Description
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are the perfect autumn treat, combining soft pumpkin spice cake with luscious cream cheese frosting. These delightful cupcakes will fill your home with a warm, inviting aroma and leave everyone craving more. Ideal for fall gatherings or cozy evenings, this easy-to-follow recipe makes 12 cupcakes that are sure to impress family and friends.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese (full-fat)
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, cinnamon, sugar, and a pinch of salt.
- In another bowl, mix pumpkin puree, eggs, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Fill muffin liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For frosting, beat cream cheese and butter until creamy. Gradually mix in powdered sugar and cinnamon until smooth.
- Frost cooled cupcakes generously.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: - For a lighter option, consider using honey or maple syrup instead of granulated sugar. - You can enhance texture by adding chocolate chips or nuts such as walnuts or pecans. - Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.