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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Have you ever taken just one bite of something and known you’d make it every single year for the rest of your life?  That is what happened the first time I tried these cupcakes.  I’m fairly certain angels sang and light descended on me the second these flavors touched my tongue.   

You had me at “Pumpkin Spice” and “Cinnamon Cream Cheese Frosting!”

Sometimes Pumpkin has the ability to make a cupcake feel a bit more heavy, a bit more dense, a bit more “wet” in the center.  That’s alright, don’t get me wrong, but the thing that I love about these Pumpkin Spice Cupcakes, is that they are an incredibly moist, yet airy, flavorful cupcake.  Add the frosting, and you basically have the perfect Autumn flavors: Sweet and Spice.  And everything nice.

INGREDIENTS

  • 3/4 cup butter, softened
  • 2 1/2 cups granulated sugar
  • 3 eggs
  • 15 oz. solid packed pumpkin
  • 2 1/3 cups all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1 cup buttermilk

Cinnamon Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit

In a large mixing bowl, cream together your butter and granulated sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add pumpkin.  In a separate bowl, combine the flour, pumpkin pie spice, baking powder, ground cinnamon, salt, baking soda, and ground ginger.  Alternating between dry ingredients and buttermilk, slowly add both to the creamed mixture, beating well between each addition.

Helpful Tip: If you do not have buttermilk, you can add 1 tsp. vinegar or lemon juice to 1 cup milk, allowing to sit for approximately 5 minutes.

Fill paper-lined muffin cups three-fourths full.

Bake at 350 degrees for 20-25 minutes.

Cool for 10 minutes before removing from pans to wire racks.  Cool completely.INSTRUCTIONS FOR CINNAMON CREAM CHEESE FROSTING

In a large mixing bowl, beat cream cheese and butter until fluffy.  Add the powdered sugar, vanilla extract and cinnamon; beat until nice and smooth.

Frost cupcakes.

Because the frosting is made with cream cheese, make sure you refrigerate these cupcakes. 

5 from 1 vote
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting are the perfect Autumn Flavors in a most, fluffy cupcake!

Servings: 48 Cupcakes
What You Need
Pumpkin Spice Cupcakes
  • 3/4 cup butter softened
  • 2 1/2 cups granulated sugar
  • 3 eggs
  • 15 oz. solid pack pumpkin
  • 2 1/3 cups all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1 cup buttermilk
Cinnamon Cream Cheese Frosting
  • 8 oz. cream cheese
  • 1/2 cup butter softened
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
Instructions
  1. In a large mixing bowl, cream butter and sugar until light and fluffy.  

    Add eggs, one at a time, beating well after each addition.  

    Add pumpkin.  

  2. In a separate mixing bowl, combine flour, pumpkin pie spice, baking powder, ground cinnamon, salt, baking soda, and ground ginger. 

  3. Alternating between dry ingredients and buttermilk, slowly add into creamed mixture, beating mixture well after each addition. 

  4. Fill paper-lined muffin cups three-fourths full. 

    Bake at 350 degrees for 20-25 minutes.

    Cool for 10 minutes before removing from pans to wire rack to cool completely.

Cinnamon Cream Cheese Frosting
  1. In a large mixing bowl, beat cream cheese and butter until fluffy.  

    Add the powdered sugar, vanilla extract and cinnamon; beat until smooth.

    Frost cupcakes.

    Store in refrigerator.

OTHER PUMPKIN PLEASURES

Happy Fall, Ya’ll!

~Steph

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