I’m excited to share my award-winning Pumpkin Cupcakes topped with easy cinnamon cream cheese icing made with pumpkin puree, pumpkin pie spice, cinnamon, and cloves, just in time for Thanksgiving and Halloween.

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I never thought a cupcake could make me pause, but these award-winning Pumpkin Pie Cupcakes did. I use real pumpkin puree and a tangy cream cheese finish, and the Cinnamon Cream Cheese Frosting becomes a little secret that steals every bite.

Moist, spice-kissed, a bit reckless with sweetness sometimes, they keep you sneaking another even when you said enough. People ask for copies after one bite, its ridiculous, and I never stop being surprised.

I still mess up the timing now and then, but somehow that just makes them better, not worse.

Ingredients

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Ingredient Quantities

2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp fine salt

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1/2 tsp ground cloves

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

1/2 cup buttermilk

1 tsp vanilla extract

8 oz cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

3 cups powdered sugar

1 tsp ground cinnamon (for the frosting)

1 tsp vanilla extract (for the frosting)

pinch of salt

How to Make this

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1. Preheat oven to 350 F (175 C) and line a 12 cup muffin pan with liners, or grease well; set rack in middle. Measure flour by spooning it into the cup then level with a knife so you dont pack it.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, and 1/2 tsp ground cloves until evenly mixed.

3. In another bowl or the bowl of a mixer beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs just until combined; add 1 cup canned pumpkin puree (not pumpkin pie filling), 1/2 cup vegetable oil, 1/2 cup buttermilk and 1 tsp vanilla extract, mix until smooth. Tip: use room temp eggs and buttermilk for a smoother batter.

4. Pour the wet into the dry and fold gently with a spatula until just combined; dont overmix, a few streaks are fine. The batter will be thick but scoopable.

5. Divide batter among liners about two thirds full (use an ice cream scoop for even cupcakes), tap the pan gently to remove big air bubbles.

6. Bake 18 to 22 minutes or until a toothpick inserted in center comes out with a few moist crumbs but no raw batter. Cool in pan 5 minutes then transfer to a wire rack to cool completely before frosting.

7. While cupcakes cool make the frosting: beat 8 oz softened cream cheese and 1/2 cup (1 stick) softened unsalted butter until totally smooth and lump free; scraping the bowl helps.

8. Gradually add 3 cups powdered sugar, beating on low then medium until incorporated, then stir in 1 tsp ground cinnamon, 1 tsp vanilla extract (for frosting) and a pinch of salt. Taste and add a little more powdered sugar if too soft or a splash of milk if too stiff.

9. For best results chill frosting 15 to 30 minutes if it seems too soft to pipe, then pipe or spread onto completely cooled cupcakes. Tip: if frosting is gritty, sift the powdered sugar first.

10. Finish with a light dusting of extra cinnamon if you want, store cupcakes in fridge in an airtight container for up to 3 days or at room temp for a day.

Equipment Needed

1. Oven set to 350 F
2. 12 cup muffin pan, dont forget liners or oil to grease
3. Large mixing bowl plus a medium bowl or the bowl of a mixer
4. Measuring cups and spoons (and a kitchen scale if you want extra accuracy)
5. Electric hand mixer or stand mixer (a whisk works if you dont mind extra elbow grease)
6. Rubber spatula for folding and scraping
7. Ice cream scoop or large spoon for even batter portions
8. Wire cooling rack and a toothpick to test doneness

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, dont use pie filling. It has added sugar and spices so it will throw off the batter. Use plain canned pumpkin puree only.

Q: My cupcakes turned out heavy or they sank in the middle, what went wrong? A: Most likely you overmixed the batter or used too much flour. Stir until just combined, scoop the batter about two thirds full into the cups, and check your baking powder and baking soda are fresh. Also dont open the oven in the first 12 minutes or they can collapse.

Q: How do I keep the frosting smooth and not runny or lumpy? A: Make sure the cream cheese and butter are fully softened but not greasy warm. Beat them until totally smooth, then add powdered sugar slowly. If it gets too soft chill for 15 minutes, then whip again. Sifting the powdered sugar helps avoid lumps.

Q: Can I make these ahead and how should I store them? A: Yes. Cupcakes with the cream cheese frosting must be refrigerated because of the dairy, stored in an airtight container for up to three days. You can freeze unfrosted cupcakes for up to three months. To freeze frosted ones, flash chill the frosting until firm, wrap individually, then freeze up to one month. Bring to room temp before serving.

Q: Any quick tips for even sized cupcakes and easy baking? A: Use an ice cream scoop for even portions, line the pan with paper liners, tap the tray once to release big air bubbles, and bake at 350 degrees Fahrenheit for about 18 to 22 minutes. Test with a toothpick, it should come out with a few moist crumbs not wet batter.

Q: Want to change things up, can I swap ingredients or make them gluten free or less sweet? A: Yes, you can use a 1 to 1 gluten free flour blend but texture may vary. Swap the oil for melted coconut oil or light olive oil, and reduce granulated sugar by up to 25 percent if you want them less sweet. For the frosting, cut powdered sugar down a bit or add more cream cheese to lower the sweetness, but the frosting may be softer then so chill before piping.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

All-purpose flour: try whole wheat pastry flour 1:1 for a nuttier taste but it may be a bit denser, or use a 1-to-1 gluten-free baking blend (with xanthan) for GF cupcakes, or swap in cake flour for a lighter, more tender crumb
Buttermilk: make “buttermilk” by stirring 1 tbsp white vinegar or lemon juice into 1 cup milk and let sit 5 minutes, or use plain yogurt or kefir thinned with a little milk
Eggs: replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water (wait 5 min), or use 1/4 cup unsweetened applesauce per egg for moisture; these swaps can make the cupcakes slightly denser
Cream cheese (for frosting): use mascarpone for a richer less tangy frosting, or full-fat Greek yogurt that’s been strained, or a vegan cream cheese to make it dairy free; you may need to chill and whip a bit longer for best texture

Pro Tips

1. Measure flour by spooning it into the cup and leveling it off; if your batter seems too stiff, loosen it with 1 to 2 tablespoons of extra buttermilk rather than more oil so the crumb stays tender.

2. Use room temperature eggs, buttermilk, butter and cream cheese for a velvety batter and lump free frosting. If your cream cheese is too cold, microwave in 5 to 8 second bursts and stir between so it softens without melting.

3. Fold the wet into the dry just until streaks disappear. Overmixing makes dense cupcakes, but a few small streaks are fine and will disappear while baking.

4. If you want clean piped swirls, chill the frosting 15 to 30 minutes first so it firms up, and sift the powdered sugar before mixing to avoid gritty texture.

5. Make ahead and storage hack: bake and freeze unfrosted cupcakes in a single layer, then thaw and frost the day you serve. Frosted cupcakes keep best refrigerated up to 3 days; bring them to room temp 20 to 30 minutes before eating for best flavor.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

542

kcal

Equipment: 1. Oven set to 350 F
2. 12 cup muffin pan, dont forget liners or oil to grease
3. Large mixing bowl plus a medium bowl or the bowl of a mixer
4. Measuring cups and spoons (and a kitchen scale if you want extra accuracy)
5. Electric hand mixer or stand mixer (a whisk works if you dont mind extra elbow grease)
6. Rubber spatula for folding and scraping
7. Ice cream scoop or large spoon for even batter portions
8. Wire cooling rack and a toothpick to test doneness

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp fine salt
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 tsp ground cinnamon (for the frosting)
1 tsp vanilla extract (for the frosting)
pinch of salt

Directions

Preheat oven to 350 F (175 C) and line a 12 cup muffin pan with liners, or grease well; set rack in middle. Measure flour by spooning it into the cup then level with a knife so you dont pack it.
In a large bowl whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, and 1/2 tsp ground cloves until evenly mixed.
In another bowl or the bowl of a mixer beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs just until combined; add 1 cup canned pumpkin puree (not pumpkin pie filling), 1/2 cup vegetable oil, 1/2 cup buttermilk and 1 tsp vanilla extract, mix until smooth. Tip: use room temp eggs and buttermilk for a smoother batter.
Pour the wet into the dry and fold gently with a spatula until just combined; dont overmix, a few streaks are fine. The batter will be thick but scoopable.
Divide batter among liners about two thirds full (use an ice cream scoop for even cupcakes), tap the pan gently to remove big air bubbles.
Bake 18 to 22 minutes or until a toothpick inserted in center comes out with a few moist crumbs but no raw batter. Cool in pan 5 minutes then transfer to a wire rack to cool completely before frosting.
While cupcakes cool make the frosting: beat 8 oz softened cream cheese and 1/2 cup (1 stick) softened unsalted butter until totally smooth and lump free; scraping the bowl helps.
Gradually add 3 cups powdered sugar, beating on low then medium until incorporated, then stir in 1 tsp ground cinnamon, 1 tsp vanilla extract (for frosting) and a pinch of salt. Taste and add a little more powdered sugar if too soft or a splash of milk if too stiff.
For best results chill frosting 15 to 30 minutes if it seems too soft to pipe, then pipe or spread onto completely cooled cupcakes. Tip: if frosting is gritty, sift the powdered sugar first.
Finish with a light dusting of extra cinnamon if you want, store cupcakes in fridge in an airtight container for up to 3 days or at room temp for a day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.