Pumpkin Cupcakes with Cinnamon Cream Cheese Frostin

Name: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup All Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp ground Cinnamon; 1/4 tsp ground Ginger; 1/4 tsp Nutmeg; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened; 1 cup Granulated White Sugar; 2 large Eggs; 1 tsp Vanilla Extract; 3/4 cup Solid packed, canned Pumpkin Puree; 8 oz Cream Cheese (straight out of fridge); 1/2 cup Unsalted Butter (firm, but not cold); 1 pinch of Salt; 1/2 tsp Cinnamon; 2 1/2 cup Confectioners Sugar, sifted; 1 tsp Vanilla Extract

Servings: persons

1 1/2 cup All Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp ground Cinnamon
1/4 tsp ground Ginger
1/4 tsp Nutmeg
1/2 tsp Salt
1/2 cup Unsalted Butter softened
1 cup Granulated White Sugar
2 large Eggs
1 tsp Vanilla Extract
3/4 cup Solid packed, canned Pumpkin Puree
8 oz Cream Cheese (straight out of fridge)
1/2 cup Unsalted Butter (firm, but not cold)
1 pinch of Salt
1/2 tsp Cinnamon
2 1/2 cup Confectioners Sugar, sifted
1 tsp Vanilla Extract

1
Preheat the oven to 350F and line a muffin tin with 12 paper liners.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
3
In the bowl with an electric mixer, beat the butter and sugar until light and creamy.
4
Add the eggs in one at a time, scraping the sides of the bowl after each addition.
5
Add the vanilla extract and beat to combine.
6
With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two.
7
Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
8
Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9
Cool completely on a wire rack before frosting.
10
For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
11
Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined.
12
Once finished, store frosting in fridge for at least 30 mins till it firms up a bit.
13
Pipe or spread the frosting onto the cooled cupcakes.
14
Top with pecans or walnuts to fancy it up.
15
:) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

1527

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cup All Purpose Flour, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp ground Cinnamon, and more.

Yes, Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions