These cupcakes are the fluffiest pumpkin cupcakes ever! They’re so delicious on their own but even better with an easy homemade cinnamon cream cheese frosting. They’re perfect for pumpkin lovers!
Pumpkin Cupcake with Cinnamon Cream Cheese Frosting
These cupcakes are the fluffiest pumpkin cupcakes ever! They're so delicious on their own but even better with an easy homemade cinnamon cream cheese frosting.
Ingredients
Pumpkin Cupcakes:
- 1½ cup all purpose flour - 180 grams
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅓ cup melted butter - 75 grams
- ¼ cup vegetable oil - 60 grams
- ½ cup brown sugar - 100 grams
- ½ cup granulated sugar - 100 grams
- 2 large eggs - at room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree - 225 grams, at room temperature
- ¼ cup whole milk - at room temperature
Cinnamon Cream Cheese Frosting:
- ½ cup unsalted butter, at room temperature - 113 grams
- 8 oz. cream cheese, at room temperature - 226 grams
- 3-3½ cups confectioners sugar - sifted
- 1 teaspoon vanilla extract
- 1½ teaspoon ground cinnamon
- pinch of salt
Instructions
Pumpkin Cupcakes:
- Preheat the oven to 350°F (177°C). Line a 12 count cupcake pan with cupcake liners. The batter is enough for about 16 cupcakes. If you have two cupcake pans, line them both for 16 cupcakes, or bake the cupcakes in batches.
- In a bowl, whisk flour, baking powder, baking soda, salt, ginger, nutmeg, cinnamon and ground clove. Set aside.
- In a large bowl, add melted butter, oil, brown sugar, and granulated sugar and beat on medium for two minutes until well combined.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
- Add pumpkin puree and mix until combined.
- Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with milk. Start and finish with the dry ingredients. Do not overmix.
- Fill each cupcake about ⅔ of the way.
- Bake in the preheated oven for about 15-20 minutes, until a toothpick inserted in the center comes out clean. Let them cool down completely.
Make the Frosting:
- First, beat the butter on medium for 2-3 minutes until it's light in color. Make sure it's at room temperature.
- Add the cream cheese and beat for 1 more minute until combined.
- Add 3 cups of sifted powdered sugar, cinnamon, vanilla extract and salt and mix on low until combined.
- Now mix on high for one minute, until it's creamy and a little lighter in color. If you would like the frosting to be more stiff, add ¼ cup or more powdered sugar to reach your desired consistency.
- Pipe the frosting on the cupcakes. Sprinkle with more cinnamon if desired.
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