Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

I have a favorite pumpkin cupcake recipe including canned pumpkin puree, all-purpose flour, and fragrant spices like cinnamon and ginger. The batter comes together with eggs and vegetable oil and is crowned with cream cheese frosting made with confectioners’ sugar and butter. This is one of my Pumpkin Cupcake Recipes that never fails to delight.

I’ve been experimenting in the kitchen for a while now and finally landed on this pumpkin cupcake recipe that’s become a favorite of mine. I mixed together 1 cup canned pumpkin puree with 1 1/2 cups all-purpose flour and 1 cup granulated sugar, then added 2 large eggs and 1/2 cup vegetable oil.

The spices like 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and a dash of nutmeg and cloves really kick the flavor up a notch. I was surprised at how moist and extra soft these cupcakes turned out.

For the frosting, I blended 8 oz softened cream cheese, 1/4 cup unsalted butter, 2 cups confectioners’ sugar, a splash of vanilla extract and another pinch of cinnamon, creating the fluffiest topping I’ve ever had. If you’re into easy Thanksgiving desserts or just love a good fall baking recipe, these cupcakes are a total game changer.

Enjoy and happy baking!

Why I Like this Recipe

I really like this recipe because first, the cupcakes come out super moist and fluffy every time, even if I’m not the best at baking.

Also, I love the pumpkin spice flavor combined with cinnamon and all the other spices; they mix together in a way that always reminds me of fall and makes me smile.

Another thing is how simple the recipe is. I can easily whip up these cupcakes even on a busy day because all the ingredients are things I usually have in my kitchen.

Lastly, the cream cheese frosting is amazing. Its creamy texture and the little hint of cinnamon make it just the right amount of sweet and tangy.

Ingredients

• All-purpose flour adds structure along with essential carbs to create a tender cupcake base.
• Canned pumpkin puree enhances moisture, fiber and vitamins, givin an earthy, delightful taste.
• Granulated sugar sweetens cupcakes and helps tenderize while providin quick carbohydrates.
• Vegetable oil keeps cupcakes moist and soft, addin essential fats for rich flavor.
• Eggs bind ingredients, add protein and help lift the cake’s texture for extra fluff.
• Cream cheese adds tangy creaminess, perfect for that unique cinnamon frosting flavor.
• Unsalted butter enhances richness, smoothes frosting and deepens the overall cupcake taste.
• Confectioners’ sugar creates light, airy frosting dissolving easily for a silky finish.
• Spices: The warming hints of cinnamon, ginger, nutmeg and cloves add aromatic balance.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (for the frosting)

How to Make this

1. Preheat your oven to 350°F and line your cupcake pan with paper liners.

2. In one bowl, sift together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. In another bowl, beat 2 large eggs with 1 cup canned pumpkin puree, 1/2 cup vegetable oil, and 1 cup granulated sugar until the mixture is smooth.

4. Gently fold the dry ingredients into the wet ones until just combined, be careful not to overmix or your cupcakes might turn out dense.

5. Spoon the batter into the cupcake liners filling each about 2/3 full.

6. Bake the cupcakes in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

7. For the frosting, beat 8 oz softened cream cheese and 1/4 cup unsalted butter together until smooth and creamy.

8. Gradually mix in 2 cups confectioners’ sugar until it’s all incorporated and the frosting is light in texture.

9. Add 1/2 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon to the frosting and beat a bit more for that extra fluffiness.

10. Once the cupcakes are totally cool, generously frost them and enjoy these moist, spiced pumpkin cupcakes with a delicious cinnamon cream cheese topping!

Equipment Needed

1. Oven, preheated to 350°F
2. Cupcake pan
3. Paper cupcake liners
4. Two mixing bowls (one for the dry ingredients and one for the wet ones)
5. Measuring cups and spoons
6. Sifter for the dry ingredients
7. Electric mixer or hand whisk
8. Rubber spatula for folding the batter
9. Toothpick to check if the cupcakes are done
10. Cooling rack to let the cupcakes cool completely
11. Additional bowl and beaters for making the frosting

FAQ

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

• Instead of canned pumpkin puree, try using fresh roasted pumpkin or even butternut squash puree if you don’t have any canned on hand.
• If you are low on granulated sugar, you might use light brown sugar for a touch more moisture and a hint of caramel flavor.
• Swap out vegetable oil for melted butter or coconut oil; just keep in mind that coconut oil might give a subtle tropical twist to your cupcakes.
• For the cream cheese, mascarpone cheese can be a decent alternative if you’re aiming for a richer texture in the frosting.
• If you’re out of unsalted butter, salted butter can be used instead, just be sure to reduce the added salt in the recipe a bit.

Pro Tips

1. Make sure all your butter and cream cheese are really soft before you start so your frosting gets smooth; if they’re too cold, you’ll end up with lumps.
2. Don’t overmix the cupcake batter – mix it until the ingredients are just combined, otherwise your cupcakes could turn out dense and heavy.
3. If you’re unsure about the baking time, poke one cupcake with a toothpick in the center; if it comes out clean, you’re golden.
4. Try sifting all your dry ingredients really good to break up any clumps, it lets the spices mix in better and gives the cupcakes a lighter texture.