Delicious homemade pumpkin cupcakes that are soft and moist with sweet, warm pumpkin-y flavor and a luscious cinnamon cream cheese frosting.
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.
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.