Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

I fell for this twist on pumpkin cupcakes when I noticed the blend of pumpkin puree, cinnamon, and nutmeg. A mix of all-purpose flour, eggs and sour cream results in an incredibly moist cake topped with a cream cheese frosting that stands out among my favorite fall baking recipes.

I’ve been experimenting in the kitchen lately and came up with these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting that really turned out amazing. Honestly, these cupcakes are the only pumpkin recipe you need when you’re in the mood for a fall treat.

I mixed 1 1/2 cups all-purpose flour with a cup of granulated sugar, added 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt, along with a blend of spices like ground cinnamon, nutmeg, ginger and a bit of cloves for a punch of flavor. Then I whisked in 2 eggs, 1 cup pumpkin puree, 1/2 cup vegetable oil and a dash of sour cream to keep everything moist and extra soft.

The frosting is a dream made from softened cream cheese, unsalted butter, 3 cups powdered sugar, an extra kick of cinnamon and a splash of vanilla extract. I really think this easy Thanksgiving dessert recipe is a must-try.

Why I Like this Recipe

I really like this recipe because it always turns out super moist and soft, even when my kitchen is a bit of a mess. The pumpkin spice mix gives them a warm, fall vibe that makes me feel cozier every time I bake. I also can’t get enough of that cinnamon cream cheese frosting – it’s so creamy and sweet that it just makes the cupcake experience complete. Plus, I love how simple and straightforward the recipe is, which means even if I mess up a little, they still come out tasting amazing.

Ingredients

• All-Purpose Flour: Offers carbs and structure for a light, tender cupcake crumb.
• Pumpkin Puree: Packed with fiber, vitamins, and natural sweetness.

  It really gives an autumn vibe.

• Vegetable Oil: Helps keep the cake super moist and gives it a rich texture.
• Sour Cream: Adds tangy richness and extra moisture making the cupcakes pretty soft.
• Cream Cheese: The star for frosting; it’s tangy, creamy, and irresistibly smooth.
• Powdered Sugar: Sweetens the frosting and creates a silky, smooth finish.
• Ground Cinnamon: Infuses warm spice for that authentic pumpkin flavor kick.

Ingredient Quantities

• All-Purpose Flour – 1 1/2 cups
• Granulated Sugar – 1 cup
• Baking Powder – 1 teaspoon
• Baking Soda – 1/2 teaspoon
• Salt – 1/2 teaspoon
• Ground Cinnamon – 1/2 teaspoon
• Ground Nutmeg – 1/4 teaspoon
• Ground Ginger – 1/4 teaspoon
• Ground Cloves – 1/8 teaspoon
• Large Eggs – 2
• Pumpkin Puree – 1 cup
• Vegetable Oil – 1/2 cup
• Sour Cream – 1/4 cup
• Cream Cheese, softened – 8 oz
• Unsalted Butter, softened – 1/4 cup
• Powdered Sugar – 3 cups
• Additional Ground Cinnamon (for frosting) – 1 teaspoon
• Vanilla Extract – 1 teaspoon

How to Make this

1. Preheat your oven to 350°F, then line a cupcake pan with liners.

2. In a big bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/8 teaspoon of ground cloves.

3. In another bowl, beat the 2 eggs lightly and stir in 1 cup of pumpkin puree, 1/2 cup of vegetable oil, and 1/4 cup of sour cream.

4. Slowly add the wet mixture to the dry ingredients and stir until just combined; don’t overmix or the cupcakes might turn out tough.

5. Spoon the batter into the cupcake liners filling each about 2/3 full, then bake for 18-22 minutes until a toothpick comes out clean.

6. While the cupcakes are baking, prepare the cinnamon cream cheese frosting by beating 8 oz of softened cream cheese with 1/4 cup of softened unsalted butter until smooth.

7. Gradually add in 3 cups of powdered sugar and beat well; then incorporate 1 teaspoon of vanilla extract along with 1 teaspoon of additional ground cinnamon.

8. Let the cupcakes cool completely on a wire rack before frosting; this helps the frosting stick and keeps the cupcakes moist.

9. Once cooled, spread or pipe the fizzily creamy frosting generously on top of each cupcake.

10. Enjoy your pumpkin cupcakes with cinnamon cream cheese frosting and share them with family and friends if you want, though you might wanna keep ’em all for yourself!

Equipment Needed

1. Preheated oven
2. Cupcake pan with cupcake liners
3. At least two mixing bowls (one for dry ingredients and one for wet ingredients)
4. Measuring cups and spoons
5. Whisk for mixing dry ingredients
6. Spatula or wooden spoon for gently folding the batter
7. Electric hand mixer or stand mixer for the frosting
8. Toothpick for checking cupcake doneness
9. Wire cooling rack for letting the cupcakes cool fully
10. Piping bag or knife for applying the frosting

FAQ

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try using cake flour or a gluten-free blend; just keep in mind that texture might vary a bit.
• If you don’t have granulated sugar around, you can substitute with light brown sugar. It may give a slightly deeper flavor.
• Don’t have pumpkin puree? You can easily swap it out with an equal amount of mashed butternut squash if that’s what you got.
• For sour cream, plain Greek yogurt is a good alternative and works well in keeping the cupcakes moist.
• If cream cheese isn’t available, mascarpone can be used as a substitute in the frosting for a similar tangy taste.

Pro Tips

1. Be careful not to overmix the batter when you add the wet ingredients to the dry ones; a little extra stirring goes a long way and overmixing can make your cupcakes tough.
2. Let your cupcakes cool properly before frosting ’em – if they’re too hot the frosting may melt or slide off.
3. When you’re making the frosting, beat your cream cheese and butter until really smooth and don’t skip sifting the powdered sugar so you avoid lumpy bits.
4. If you want your cupcakes to stay fresh longer, store them in an airtight container once they cool completely; this keeps them moist and tasty for days.