Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
The ultimate fall dessert recipe coming right up! You guys are going to LOVE these dreamy Pumpkin Cupcakes! They are perfectly moist, pumpkin-y and the luscious cinnamon cream cheese frosting is absolutely incredible. Serve them at your next holiday celebration for a show stopping dessert that will disappear quick!
In an effort to create the perfect pumpkin cupcake, I have tried SO many different versions of this recipe. With several tweaks here and there, I am finally able to share with you the best pumpkin cupcakes! If you’re looking for a homemade pumpkin cupcake that’s soft and light with sweet, warm pumpkin-y flavor, look no further.
These were a major hit with my family and I know your families will adore them too! Now let’s talk details and what makes these fall-inspired cupcakes so irresistible.
Ingredients In Pumpkin Cupcakes
It took quite a few trials to get these cupcakes perfect. The ingredients are basic, but baking can be tricky. It’s all about the right amounts and combination of ingredients.
Flour: all-purpose flour will yield the best results in this recipe.
Baking Powder & Baking Soda: these ingredients work together to make cupcakes rise.
Spices & Salt: a combination of warm, cozy spices will give these cupcakes the most wonderful pumpkin flavor.
Oil: cupcakes need a certain level of fat to make them super moist.
Eggs: eggs are essential for a rich taste and lovely texture.
Sugar: this recipe can work with either brown or white sugar, but I’ve found that brown sugar joined with the pumpkin flavor is the best.
Pumpkin: there is 1 cup of pumpkin puree in this recipe. You won’t need the whole can for this recipe, and you’ll have plenty left to make my pumpkin hummus or my favorite chocolate chip pumpkin muffins.
How Do You Make Pumpkin Cupcakes?
Yes, it took me quite a few tries to get the ingredient amounts just right, but the recipe is really quite easy.
- Whisk the dry ingredients together.
- Stir the wet ingredients together.
- Incorporate dry ingredients into wet ingredients.
- Spoon batter into prepared muffin pan and bake.
- Make cinnamon cream cheese frosting.
- Once cupcakes cool completely, frost each one and serve.
Cinnamon Cream Cheese Frosting
Cream cheese frosting is the most popular frosting to pair with pumpkin and for good reason. The flavor in this silky smooth cinnamon cream cheese frosting is not too sweet and is the perfect complement with the warm spices in the pumpkin cupcakes. This frosting recipe works well for piping your cupcakes, but simply spreading the frosting over the top with a knife works great too.
Tips For Making Pumpkin Cupcakes From Scratch
- Use pure canned pumpkin and not pumpkin pie filling for this recipe. Pumpkin pie filling contains added ingredients that are not needed in these cupcakes.
- To measure the flour correctly spoon it into the measuring cups and then level off with a knife. This will help you avoid adding too much or too little flour, which may not yield the best texture for your cupcakes.
- When incorporating dry ingredients with wet, mix until they are just combined. Over mixing batter will not result in the best cupcakes.
- Cupcakes should be baked in the center of the oven for even baking.
- Before starting this recipe, allow all ingredients to come to room temperature. It will be easier to mix ingredients, they will more evenly disperse and the cupcakes will have the best texture.
Storage Tips For Pumpkin Cupcakes
Assembled cupcakes can sit out at room temperature for several hours, but for any longer than that, refrigerate in an airtight container. Cupcakes can be served at room temperature or chilled. To serve at room temperature from a refrigerated state, sit out for 3 hours prior to serving. Cupcakes will stay fresh in the fridge for up to about 4 days.
You can also freeze these cupcakes. I would not freeze the cupcakes that have already been frosted, though. For best results, wrap up each cupcake individually and then place all cupcakes in an airtight container to store in the freezer. Cupcakes will keep in the freezer for 4-6 months. To thaw place cupcakes in the fridge for several hours and then on the countertop at room temperature until they are completely thawed out.
Serve these scrumptious pumpkin cupcakes for Thanksgiving dessert and impress your guests in a really big way! Do you really need pumpkin pie with these decadent treats on the dessert table?
More Fall Desserts To Try:
If you try this pumpkin cupcake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Delicious homemade pumpkin cupcakes that are soft and moist with sweet, warm pumpkin-y flavor and a luscious cinnamon cream cheese frosting.
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pure pumpkin from a can
- 1/3 cup vegetable or canola oil
- 1 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup milk
- 3/4 cup unsalted butter (at room temperature)
- 8 ounces cream cheese (at room temperature)
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 3 cups powdered sugar
Preheat oven to 350ºF. Line muffin pan with 15 muffin liners.
In a medium bowl, whisk together all dry ingredients; set aside.
In a large bowl, stir together all wet ingredients. Add the dry mixture to the wet mixture. Do this gradually, incorporating until no flour streaks remain. Don't over mix.
Spoon the batter evenly in all of the prepared muffin cups, filling each about 2/3 full (about 3 tablespoons of batter for each cupcake).
Bake for about 20 minutes and until a toothpick inserted into the center comes out clean. Let cupcakes cool for 10 minutes, then transfer to a wire cooling rack. Let cupcakes cool completely before adding the frosting.
With an electric mixer, beat the butter until fluffy, about 2 minutes. Add the cream cheese, vanilla and cinnamon and continue to beat for another 2 minutes.
Turn the mixer down to a low speed and add in the powdered sugar about 1 cup at a time. Mix until fully combined. Turn mixer back up to a higher speed and beat until fluffy, about 2 minutes.
Frost the cooled cupcakes using a flat knife or piping bag.
Cupcakes will keep well at room temperature for 4-6 hours. Refrigerate for up to 4 days.
FREEZE: Cupcakes will keep well in the freezer for 4-6 months. I recommend tightly wrapping each cupcake individually in a freezer safe plastic wrap for best results. Thaw either in the fridge or at room temperature.
MAKE AHEAD: Cupcakes can be made the day before you plan to serve them. Store them in an airtight container at room temperature. Frosting can also be made the day before. Store frosting in an airtight container in the fridge. Allow frosting to come to room temperature before using.
NUTRITIONAL INFO: Keep in mind that the nutritional info is calculated with the entire frosting recipe. There is a good chance you will not use all of the frosting, particularly if you are frosting with a knife, and in that case calories and fat would be lower.
Photos by Sasha at Eat Love Eats.