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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin cupcakes swirled with cinnamon cream cheese frosting made with warm spices, pumpkin puree, and a fluffy, tangy topping. Soft crumb bakes at 350°F, then frosting is piped generously and finished with a cinnamon dust.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 tsp vanilla extract
Cinnamon Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cup powdered sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt pinch
  • 0.5 tsp ground cinnamon extra for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the cupcakes
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Make sure the liners are seated evenly so batter bakes uniformly.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg until the spices are evenly distributed. The dry mix should look uniform with no clumps.
  3. Whisk pumpkin puree, vegetable oil, eggs, granulated sugar, packed brown sugar, and vanilla extract until smooth in a separate bowl. The mixture should be glossy and free of streaks.
  4. Fold the dry ingredients into the wet ingredients just until combined, stopping as soon as no flour streaks remain. Keep mixing minimal to preserve a tender crumb.
  5. Divide the batter evenly among the liners, filling each about two-thirds full. Tap the pan lightly to settle the batter and level the tops.
  6. Bake at 350°F for 18–20 minutes, until a toothpick inserted in the center comes out clean. Look for lightly domed tops that spring back when touched.
  7. Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely. Frost only when cool so the frosting stays thick and doesn’t melt.
Make and add the frosting
  1. Beat cream cheese and unsalted butter together until smooth and fluffy. The mixture should look pale and creamy with no lumps.
  2. Add powdered sugar, ground cinnamon, vanilla extract, and salt, then beat until light and creamy. Stop when the frosting holds soft peaks and spreads smoothly.
  3. Pipe or spread the cinnamon cream cheese frosting generously onto cooled cupcakes, then dust with extra ground cinnamon before serving. Finish with a light, even sprinkle for a warm spice look.

Notes

For the smoothest frosting, use cream cheese and unsalted butter at true room temperature so they blend without lumps. Store frosted cupcakes in the refrigerator up to 3 days; keep unfrosted cupcakes tightly wrapped at room temperature for 1 day or in the fridge for up to 3 days. Freezing is yes—freeze unfrosted cupcakes wrapped well for up to 2 months, then thaw and frost.