I made Pumpkin Cupcakes with cinnamon cream cheese frosting that hide an unexpected ingredient and a clever trick you’ll want to know.

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I thought I knew pumpkin cupcakes, but this one made me pause. I mix pumpkin puree into a batter that somehow turns out more than just moist, and the tang from cream cheese frosting flips the whole thing into something you wont expect.

There is a little trick that gives them a hollow for the frosting that I kept to myself at first, and now I keep catching people stealing seconds. If you like a familiar fall flavor with a sneaky surprise, these Pumpkin Cupcakes are the kind of thing that makes you taste twice.

Ingredients

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Pumpkin puree: Earthy, smooth, adds fiber and vitamin A, keeps cupcakes moist and tender.
Cream cheese: Tangy, rich, provides protein and fat, makes the frosting creamy and slightly tart.
Powdered sugar: Pure sweet, gives structure and sweetness to frosting, no real nutrients though.
Eggs: Binders that add protein, aid leavening, and help the cupcakes rise and set.
Brown sugar: Adds caramel notes, moisture and sweetness, a little more complex than white sugar.
All purpose flour: Main structure, mostly carbs, gives crumb but not much nutrient density.
Spices like cinnamon: Add warm aroma and antioxidants, with almost no calories.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon fine salt

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 cup pumpkin puree not pumpkin pie filling

1/2 cup vegetable oil

1/4 cup sour cream

1 teaspoon vanilla extract

8 ounces (225 g) cream cheese softened

4 tablespoons (56 g) unsalted butter softened

2 1/2 cups (300 g) powdered sugar sifted

1 teaspoon ground cinnamon for the frosting

1 teaspoon vanilla extract for the frosting

pinch fine salt

1 to 2 tablespoons heavy cream or milk optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12‑cup muffin tin with paper liners or grease the cups lightly.

2. In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/2 teaspoon fine salt. Spoon and level the flour when measuring so you dont pack it.

3. In a large bowl whisk 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth. Add 1 cup pumpkin puree (not pumpkin pie filling), 1/2 cup vegetable oil, 1/4 cup sour cream and 1 teaspoon vanilla extract and whisk until fully combined.

4. Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined and no big streaks of flour remain. Dont overmix or the cupcakes will be tough.

5. Divide batter among the prepared cups, filling each about two thirds full. Tap the pan once on the counter to settle the batter and remove large air bubbles.

6. Bake 18 to 22 minutes, rotating the pan halfway if your oven runs hot on one side, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely before frosting.

7. For the frosting beat 8 ounces softened cream cheese and 4 tablespoons softened unsalted butter together until smooth and lump free. Using room temp dairy helps avoid lumps so dont skip that.

8. Gradually add 2 1/2 cups sifted powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract for the frosting and a pinch fine salt. Beat until creamy; if the frosting is too stiff add 1 to 2 tablespoons heavy cream or milk, 1 tablespoon at a time, until you reach a spreadable or pipeable consistency. Dont overbeat or it will get too airy and soft.

9. Chill the frosting 10 minutes if its too soft, then spread or pipe onto fully cooled cupcakes. Store cupcakes in the fridge because of the cream cheese frosting and bring to room temp a bit before serving for best flavor.

Equipment Needed

1. 12-cup muffin tin (plus paper liners or a little nonstick spray)
2. Mixing bowls, one medium and one large
3. Measuring cups and spoons (kitchen scale optional but handy)
4. Whisk and a rubber/silicone spatula
5. Electric hand mixer or stand mixer (you can whisk by hand if you wanna)
6. Fine mesh sieve or sifter for powdered sugar and spices
7. Cooling rack
8. Offset spatula or piping bag with tip for frosting
9. Toothpick or cake tester for checking doneness

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, don't use pumpkin pie filling, it's sweetened and spiced already and will mess with the balance. Use plain pumpkin puree only.

Q: How do I know the cupcakes are done? A: Insert a toothpick into the center, it should come out with a few moist crumbs not wet batter. Tops should spring back when pressed lightly, and edges will pull away a tiny bit from the paper.

Q: My frosting is too runny or too stiff, how do I fix it? A: If runny add more sifted powdered sugar 1/4 cup at a time, if too stiff add 1 tsp milk or cream at a time until you reach spreadable consistency. Chill 10 minutes if it's too soft to pipe, that helps a lot.

Q: Can I make these ahead or freeze them? A: Yes. Bake and cool completely, freeze unfrosted cupcakes in a single layer then bag for up to 3 months. Thaw then frost. Frosted cupcakes keep in fridge 3 days in an airtight container at room temp 1 day.

Q: Any quick swaps for oil, eggs or dairy? A: You can use melted butter 1:1 for oil but texture changes slightly, applesauce can replace half the oil for lower fat. For dairy free use vegan cream cheese and a neutral oil, and flax egg (1 tbsp flax + 3 tbsp water per egg) for egg swap.

Q: Why did my cupcakes sink or turn out dense? A: Usually overmixing the batter or opening the oven too soon, or using old leavening. Mix just until combined, preheat the oven fully, and check baking powder/soda age. Also don't overfill the liners, fill about 2/3 full.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour cup for cup for a nuttier, slightly denser cupcake, or use a 1:1 gluten free cup for cup blend (make sure it contains xanthan gum) if you need GF.
Vegetable oil: use melted unsalted butter cup for cup for richer flavor, or replace up to half the oil with unsweetened applesauce 1:1 to cut fat and keep them moist (if you use all applesauce, reduce sugar by 2 tablespoons).
Sour cream: plain Greek yogurt works great 1:1, same tang and thickness; if using nonfat Greek yogurt batter may be a tad thinner so add a tablespoon more pumpkin or a splash of flour if needed.
Light brown sugar: swap with dark brown sugar 1:1 for deeper molasses notes, or coconut sugar 1:1 for a less sweet, caramel like taste; if you use liquid sweeteners like maple syrup, use about 3/4 cup syrup for each cup sugar and cut other liquids by ~3 tablespoons.

Pro Tips

1. Weigh the flour if you can, 190 g is the magic number, otherwise spoon and level into the cup dont scoop straight from the bag or youll pack too much and end up with dry cupcakes.

2. Bring eggs, cream cheese and butter to room temp before mixing, they blend so much smoother, no lumps, and the frosting will be silkier. If youre in a hurry microwave cream cheese in 5 second bursts, pressing and checking between, dont melt it.

3. Fold the batter gently and stop when you still see a few streaks, overmixing makes them tough. Bake till a toothpick comes out with a few moist crumbs, not totally dry, and rotate the pan halfway if your oven bakes unevenly.

4. For smoother, pipeable frosting sift the powdered sugar, add liquid 1 tablespoon at a time, and if the frosting gets too soft chill it 10 minutes. A tiny pinch of salt or a little extra cinnamon in the frosting makes the sweetness sing, dont skip that.