills your kitchen with irresistible fall aromas and leaves everyone asking for more.
Ingredients You’ll Need
The beauty of this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe lies in its straightforward and accessible ingredients, each chosen to build layers of flavor, texture, and warmth. From the perfect balance of spices to the creamy richness of the frosting, everything works together to create cupcakes that are both comforting and exciting.
- 1 1/2 cups all-purpose flour: The base that gives structure and lightness to the cupcakes.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully for a fluffy texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to ensure a perfect crumb.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1 teaspoon ground cinnamon: Adds warmth and spice, essential to the pumpkin flavor.
- 1/2 teaspoon ground ginger: Brings a subtle zing that complements the cinnamon.
- 1/4 teaspoon ground nutmeg: Deepens the autumnal spice profile.
- 1/4 teaspoon ground cloves: Offers a hint of complexity to the spice blend.
- 1/2 cup unsalted butter, melted: Provides richness and moisture.
- 1 cup granulated sugar: Balances the spices and pumpkin sweetness.
- 1/2 cup brown sugar, packed: Adds a lovely caramel undertone.
- 1 cup pumpkin puree: The star ingredient that infuses moisture and that unmistakable pumpkin taste.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Elevates the flavor with a smooth, sweet aroma.
- 8 ounces cream cheese, softened: The base for an irresistibly creamy frosting.
- 1/2 cup unsalted butter, softened: Adds silkiness and volume to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 teaspoon ground cinnamon: Gives the frosting a delightful spice kick.
- 1 teaspoon vanilla extract: Complements the cream cheese with fragrant warmth.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This simple prep helps ensure your cupcakes bake evenly and are easy to remove without a hitch.
Step 2: Mix Dry Ingredients
In a medium bowl, combine flour, baking powder, baking soda, salt, and all the spices — cinnamon, ginger, nutmeg, and cloves. Whisking these together ahead of time evenly distributes the warm flavors throughout the cupcakes.
Step 3: Blend Wet Ingredients
In a larger bowl, whisk melted butter with granulated and brown sugars until smooth and creamy. Next, mix in pumpkin puree, eggs, and vanilla extract, creating a luscious batter that’s bursting with autumn charm.
Step 4: Combine Wet and Dry
Gradually add your dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix here — this keeps your cupcakes wonderfully tender and soft.
Step 5: Fill Cupcake Liners
Divide the batter evenly into your cupcake liners, filling each about two-thirds full to allow room for rising without spilling over.
Step 6: Bake to Perfection
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for five minutes before transferring them to a wire rack so they can cool completely.
Step 7: Prepare Cinnamon Cream Cheese Frosting
Beat together softened cream cheese and butter until silky smooth. Gradually add powdered sugar, cinnamon, and vanilla extract, mixing until the frosting is creamy, delightfully spiced, and ready to spread generously on your cupcakes.
Step 8: Frost and Enjoy
Once cupcakes have cooled thoroughly, frost them with your luscious cinnamon cream cheese frosting. These treats are immediately ready to enjoy or can be stored for another day of pumpkin goodness.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
Adding simple garnishes can boost the visual appeal and bite-sized flavor notes. Consider sprinkling a little extra ground cinnamon or finely chopped toasted pecans on top. A light dusting of pumpkin pie spice works beautifully, or add a small cinnamon stick as a charming accent when serving.
Side Dishes
These cupcakes shine as a standalone treat, but pairing them with lightly whipped cream or a scoop of vanilla bean ice cream can elevate the experience even more. A warm chai latte or a robust cup of coffee also complements the spices and creamy frosting perfectly, balancing sweetness with a comforting warmth.
Creative Ways to Present
Serve these cupcakes at your next gathering on a rustic wooden board or a delicate cake stand for an inviting autumn centerpiece. To impress guests, try piping the frosting with a star tip for elegant swirls or add a drizzle of caramel sauce for a decadent touch. Wrapping individual cupcakes in parchment paper tied with twine creates a cozy, handmade gift vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe, keep them in an airtight container in the refrigerator. They should stay fresh for about 3 to 5 days while maintaining their moist crumb and creamy topping.
Freezing
To freeze, place unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Frosted cupcakes can also be frozen but are best reheated cautiously to keep the frosting texture intact. They’ll keep well for up to 2 to 3 months.
Reheating
For the freshest taste, thaw frozen cupcakes overnight in the fridge. To warm, bring them briefly to room temperature or microwave gently for 10-15 seconds—just enough to enhance the softness without melting the frosting.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree is the perfect choice due to its smooth texture and consistent flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What if I don’t have all the spices listed? Can I substitute?
You can simplify by using just cinnamon and nutmeg if needed, but using the full spice blend of cinnamon, ginger, nutmeg, and cloves really makes the cupcakes special. If you only have pumpkin pie spice, that’s a great single substitute too.
Is there a way to make these cupcakes dairy-free?
Yes! You can swap the butter with a plant-based alternative and use a dairy-free cream cheese substitute for the frosting. The cupcakes will still be moist and flavorful with these adjustments.
How do I prevent the frosting from being too runny?
Make sure your cream cheese and butter are softened but not melting. Gradually add powdered sugar to get the perfect consistency. If it gets too soft, chill the frosting for 15-20 minutes before applying.
Can I double this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe?
Definitely! Just double all the ingredients and bake in batches or use multiple tins. Keep an eye on the baking time as it can vary slightly when using different pans or quantities.
Final Thoughts
There’s nothing quite like the joy of biting into a homemade pumpkin cupcake topped with silky cinnamon cream cheese frosting—it’s a simple pleasure that feels special every time. I truly hope you give this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe a try and find as much happiness in every bite as I do. It’s a staple that brightens fall gatherings, cozy afternoons, or any moment that calls for a touch of warmth and sweetness.
Print
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich Cinnamon Cream Cheese Frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these cupcakes capture the essence of fall in every bite. Ideal for autumn gatherings or cozy treats, they combine tender pumpkin-infused cake with a smooth, cinnamon-kissed frosting for a truly irresistible dessert.
Ingredients
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
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a large bowl, whisk melted butter with granulated and brown sugars until smooth. Add pumpkin puree, eggs, and vanilla extract, blending until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen cupcakes.
- Fill Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually mix in powdered sugar, cinnamon, and vanilla extract until well combined and fluffy.
- Frost Cupcakes: Once cupcakes are completely cool, frost generously with the cinnamon cream cheese frosting. Serve immediately or refrigerate in an airtight container for best freshness.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
- For a more intense spice flavor, you can adjust the amounts of cinnamon, ginger, nutmeg, and cloves to taste.
- Store frosted cupcakes in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
- You can substitute pumpkin puree with homemade pumpkin if preferred.
- Use room temperature cream cheese and butter for smoothest frosting without lumps.
