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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

18 INGREDIENTS • 11 STEPS • 50MINS

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Recipe

5.0

1 rating
Delicious homemade pumpkin cupcakes that are soft and moist with sweet, warm pumpkin-y flavor and a luscious cinnamon cream cheese frosting.
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Delicious homemade pumpkin cupcakes that are soft and moist with sweet, warm pumpkin-y flavor and a luscious cinnamon cream cheese frosting.
author_avatar
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

50MINS

Total Time

$1.15

Cost Per Serving

Ingredients

Servings
12
us / metric
Cupcakes
All-Purpose Flour
220 g
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/4 tsp
Salt
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Ginger
1/2 tsp
Ground Ginger
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Ground Cloves
1/4 tsp
Ground Cloves
Canned Pumpkin Purée
225 g
Canned Pumpkin Purée
Vegetable Oil
80 mL
Vegetable Oil
or Canola Oil
Brown Sugar
275 g
Brown Sugar
Egg
2
Large Eggs
Milk
80 mL
Milk
Cream Cheese Frosting
Unsalted Butter
170 g
Unsalted Butter, room temperature
Cream Cheese
225 g
Cream Cheese, room temperature
Vanilla Extract
1 tsp
Vanilla Extract
Ground Cinnamon
2 tsp
Ground Cinnamon
Powdered Confectioners Sugar
330 g
Powdered Confectioners Sugar

Nutrition Per Serving

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Calories
508
Fat
24.8 g
Protein
4.6 g
Carbs
67.7 g
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author_avatar
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Author's Notes

Yields 15 cupcakes.

FREEZE: Cupcakes will keep well in the freezer for 4-6 months. I recommend tightly wrapping each cupcake individually in freezer-safe plastic wrap for the best results. Thaw either in the fridge or at room temperature.

MAKE AHEAD: Cupcakes can be made the day before you plan to serve them. Store them in an airtight container at room temperature. Frosting can also be made the day before. Store frosting in an airtight container in the fridge. Allow frosting to come to room temperature before using.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (175 degrees C). Line muffin pan with 15 muffin liners.
step 2
In a medium bowl, whisk together All-Purpose Flour (220 g), Baking Powder (1 tsp), Baking Soda (1 tsp), Salt (1/4 tsp), Ground Cinnamon (1 tsp), Ground Ginger (1/2 tsp), Ground Nutmeg (1/4 tsp), Ground Cloves (1/4 tsp), and Brown Sugar (275 g) set aside.
step 3
In a large bowl, stir together Canned Pumpkin Purée (225 g), Vegetable Oil (80 mL), Eggs (2), and Milk (80 mL). Add the dry mixture to the wet mixture. Do this gradually, incorporating until no flour streaks remain. Don't over mix.
step 3 In a large bowl, stir together Canned Pumpkin Purée (225 g), Vegetable Oil (80 mL), Eggs (2), and Milk (80 mL). Add the dry mixture to the wet mixture. Do this gradually, incorporating until no flour streaks remain. Don't over mix.
step 4
Spoon the batter evenly in all of the prepared muffin cups, filling each about 2/3 full (about 3 tablespoons of batter for each cupcake).
step 4 Spoon the batter evenly in all of the prepared muffin cups, filling each about 2/3 full (about 3 tablespoons of batter for each cupcake).
step 5
Bake for about 20 minutes and until a toothpick inserted into the center comes out clean.
step 5 Bake for about 20 minutes and until a toothpick inserted into the center comes out clean.
step 6
Let cupcakes cool for 10 minutes, then transfer to a wire cooling rack. Let cupcakes cool completely before adding the frosting.
step 7
With an electric mixer, beat Unsalted Butter (170 g) until fluffy, about 2 minutes.
step 8
Add the Cream Cheese (225 g), Vanilla Extract (1 tsp), and Ground Cinnamon (2 tsp) and continue to beat for another 2 minutes.
step 9
Turn the mixer down to a low speed and add in the Powdered Confectioners Sugar (330 g) about 1 cup at a time. Mix until fully combined. Turn mixer back up to a higher speed and beat until fluffy, about 2 minutes.
step 9 Turn the mixer down to a low speed and add in the Powdered Confectioners Sugar (330 g) about 1 cup at a time. Mix until fully combined. Turn mixer back up to a higher speed and beat until fluffy, about 2 minutes.
step 10
Frost the cooled cupcakes using a flat knife or piping bag.
step 11
Cupcakes will keep well at room temperature for 4-6 hours. Refrigerate for up to 4 days.
step 11 Cupcakes will keep well at room temperature for 4-6 hours. Refrigerate for up to 4 days.
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