Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

When you think of Pumpkin and Cinnamon, what time of the year do you think of? It transcends me to Fall! The beautiful change of the leaves, brisk walks at the park and all the Pumpkin flavor you can stand.

Today, we bring you Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. As soon as you read that I bet you took a large inhale thinking of those perfectly blended flavors combined into one perfect dessert. Follow me for the ingredients and instructions to recreate these beauties.

If you have a sweet tooth like I do, then chances are you’re always on the lookout for new desserts to try. This can be a lot of fun. If you like baking, then you might choose to make your own desserts, which can also be a lot of fun.

Pumpkin and cream cheese are two popular ingredients in desserts, and if you like them, then you absolutely must try this pumpkin cupcakes with cinnamon cream cheese frosting recipe. In addition to the recipe, there are also answers to commonly asked questions as well as some helpful tips. 

Scroll to bottom for printable recipe card.

Why I love Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting?

I love pumpkin cupcakes with cinnamon cream cheese frosting because they’re so moist, sweet, and delicious. They’re also fun to make as well as decorate. 

What is the secret to moist cupcakes?

Mixing the ingredients until they’re just combined is recommended, as air bubbles will be present, which is what makes the cupcakes moist. Overmixing results in the loss of air bubbles, as well as a loss of moistness. 

Are cupcakes better with oil or butter?

This is really a matter of opinion, as some bakers swear by using butter, while others swear by using oil. This pumpkin cupcakes with cream cheese frosting recipe calls for butter, so if you’ve never used butter before, you might discover that  you prefer it. 

How can I make cream cheese frosting better?

There are a number of ways to improve cream cheese frosting. First of all, adding flavoring to it can improve its flavor immensely. Lemon, almond, maple, and walnut are just some of the many flavors you can use. You can also opt to whip the frosting until it’s light and fluffy by using a mixer.  

What is the difference between buttercream and cream cheese frosting?

Buttercream is made by whipping butter and adding powdered sugar and a tad bit of milk. Cream cheese frosting is made in the same manner, except cream cheese is used in lieu of the butter, or in addition to butter.

Why is my cream cheese frosting not firm?

You may have added too much milk to your cream cheese frosting if it’s not as firm as you would like. Also, if you mix the frosting with a mixer, be sure not to mix it too long or it could lose its firmness. 

How to serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting?

Pumpkin cupcakes with cinnamon cream cheese frosting can be served alongside glasses of milk, ice cream, or even coffee. They can be served at Halloween parties, on other special occasions, or simply as dessert after dinner. 

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Cooking Tips:

• Follow the recipe and ensure that you measure your ingredients precisely for the best results. 
• For fluffier, moister cupcakes, ensure that your butter and eggs are room temperature before combining ingredients. 

Variations of Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

There are many ways to vary your pumpkin cupcakes with cinnamon cream cheese frosting. You can opt to add orange peel to the frosting, or to the cupcake batter, or you could omit the cinnamon. Another possible variation  could be substituting yams for pumpkin in the recipe. 

Grocery list for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes

• ¼ cup softened Butter
• 2/4 cup Unsweetened Applesauce
• 1 cup White Sugar
• ¾ cup Brown Sugar, packed firmly
• 2 Large Eggs
• ¾ cup Fat-Free Milk
• 1 Tablespoon Lemon Juice
• 1 Large can Pumpkin Puree
• 2 ½ cups All Purpose Flour
• 1 Tablespoon Pumpkin Pie Spice
• 1 Tablespoon Ground Cinnamon
• 1 Teaspoon Baking Powder
• ¾ Teaspoon Salt
• ½ Teaspoon Baking Soda
• ½ Teaspoon Ground Ginger

Cinnamon Cream Cheese Frosting

• 1 (8oz) Package Reduced Fat Cream Cheese
• Do not use Fat-Free
• ½ cup Softened Butter
• 4 cups Confectioners Sugar
• 1 Teaspoon Vanilla Extract
• 2 Teaspoon Ground Cinnamon

Ingredients:

Let’s get Baking!

Step 1: Preheat your oven to 350 degrees F.

Step 2: In a large mixing bowl, add in your softened butter, applesauce, white sugar, brown sugar, and eggs. Beat over medium speed until combined.

If you do not have a mixer, stir for a minute or two until all ingredients are incorporated.

Step 3: After you mix those ingredients together, add in the pumpkin and continue beating until all ingredients are thoroughly mixed.

Step 4: Grab a liquid measuring cup for the milk and lemon juice. Combine those two ingredients and set to the side.

Step 5: In a separate medium sized mixing bowl, combine all remaining dry ingredients.

