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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Moist, extra soft pumpkin cupcakes filled with warm spices and topped with a fluffy, tangy cinnamon cream cheese frosting.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

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
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup pure pumpkin puree not pumpkin pie filling
  • 1/3 cup milk
Cinnamon Cream Cheese Frosting
  • 2/3 cup unsalted butter softened
  • 6 oz cream cheese
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3.5 cups powdered sugar
  • 1-2 tablespoons heavy cream as needed

Method
 

Instructions
  1. Preheat the oven to 350F degrees and line muffin pans with paper liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
  3. In a large bowl, beat the oil, sugars, eggs, and vanilla extract until smooth, then mix in the pumpkin puree.
  4. Gradually add the flour mixture to the wet ingredients, alternating with the milk, mixing on low speed until just combined.
  5. Spoon batter into liners until 2/3 full and bake for 16-19 minutes until a toothpick comes out clean.
  6. For the frosting, beat the butter and cream cheese until fluffy, then add cinnamon, vanilla, and powdered sugar gradually, adding cream as needed for consistency.
  7. Allow cupcakes to cool completely before frosting.

Notes

Store cupcakes in an airtight container at room temperature for 2 days, or in the fridge for up to 3 days. Unfrosted cupcakes can be frozen.