Description
These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a perfect fall treat featuring moist, spiced pumpkin cupcakes topped with a creamy, cinnamon-infused cream cheese frosting. Ideal for gatherings or cozy afternoons, they combine classic autumn flavors with a luscious texture that delights the palate.
Ingredients
Scale
Cupcake Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup cinnamon applesauce
- ¼ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
Frosting Ingredients
- 8 oz full-fat block cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- â…› teaspoon salt
- 3 ½ cups confectioners’ (powdered) sugar, sifted
- 18 cupcake liners
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with 18 cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, light brown sugar, baking powder, pumpkin pie spice, ground cinnamon, baking soda, ground cloves, and salt. Whisk these dry ingredients thoroughly to combine all the spices and leavening agents evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, large eggs, cinnamon applesauce, canola or vegetable oil, and pure vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients. Gently mix until just combined, taking care not to overmix as this can result in dense cupcakes.
- Fill Cupcake Liners: Using a spoon or scoop, fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise during baking without spilling over.
- Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 20-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean if fully baked.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting to prevent the frosting from melting.
- Prepare the Frosting Base: In a stand mixer or with a hand mixer, beat the softened cream cheese and unsalted butter on medium-high speed for about 2 minutes until the mixture is smooth and creamy.
- Add Flavorings: Mix in the ground cinnamon, pure vanilla extract, and salt until evenly incorporated into the frosting base.
- Add Powdered Sugar: On low speed, gradually add the sifted powdered sugar to the frosting mixture to avoid sugar clouds. Once fully added, increase speed to medium-high and beat for another 2 minutes until the frosting is light and creamy.
- Optional Filling: If you like, fill the centers of cooled cupcakes with frosting by using a piping bag fitted with your preferred tip for an extra surprise inside.
- Frost the Cupcakes: Pipe the cinnamon cream cheese frosting on top of each cupcake using a large star tip (Wilton 1M recommended) or simply spread the frosting with a spatula for a smooth finish.
- Decorate: Garnish the frosted cupcakes with autumn-themed toppings such as pumpkin-shaped candies, colorful sprinkles, or a light dusting of cinnamon to enhance presentation and flavor.
Notes
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use full-fat cream cheese and butter for the best frosting texture and taste.
- You can substitute cinnamon applesauce with regular applesauce if desired, though cinnamon adds extra warmth to the flavor.
- If you like a stronger cinnamon taste, feel free to increase the cinnamon in the frosting slightly.
- For festive presentation, use seasonal cupcake liners or edible decorations.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