Step 6: Slowly pour dry ingredients to the pumpkin mixture, alternating pouring the milk mixture and beat well after you add each ingredient.

Then 

Step 7: Place your cupcake liners into a cupcake pan and spray gently with Pam or any non-stick spray.

Step 8: Fill each liner ¾ of the way full and bake the cupcakes for 22 minutes or until a toothpick comes out clean from the center.

Step 9: Remove from the oven and set aside to cool.

Let’s make the Frosting!

Step 1: Combine all ingredients into a medium mixing bowl and beat over medium speed until ingredients begin to come together.

Step 2: Turn speed down and continue to combine until the frosting texture appears.

Step 3: Once cupcakes are cooled, spread frosting over the top. Serve and ENJOY!

How many cupcakes does this recipe make?

If you prepare the cupcake liner’s right, this recipe will make approximately 24 cupcakes. This is using a regular sized cupcake tin, but if you want to make mini versions you will end up with double the goodness.

-Repin This Easy Recipe To Pinterest-

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Additional Time: 50 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 24 cupcakes

5 from 1 vote

Review Recipe

Ingredients 

Cupcakes

• ¼ cup softened Butter
• 2/4 cup Unsweetened Applesauce
• 1 cup White Sugar
• ¾ cup Brown Sugar, packed firmly
• 2 Large Eggs
• ¾ cup Fat-Free Milk
• 1 Tablespoon Lemon Juice
• 1 Large can Pumpkin Puree
• 2 ½ cups All Purpose Flour
• 1 Tablespoon Pumpkin Pie Spice
• 1 Tablespoon Ground Cinnamon
• 1 Teaspoon Baking Powder
• ¾ Teaspoon Salt
• ½ Teaspoon Baking Soda
• ½ Teaspoon Ground Ginger

Cinnamon Cream Cheese Frosting

• 1 8oz Package Reduced Fat Cream Cheese
• Do not use Fat-Free
• ½ cup Softened Butter
• 4 cups Confectioners Sugar
• 1 Teaspoon Vanilla Extract
• 2 Teaspoon Ground Cinnamon

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Instructions

• Preheat your oven to 350 degrees F.
• In a large mixing bowl, add in your softened butter, applesauce, white sugar, brown sugar, and eggs. Beat over medium speed until combined. If you do not have a mixer, stir for a minute or two until allingredients are incorporated.
• After you mix those ingredients together, add in the pumpkin and continue beating until all ingredients are thoroughly mixed.
• Grab a liquid measuring cup for the milk and lemon juice. Combine those two ingredients and set to the side.
• In a separate medium sized mixing bowl, combine all remaining dry ingredients.
• Slowly pour dry ingredients to the pumpkin mixture, alternating pouring the milk mixture and beat well after you add each ingredient.
• Place your cupcake liners into a cupcake pan and spray gently with Pam or any non-stick spray.
• Fill each liner ¾ of the way full and bake the cupcakes for 22 minutes or until a toothpick comes out clean from the center.
• Remove from the oven and set aside to cool.
• Let’s make the Frosting!
• Combine all ingredients into a medium mixing bowl and beat over medium speed until ingredients begin to come together.
• Turn speed down and continue to combine until the frosting texture appears.
• Once cupcakes are cooled, spread frosting over the top. Serve and ENJOY!

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 45g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 175mg | Fiber: 1g | Sugar: 33g

Author: Marta

How to store Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting?

These cupcakes should be stored in an airtight container, as air will not only dry them out, but it can cause them to mold pretty quickly. You can opt to store them in a sealed baggie, cake container, or something similar. 

How to reheat Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting?

Reheating these cupcakes is pretty easy, and you can simply allow them to thaw out in the fridge, before placing them in a cold oven, then heating them at 250 F for about 10 or 15 minutes. 

How long do Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting last on the fridge?

Pumpkin cupcakes with cinnamon cream cheese frosting last about a full week in the fridge. If you want them to last longer, store them in the freezer instead. 

Can I make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting in advance?

Sure, you can make pumpkin cupcakes with cinnamon cream cheese frosting in advance, since they’re easy to store in the fridge or even the freezer, and then thaw when ready to eat. 

Related Recipes you Might Enjoy:

Since you are interested in pumpkin cupcakes with cinnamon cream cheese frosting, you might also like these recipes:

Candy corn cupcakes – these cupcakes are popular for Halloween because they’re unique, festive, and delicious.

Black Magic Cupcakes – here is another Halloween possibility, as they’re themed, creepy, and yummy.

Pumpkin Mocha cupcakes – if you like drinking pumpkin-flavored mocha lattes, then chances are you’ll love these cupcakes.