Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are the epitome of autumn in a single, perfect bite. These cupcakes feature an incredibly moist, tender, and finely crumbed cake that is deeply infused with the warm, comforting flavors of cinnamon, ginger, nutmeg, and cloves. The pumpkin puree not only provides a rich, earthy sweetness but also ensures the cupcakes remain exceptionally soft for days. Topped with a luxuriously smooth and tangy cinnamon cream cheese frosting, each cupcake achieves a sublime balance between the spiced cake and the creamy, slightly sharp frosting. They are a festive and irresistible treat, perfect for Halloween parties, Thanksgiving dessert tables, or simply as a delightful way to celebrate the cozy flavors of the fall season.
The genius of this recipe lies in its straightforward method and the harmony of its ingredients. By whisking the oil, eggs, and brown sugar directly into the pumpkin puree, you create a wet mixture that is effortlessly homogenous, guaranteeing a uniform texture in every cupcake. The careful integration of the dry ingredients in three parts prevents overmixing, which is the key to a light and fluffy crumb rather than a dense, tough cake. The frosting is a classic cream cheese base elevated with a whisper of cinnamon, which complements the pumpkin spice blend beautifully. Allowing the cupcakes to cool completely is a non-negotiable step for a flawless frosting application, as the warmth of the cake would otherwise cause the rich frosting to melt and slide right off. Topped with a piece of candy corn, these cupcakes are not only delicious but also a visually charming representation of the season.
Why You’ll Love This Recipe:
• Unbelievably Moist: The combination of pumpkin puree and vegetable oil creates a cupcake that stays supremely soft and moist.
• Perfectly Spiced: A warm, aromatic blend of spices that is fragrant and flavorful without being overpowering.
• Heavenly Frosting: The tangy, creamy, and cinnamony frosting is the perfect complement to the spiced pumpkin cake.
• Festive and Fun: Easy to decorate for any autumn holiday, making them a hit with both kids and adults.
Ingredients:
For the Pumpkin Cupcakes:
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or canola oil)
- 2 large eggs, at room temperature
- ⅔ cup packed brown sugar (light or dark)
- 1 teaspoon pure vanilla extract
For the Cinnamon Cream Cheese Frosting:
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 8 ounces full-fat cream cheese, softened to room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 4 cups powdered sugar (confectioners’ sugar), sifted
For Garnish (Optional):
- Candy corn
Instructions:
Step 1: Preheat Oven and Prepare Pan
• Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners.
Step 2: Combine the Dry Ingredients
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. This ensures the leavening agents and spices are evenly distributed.
Step 3: Combine the Wet Ingredients
• In a separate large bowl, whisk together the pumpkin puree, vegetable oil, room-temperature eggs, packed brown sugar, and vanilla extract until the mixture is smooth and well combined.
Step 4: Mix Wet and Dry Ingredients
• Add the dry flour mixture to the wet pumpkin mixture in three separate additions, folding gently with a spatula after each addition until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 5: Fill and Bake
• Divide the batter evenly among the 12 prepared cupcake liners, filling each about ⅔ full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
Step 6: Cool Completely
• Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. The cupcakes must be at room temperature before frosting.
Step 7: Prepare the Frosting
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and cream cheese together on medium-high speed until the mixture is completely smooth, creamy, and free of lumps.
• Beat in the vanilla extract and ground cinnamon until incorporated.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Once all the sugar is added, increase the speed to medium-high and beat for 1-2 minutes until the frosting is light and fluffy.
Step 8: Frost and Decorate
• Once the cupcakes are completely cool, pipe or spread the frosting onto them using an offset spatula or a piping bag fitted with your favorite tip.
• If desired, garnish with a piece of candy corn on top of each cupcake.
Tips:
• Room Temperature is Key: Using room-temperature eggs, butter, and cream cheese is crucial for a smooth batter and a lump-free, creamy frosting.
• Do Not Overmix: Overmixing the batter after adding the flour will develop gluten and lead to tough, dense cupcakes. Mix until the ingredients are just combined.
• Sift the Powdered Sugar: Sifting the powdered sugar for the frosting prevents lumps and results in an ultra-smooth texture.
• Cool Completely: Frosting a warm cupcake will cause the frosting to melt and become a runny mess. Patience is essential.
Storage Options:
• Refrigerator: Due to the cream cheese frosting, these cupcakes must be stored in an airtight container in the refrigerator for up to 5 days.
• Bring to Room Temperature: For the best flavor and texture, let the refrigerated cupcakes sit at room temperature for 30-60 minutes before serving.
• Freezing (Unfrosted): The unfrosted cupcakes freeze very well. Wrap them individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature and frost before serving.
Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a timeless autumn treat that perfectly captures the warm, comforting essence of the season. They are sure to become a cherished yearly tradition. Enjoy
