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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Irresistible Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a cozy autumn treat perfect for gatherings.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Cupcake Ingredients
  • 1 cup Pumpkin Puree Alternatively, sweet potato puree can be used.
  • 1 cup All-Purpose Flour Can replace with gluten-free flour.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 tablespoon Baking Powder
  • 2 teaspoon Pumpkin Pie Spice Can substitute with cinnamon, nutmeg, and ginger mix.
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Cloves Can omit if not preferred.
  • ½ teaspoon Salt
  • 2 large Eggs Flax eggs can substitute for a vegan option.
  • ½ cup Canola Oil Can be replaced with melted coconut oil or applesauce.
  • ½ cup Cinnamon Applesauce Regular applesauce can replace or omit.
  • 1 teaspoon Vanilla Extract
Cinnamon Cream Cheese Frosting
  • 8 oz Cream Cheese Softened.
  • ½ cup Unsalted Butter Softened.
  • 2 cups Powdered Sugar Sift before measuring.
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Vanilla Extract

Equipment

  • mixing bowls
  • muffin pan
  • Cupcake Liners
  • spatula
  • whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan with cupcake liners.
  2. Sift together the flour, sugar, baking powder, pumpkin pie spice, ground cinnamon, baking soda, ground cloves, and salt in a mixing bowl.
  3. Whisk together the pumpkin puree, eggs, cinnamon applesauce, canola oil, and vanilla extract in a separate bowl until smooth.
  4. Fold the wet mixture into the dry ingredients gently until just combined.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake in the preheated oven for about 20-22 minutes until a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack.
Frosting Instructions
  1. Beat together the cream cheese and unsalted butter until creamy.
  2. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, mixing until smooth.
  3. Frost the cooled cupcakes with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1500IUCalcium: 15mgIron: 1mg

Notes

Don’t overmix the batter to maintain fluffy texture. Storing leftovers requires an airtight container.

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