Description

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are the ultimate fall dessert. These moist and flavorful cupcakes, infused with warm spices like cinnamon and nutmeg, are topped with a rich, creamy frosting that takes them to the next level. Perfect for any occasion—from cozy gatherings to festive celebrations—these cupcakes are sure to impress family and friends alike. With their beautiful presentation and delightful taste, they make every bite a seasonal celebration.

Ingredients

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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
1/3 cup milk
2/3 cup unsalted butter (softened)
6 oz cream cheese (softened)
Additional powdered sugar as needed

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Instructions

Preheat your oven to 350°F and line muffin pans with papers.
In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
In a large bowl, mix vegetable oil, white sugar, brown sugar, eggs, and vanilla until smooth.
Stir in pumpkin puree until fully incorporated.
Gradually add dry ingredients in batches alternating with milk until combined.
Fill muffin pans about two-thirds full and bake for 16–19 minutes or until a toothpick comes out clean.
For the frosting: Beat softened butter and cream cheese until fluffy; mix in cinnamon and vanilla then gradually add powdered sugar until desired consistency is reached.
Once cooled, frost the cupcakes as desired.

Prep Time: 15 minutes
Cook Time: 19 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 240
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg