Pumpkin cupcakes with cinnamon cream cheese frosting. Want to elevate your pumpkin treats game? These decadent cupcakes are loaded with deliciously sweet pumpkins and have just the perfect delicate touch of warm fall spices. Plus, the signature cinnamon spiked cream cheese frosting adds the ‘wow’ factor to these cupcakes.
Pumpkins are synonymous with the gorgeous autumn/fall season. In other words, it’s the right time to indulge in all kinds of pumpkin treats. And truth to be told, there are endless variations of these beautiful cupcakes. Super moist and tender in every bite!
Loaded with pumpkin purée and pumpkin pie spice, these pumpkin cupcakes with cinnamon cream cheese frosting are a delightful treat for all pumpkin lovers. The best part? Luscious cream cheese frosting with a touch of cinnamon flavor. In fact, pumpkin cupcakes and cream cheese frosting are made for each other.
Pumpkin Cupcakes Recipe
Ok, let’s make these gorgeous pumpkin cupcakes with cinnamon cream cheese frosting. You’ll need to mix the wet and dry ingredients separately. The dry mixture is a simple combination of classic cupcake ingredients like flour, baking powder, baking soda and sugar. With sugar, you will need both granulated (caster) sugar and brown sugar to make these cupcakes. While the granulated sugar is added to the dry mixture, brown sugar is combined with the wet ingredients. As pumpkin dishes are incomplete without autumn/fall spices, you will also need to add some ground cinnamon and pumpkin pie spice.
Now, mix the wet ingredients. Combine fluffy eggs with vegetable oil, brown sugar, pumpkin purée and vanilla extract. Whisk to combine all the ingredients. Add this mixture to the dry mixture. At this stage, you can use an electric mixer to combine both mixtures. Remember – no overbeating.
The consistency of the pumpkin cupcakes batter will be slightly thick. Pour this batter into muffin/cupcake tins and bake. The aroma of the fall spices coming from your oven is incredible.
Pumpkin Cupcakes + Cinnamon Cream Cheese Frosting = Match Made In Heaven
Yes, this frosting is loaded with the amazing flavor of cinnamon. Doesn’t it sound divine? Best of all, pumpkin cupcakes and cream cheese frosting are match made in heaven.
To make the frosting, beat butter and then add softened cream cheese, vanilla extract, sugar and ground cinnamon until thick and fluffy. Once the pumpkin cupcakes are cooled to room temperature, you can pipe this frosting on them. Use your imagination to get creative.
Finally, to add that cute pumpkin color to the cupcakes, I tinted a little frosting with vibrant orange and piped onto the side of the frosting. I also added those little green swirls to complete the look.
The divine combo of pumpkin cupcakes and cinnamon cream cheese frosting!
More Pumpkin Recipes:
- Pumpkin Muffins
- Pumpkin Hummus
- Indian Pumpkin Curry
- Easy Pumpkin Bread
- Indian Spiced Roasted Pumpkin Soup
- Pumpkin Erissery| Mathanga Erissery | Pumpkin in Spiced Coconut Sauce
More Cupcake Recipes:
- The Best Chocolate Cupcakes Recipe
- Jalebi Cupcake
- Carrot Patch Cupcakes
- Beet Red Velvet Cupcakes
- Gulab Jamun Cupcakes
- Vanilla Cupcakes with Vanilla Buttercream Frosting
Yield: 12 cupcakes
Pumpkin Cupcakes With Cinnamon Cream Cheese frosting | Video
Moist pumpkin cupcakes with cinnamon spiked cream cheese frosting!
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
Pumpkin cupcakes:
- 1 and 3/4 cups all purpose (plain) flour
- 1/2 cup granulated (caster) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (cinnamon powder)
- 1 teaspoon pumpkin pie spice (store bought and homemade)
- 2 large eggs, at room temperature
- 1 cup pumpkin purée (homemade or store bought)
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 1 and 1/2 teaspoon vanilla extract
Cinnamon cream cheese frosting:
- 150 g unsalted butter, softened
- 125 g x 2 cream cheese, softened
- 4 cups confectioner’s (powdered or icing) sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (extra to sprinkle over frosting)
Instructions
- Preheat oven to 350 F / 180 C. Line a 12-hole muffin tin with cupcake liners. Set aside.
- Sift flour, sugar, baking powder, baking soda, salt, ground cinnamon and pumpkin pie spice into a large bowl. Set aside.
- Place eggs, pumpkin purée, vegetable oil, brown sugar and vanilla extract in a large bowl. Whisk to combine.
- Make a well in the center of the dry mixture. Add wet mixture. Using an electric mixer, beat until just combined.
- Divide batter among cupcake liners. Bake for 20-25 minutes or until risen and a skewer inserted into the center of the cupcakes comes out clean. Transfer to a wire rack to cool completely.
- To make cinnamon cream cheese frosting, beat butter 4-5 minutes or until creamy and pale. Add cream cheese. Beat until smooth. Add vanilla extract. Beat until just combined. Sift sugar and cinnamon into the mixture. Beat for another 1-2 minutes.
- Pipe frosting on the cooled cupcakes.
Notes
- To make pumpkin pie spice, combine together 2 teaspoons ground cinnamon, 1 teaspoon ground all spice, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 223Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 63mgSodium 168mgCarbohydrates 6gFiber 1gSugar 5gProtein 2g
The nutritional data is for information purposes only
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