Description
Soft, moist pumpkin cupcakes made with cinnamon, ginger, and nutmeg, topped with creamy cinnamon cream cheese frosting. These warmly spiced cupcakes are perfect for fall gatherings, Halloween parties, Thanksgiving, and cozy homemade desserts.
Ingredients
Scale
Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil, or canola oil
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup pure pumpkin
- 1/3 cup milk
Cinnamon Cream Cheese Frosting
- 2/3 cup unsalted butter, softened
- 6 oz cream cheese
- 1 teaspoon cinnamon (up to 1 1/2 teaspoons, if preferred)
- 1 teaspoon vanilla extract
- 3–3 1/2 cups powdered sugar
- 1–2 tablespoons cream, as needed
Instructions
- Prepare the oven and pan. Preheat the oven to the temperature specified by your baking instructions and line a standard muffin pan with cupcake liners.
- Mix the dry ingredients. Whisk together the flour, cinnamon, ginger powder, nutmeg, baking powder, baking soda, and salt in a medium bowl.
- Combine the wet ingredients. In a separate bowl, whisk together the vegetable oil, white sugar, brown sugar, eggs, vanilla extract, pure pumpkin, and milk until evenly combined.
- Make the batter. Add the dry ingredients to the wet ingredients. Stir gently until no visible dry flour remains, taking care not to overmix.
- Fill and bake. Divide the batter evenly among the cupcake liners. Bake at the recipe’s specified temperature until the cupcakes are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking for doneness around 18 minutes.
- Cool completely. Let the cupcakes cool before transferring them to a wire rack if needed. Allow them to cool completely before frosting.
- Beat the butter and cream cheese. In a mixing bowl, beat the softened unsalted butter and cream cheese until smooth and creamy.
- Make the frosting. Add the cinnamon and vanilla extract. Gradually beat in 3 cups of powdered sugar until smooth. Add more powdered sugar, up to 3 1/2 cups, if needed for a thicker frosting. Add 1–2 tablespoons of cream gradually if the frosting is too thick. Adjust the cinnamon to taste.
- Frost the cupcakes. Spread or pipe the cinnamon cream cheese frosting over the completely cooled cupcakes. Serve or refrigerate until ready to enjoy.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling to maintain the intended sweetness and spice balance.
- Start with 1 teaspoon of cinnamon in the frosting, increasing to 1 1/2 teaspoons for a stronger cinnamon flavor.
- Store frosted cupcakes in an airtight container in the refrigerator and allow a short time for the frosting to soften before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 440 kcal
Keywords: pumpkin cupcakes with cinnamon cream cheese frosting, pumpkin cupcakes, cinnamon cream cheese frosting, moist pumpkin cupcakes, fall cupcake recipe, pumpkin spice cupcakes