Easy Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Indulge in the cozy flavors of fall with these *Easy Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting*! Perfectly spiced with hints of cinnamon, nutmeg, ginger, and cloves, these moist and fluffy pumpkin cupcakes are a celebration of autumn in every bite. Topped with a rich, creamy cinnamon-infused cream cheese frosting, they strike the perfect balance between warmth and sweetness. Ready in just under 40 minutes, this recipe is ideal for beginner bakers and seasoned pros alike. Serve them at holiday gatherings, fall parties, or simply savor them as a treat with your morning coffee. Each cupcake is a delightful taste of autumn, and with easy-to-follow instructions, whipping up this irresistible dessert is as simple as it is satisfying.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 0.5 cup whole milk
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened, for frosting)
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Reduce the mixer speed to low and mix in the pumpkin puree until fully combined.
Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before frosting.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
Add the powdered sugar, ground cinnamon, and vanilla extract, and continue beating on low speed until combined. Increase the speed to medium-high and beat for another 1-2 minutes until the frosting is fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or knife.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.2 g | 377% | |
| Saturated Fat | 177.2 g | 886% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 705.5 g | 257% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 515.3 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 685 mg | 53% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1435 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
