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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Deliciously moist pumpkin cupcakes topped with a sweet, tangy cinnamon cream cheese frosting, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 1.75 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 0.5 cup Brown Sugar
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Ground Ginger
  • 0.5 tsp Salt
  • 2 large Eggs Bring to room temperature for better mixing
  • 0.5 cup Vegetable Oil
  • 1 tsp Vanilla Extract
Frosting Ingredients
  • 8 oz Cream Cheese, softened Bring to room temperature for easier mixing
  • 3 cups Powdered Sugar Sifted for a smoother frosting
  • 1 tsp Additional Cinnamon for Frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices, and salt.
  3. In another bowl, mix the pumpkin puree, eggs, oil, and vanilla until well blended.
  4. Gradually add the dry ingredients into the wet mixture, stirring just until combined.
  5. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Frosting
  1. Beat the softened cream cheese with the powdered sugar and additional cinnamon until smooth and creamy.
  2. Once the cupcakes are cool, frost them generously with the cinnamon cream cheese mixture.

Notes

Consider pairing these cupcakes with a slice of pumpkin bread topped with cream cheese frosting for an extra treat. Experiment with nuts, gluten-free options, or chocolate swirls for variety.