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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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These Easy Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are perfectly moist and flavorful, combining warm spices with rich pumpkin puree and a luscious cinnamon-infused cream cheese frosting. Ideal for cozy fall gatherings or any special occasion, this simple recipe uses everyday pantry ingredients for a delightful dessert everyone will love.

Ingredients

Scale

Cupcake Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon (adjust to taste)

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure even baking and easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, nutmeg, ginger, baking powder, and baking soda to evenly distribute the spices and leavening agents throughout the cupcakes.
  3. Combine Wet Ingredients: In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until well mixed. Add the eggs one at a time, beating well after each addition for a smooth, uniform batter. Stir in pumpkin puree and vanilla extract for added flavor and moisture.
  4. Incorporate Dry Ingredients into Wet: Slowly add the dry mixture into the wet ingredients, folding gently without overmixing to avoid dense cupcakes. Stir just until combined.
  5. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake and Cool: Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely in the pan before removing and frosting.
  7. Prepare Cinnamon Cream Cheese Frosting: Using a hand or stand mixer, beat softened cream cheese and butter until creamy. Gradually add powdered sugar and ground cinnamon, mixing until smooth and fluffy. Adjust cinnamon to taste.
  8. Frost the Cupcakes: Once cooled, pipe or spread the frosting generously on each cupcake. Optionally, garnish with a light sprinkle of cinnamon or crushed nuts for extra texture and flavor.

Notes

  • Use room temperature ingredients for smoother batter and frosting.
  • Do not overmix the batter to keep cupcakes tender.
  • Spoon and level flour when measuring to avoid dense texture.
  • Check doneness 2-3 minutes before the timer ends to prevent overbaking.
  • If frosting is too soft, chill briefly before applying.

Nutrition

Keywords: pumpkin cupcakes, cinnamon cream cheese frosting, fall dessert, moist cupcakes, spiced cupcakes, homemade cupcakes

Find it online: https://dishesbylina.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting/