Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
6 Comments
Posted: 10/15/20
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Easy homemade pumpkin cupcakes that are light, moist and airy. They are topped with a creamy and tangy Cinnamon Cream Cheese Frosting that complements the cupcake perfectly. They are the perfect fall dessert.
Are you on team pumpkin this time of year? I definitely am and LOVE it. There’s nothing that gets me in the best fall mood than putting pumpkin and cinnamon spice in everything. Okay, maybe not everything but I’m always looking for a new pumpkin dessert recipe and I have a got a great one for you: Pumpkin Cupcakes!
It seems like pumpkin bread is always the go-to during the fall and it’s definitely a favorite, but pumpkin cupcakes with cinnamon cream cheese frosting? Please sign me up for that! These easy pumpkin spice cupcakes are the perfect treat for all of your fall potlucks, parties, and holiday dinners!
Why This Recipe Works
- These are definitely cupcakes and not pumpkin muffins with frosting. So, that means they are light, airy, and fluffy!
- They have just the right amount of spices.
- Easy to make. Mix the dry ingredients, mix the wet ones, combine them together, and bake!
- The best cream cheese frosting with cinnamon! It’s a little tangy, spiced with cinnamon, and the perfect topping for the cupcakes.
Ingredient Notes
One thing I love about this recipe is that you use a whole can of pumpkin puree. I hate when a recipe only calls for part of a can and then you have to figure out how to use the rest. You don’t have to worry about that with this recipe!
Oh, and be sure to use pumpkin puree and not pie filling. They are not the same thing but they are often right next to each other at the store so it’s easy to grab the wrong one. Trust me, I’ve learned the hard way!
The rest of the ingredients are your standard baking ingredients – you probably already have them on hand in your pantry.
How to Make Light and Fluffy Pumpkin Cupcakes
- For the best pumpkin cupcakes, you will want to use two bowls to make the batter. So, whisk the dry ingredients in a medium bowl and mix the wet ingredients in a large bowl.
- Then you will pour the wet mixture into the dry one. Instead of stirring the batter, gently fold the ingredients together just until they are combined.
- Folding them together instead of stirring will keep you from overworking the gluten in the flour, which can give your cupcakes a chewy, tough texture. It’s okay if there are a few lumps in the batter!
- For baking, I like to line my cupcake pan with liners. Or, you can skip them and spray the molds with cooking spray.
- Fill each liner 2/3 full with batter. This will leave enough room for the cupcakes to rise as they bake so the batter doesn’t spill out onto the top of the pan.
- Bake them for about 20 minutes or until a toothpick comes out clean. Let them cool in the pan for a few minutes and then transfer them to a wire rack to cool completely.
Homemade Cinnamon Frosting
Once the pumpkin cupcakes are completely cooled you can frost them with this amazing frosting. It’s a classic cream cheese frosting that has a pop of warm spice that pairs perfectly with the pumpkin.
I use this recipe for so many desserts during the fall like my pumpkin bars and banana nut bars. I love it so much I have a whole post about cinnamon cream cheese frosting so be sure to check it out for lots of tips and tricks! Cinnamon Frosted Pumpkin Cookies are Soft, Chewy Pumpkin Cookies Topped with Light and Fluffy Cinnamon Frosting!
It’s light, fluffy, and perfect for piping onto pumpkin cupcakes! Or, you can add a dollop on top of each and smooth it with a butter knife for a more rustic, casual look.
Pro Tips
- For best results, wait to frost the cupcakes until they are completely cooled. If they are warm the frosting will melt and won’t hold up.
- You can make the cupcakes a day in advance, cool them completely, and then frost them the next day. Just make sure you keep them in an airtight container.
- You can also freeze them! Keep them in a freezer-safe container and they will keep well for up to a month. Thaw them at room temperature before adding the frosting.
- Store frosted leftover cupcakes in the refrigerator. They will keep for several days.
- If all of the frosting is not used, cover the piping bag tip with some saran wrap or cover the bowl of frosting with saran wrap and store in the refrigerator. This is best if used within a day or two.
- The frosting tip that was used for these cupcakes was a 1M tip.
Are you ready to surprise your friends and family with these easy pumpkin cupcakes? They will love the combination of the frosting with the soft and tender cupcakes! Don’t let the fall season slip by without making these – I know you will love them!
More Desserts to Try This Fall!
- My Candy Corn Peanut Marshmallow Bars are the perfect sweet and salty combo!
- I love baking with apples and my Apple Peanut Butter Cookies are soft, chewy peanut butter cookies loaded with fresh apples!
- Cranberry Orange Bread Pudding is a super easy dessert that feeds a crowd!
- You have to try my Creamy Pumpkin Dessert Lasagna! It’s layers of gingersnap cookies, vanilla pudding, and pumpkin.
- Want a whole cake? Try my Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting – it’s great for a crowd!
Did you try this recipe? Rate it, please!! A five-star rating will make my day!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Cupcakes with Cream Cheese Frosting
Tender, light and fluffy pumpkin cupcakes topped with a homemade cinnamon cream cheese frosting.
Ingredients
Pumpkin Cupcakes
- 2 1/4 c. all purpose flour
- 2 tsp ground cinnamon
- 1 tsp all spice heaping
- 1 tsp nutmeg heaping
- 1/4 tsp ground cloves
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 c. vegetable oil
- 2/3 c. granulated sugar
- 2/3 c. brown sugar
- 2 eggs
- 3/4 c. milk
- 15 oz. canned pumpkin not pie filling
Cinnamon Cream Cheese Frosting
- 1/2 c. unsalted butter softened
- 8 oz cream cheese softened
- 1/4 tsp salt
- 1 tsp. ground cinnamon
- 4 c. powdered sugar
Instructions
Pumpkin Cupcakes
- Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper cupcake liners.
- In a large bowl, whisk together the flour, cinnamon, all spice, nutmeg, cloves, salt, baking powder and baking soda. Set aside.
- In a medium sized bowl, whisk together the oil, sugar, brown sugar, eggs, milk and pumpkin.
- Pour the wet mixture into the dry mixture and use a spatula to fold the two mixtures together. A few lumps left behind are okay.
- Fill the cupcake wells 2/3 of the way full. You can also use a 1/4 cup measuring cup or a medium sized cookie scoop to fill the wells.
- Bake for 19-21 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for a few minutes and then transfer them to a cooling rack. The cupcakes need to be completely cooled before frosting.
- Store covered at room temperature if you need to before frosting.
Cream Cheese Frosting
- In a large bowl, using a stand or hand mixer, beat together the butter and cream cheese until the lumps are gone and the mixture is light and fluffy. Usually 1-2 minutes.
- Add in the cinnamon and salt and continue mixing until combined.
- Pour in half of the powdered sugar and mix it in just until the sugar is mostly mixed in, but not completely. Pour the rest of the sugar in and beat until well combined and the frosting is light and fluffy.
- From here, you can frost your cake or cupcakes with a knife or you can fill a piping bag to pipe the cupcakes.
- Tip: The easiest way I’ve found to fill a piping bag is by inserting it into a tall glass and wrapping the sides over the top of the glass. Fill with frosting and then grab the sides of the bags and lift the piping bag out of the glass.
Tips
- If all of the frosting is not used, cover the piping bag tip with some saran wrap or cover the bowl of frosting with saran wrap and store in the refrigerator. This is best if used within a day or two.
- The frosting tip that was used for these cupcakes was a 1M tip.
- For best results, wait to frost the cupcakes until they are completely cooled. If they are warm the frosting will melt and won’t hold up.
- You can make the cupcakes a day in advance, cool them completely, and then frost them the next day. Just make sure you keep them in an airtight container.
- You can also freeze them! Keep them in a freezer-safe container and they will keep well for up to a month. Thaw them at room temperature before adding the frosting.
- Store frosted leftover cupcakes in the refrigerator. They will keep for several days
Nutrition Information
Calories: 411kcal (21%), Carbohydrates: 72g (24%), Protein: 4g (8%), Fat: 13g (20%), Saturated Fat: 9g (56%), Cholesterol: 35mg (12%), Sodium: 191mg (8%), Potassium: 149mg (4%), Fiber: 1g (4%), Sugar: 53g (59%), Vitamin A: 3042IU (61%), Vitamin C: 1mg (1%), Calcium: 62mg (6%), Iron: 2mg (11%)
Antonietta Crimi says
Can I substitute gluten free flour for the regular flour?
Julie Evink says
I’m sorry I’ve never tested this recipe with gluten free flour.
Alva says
many thanks lots this amazing site is proper as well as simple
Julie says
Thanks!
trila says
I did not make the cupcakes, since I already had a pumpkin cake recipe that everyone likes. However, my cake did not have any frosting….so I had to try the Cinnamon Cream Cheese Frosting. It was AMAZING!!! Everyone LOVES it!!!
Julie says
Perfect! Glad it was a hit!