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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These pumpkin cupcakes with cinnamon cream cheese frosting are moist and soft, filled with pumpkin spice and topped with fluffy frosting.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18 cupcakes
Calories 250 kcal

Equipment

  • Muffin pans
  • Mixing bowls
  • Mixer

Ingredients
  

Pumpkin Cupcakes

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons cinnamon
  • 0.5 teaspoon ginger powder
  • 0.25 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.33 cups vegetable oil or canola
  • 0.75 cups white sugar
  • 0.5 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 0.75 cups pure pumpkin
  • 0.33 cups milk

Cinnamon Cream Cheese Frosting

  • 0.67 cups unsalted butter softened
  • 6 oz cream cheese
  • 1 teaspoon cinnamon or 1 ½
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar or up to 3.5 cups
  • 1 tablespoons cream as needed

Instructions
 

Pumpkin Cupcakes

  • Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.
  • In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
  • In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
  • Mix in the pumpkin.
  • With the mixer on low speed mix in the flour mixture about ½ at a time alternating with ½ of the milk.
  • Spoon the batter into the prepared muffin pan, filling each about ⅔ full.
  • Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.

Cinnamon Cream Cheese Frosting

  • In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.
  • Add in the cinnamon & vanilla extract.
  • Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.
  • Frost the cooled cupcakes using a flat knife or piping bag.

Notes

Store cupcakes in an airtight container at room temperature for 2 days, or in the fridge for up to 3 days. Unfrosted cupcakes can be frozen and thawed in the fridge. Make the cupcakes the day before and store at room temperature in an airtight container. Frosting can be made the day before and kept in an airtight container in the fridge. Before frosting, allow the frosting to warm up at room temperature. Then frost the cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 20mgIron: 1mg
Keyword baking, cream cheese frosting, cupcakes, dessert, pumpkin, Pumpkin Cupcakes
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