Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

If you are searching for a delightful fall treat that warms the soul and brightens any gathering, look no further than the Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. These cupcakes are a perfect balance of moist pumpkin goodness infused with cozy spices, topped generously with a luscious cinnamon cream cheese frosting that melts in your mouth. Every bite is a celebration of autumn flavors, making this recipe a treasured addition to your baking repertoire.

Ingredients You’ll Need

These ingredients might look simple, but each one plays a crucial role in crafting the perfect texture, depth, and warmth in this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe. From the rich cream cheese to the fragrant spices, every component matters.

• 1 ¾ cups all-purpose flour: Provides structure and tenderness for the cupcakes.
• ¾ cup granulated sugar: Adds sweetness and helps with the crumb.
• ½ cup light brown sugar, packed: Gives moisture and a subtle caramel hint.
• 1 teaspoon baking powder: Helps the cupcakes rise beautifully.
• 1 teaspoon pumpkin pie spice: The quintessential blend of warm spices contributes a signature fall flavor.
• 1 teaspoon ground cinnamon: Adds extra aromatic warmth.
• ½ teaspoon baking soda: Works with acidic ingredients for leavening.
• ¼ teaspoon ground cloves: Imparts a deep, spicy note that complements pumpkin.
• ¼ teaspoon salt: Balances and enhances flavors.
• 1 cup pure pumpkin puree: The star of the show, providing rich moisture and vibrant color.
• 2 large eggs: Bind ingredients and add richness.
• ½ cup cinnamon applesauce: Adds flavor and moistness while keeping cupcakes tender.
• ¼ cup canola or vegetable oil: Keeps cupcakes moist without overpowering flavor.
• 1 teaspoon pure vanilla extract: Boosts all the underlying flavors with a sweet, aromatic note.
• 8 oz full-fat block cream cheese, softened: The creamy base for the luscious frosting.
• ½ cup unsalted butter, softened: Adds smoothness and richness to the frosting.
• 1 teaspoon ground cinnamon: Infuses the frosting with warm spice.
• 1 teaspoon pure vanilla extract: Brightens the frosting’s flavor profile.
• ⅛ teaspoon salt: Enhances the sweetness and balances the frosting.
• 3 ½ cups confectioners’ (powdered) sugar, sifted: Provides sweetness and the perfect frosting texture.
• 18 cupcake liners: Keeps your cupcakes from sticking and makes serving a breeze.

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Step 1: Get Your Oven and Pan Ready

Begin by preheating your oven to 350°F (175°C). While it warms, line your muffin pan with 18 cupcake liners. This prep work ensures your cupcakes bake evenly and come out with ease.

Step 2: Combine the Dry Ingredients

In a large bowl, sift together the flour, granulated sugar, light brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, cloves, and salt. Whisk these essentials until completely blended. This step guarantees that every cupcake gets a perfect sprinkle of spice and leavening.

Step 3: Whisk the Wet Ingredients

In a separate bowl, mix pumpkin puree, eggs, cinnamon applesauce, canola oil, and vanilla extract until the mixture is smooth and inviting. These wet ingredients bring the moistness and rich pumpkin flavor that make this recipe truly special.

Step 4: Combine Wet and Dry

Gently fold the wet ingredients into the dry mixture. Be sure to mix just until combined — overmixing can make cupcakes dense rather than light and fluffy.

Step 5: Fill Your Cupcake Liners

Fill each cupcake liner about two-thirds full with the batter. This ensures there’s room for the cupcakes to rise to golden perfection without spilling over.

Step 6: Bake Until Perfect

Bake for 20 to 22 minutes. How to check? Insert a toothpick into the center of a cupcake — if it comes out clean, they are done. The aroma of spices and pumpkin filling your kitchen will be irresistible.

Step 7: Cool Completely

Before moving on to frosting, let your cupcakes cool completely to room temperature. This prevents the frosting from melting and keeps the texture just right.

Step 8: Whip Up Your Cinnamon Cream Cheese Frosting

Using a stand mixer or hand mixer, beat together softened cream cheese and butter on medium-high speed until super smooth, about 2 minutes. This step creates a fluffy and creamy base for the frosting.

Step 9: Add Spices and Flavors

Mix in ground cinnamon, vanilla extract, and salt, combining them thoroughly to infuse warm spice throughout the frosting.

Step 10: Incorporate the Powdered Sugar

Lower the mixer speed, then gradually add sifted powdered sugar. Once the sugar is fully incorporated, increase the speed again and beat until the frosting is light and creamy, about 2 minutes more. Your frosting is now ready for the crowning touch!

Step 11: Frosting and Decorating Your Cupcakes

If you want an extra surprise, consider filling the centers of the cooled cupcakes with frosting using a piping bag. Then pipe the frosting on top with a large star tip or a simple spatula. Get creative by adding pumpkin candies, sprinkles, or a light dusting of cinnamon for an autumn-inspired finish.

How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Garnishes

Top your cupcakes with festive garnishes like small pumpkin-shaped candies, toasted pecans, or a sprinkle of extra cinnamon to add a pop of texture and seasonal flair that delights the eyes and palate alike.

Side Dishes

Serve these cupcakes alongside a warm cup of chai tea, spiced coffee, or even hot apple cider to elevate the cozy, comforting vibe that this recipe naturally brings to the table.

Creative Ways to Present

Arrange the cupcakes on a rustic wooden board or tiered dessert stand with seasonal leaves and mini pumpkins scattered around. It makes for a charming centerpiece perfect for fall parties or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pumpkin cupcakes in an airtight container stored in the refrigerator for up to 3 days. This keeps the cream cheese frosting fresh and the cupcakes moist.

Freezing

You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 2 months. For frosted cupcakes, freeze first uncovered to harden the frosting, then wrap carefully to avoid smudging.

Reheating

To enjoy frozen cupcakes, thaw them overnight in the refrigerator. If you prefer a slightly warm treat, microwave at low power for 10 to 15 seconds, but be careful not to melt the frosting.

FAQs

Can I substitute the cinnamon applesauce with regular applesauce?

Absolutely! While cinnamon applesauce enhances the spice profile, regular applesauce works just fine and will keep your cupcakes moist and tender with a slightly milder flavor.

Is it possible to make this recipe dairy-free?

You can swap the cream cheese and butter for plant-based alternatives such as vegan cream cheese and margarine, but the texture and creaminess may vary slightly. Make sure your substitutes are softened for best results.

Can these cupcakes be made gluten-free?

Yes! Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum to help maintain the structure. The cupcakes will still be moist and flavorful.

What’s the best way to prevent the frosting from melting?

Ensure cupcakes are completely cooled before frosting and keep them refrigerated. Also, try to frost the cupcakes in a cool environment to prevent the frosting from becoming too soft.

Can I double this Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe for a larger batch?

Definitely! Just double all the ingredients and bake in batches if needed. The recipe scales well, making it perfect for bigger celebrations or gatherings.

Final Thoughts

This Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe is pure autumn magic captured in a single bite. Whether you’re sharing with friends, gifting to neighbors, or simply indulging yourself, these cupcakes deliver a cozy, spiced sweetness that feels like a warm hug. Give it a try — your taste buds will thank you!

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