Fluffy Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Autumn’s golden embrace brings a delightful opportunity to whip up these irresistible pumpkin cupcakes with cinnamon cream cheese frosting that dance with warm, spicy flavors.

The rich, velvety batter blends seasonal pumpkin goodness into every tender bite.

Fragrant spices swirl through the cupcakes, creating a symphony of comfort and sweetness.

Each cupcake promises a moist, delectable experience that captures the essence of fall.

Creamy, tangy frosting adds a luxurious finish that complements the deep pumpkin notes perfectly.

The gentle warmth of cinnamon weaves through the dessert, inviting you to savor every delectable crumb.

These cupcakes will become your new favorite autumn indulgence.

Why You’ll Love Pumpkin Cupcakes with Cinnamon Frosting

• Dive into the cozy autumn vibes with these pumpkin cupcakes that capture the essence of fall's warmth and comfort.
• Designed for bakers of all skill levels, this recipe offers simple steps and minimal ingredients, ensuring success even for kitchen novices.
• Perfect for potlucks, family gatherings, and holiday parties, these cupcakes will wow everyone with their rich, spiced flavor and creamy frosting.

What You’ll Need for Pumpkin Cupcakes with Cinnamon Frosting

• All-Purpose Flour: A foundational ingredient that provides structure and texture to the cupcakes.
• Cinnamon, Ginger, Nutmeg: Warm spices that add depth and aromatic flavor to the pumpkin cupcakes.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor profile of the cupcakes.

• Vegetable Oil: Adds moisture and helps create a tender crumb in the cupcakes.
• White Sugar, Brown Sugar: Sweeteners that provide sweetness and contribute to the cupcakes' texture.
• Eggs: Bind the ingredients together and add structure to the cupcake batter.
• Vanilla Extract: Adds a rich, warm flavor that complements the pumpkin and spices.
• Pumpkin Puree: The star ingredient that gives the cupcakes their signature fall flavor and moist texture.
• Milk: Helps to thin the batter and create a smooth, consistent mixture.

• Cream Cheese: The base of the frosting that provides a tangy, creamy texture.
• Cinnamon: A spice that adds warmth and complements the pumpkin cupcakes.
• Powdered Sugar: Sweetens and helps thicken the frosting.
• Butter: Adds richness and helps create a smooth, spreadable frosting.
• Vanilla Extract: Enhances the overall flavor of the frosting.

How to Make Pumpkin Cupcakes with Cinnamon Frosting

Step 1: Prepare Baking Space

Heat the oven to 350°F.

Grab your muffin pan and line it with cute paper cupcake liners.

This recipe will give you about 18 delightful cupcakes to enjoy.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Baking powder
• Baking soda
• Salt

Set this magical mixture aside for now.

Step 3: Mix Wet Ingredients

• Vegetable oil
• White sugar
• Brown sugar
• Eggs
• Vanilla extract

Beat these ingredients until they become smooth and silky, about 1-2 minutes.

Step 4: Introduce Pumpkin Magic

Gently fold the pumpkin puree into your wet mixture.

Make sure it blends completely for a rich, creamy texture.

Step 5: Combine Everything

Turn your mixer to low speed.

Slowly add the dry ingredients to the wet mixture in two parts, alternating with milk.

Start and end with dry ingredients.

Mix just until everything comes together – don’t overmix!

Step 6: Fill Cupcake Liners

Carefully spoon the batter into your prepared muffin pan.

Fill each liner about two-thirds full to give your cupcakes room to rise and become perfectly fluffy.

Step 7: Bake to Perfection

Place the pan in the preheated oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cupcakes are ready.

Step 8: Cool and Frost

Let the cupcakes cool completely on a wire rack.

Once cooled, top with a dreamy cinnamon cream cheese frosting that will make everyone’s mouth water.

Tips for Pumpkin Cupcakes with Cinnamon Frosting Success

• Use exact measuring cups and spoons for consistent cupcake texture and flavor, ensuring precise dry and wet ingredient ratios.
• Stop mixing as soon as dry ingredients are incorporated to maintain tender, soft cupcake crumb and avoid dense, tough results.
• Use room temperature eggs and milk to help ingredients blend smoothly and create a more even, moist cupcake texture.
• Toast ground spices like cinnamon and nutmeg briefly in a dry pan before adding to the recipe to intensify their aromatic flavors.
• Insert a toothpick into cupcake center; if it comes out clean with a few moist crumbs, they're perfectly baked and won't be dry.

Storing and Reheating Pumpkin Cupcakes with Cinnamon Frosting

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Place completely cooled, unfrosted cupcakes in a freezer-safe container or ziplock bag. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before serving.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15-20 minutes to restore softness and bring out the flavors.

Pumpkin Cupcakes with Cinnamon Frosting Pairing Ideas

• Pair Spicy Chai Tea: The warm, aromatic spices in chai perfectly complement the pumpkin and cinnamon notes in the cupcakes, creating a harmonious flavor experience that enhances the dessert's seasonal warmth.
• Serve Caramel Drizzle: Drizzle rich, buttery caramel sauce over the cupcakes to add a luxurious depth that balances the spicy-sweet profile and provides a silky, indulgent finish.
• Match Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream alongside the cupcakes to create a delightful temperature contrast and smooth out the spiced cake's intense flavors.
• Select Mulled Red Wine: Opt for a slightly spiced, warm mulled red wine that echoes the cupcake's autumnal spices and provides a sophisticated adult beverage pairing with rich, complex undertones.

Variations on Pumpkin Cupcakes with Cinnamon Frosting

• Gluten-Free Pumpkin Cupcakes: Replace wheat flour with almond or gluten-free all-purpose flour blend to create a celiac-friendly version. Ensure baking powder is certified gluten-free.
• Vegan Pumpkin Cupcakes: Substitute eggs with flax eggs or applesauce, use coconut oil instead of vegetable oil, and replace dairy milk with almond or oat milk. Create a vegan cream cheese frosting using plant-based cream cheese alternatives.
• Low-Sugar Pumpkin Cupcakes: Use stevia or monk fruit sweetener instead of white and brown sugar. Reduce overall sugar content while maintaining moisture by adding extra pumpkin puree or unsweetened applesauce.
• Dairy-Free Option: Use coconut cream cheese for frosting, swap milk with almond or coconut milk, and select dairy-free margarine for a lactose-intolerant friendly version.

FAQs

• What makes these pumpkin cupcakes so moist?

The combination of vegetable oil, pumpkin puree, and carefully measured wet and dry ingredients ensures a super moist texture. The oil keeps the cupcakes soft, while the pumpkin adds natural moisture and richness.

• Can I use fresh pumpkin instead of canned puree?

While canned pumpkin puree is recommended for consistent results, you can use fresh pumpkin. Just make sure to strain and puree it thoroughly, and ensure it’s not too watery. Homemade puree might slightly alter the texture of the cupcakes.

• Is it important to not overmix the batter?

Yes, absolutely! Overmixing can lead to tough, dense cupcakes. Mix the ingredients just until they are combined. This keeps the cupcakes light and tender, preventing the gluten in the flour from developing too much.

• How do I know when the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, the cupcakes are done. They should also spring back when lightly touched and have a golden color around the edges.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

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• Total Time: 40 minutes
• Yield: 12 1x

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Description

Warm autumn spices dance through these delightful pumpkin cupcakes with cinnamon cream cheese frosting, promising comfort in every sweet bite. Rich pumpkin goodness nestles beneath silky frosting, inviting you to savor seasonal magic with each delectable crumb.

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Ingredients

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Cupcake Dry Ingredients:

• 1.5 cups all-purpose flour
• 1.5 teaspoons (7.5 ml) cinnamon
• 0.5 teaspoons (2.5 ml) ginger powder
• 0.25 teaspoons (1.25 ml) nutmeg
• 1 teaspoon (5 ml) baking powder
• 0.5 teaspoons (2.5 ml) baking soda
• 0.25 teaspoons (1.25 ml) salt

Cupcake Wet and Sweet Ingredients:

• 0.33 cups (79 ml) vegetable oil
• 0.75 cups (180 ml) white sugar
• 0.5 cups (120 ml) brown sugar
• 2 large eggs
• 2 teaspoons (10 ml) vanilla extract
• 0.75 cups (180 ml) pure pumpkin
• 0.33 cups (79 ml) milk

Frosting Ingredients:

• 0.67 cups (160 ml) unsalted butter, softened
• 6 ounces (170 grams) cream cheese
• 1–1.5 teaspoons (5–7.5 ml) cinnamon
• 1 teaspoon (5 ml) vanilla extract
• 3–3.5 cups (360–420 grams) powdered sugar
• 1–2 tablespoons (15–30 ml) cream

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Instructions

1. Prepare the oven environment by heating to 350°F and positioning paper liners inside muffin pans, creating space for approximately 18 delectable cupcakes.
2. Craft a dry ingredient medley by whisking flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl until thoroughly blended.
3. Create a smooth wet ingredient foundation by vigorously beating vegetable oil, white sugar, brown sugar, eggs, and vanilla extract for 1-2 minutes until achieving a consistent texture.
4. Introduce pumpkin puree into the wet mixture, folding gently to ensure complete integration and a uniform orange-hued batter.
5. Gradually merge dry ingredients with the wet mixture, alternating with milk in two stages. Utilize low mixer speed, starting and concluding with dry ingredients to maintain optimal consistency.
6. Distribute the batter evenly into muffin cups, filling each compartment approximately two-thirds full to allow proper rising during baking.
7. Transfer the prepared pan into the preheated oven, allowing cupcakes to transform for 18-20 minutes until a toothpick inserted emerges clean and centers appear springy.
8. Remove cupcakes from oven and let cool completely on a wire rack before adorning with cinnamon cream cheese frosting.

Notes

• Swap oil for unsweetened applesauce to reduce fat content and create a lighter, healthier version of these cupcakes.
• Use gluten-free flour blend for a celiac-friendly alternative that maintains the same soft, moist texture.
• Consider adding chopped pecans or walnuts to the batter for extra crunch and nutty flavor depth.
• Chill the cream cheese frosting for 15 minutes before piping to achieve cleaner, more defined decorative swirls.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 22 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg