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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Delight in these soft, moist Pumpkin Cupcakes infused with a warm blend of autumn spices and topped with a luscious cinnamon cream cheese frosting. Perfectly balanced in moisture and flavor, this easy-to-make recipe celebrates fall with each bite and is ideal for gatherings or cozy moments.

Ingredients

Scale

Cupcake Ingredients

  • 1 cup pumpkin puree
  • 1 1/4 cups all-purpose flour (or gluten-free flour blend)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare Your Ingredients and Preheat Oven: Gather all ingredients and preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners so you’re ready to mix.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, cloves, and salt ensuring even distribution of spices and leavening agents.
  3. Combine Wet Ingredients: In a large bowl, beat the eggs with granulated sugar and brown sugar until smooth and slightly fluffy. Then stir in the pumpkin puree, vegetable oil, and vanilla extract until fully combined.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, folding gently but thoroughly. Avoid overmixing to keep cupcakes tender and light.
  5. Bake the Cupcakes: Divide the batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  6. Make the Cinnamon Cream Cheese Frosting: Beat softened cream cheese with butter until creamy. Slowly add powdered sugar and cinnamon, adjusting to taste, and whip until fluffy and smooth.
  7. Frost and Decorate: Once cupcakes have cooled, generously pipe or spread the cinnamon cream cheese frosting on each cupcake. Optionally garnish with a light dusting of cinnamon or chopped toasted nuts.

Notes

  • Use room temperature ingredients for better blending and texture.
  • Do not overmix the batter to avoid dense cupcakes.
  • Start checking cupcakes for doneness at 18 minutes as ovens vary.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Full-fat cream cheese yields the best creamy, tangy frosting.

Nutrition

Keywords: pumpkin cupcakes, cinnamon cream cheese frosting, fall dessert, autumn spices, gluten-free cupcake

Find it online: https://linacorner.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting/