Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
The absolute best moist and fluffy homemade spiced pumpkin cupcakes with cinnamon cream cheese frosting. A must make Fall dessert!
Normally I’d wait for October to share a delicious pumpkin recipe. But…! I’m kind of in love with pumpkin goodies year round. And I’m 100% ready to dive head first into all things Fall. The leaves are changing here in New England. The days are mostly cooler… it IS New England after all. The apple farms and pumpkin patches are open! Hooray for that, right?!
So… Pumpkin goodies are here. Ready or not!
I couldn’t resist the opportunity to share another pumpkin cupcake recipe. This one is even more amazing than the last. To be fair though, they all have their own reasons for being amazing. This one is just different, and new!
Moist homemade spiced pumpkin cupcakes, generously topped with cinnamon cream cheese frosting.
The cupcakes? Perfectly spiced and moist.
The frosting? De-licioius! If you’re not a fan of cream cheese frosting, that’s okay! I’ve shared some great alternatives below. But if you’re a fan, like me, then you absolutely need to give this silky spiced frosting a try!
Pumpkin is the star with these cupcakes. But, cinnamon is a very close second. They’re a perfect pair! Add a touch of cinnamon to the already tasty frosting and you have a winning cupcake.
What’s different about this cupcake than every other cupcake out there? One, it’s a Baked by Rachel original! Two, we swap out the butter for vegetable oil. That’s practically unheard of with my own cupcake recipes but it worked amazingly well here. And the frosting? Have I raved about it enough? No? It’s so silky and perfectly spiced. You’ll want to eat it with a spoon!
And you can! This recipe makes a generous amount of frosting.
You have a few options with the frosting …
Make the entire batch as written below. Pile it high on your pumpkin cupcakes OR save some for later to use with my pumpkin loaf cake.
Not a fan of extra frosting? Cut the frosting recipe below in HALF for a more modest amount but plenty enough to frost the cupcake recipe below.
Just be sure to make these spiced pumpkin cupcakes with cinnamon cream cheese frosting asap! You won’t regret it!
Check below for troubleshooting tips, advice and how to make this ridiculously tasty pumpkin cupcake recipe!
How to Make the Pumpkin Cupcakes
*This is a super easy pumpkin cupcake recipe to whip up, but it goes even faster if you have your ingredients and measuring utensils handy. Allow extra time for the cupcakes to cool before frosting, or allow them to sit overnight!
- Preheat your oven and prepare your cupcake pan with 8 paper liners.
- In a large bowl or stand mixer, combine all cupcake ingredients, as outline in the recipe below. For best results, do not substitute ingredients.
- Using a large cookie scoop, divide batter equally between prepared 8 paper liners. The liners should be roughly 3/4 full.
- Bake according to the directions below.
- Cool completely before frosting! This step is very important. Allow the cupcakes to cool for at least several hours, or overnight, before frosting.
- Frost as desired! This recipe makes a generous amount of frosting. It can be cut in half for a more modest amount of frosting or made as is.
Check below this post for even more delicious recipes to make this season!
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Recipe tips and troubleshooting
As written this will make 8 nicely domed cupcakes. Leveling off the cookie scoop before adding the batter to the liners will stretch the recipe to around 9 cupcakes.
If you prefer a cake instead of cupcakes, use my pumpkin cake recipe instead. There’ll be no question if it’ll turn out or not this way!
If you prefer something lighter, try one of the following:
Vanilla buttercream frosting
Brown sugar meringue frosting
No! Do not use pumpkin pie filling for a recipe unless it specifically states to use that. Use canned or homemade pumpkin puree.
Yes and no. This recipe was written using vegetable oil. I’ve had success with using butter, but find the final product much more moist using vegetable oil. If you do not have vegetable oil on hand or prefer to use butter, you can give it a try. The results won’t be identical but will still be tasty.
Typically dark and light brown sugar can be substituted for each other without any issue. If you prefer a slightly bolder flavor, give the dark brown sugar a try.
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving. If your home is especially warm, chilling the cupcakes until serving is best.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Cupcakes
- 1/4 C vegetable oil
- 1/2 C pumpkin puree
- 1/2 C light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/8 tsp ground cloves
- 1 C all purpose flour
Frosting
- 8 oz cream cheese, softened
- 1/4 C unsalted butter, softened
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 3 C powdered sugar
Instructions
- Preheat oven to 350°F. Line a standard cupcake pan with 8 paper liners.
- In a large bowl or stand mixer, combine vegetable oil and pumpkin puree. Mix in the light brown sugar, followed by the egg and vanilla extract. With mixer running on low, slowly add baking soda, baking powder, salt and spices. Lastly, add in the flour, mixing until no streaks remain.
- Divide batter equally between prepared liners using a large cookie scoop.
- Bake for 20-22 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Cool in pan for 2 minutes or until easy to handle. Transfer to a wire rack to cool completely.
- When cupcakes have cooled, prepare your frosting. In a large bowl or stand mixer, fit with a paddle attachment, beat softened cream cheese and butter until smooth. Mix in vanilla and cinnamon, followed by 1 cup of powdered sugar at a time. Increase mixer speeds between additions.
- Frost cupcakes as desired.
- Store cupcakes in an airtight container at room temperature for up to several days or store in the refrigerator.
Notes
More delicious recipes to make this season:
Looks fabulous! Thanks for steering me toward other frostings. (I’m THAT girl). Perfect timing, too. I have several pumpkin MUFFIN recipes but wanted a dessert for our upcoming mountain house rental!
Enjoy! :)