Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes with Cream Cheese Frosting are full of warm fall spices and have a moist and tender crumb. These cupcakes are super easy to make and always a hit in the fall.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cupcakes
Servings: 12
Calories: 369kcal
Author: Garnish and Glaze
Ingredients
For the Cupcakes:
1 1/2cupflour
1teaspoonbaking powder
1/4teaspoonbaking soda
3/4teaspoonpumpkin spice*
1/2teaspooncinnamon
1/2teaspoonsalt
1/2cupbrown sugar
1/2cupgranulated sugar
1/2cupcanola oil
2eggs
3/4cuppumpkin puree
1teaspoonvanilla extract
For the Frosting:
4ouncescream cheese, room temperature
1/4cupbutter, room temperature
1/2teaspoonvanilla
1/4teaspooncinnamon
Pinchof nutmeg
2cupspowdered sugar, (measured and then sifted)
Instructions
For the Cupcakes:
Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.
In a medium mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt together. Set aside.
In a large mixing bowl, whisk together brown sugar, granulated sugar, oil, eggs, pumpkin puree, and vanilla extract.
Add dry ingredients to the liquid and mix until combined.
Spoon batter into the cupcake liners filling 3/4 full (about 1/4 cup).
Bake for 18-20 minutes until toothpick comes out clean.
Let cupcakes cool in muffin tin for 5 minutes, remove, and then allow to cool completely on a wire rack.
For the Frosting:
With an electric mixer (fitted with paddle attachment) beat cream cheese and butter together until smooth.
Mix in the vanilla, cinnamon, and nutmeg. Add the powdered sugar and beat until light and smooth.
Place frosting in a piping bag fitted with a star tip and pipe on top of the cupcakes.
Consume within 4 hours or store in an airtight container in the fridge. Remove 1-2 hours before serving to allow to come to room temperature.
Notes
*If you don't have pumpkin spice, substitute it with 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, 1/8 tsp. ginger, and 1/16 tsp. ground cloves.