Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

I’m sharing my award-winning Pumpkin Cupcakes with easy Cinnamon Cream Cheese Icing made with pumpkin puree, pumpkin pie spice, cinnamon and cloves for Thanksgiving and Halloween, and I’ll reveal the simple trick that sets them apart.

I cant stop thinking about these Pumpkin Pie Cupcakes. I know, another pumpkin thing, but hear me out.

The cake, made with pumpkin puree, is somehow pillowy and not too sweet, and the tang of cream cheese frosting flips the whole thing into something slightly dangerous. I made them late one night, burned a corner, licked the spoon anyway, and it still tasted like a tiny victory.

The Cinnamon Cream Cheese Frosting is the sly star, it hides in plain sight and makes you take another bite. If you like surprises or bad baking choices that turn out great try these.

Ingredients

• Pumpkin puree: Adds moistness, fiber and vitamin A, gives warm earthy sweetness and color.
• Cream cheese: Rich and tangy, makes frosting creamy, adds fat and a little protein.
• Brown sugar: Caramel notes add moisture and sweetness, its richer than white sugar.
• Cinnamon: Warm spice boosts aroma, few calories, gives classic pumpkin spice flavor.
• Eggs: Provide structure and lift they add protein and richness, help set cupcakes.
• Flour: Gives body and crumb, mostly carbohydrates, controls texture and sturdiness.
• Sour cream or Greek yogurt: Adds tang and tenderness, can add fats or protein depending on choice.
• Unsalted butter: Softens frosting, adds creaminess and flavor, delivers a rich mouthfeel and fat.

Ingredient Quantities

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 3 to 3 1/2 cups powdered sugar
• 1 teaspoon ground cinnamon for the frosting
• 1 teaspoon vanilla extract for the frosting
• Pinch of salt for the frosting

How to Make this

1. Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with liners; let the 8 ounces cream cheese and 1/2 cup unsalted butter come to room temperature while you work.

2. In a bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg so the spices are evenly distributed.

3. In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until combined; stir in 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup sour cream or plain Greek yogurt and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, scraping the bowl, dont overmix or the cupcakes will get dense; the batter should be thick but scoopable.

5. Divide batter among the liners, filling each about two thirds full, and bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs; rotate the pan halfway if your oven has hot spots.

6. Let cupcakes cool in the tin 5 minutes then transfer to a wire rack to cool completely before frosting, do not try to frost warm cupcakes or the frosting will melt.

7. For the frosting beat the softened 8 ounces cream cheese and 1/2 cup unsalted butter until completely smooth and lump free, then add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt.

8. Gradually add 3 to 3 1/2 cups powdered sugar, about 1/2 cup at a time, beating low at first to avoid a sugar cloud then faster until you reach a spreadable or pipeable consistency; if frosting is too soft chill 10 to 15 minutes, if it feels too stiff add a little more cream cheese and rebeat.

9. Frost cooled cupcakes with a piping bag or offset spatula, sprinkle a little extra cinnamon if you like, and store in an airtight container in the fridge for up to 3 days.

Equipment Needed

1. 12-cup muffin tin and paper liners
2. Oven (you know, for baking)
3. Mixing bowls (one large, one medium)
4. Electric mixer (hand or stand, whatever you’ve got) or a whisk if you’re feeling brave
5. Measuring cups and spoons
6. Rubber spatula and a wooden spoon for folding
7. Wire cooling rack
8. Toothpicks or a cake tester to check doneness
9. Piping bag with tip or an offset spatula for frosting

FAQ

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour, use same amount for a nuttier, slightly denser cupcake; or use a 1:1 gluten free all purpose blend (make sure it contains xanthan gum or add about 1/4 tsp) — this keeps texture close to original.
• Granulated sugar: replace with coconut sugar 1:1 for deeper caramel notes; or use 3/4 cup maple syrup for 1 cup sugar, reduce other liquids by ~3 tbsp and lower oven temp 25°F, keep an eye on bake time since liquids change.
• Vegetable oil: swap with melted unsalted butter 1:1 for richer flavor; or use unsweetened applesauce 1:1 to cut fat and keep moisture, expect a slightly denser crumb and maybe add 1-2 extra minutes baking.
• Cream cheese (frosting): use Neufchatel 1:1 for lower fat with almost same taste; or mascarpone 1:1 for a silkier, richer frosting; for dairy free, use a vegan cream cheese 1:1 and chill well before piping.

