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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They’re moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk together pumpkin puree, oil, eggs, sugar, milk, and vanilla extract until combined.
  4. Add dry ingredients to wet ingredients and stir until just combined. Do not over-mix.
  5. Evenly divide batter into prepared muffin tin, filling each liner ⅔ of the way full.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.
  7. To make the frosting: In a large bowl, use an electric mixer to beat together the butter and cream cheese until smooth and creamy.
  8. Mix in the vanilla extract and cinnamon.
  9. Gradually add in the powdered sugar until completely combined. If the frosting is too thin, add more powdered sugar. If it's too thick, add a teaspoon of milk.
  10. Frost cooled cupcakes and enjoy!

Notes

Store cupcakes in an airtight container in the refrigerator for up to 5 days. For best results, frost the cupcakes just before serving. The frosting can be made ahead and stored in the refrigerator; let it come to room temperature and re-whip before using.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-cupcakes-cinnamon-frosting-3/