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Delicious Pumpkin Cupcakes Recipe with Creamy Cinnamon Frosting

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Moist pumpkin cupcakes paired with luscious creamy cinnamon frosting, perfect for fall and holiday occasions. Easy to make with simple ingredients and a cozy flavor balance.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional, to thin frosting if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually fold dry ingredients into wet ingredients with a spatula until no streaks remain; do not overmix.
  5. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  6. Bake for 18-22 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and cinnamon, beating until fluffy.
  9. Add vanilla extract and milk one tablespoon at a time to reach desired frosting consistency.
  10. Frost cupcakes generously using a spatula or piping bag. Optionally, sprinkle cinnamon on top.

Notes

Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice. For dairy-free, substitute cream cheese and butter with vegan alternatives. Avoid overmixing batter to keep cupcakes light. Sift powdered sugar for smooth frosting. Room temperature ingredients blend better. Brush cupcakes with simple syrup if dry. Chill frosting before applying for better shape.

Nutrition

Keywords: pumpkin cupcakes, cinnamon frosting, fall dessert, easy cupcakes, creamy frosting, holiday baking, moist cupcakes

Find it online: https://bouncybowl.com/delicious-pumpkin-cupcakes-recipe-with-creamy-cinnamon-frosting-easy-step-by-step-guide/