Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

It’s the day before Thanksgiving. And if you’re like my mother, you’ve already had everything planned out three weeks in advance. But if you’re the other 99% of the population that hasn’t decided what you’re going to make yet, don’t fret! These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are here to save the day.

You will not believe how incredibly moist these cupcakes are. The pumpkin puree keeps them extremely light and fluffy. The cloud of cinnamon cream cheese frosting on top is the perfect touch. And they come together so easily!

Impress your family and friends with these beautiful pumpkin cupcakes tomorrow. I guarantee they’ll ask you to make them at all times of the year!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Yield: 12 cupcakes

Printable Recipe

Ingredients

For the Cupcakes

· 1 cup all-purpose flour (125 grams)

· 1 and 1/2 teaspoon pumpkin pie spice

· 1 teaspoon baking powder

· 1 teaspoon cinnamon

· 1/2 teaspoon baking soda

· 1/2 teaspoon salt

· 1 cup pumpkin puree (269 grams)

· 1/2 cup granulated sugar (100.5 grams)

· 1/2 cup brown sugar, packed (103.5 grams)

· 1/2 cup vegetable oil (99 grams)

· 2 large eggs

For the Frosting

· 12 Tbsp. unsalted butter at room temperature

· 1, 8 oz. package cream cheese

· 2 cups confectioners’ sugar

· 1/2 teaspoon vanilla extract

· 1 teaspoon cinnamon

Directions

For the Cupcakes

· Preheat oven to 350 degrees Fahrenheit.

· In a large bowl, combine flour, pumpkin pie spice,
baking powder, cinnamon, baking soda, and salt.

· In a medium bowl combine pumpkin puree, sugars,
vegetable oil, and eggs.

· Pour this mixture over the dry ingredients and stir
until combined.

· Scoop the batter evenly into a cupcake tin.

· Bake for 15-17 minutes, and cool completely before
frosting.

For the Frosting

· In a large bowl, beat the butter and cream cheese on
medium speed for 3 minutes.

· With the mixer on low speed, gradually add the confections’
sugar.

· Add vanilla and cinnamon. Increase mixer speed to
medium high and beat the frosting for an additional 2 minutes.

· You can now frost the cupcakes and serve!

You only need two bowls – one for dry ingredients and one for wet ingredients.

Just combine the two bowls and divvy the batter up into the cupcake tins.

Look at those beautiful golden domes. I could eat them just like this.

Perfect pillows of cinnamon cream cheese frosting.

Recipe adapted from Damn Delicious.

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