There is nothing quite as cozy and delightful as a perfectly spiced autumn treat, and these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe capture all those warm, inviting flavors in a single bite. Imagine moist pumpkin-infused cupcakes paired with a luscious, cinnamon-spiced cream cheese frosting that melts in your mouth and brings the perfect balance of sweetness and spice. This recipe is a sure way to brighten any day, whether it’s a family gathering or a quiet afternoon indulgence. It’s the ultimate comfort dessert that’s both festive and irresistible.
Ingredients You’ll Need
The magic of these cupcakes lies in the simplicity and quality of the ingredients. Each component plays a crucial role—from the mix of spices that gives that signature pumpkin flavor, to the smooth cream cheese frosting that adds the perfect creamy finish. Grab these pantry essentials and get ready to create some pumpkin perfection!
- 1 1/2 cups all-purpose flour: The foundation for light and fluffy cupcakes that hold everything together.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully for that perfect texture.
- 1/2 teaspoon baking soda: Works with the baking powder to make the cupcakes tender and airy.
- 1/2 teaspoon salt: Enhances all the other flavors, making them pop.
- 1 teaspoon ground cinnamon: The warm spice that ties the pumpkin and frosting together.
- 1/2 teaspoon ground ginger: Adds a little zing and depth to the cupcake batter.
- 1/4 teaspoon ground nutmeg: Infuses a subtle nutty sweetness.
- 1/4 teaspoon ground cloves: Just a hint to bring complexity to every bite.
- 1/2 cup unsalted butter, melted: Provides richness and moisture without overpowering the pumpkin flavor.
- 1 cup granulated sugar: Sweetness to balance the spices beautifully.
- 1/2 cup brown sugar, packed: Delivers a deeper caramel note that complements the pumpkin perfectly.
- 1 cup pumpkin puree: The star of the show, adding moisture, color, and that quintessential pumpkin flavor.
- 2 large eggs: Bind the ingredients and add structure for a tender crumb.
- 1 teaspoon vanilla extract: Enhances all the flavors and adds a sweet aroma.
- 8 ounces cream cheese, softened: Essential for a creamy and tangy frosting that’s perfectly balanced.
- 1/2 cup unsalted butter, softened: Makes the frosting smooth and fluffy.
- 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1 teaspoon ground cinnamon: Sprinkles in extra warmth and that signature cinnamon kick in the frosting.
- 1 teaspoon vanilla extract: Brings that extra layer of flavor to the frosting.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with cupcake liners. This ensures your cupcakes bake evenly without sticking and gives them a tidy shape to showcase that gorgeous frosting.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, nutmeg, and cloves. Combining all your spices with the flour first helps distribute those warm flavors evenly throughout every cupcake.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk melted butter together with both granulated and brown sugars until the mixture is smooth and unified. Then, add in the pumpkin puree, eggs, and vanilla extract; mix everything until well combined. This luscious pumpkin batter promises moist cupcakes bursting with flavor.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet pumpkin mixture, folding gently and mixing just until combined. Remember, overmixing can cause dense cupcakes, so a light hand is key to keeping them tender and soft.
Step 5: Fill Your Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for that perfect rise without spilling over the edges.
Step 6: Bake Until Perfectly Done
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cupcakes cool in the tin for five minutes before transferring them to a wire rack to cool fully. This step is crucial for the frosting to not melt when applied.
Step 7: Make the Cinnamon Cream Cheese Frosting
Beat the softened cream cheese and softened butter together until smooth and creamy. Gradually blend in the powdered sugar, cinnamon, and vanilla extract until the frosting reaches a rich, fluffy consistency that’s easy to spread and downright addictive.
Step 8: Frost and Enjoy
When your cupcakes are completely cool, frost them generously with your cinnamon cream cheese frosting. Each swirl delivers a perfect balance of tangy, sweet, and spiced goodness. Serve immediately or pop them into the fridge until ready to enjoy.
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
Adding a little extra flair can take these cupcakes to the next level. Consider a light dusting of ground cinnamon or a sprinkle of finely chopped toasted pecans for subtle crunch. Even a small cinnamon stick or a tiny dollop of whipped cream can add charm and elevate the presentation.
Side Dishes
Serve alongside warm autumn beverages like spiced apple cider, chai tea, or a steaming mug of hot chocolate. The comforting flavors complement the cupcakes wonderfully, making for an indulgent dessert experience that’s perfect for fall gatherings or cozy nights in.
Creative Ways to Present
Think outside the cupcake liner by serving these on a rustic wooden platter garnished with fresh cinnamon sticks and orange slices. You could also turn them into mini dessert parfaits by layering crumbled cupcakes with frosting and crushed gingersnap cookies in clear glasses for an eye-catching and delicious treat.
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left (though they might vanish quickly!), store them in an airtight container in the refrigerator. The frosting’s cream cheese base calls for refrigeration, and they should stay fresh for up to 4 days without losing their moist texture or flavor.
Freezing
You can freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag. When ready, thaw overnight in the refrigerator then frost as usual. Frosted cupcakes freeze best for short periods; freezing already frosted cupcakes may change the texture of the frosting.
Reheating
Warm your cupcakes gently in the microwave for about 10 seconds if desired, but be cautious to avoid melting the frosting. This quick warmth enhances the spices and makes the cake extra comforting without sacrificing the beautiful frosting texture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe, as canned pumpkin pie filling contains sugars and spices that can alter the cupcake’s flavor and texture. Pure pumpkin puree gives you full control over the spice balance and sweetness.
How can I make these cupcakes dairy-free?
Try substituting the butter with a vegan butter or coconut oil and use a dairy-free cream cheese alternative for the frosting. Keep in mind the texture and flavor may be slightly different but still delicious.
What if I don’t have all the spices listed?
Cinnamon is essential, but if you’re missing some of the other spices like nutmeg or cloves, you can still make great cupcakes. Consider using a pumpkin spice blend instead—a convenient way to include all those warming flavors in one go.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum or another binder. Ensure your baking powder is gluten-free, and you should be able to enjoy these cupcakes without any gluten.
How long will these cupcakes stay fresh after frosting?
Once frosted, store the cupcakes in an airtight container in the refrigerator, and they will stay fresh for up to 4 days. For the best taste and texture, consume them within that time frame.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug on a crisp fall day, this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe is your new best friend. It’s easy to make, full of cozy spices, and boasts that creamy frosting that everyone will adore. Trust me, once you try these, they’ll become a staple in your baking repertoire and a go-to for sharing heartfelt moments with loved ones.
Print
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these cupcakes bring a festive autumnal touch to any occasion.
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
Cinnamon 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: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside to ensure spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk melted unsalted butter with granulated sugar and packed brown sugar until the mixture is smooth. Incorporate pumpkin puree, eggs, and vanilla extract, stirring until thoroughly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and ensure tender cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the softened cream cheese and softened butter until smooth using a hand mixer or stand mixer. Gradually add powdered sugar, ground cinnamon, and vanilla extract, continuing to beat until creamy and well combined.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the cinnamon cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator to maintain freshness.
Notes
- Ensure pumpkin puree is fully drained to avoid extra moisture in batter.
- Use room temperature eggs and ingredients for better mixing and texture.
- Do not overmix batter to keep cupcakes light and fluffy.
- Cupcakes can be stored in the refrigerator up to 3 days or frozen for longer storage.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
