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
Scale
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.
