Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
User Reviews
4.9
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Description
These cupcakes begin by mixing granulated and brown sugars, eggs, pumpkin purée, oil, and vanilla until combined. Dry ingredients including flour, baking powder, baking soda, salt, and warm spices like cinnamon, cloves, nutmeg, and ginger are then folded in. The batter is portioned into paper-lined muffin tins and baked until a toothpick comes out clean, yielding tender, moist cupcakes with a spiced pumpkin flavor.
After cooling, the cupcakes are frosted with a cinnamon cream cheese frosting made by beating softened butter and cream cheese with vanilla, cinnamon, and powdered sugar until fluffy. The frosting adds a creamy, tangy contrast to the warmly spiced cake. Optional pumpkin candy garnishes add thematic decoration for presentation.
These cupcakes can be stored covered in the refrigerator for a few days or frozen for months, with or without frosting, and can be made a couple days ahead for convenience. Their traditional fall flavor profile and size make them suitable for holiday gatherings or everyday dessert enjoyment.
Ingredients
- 1 cup pumpkin canned or homemade, puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 2 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cloves ground
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
Frosting:
- 1/4 cup butter room temperature, unsalted
- 8 ounces cream cheese , room temperature
- 2-3 cups powdered sugar (depending on the frosting consistency you want)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 12 candy pumpkins , optional, for garnish
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
- In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
- Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
- Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes to a cooling rack and cool completely before frosting.
For the Cinnamon Frosting:
- Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
- Frost the cupcakes and garnish with pumpkin candy, if desired.
Notes
- Store cupcakes covered in the refrigerator for 2-3 days to maintain freshness.
- Prep up to 2 days ahead by baking and refrigerating covered before frosting.
- Frosted or unfrosted cupcakes freeze well for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 259mg | 11% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 3596IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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