Light, fluffy Pumpkin Cupcakes with a delicious cinnamon cream cheese frosting!
I’ve gone pumpkin-CRAZY! Seriously, it will come time for lunch and all I will want is some pumpkin sweets. My sweet tooth lately has been uncontrollable lately!
Between these Pumpkin Cookies with Caramel Frosting, my favorite Pumpkin Chocolate Chip Bread, and these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting I feel like I don’t need anything else to be completely satisfied for the rest of my life!
These cupcakes are soo moist and light and fluffy. And the cinnamon cream cheese frosting—well, do I even need to say why THAT is amazing?
I’ll just say it really does taste as good as it sounds! If you have people in your life that you love, you should make these for them. I think that should apply to everyone. So make them! You’ll be making the world a better place!
SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:
- Pumpkin Pancakes with Cinnamon Cream Syrup
- Classic Pumpkin Roll
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Chocolate Chip Bread
- Pumpkin and Black Bean Chili
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 1/2 cup oil (vegetable or canola oil)
- 2 large eggs
For the frosting
- 1/4 cup unsalted butter , room temperature
- 8 ounces cream cheese , room temperature
- 2-3 cups powdered sugar (depending on the frosting consistency you want)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 9 mellowcreme pumpkins candy , for garnish
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
- In a separate bowl combine pumpkin puree, sugars, vegetable oil and eggs.
- Pour mixture over dry ingredients and stir, just until moist.
- Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
For the frosting
- Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want.
- Frost the cupcakes and garnish with pumpkin candy, if desired.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Aimee @ like mother like daughter says
Mmm these cupcakes look dreamy! And I want to eat that frosting by the spoonful!
Lauren Allen says
Thanks Aimee 🙂 The frosting is killer!
Jessica H says
These look amazing! I am loving all the fall foods lately!
Lauren Allen says
Thanks Jessica! Fall is the best time of year for yummy foods like this!!!
Annette Belnap says
These look perfect! Pinning!
Ashlee says
this sounds amazing!!! and the cinnamon cream cheese frosting is so pretty
Kaitlyn says
These cupcakes look and sound amazing! Nothing says Fall like pumpkin spice baked goods!
Lauren Allen says
Thanks Kaitlyn, I’d love to hear how you like them!
Tammy C. says
I made these cupcakes, followed the recipe to the letter, and OMGOODNESS!! DELICIOUS!! The cream cheese frosting is the perfect touch! Although I did eat one cupcake without the frosting! My family loved these! Than you for sharing the recipe!
Julia says
Just made these! They rose PERFECTLY AND ALL THE SAME SIZE!! They are cooling right now but the batter tasted amazing! Can’t wait to decorate and eat! Thanks!!
Lauren Allen says
Thanks Julia! Hope you enjoy them 🙂