Pro Tips

1. Measure the flour the right way — spoon it into the cup and level it off, dont scoop with the measuring cup or youll end up with dry, heavy cupcakes. Even better, weigh the flour if you can for consistent results.

2. Fold gently and stop when you still see a few streaks of flour, dont keep mixing to a perfectly smooth batter or theyll get dense. Use a rubber spatula and scrape the bowl, the oven will finish the job.

3. For silky frosting, beat the cream cheese and butter until totally smooth before adding sugar, and sift the powdered sugar if you hate grainy frosting. If the frosting gets too soft chill it for 10 to 15 minutes, if too stiff add a tablespoon of cream cheese or a splash of milk and rebeat.

4. Chill cupcakes briefly on the rack before piping so the frosting holds shape, and store them in an airtight container in the fridge. Bring to room temp about 20 minutes before serving so the flavors come alive.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

Recipe by Tina Braven

0.0 from 0 votes

I'm sharing my award-winning Pumpkin Cupcakes with easy Cinnamon Cream Cheese Icing made with pumpkin puree, pumpkin pie spice, cinnamon and cloves for Thanksgiving and Halloween, and I'll reveal the simple trick that sets them apart.

Pin

Servings

12

servings

Calories

556

kcal

Equipment: 1. 12-cup muffin tin and paper liners
2. Oven (you know, for baking)
3. Mixing bowls (one large, one medium)
4. Electric mixer (hand or stand, whatever you’ve got) or a whisk if you’re feeling brave
5. Measuring cups and spoons
6. Rubber spatula and a wooden spoon for folding
7. Wire cooling rack
8. Toothpicks or a cake tester to check doneness
9. Piping bag with tip or an offset spatula for frosting

Ingredients

• 1 3/4 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 large eggs

• 1 cup pumpkin puree

• 1/2 cup vegetable oil

• 1/2 cup sour cream or plain Greek yogurt

• 1 teaspoon vanilla extract

• 8 ounces cream cheese softened

• 1/2 cup unsalted butter softened

• 3 to 3 1/2 cups powdered sugar

• 1 teaspoon ground cinnamon for the frosting

• 1 teaspoon vanilla extract for the frosting

• Pinch of salt for the frosting

Directions

• Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with liners; let the 8 ounces cream cheese and 1/2 cup unsalted butter come to room temperature while you work.
• In a bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg so the spices are evenly distributed.
• In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until combined; stir in 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup sour cream or plain Greek yogurt and 1 teaspoon vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, scraping the bowl, dont overmix or the cupcakes will get dense; the batter should be thick but scoopable.
• Divide batter among the liners, filling each about two thirds full, and bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs; rotate the pan halfway if your oven has hot spots.
• Let cupcakes cool in the tin 5 minutes then transfer to a wire rack to cool completely before frosting, do not try to frost warm cupcakes or the frosting will melt.
• For the frosting beat the softened 8 ounces cream cheese and 1/2 cup unsalted butter until completely smooth and lump free, then add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt.
• Gradually add 3 to 3 1/2 cups powdered sugar, about 1/2 cup at a time, beating low at first to avoid a sugar cloud then faster until you reach a spreadable or pipeable consistency; if frosting is too soft chill 10 to 15 minutes, if it feels too stiff add a little more cream cheese and rebeat.
• Frost cooled cupcakes with a piping bag or offset spatula, sprinkle a little extra cinnamon if you like, and store in an airtight container in the fridge for up to 3 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 155g
• Total number of serves: 12
• Calories: 556kcal
• Fat: 27.2g
• Saturated Fat: 10.1g
• Trans Fat: 0.2g
• Polyunsaturated: 3.8g
• Monounsaturated: 10g
• Cholesterol: 74mg
• Sodium: 188mg
• Potassium: 128mg
• Carbohydrates: 77g
• Fiber: 1.4g
• Sugar: 59g
• Protein: 4.3g
• Vitamin A: 500IU
• Vitamin C: 1mg
• Calcium: 25mg
• Iron: 0.3mg