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RECIPE
18 INGREDIENTS11 STEPS50MIN

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

5.0
1 Ratings

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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.
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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.
50MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Cupcakes

1 3/4 cups
1 1/4 tsp
Baking Powder
1 tsp
Baking Soda
1/4 tsp
1/2 Tbsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
1/3 cup
Vegetable Oil
or Canola Oil
1 1/4 cups
Brown Sugar
2
Large  Eggs
1/3 cup

Cream Cheese Frosting

3/4 cup
Unsalted Butter , room temperature
1 cup
Cream Cheese , room temperature
1/2 Tbsp
Ground Cinnamon
3 cups
Powdered Confectioners Sugar

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Nutrition Per Serving

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CALORIES
504
FAT
25.0 g
PROTEIN
4.4 g
CARBS
67.0 g

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 a freezer safe plastic wrap for 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 (1 3/4 cup), Baking Powder (1 1/4 teaspoon), Baking Soda (1 teaspoon), Salt (1/4 teaspoon), Ground Cinnamon (1 1/2 teaspoon), Ground Ginger (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cloves (1/4 teaspoon), and Brown Sugar (1 1/4 cup) set aside.
Step 3
In a large bowl, stir together Canned Pumpkin Purée (1 cup), Vegetable Oil (1/3 cup), Egg (2), and Milk (1/3 cup). 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 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 (3/4 cup) until fluffy, about 2 minutes.
Step 8
Add the Cream Cheese (8 ounce), Vanilla Extract (1 1/2 teaspoon), and Ground Cinnamon (2 teaspoon) 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 (3 cup) 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.

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Nutrition Per Serving
Calories
504
% Daily Value*
Fat
25.0 g
32%
Saturated Fat
16.4 g
82%
Trans Fat
0.2 g
--
Cholesterol
80.2 mg
27%
Carbohydrates
67.0 g
24%
Fiber
1.4 g
5%
Sugars
51.4 g
--
Protein
4.4 g
9%
Sodium
273.6 mg
12%
Vitamin D
0.2 µg
1%
Calcium
61.1 mg
5%
Iron
1.3 mg
7%
Potassium
98.6 mg
2%
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