Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting: a delightful and easy-to-make recipe perfect for autumn or any time you crave a comforting treat. This guide will walk you through creating moist, flavorful pumpkin cupcakes topped with a dreamy, spiced cream cheese frosting, making it a go-to for home bakers and dessert enthusiasts alike.
Key Ingredients for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
For the Pumpkin Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (if needed for consistency)
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
Get ready to impress with these incredibly moist and flavorful Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. Despite their sophisticated taste, they’re surprisingly simple to whip up, delivering a satisfying combination of tender pumpkin cake and rich, spiced frosting. Requiring just about 20 minutes of preparation and 18-22 minutes of baking time, these delightful cupcakes are perfect for last-minute gatherings or a cozy afternoon baking session, promising pure autumnal bliss in every bite.
Step-by-Step Instructions:
Making the Pumpkin Cupcakes:
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup thoroughly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Pumpkin Puree: Add the pumpkin puree to the wet ingredients and mix until just combined.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix the batter.
- Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
Making the Cinnamon Cream Cheese Frosting:
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and well combined.
- Add Powdered Sugar and Cinnamon: Gradually add the sifted powdered sugar and ground cinnamon to the cream cheese mixture. Beat on low speed, gradually increasing to medium-high speed, until the frosting is light and fluffy.
- Incorporate Vanilla: Stir in the vanilla extract.
- Adjust Consistency: If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreading consistency.
- Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each one using a spatula or piping bag.
Why You’ll Love This Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
You’ll fall head over heels for these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting because they are the epitome of cozy, homemade comfort. The star of the show is undoubtedly the perfectly spiced, wonderfully moist pumpkin cake, which provides a tender base for the exquisitely rich and tangy cinnamon cream cheese frosting – a pairing that’s even more satisfying than a classic spiced apple cake. Beyond their incredible flavor, these cupcakes offer a significant cost-saving benefit compared to store-bought versions, allowing you to create a truly impressive dessert without breaking the bank.
The warm, aromatic spices infused into both the cupcakes and frosting create an unforgettable sensory experience, transporting you directly to a crisp autumn day with every bite. Unlike some other pumpkin baked goods that can be dense, these cupcakes are wonderfully light and airy, a testament to the careful balance of ingredients and techniques. Don’t wait for a special occasion – whip up a batch of these delightful Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting today and treat yourself and your loved ones to a slice of pure culinary happiness!
Storing and Reheating Tips:
Storing:
- Room Temperature: Unfrosted or fully frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before covering.
- Refrigeration: For longer storage, especially in warmer climates or if your frosting is very delicate, refrigerate the cupcakes in an airtight container for up to 4-5 days.
- Freezing Cupcakes (Unfrosted): Wrap unfrosted cupcakes tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before frosting.
- Freezing Cupcakes (Frosted): It’s generally recommended to freeze unfrosted cupcakes and frost them after thawing to preserve the frosting’s texture. However, if freezing frosted cupcakes, ensure the frosting is firm before wrapping to prevent smudging. Freeze for up to 1 month. Thaw in the refrigerator overnight, then let come to room temperature.
- Freezing Frosting: You can freeze leftover cream cheese frosting in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator and re-whip before using.
Reheating:
- Cupcakes are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 30-60 minutes before serving. They do not require reheating.
Final Thoughts:
These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a truly heartwarming and delicious way to celebrate the flavors of the season, or simply to indulge in a moment of pure, homemade joy. Their delightful taste and comforting aroma will surely win over everyone. Give them a try; we’re confident you’ll adore them!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup thoroughly.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.1 cup (2 sticks) unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Add the pumpkin puree to the wet ingredients and mix until just combined.1 cup pumpkin puree (not pumpkin pie filling)
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix the batter.1/2 cup buttermilk
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and well combined.8 ounces cream cheese, softened, 1/2 cup (1 stick) unsalted butter, softened
- Gradually add the sifted powdered sugar and ground cinnamon to the cream cheese mixture. Beat on low speed, gradually increasing to medium-high speed, until the frosting is light and fluffy.3 cups powdered sugar, sifted, 1 teaspoon ground cinnamon
- Stir in the vanilla extract.1/2 teaspoon vanilla extract
- If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreading consistency.2-3 tablespoons milk
- Once the cupcakes are completely cool, generously frost each one using a spatula or piping bag.