There’s something about autumn that brings a cozy excitement into the kitchen, and these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting capture that feeling in every bite. Soft, moist, and lovingly spiced, each cupcake boasts a tender crumb that melts on your tongue, with just the right balance of pumpkin puree and warming spices. As they bake, the kitchen fills with hints of cinnamon, ginger, and cloves, promising a sweet treat that’s perfect for chilly afternoons or festive gatherings. Whether you’re looking for a new fall dessert to share at family dinners or a fun baking recipe to try on a crisp weekend, these cupcakes hit all the right notes.
With only 15 minutes of hands-on prep, followed by a quick 22-minute bake and a 5-minute rest, this beginner-friendly dessert fits seamlessly into any schedule. The recipe yields a dozen cupcakes, each around 210 calories, making them a delightful bite-sized indulgence. Topped with a velvety cinnamon cream cheese frosting, these treats elevate classic cream cheese frosting by infusing it with a touch of spice—ideal for Halloween treats, Thanksgiving brunches, or simply brightening your day with a sweet mug of coffee. Pull out your electric mixer, line up your paper liners, and get ready to whip up a batch of fall’s most irresistible delights.
KEY INGREDIENTS IN PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
Before diving into the mixing bowls, let’s meet the stars of this recipe. Each ingredient plays an essential role in building structure, flavor, and that irresistible moistness we all crave in a homemade cupcake.
- All-purpose flour: Provides the foundation and structure for tender, fluffy cupcakes.
- Baking powder: Acts as a gentle leavening agent, ensuring the batter rises beautifully.
- Baking soda: Boosts rise and promotes a light crumb while aiding with tenderization.
- Salt: Balances sweetness and enhances the depth of all other flavors.
- Ground cinnamon: Infuses a warm, cozy spice note that defines autumn treats.
- Ground ginger: Adds a subtle earthiness and slight zing to complement the pumpkin.
- Ground cloves: Offers an aromatic, slightly peppery accent that rounds out the spice blend.
- Unsalted butter: Contributes richness and moisture, creating a luscious mouthfeel.
- Granulated sugar: Sweetens the cupcakes and helps achieve a light, tender crumb.
- Light brown sugar: Brings a hint of molasses for deeper sweetness and extra moisture.
- Large eggs: Provide structure and stability, binding ingredients into a smooth batter.
- Canned pumpkin puree: Delivers vibrant color, velvety texture, and classic pumpkin flavor.
- Vanilla extract: Enhances sweetness and rounds out the overall flavor profile.
- Cream cheese: Forms the tangy, creamy base of our cinnamon cream cheese frosting.
- Powdered sugar: Sweetens and thickens the frosting for a smooth, pipeable consistency.
HOW TO MAKE PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
Ready to transform these ingredients into a delicious batch of cupcakes? Follow these steps to ensure perfect results every time.
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners, ensuring each cavity is ready to receive the batter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until the spices are evenly distributed. Set this dry mix aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until the mixture is light and fluffy—about 2 to 3 minutes.
4. Add the eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter.
5. Mix in the pumpkin puree and vanilla extract on low speed until just combined, scraping down the bowl as needed.
6. Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just combined. Be careful not to overmix to keep the cupcakes tender.
7. Spoon the batter evenly into the prepared liners, filling each about two-thirds full for optimal rise.
8. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
9. Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. To make the frosting, beat the cream cheese and butter together in a large bowl on medium speed until smooth and creamy.
11. Gradually add the powdered sugar, one cup at a time, mixing well after each addition to achieve a silky consistency.
12. Stir in the vanilla extract and ground cinnamon, then beat on low speed until fully combined and fluffy.
13. Once the cupcakes are completely cool, frost them generously using a piping bag or a spatula, swirling the cinnamon cream cheese frosting atop each cupcake.
SERVING SUGGESTIONS FOR PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
Nothing beats the delight of presenting a tray of homemade pumpkin cupcakes. Whether you’re hosting a cozy brunch, an informal get-together, or simply treating yourself, these serving ideas will make your fall desserts stand out:
- Serve on a decorative cake stand layered with autumn leaves or mini pumpkins for a charming centerpiece that highlights the cupcakes’ warm hues and invites guests to indulge.
- Pair with a steaming mug of spiced latte or hot apple cider, allowing the sweet and tangy frosting to balance the bold flavors of your favorite fall beverages.
- Garnish each cupcake with a sprinkle of crushed pecans or a light dusting of extra ground cinnamon to add a delightful crunch and visual appeal before serving.
- Package a few in a clear cellophane gift bag tied with rustic twine and a sprig of rosemary or cinnamon stick—perfect as a homemade gift or party favor that shows you care.
HOW TO STORE PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
When it comes to preserving the freshness and flavor of these cupcakes, a little care goes a long way. Because the cream cheese frosting is perishable, proper storage is key to keeping them moist and delicious:
- Refrigerate in an airtight container: Place the cooled, frosted cupcakes in a single layer inside a sealed container. Store in the fridge for up to three days, ensuring the frosting stays firm and the cupcakes remain moist.
- Bring to room temperature before serving: After refrigeration, let the cupcakes sit out for at least 30 minutes so the butter and cream cheese soften, restoring optimal texture and flavor.
- Freeze unfrosted cupcakes: Bake and cool cupcakes completely, then wrap each individually in plastic wrap and store in a freezer-safe bag for up to one month. Thaw overnight in the fridge and frost fresh before serving.
- Freeze fully frosted cupcakes: Arrange frosted cupcakes on a tray, freeze until the frosting is firm, then wrap each gently in plastic wrap. Store in an airtight container for up to two weeks, thawing in the fridge before bringing to room temperature.
CONCLUSION
From the moment you whisk together the warm spices and pumpkin puree to the final swirl of cinnamon cream cheese frosting, these cupcakes bring a burst of autumn joy to every bite. This beginner-friendly baking recipe requires just 15 minutes of prep, a swift 22-minute bake, and a 5-minute rest before you dive into decorating. The result? Moist, tender cupcakes crowned with a luxurious frosting that perfectly balances tang, sweetness, and spice. Whether you’re baking for a Halloween treat, Thanksgiving dessert, or a cozy weekend pick-me-up, this recipe delivers consistent, crowd-pleasing results every time.
Feel free to print this article and tuck it into your recipe binder or save it for later—your future self will thank you when pumpkin season rolls around again. You’ll also find a FAQ section below to answer common questions and troubleshooting tips. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment with your feedback, any questions you have, or share your own tweaks and flavor variations. Happy baking!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Description
These pumpkin cupcakes are moist and flavorful, perfectly spiced, and crowned with a velvety cinnamon cream cheese frosting that adds an irresistible touch to every bite.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer.
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Add the eggs one at a time, beating well after each addition.
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Mix in the pumpkin puree and vanilla extract until combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
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Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
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Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
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Stir in the vanilla extract and ground cinnamon, and beat until fully combined and smooth.
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Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting using a piping bag or a spatula.
Note
- For a more intense pumpkin flavor, consider adding a teaspoon of pumpkin pie spice to the batter.
- Frosting can be adjusted to desired sweetness by adding more or less powdered sugar.
- These cupcakes can be stored in an airtight container in the refrigerator for up to three days.
- Allow refrigerated cupcakes to come to room temperature before serving for optimal flavor and texture.
- For a festive touch, garnish the frosted cupcakes with a sprinkle of cinnamon or crushed pecans.
