Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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Pumpkin cupcakes with cinnamon cream cheese frosting are the ultimate treat to impress your guests this Thanksgiving!

These cupcakes are the perfect fall dessert, combining the warmth of pumpkin recipes with the cozy spices we all crave.

Imagine a moist, flavorful cupcake topped with a luscious cinnamon cream frosting – it’s the kind of dessert that makes Thanksgiving desserts unforgettable.

Whether you’re a seasoned baker or a beginner, these pumpkin cupcakes with cream cheese filling are easy to make and sure to become your go-to pumpkin dessert.

Pumpkin Cupcakes Ingredients

Each ingredient in these pumpkin cupcakes plays a vital role in creating a moist, flavorful dessert.

• All-Purpose Flour: Provides the perfect base and structure for your cupcakes.
• Cinnamon: Adds a warm, spicy flavor that complements the pumpkin perfectly.
• Ginger Powder: Gives a subtle kick and depth of flavor.
• Nutmeg: Enhances the earthy notes of the pumpkin.
• Baking Powder & Baking Soda: Ensures your cupcakes rise beautifully.
• Salt: Balances the sweetness and enhances the overall flavor.
• Vegetable Oil: Keeps the cupcakes incredibly moist.
• White Sugar & Brown Sugar: Create a balanced sweetness and add a hint of molasses.
• Large Eggs: Provide structure and richness.
• Vanilla Extract: Adds a sweet, aromatic flavor.
• Pure Pumpkin: The star ingredient that makes these cupcakes deliciously moist and flavorful.
• Milk: Adds moisture and makes the batter smooth.
• Cinnamon Cream Cheese Frosting: The perfect finishing touch that’s creamy and slightly tangy.

Tips and Notes

1. Use Pure Pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
2. Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature for smooth mixing.
3. Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix just until combined.
4. Test for Doneness: Use a toothpick to check if the cupcakes are done. It should come out clean or with just a few crumbs.
5. Cool Completely: Make sure your cupcakes are completely cool before frosting to prevent the frosting from melting.

How to Make Pumpkin Cupcakes

Instructions

1. Preheat the oven to 350°F (175°C). Line muffin pans with muffin papers to prepare for about 18 cupcakes.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a large bowl, beat together the oil, sugars, eggs, and vanilla extract until smooth and well combined.
4. Add pumpkin: Mix in the pumpkin puree until fully incorporated.
5. Incorporate dry ingredients: With the mixer on low speed, add the flour mixture in batches, alternating with the milk. Mix until just combined.
6. Fill and bake: Spoon the batter into the prepared muffin pans, filling each about 2/3 full. Bake in the center rack for 16-19 minutes or until a toothpick inserted comes out clean.
7. Make the frosting: In a large bowl, beat the butter until fluffy (about 2 minutes). Add the cream cheese and beat until smooth. Mix in the cinnamon and vanilla extract. Gradually add the powdered sugar, 1 cup at a time. If the frosting is too thick, add cream 1 tablespoon at a time until desired consistency is reached.
8. Frost the cupcakes: Once the cupcakes are completely cool, frost them using a flat knife or a piping bag.

Storage

• Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerated: Keep frosted cupcakes in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

Make ahead tips: Bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Make the frosting the day before and refrigerate it in a sealed container. When ready to frost, bring the frosting to room temperature to soften it up. Then, frost the cupcakes and enjoy your delicious creation!

FAQs

Can I use whole wheat flour instead of all-purpose flour? Yes, but the texture may be denser. Consider using half whole wheat and half all-purpose flour.

Can I make these cupcakes vegan? Yes, substitute eggs with flax eggs, use dairy-free milk, and a vegan cream cheese for the frosting.

More Fall Desserts to Try

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