Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting Recipe

I have perfected Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting that blend pumpkin puree, vegetable oil, and eggs with a delightful mix of spices. The rich cream cheese frosting paired with pumpkin pie spice excites my palate every time. I look forward to sharing this indulgent treat with you.

I’m super excited to share my latest twist on Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting. I’ve always been obsessed with flavor contrasts, and this recipe nails it.

I start off with a base of 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 cup granulated sugar and a teaspoon of vanilla extract, which blend together to form a rich, flavorful cake batter. Next, I add 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and a teaspoon of pumpkin pie spice to give it that classic spice kick.

The frosting is simply amazing too, made with 8 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon ground cinnamon plus a bit more vanilla extract. Trust me this recipe is a cool spin on pumpkin cupcakes that any spice lover will admire.

Enjoy trying it out!

Why I Like this Recipe

I really love this recipe for a few reasons. First, the pumpkin puree makes the cupcakes super moist and gives it a rich flavor that reminds me of fall. Second, the cinnamon cream cheese frosting is so creamy and a little spicy so it compliments the cupcakes really well. Third, even though sometimes I mess up the measurements a bit, the recipe is easy enough that it still turns out pretty good every time. Lastly, these cupcakes make me feel cozy and nostalgic for family gatherings during the holidays even when life gets really hectic.

Ingredients

• Pumpkin puree adds fiber and vitamin A while influencin natural sweetness in every bite.
• Vegetable oil makes cupcakes moist and tender but doesnt offer much nutrition.
• Granulated sugar gives a sweet punch, though it’s full of empty calories and quick energy.
• Pumpkin pie spice spices up the flavor, adding warm notes and a bit of antioxidants.
• Cream cheese provides a tangy kick and a small dose of protein and calcium in the frosting.
• Butter smooths the mix for rich taste while adding saturated fat at the same time.
• Powdered sugar keeps the frosting light and sweet, even if not very healthy.

Ingredient Quantities

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract (for the frosting)

How to Make this

1. Preheat your oven to 350°F and line your cupcake pan with paper liners.

2. In a big bowl, mix together 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.

3. In another bowl, sift 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice, then gently fold this dry mix into the wet ingredients.

4. Spoon the batter into the cupcake liners filling each about two-thirds full.

5. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean; don’t overbake or they might get dry.

6. Let the cupcakes cool in the pan for a few minutes before transferring them to a cooling rack.

7. For the frosting, beat 8 ounces cream cheese and 1/2 cup unsalted butter (both softened) until smooth and creamy.

8. Gradually add 2 cups powdered sugar and beat until it’s fully combined, then stir in 1 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract until mixed well.

9. Once the cupcakes are completely cool, generously frost each one using a knife or piping bag.

10. Enjoy these tasty pumpkin spice cupcakes and store any leftovers in an airtight container.

Equipment Needed

1. Oven
2. Cupcake pan with paper liners
3. One large bowl for mixing wet ingredients
4. Another bowl for sifting and mixing dry ingredients
5. Measuring cups and measuring spoons
6. Sifter for dry ingredients
7. Spatula for stirring and gently folding batter
8. Toothpick to test cupcake doneness
9. Cooling rack for letting cupcakes cool
10. Electric mixer (or hand mixer) for making the cream cheese frosting
11. Knife or piping bag for applying the frosting

FAQ

Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

• Instead of pumpkin puree, you can try using mashed sweet potato. It gives a similar texture and that cozy flavor in the mix.
• If you don’t have vegetable oil, melted coconut oil or even butter works too. Just be careful since butter might make the cupcakes a bit richer.
• For granulated sugar, light brown sugar can be substituted. It adds a little molasses note so it might change the flavor ever so slightly.
• If you’re short on cream cheese for the frosting, mascarpone is a decent swap to keep that tangy, creamy taste.
• When you’re out of all-purpose flour, you can use whole wheat pastry flour. Just note that the cupcakes might be a bit denser.

Pro Tips

1. Make sure all your ingredients like the eggs, cream cheese and butter are at room temp before you start; it really helps in getting a smooth batter and frosting without any lumps.
2. When you’re folding in the dry mix, do it real gentle so you dont overwork the batter, otherwise your cupcakes might turn out kinda dense and heavy.
3. Let your cupcakes cool completely before slathering on the cream cheese frosting; if they’re not cool, the frosting will melt and look messy.
4. Sift the powdered sugar before adding it to the cream cheese and butter mix to avoid clumps, cuz a smoother frosting makes it taste even better.