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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Flavorful and moist Pumpkin Cupcakes recipe topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 12
Calories: 395 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup pumpkin puree , canned or homemade
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar , packed
  • 1/2 cup oil (vegetable or canola oil)
  • 2 large eggs
  • 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 ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
Frosting:
  • 1/4 cup unsalted butter , room temperature
  • 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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
  3. In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
  4. Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
  5. Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove cupcakes to a cooling rack and cool completely before frosting.
For the Cinnamon Frosting:
    Cup of Yum
  1. 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.
  2. Frost the cupcakes and garnish with pumpkin candy, if desired.

Notes

  • Storage Instructions: Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking.
  • Make-Ahead Instructions: These pumpkin cupcakes can be made up to 2 day in advance and stored (covered) in the refrigerator.
  • Freezing Instructions: Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.

Nutrition Information

Calories 395kcal (20%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 60mg (20%) Sodium 259mg (11%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 40g (80%) Vitamin A 3596IU (72%) Vitamin C 1mg (1%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 395

% 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.