Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are pure autumn magic in a bite-sized treat. These cupcakes capture everything you love about the season: warm spices, a tender pumpkin crumb, and the irresistible tang of cream cheese swirled with cinnamon. Whether you’re baking for a cozy night in or to impress at a potluck, this dessert brings the comfort and flavor of fall to every table.
Ingredients You’ll Need
You only need a handful of pantry staples to make these dreamy Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. Every ingredient plays an important role, from the aromatic spices to the ultra-creamy frosting. Here’s what you’ll need, plus some little tips to make each one shine:
- All-purpose flour: The base that gives your cupcakes their soft, fluffy structure.
- Baking powder and baking soda: These leaveners team up to bring your cupcakes extra lift and keep them light and airy.
- Salt: Essential for balancing sweetness and intensifying all the cozy spices.
- Ground cinnamon, nutmeg, ginger, and cloves: This spice quartet infuses every crumb with rich autumn flavor and warmth.
- Granulated sugar: Adds sweetness and helps keep the cupcakes tender.
- Packed brown sugar: Brings in a subtle molasses depth and extra moisture.
- Vegetable oil: Keeps the crumb moist for days—no dry cupcakes here!
- Eggs: Bind everything together and give the cupcakes that beautiful structure.
- Canned pumpkin purée: The hero ingredient for rich flavor and moisture—make sure it’s pumpkin purée, not pumpkin pie filling.
- Vanilla extract: Deepens the flavor and brings everything together.
- Cream cheese: For the frosting; makes it velvety, tangy, and luscious.
- Unsalted butter: Gives the frosting a creamy, spreadable texture and enhances richness.
- Powdered sugar: Sweetens and gives the frosting its structure and smoothness.
- Ground cinnamon (for the frosting): Gives the cream cheese icing a cozy, spiced kick.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Step 1: Whisk the dry ingredients
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisking ensures your spices are evenly distributed so every bite bursts with flavor and the texture is fluffy and light.
Step 2: Mix wet ingredients and sugars
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until the mixture looks creamy and smooth. This step melds the sweetness and fat, creating a tender base for your batter.
Step 3: Add eggs, pumpkin, and vanilla
Beat in the eggs, one at a time, to keep the mixture consistent and airy. Stir in the pumpkin purée and vanilla extract, which will turn the batter a gorgeous pumpkin color and fill your kitchen with the classic scent of fall.
Step 4: Combine wet and dry mixtures
Gradually add the dry ingredients to the wet bowl, mixing just until combined. Be careful not to overmix—this keeps your cupcakes perfectly tender and fluffy.
Step 5: Fill and bake the cupcakes
Divide the batter evenly among 12 cupcake liners, filling each about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted in the center comes out clean. These cupcakes will rise beautifully and smell so inviting!
Step 6: Cool the cupcakes
Let the cupcakes sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and prepares them for that dreamy frosting.
Step 7: Make the cinnamon cream cheese frosting
In a fresh bowl, beat together the softened cream cheese and butter until silky smooth. Add powdered sugar one cup at a time, then blend in the vanilla and cinnamon. The result: a creamy, spiced frosting you’ll want to eat with a spoon!
Step 8: Frost the cupcakes
Once the cupcakes are cooled, pipe or spread the cinnamon cream cheese frosting on top. Get creative with swirls or peaks—these sweet treats deserve a fancy finish!
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Garnishes
A little flourish takes these cupcakes from delicious to unforgettable. Sprinkle a little extra cinnamon on top, dot with candied pecans, or consider a touch of edible glitter for a festive look. Each garnish adds visual appeal and a hint of extra flavor that plays off the spiced frosting.
Side Dishes
For a dreamy fall dessert spread, serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting alongside a hot mug of chai latte, mulled cider, or rich hot chocolate. They also pair beautifully with platters of crisp apple slices and clusters of grapes for a lighter touch.
Creative Ways to Present
Show off your cupcakes by arranging them on a rustic wooden cake stand, or line them up on a platter surrounded by mini gourds and colorful autumn leaves. For parties, pop each cupcake in a decorative wrapper or nestle them into a bakery box tied with twine for a homemade gift. These little details make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting an absolute showstopper!
Make Ahead and Storage
Storing Leftovers
Store your cupcakes in an airtight container in the refrigerator. Thanks to the cream cheese frosting, they stay fresh, moist, and safe to eat for up to 4 days. Just let them come back to room temperature before serving for the best, fluffiest texture.
Freezing
These cupcakes freeze beautifully! Freeze unfrosted cupcakes tightly wrapped for up to 2 months. You can also freeze the cinnamon cream cheese frosting separately in an airtight container. Thaw both overnight in the fridge, then frost and serve just as fresh as when you made them.
Reheating
To refresh your cupcakes, bring them to room temperature, or, if you prefer them slightly warm, let unfrosted cupcakes sit in a 300°F oven for 5 minutes. Always frost once cooled—warm cupcakes and cream cheese frosting don’t mix well!
FAQs
Can I make these cupcakes gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. Just be sure the blend contains xanthan gum or a similar binder for the best texture.
Is it possible to use homemade pumpkin purée?
Absolutely! Homemade pumpkin purée brings extra freshness and flavor. Just make sure it’s thick (not watery) for fluffy cupcakes. Drain any excess moisture before using.
Can I make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting a day ahead?
Yes, they’re actually even better the next day! The flavors develop beautifully overnight. Simply store in the refrigerator, and bring to room temperature before serving.
How can I make the frosting pipeable?
Chill the frosting in the fridge for 15–20 minutes before piping. This keeps it firm and allows for neat swirls and decorative peaks that hold their shape.
What makes these cupcakes so moist?
The combination of vegetable oil and pumpkin purée provides unbeatable moisture that keeps Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting soft and tender, even after a day or two.
Final Thoughts
If you’re searching for the ultimate autumn treat, Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are about to become your new favorite. Each cupcake is a little bite of comfort filled with spice, pumpkin, and creamy sweetness. Give them a try, share them with friends, and let these cupcakes turn any day into a fall celebration!
Print
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these moist and flavorful Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for fall gatherings or a festive dessert any time of the year.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Add eggs, pumpkin purée, and vanilla extract. Mix well.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Divide the batter into cupcake liners and bake for 18–20 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon. Frost cooled cupcakes.
Notes
- Garnish with a sprinkle of cinnamon or a candied pecan for an extra festive touch.
- Store cupcakes in the refrigerator for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 31g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
