If you’re looking for the perfect autumn treat to spice up your dessert table, these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are about to become your new obsession. With a fluffy, warmly spiced pumpkin cake base and a sweet, tangy swirl of cinnamon-kissed cream cheese frosting on top, every bite is a hug from fall itself. These cupcakes are incredibly moist, irresistibly flavorful, and guaranteed to make anyone swoon—whether you’re sharing them at a family gathering or enjoying them with coffee on a cozy afternoon.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is wonderfully simple, but thoughtfully curated so every element shines. From pantry staples to warming spices, each ingredient adds its own special touch to the taste, texture, or color. Here’s what you’ll need and why:

All-purpose flour: Forms the backbone of the cupcake, ensuring the perfect tender crumb.
Baking powder & baking soda: These leaveners work together to give the cupcakes a delightful lift and airy texture.
Salt: Balances the sweetness and enhances the rich flavors.
Ground cinnamon, nutmeg, and cloves: This trio of spices creates the classic autumn warmth in every bite.
Canned pumpkin puree: Adds moisture, subtle sweetness, and that signature golden-orange hue.
Granulated sugar & brown sugar: Combines for sweetness with a hint of caramel from the brown sugar.
Vegetable oil: Makes the crumb extra moist and keeps the cupcakes tender for days.
Large eggs: Binds the batter and helps the cupcakes rise.
Vanilla extract: Rounds out the flavors with a warm, sweet note.
Cream cheese (for frosting): Brings tangy creaminess that pairs beautifully with pumpkin.
Unsalted butter (for frosting): Makes the frosting luxuriously smooth and rich.
Powdered sugar (for frosting): Sweetens and creates that fluffy, pipeable frosting texture.
Ground cinnamon (for frosting): Adds a cozy, spicy twist that makes the frosting unforgettable.

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Step 1: Prep Your Baking Station

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This makes for easy cleanup and ensures those beautiful cupcakes don’t stick to the pan. Gather all your ingredients and double-check that your cream cheese and butter for the frosting are softened—future you will thank you!

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Don’t skip the whisking—this aerates the flour and evenly distributes all those gorgeous spices, so every cupcake is perfectly spiced.

Step 3: Combine the Wet Ingredients

In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and unified. The sugars dissolve, the eggs provide lift, and the pumpkin and oil guarantee each cupcake will be moist and tender.

Step 4: Bring the Batter Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix—stir only until you don’t see flour streaks. This keeps the cupcakes soft and light, never dense.

Step 5: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full for a perfectly domed top. Slide them into the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will turn a deep, inviting orange-gold as they bake, filling your kitchen with the most magical scent.

Step 6: Cool Completely

Allow the cupcakes to cool in the pan for about 5 minutes, then carefully lift them out and transfer to a wire rack to cool completely. This prevents sogginess and ensures the frosting won’t melt when applied.

Step 7: Make the Cinnamon Cream Cheese Frosting

While the cupcakes cool, let’s whip up that dreamy frosting. With a hand mixer or stand mixer, beat together the softened cream cheese and butter until fluffy and smooth. Add in the cinnamon and vanilla, then gradually beat in the powdered sugar. The result? A cloud-like frosting with the perfect balance of tang, sweetness, and spice.

Step 8: Frost and Decorate

Once the cupcakes are fully cooled, generously frost each one with the cinnamon cream cheese frosting. You can use a piping bag for bakery-worthy swirls or simply spread on the frosting with a knife for a more rustic, homemade look. Add a sprinkle of cinnamon sugar or chopped candied pecans for extra flair, if you’re feeling fancy!

How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Garnishes

For a finishing touch, try a light dusting of cinnamon sugar or a scattering of chopped candied pecans right on top of the frosting. You might also add a little orange zest for a fresh pop of color and brightness. These elegant garnishes take Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from delicious to unforgettable—especially when serving guests or celebrating a special fall occasion.

Side Dishes

Pair these cupcakes with a steaming mug of spiced chai, pumpkin spice latte, or classic hot coffee for a truly cozy treat. They also go beautifully with a scoop of vanilla ice cream or alongside a fresh fruit salad if you want to add a refreshing contrast to the rich, spiced flavors.

Creative Ways to Present

Turn these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting into an autumn showstopper by arranging them on a rustic wooden tray or a cake stand decorated with mini pumpkins and cinnamon sticks. Try serving them in colorful cupcake wrappers or topping each cupcake with an edible fall leaf or cinnamon stick for extra festive flair. They’re perfect for parties, potlucks, or even as a chic bridal shower dessert.

Make Ahead and Storage

Storing Leftovers

Any leftover cupcakes should be stored in an airtight container in the refrigerator. Thanks to the rich cream cheese frosting, they’ll stay fresh and moist for up to three days—just bring them to room temperature before serving for the best texture and flavor.

Freezing

If you’d like to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting in advance, you absolutely can! Freeze unfrosted cupcakes in a tightly sealed container for up to two months. Thaw them at room temperature, then make the frosting fresh and top them before serving. While you can also freeze frosted cupcakes, the texture of the frosting is best when freshly made.

Reheating

There’s no need to reheat these cupcakes if you’re serving them at room temperature, but if you love a slightly warm cupcake, you can microwave an unfrosted one for 10–15 seconds. Always add the cream cheese frosting after warming to keep it fluffy and delicious.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure to use pumpkin puree (not pumpkin pie filling), and make sure it’s drained well if it seems watery. Homemade puree can sometimes be more liquidy than canned, so giving it a little squeeze with a cheesecloth is a great idea.

Can these cupcakes be made gluten-free?

Yes, you can swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. Just check that your blend contains xanthan gum or add a bit if needed, and you’re ready to enjoy delicious Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting!

What’s the best way to frost the cupcakes?

You can get creative! Use a piping bag with your favorite tip for a bakery-style swirl, or simply spread on the frosting generously with a small spatula or butter knife for that homemade charm. Either way, they’ll taste incredible.

Can I add mix-ins to the cupcake batter?

Definitely! Chopped toasted pecans, walnuts, or even mini chocolate chips are wonderful in the batter and add both flavor and texture. Fold them in gently just before dividing the batter among your cupcake liners.

What if I don’t have ground cloves?

No worries! You can leave them out, or substitute with an extra pinch of cinnamon or nutmeg. The cupcakes will still deliver that classic fall flavor, just with a slightly different spice blend.

Final Thoughts

If you’re searching for that ultimate autumn cupcake, Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are truly a must-bake. Each bite is warmly spiced, plush, and finished with the dreamiest, most irresistible frosting. Invite your loved ones to taste the magic of fall—one cupcake at a time!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the warm flavors of fall with these delicious Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for any autumn gathering or as a sweet treat for yourself!

Ingredients

Scale

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Cream Cheese Frosting:

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the batter: In a medium bowl, whisk together the dry ingredients. In a large bowl, beat together the wet ingredients until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Bake: Divide the batter among the cupcake liners and bake for 18 to 22 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack.
Make the frosting: Beat cream cheese and butter until smooth. Add cinnamon and vanilla, then gradually beat in powdered sugar until creamy.
Frost the cupcakes: Once cooled, frost the cupcakes and enjoy!