Dessert

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

ByMarina Montclair November 17, 2025November 17, 2025

Introduction

These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are perfect for celebrating the flavors of fall. Moist, spiced cupcakes topped with a creamy, cinnamon-kissed frosting make a delightful treat for any occasion.

A close-up image of a single cupcake with a light brown base in a white paper wrapper. The cupcake has a tall swirl of creamy beige frosting with a smooth, slightly whipped texture, topped with a light sprinkle of cinnamon. The cupcake sits on a rustic wooden surface with blurred orange pumpkins and cinnamon sticks in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil (or canola)
3/4 cup white sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup pure pumpkin
1/3 cup milk
2/3 cup unsalted butter (softened)
6 oz cream cheese
1 teaspoon cinnamon (or 1 1/2 teaspoons for more spice)
1 teaspoon vanilla extract
3 to 3 1/2 cups powdered sugar
1-2 tablespoons cream (as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
Step 3: In another bowl, mix oil, white sugar, brown sugar, eggs, vanilla extract, pumpkin, and milk until the mixture is smooth.
Step 4: Gradually combine the dry ingredients with the wet mixture, stirring until just mixed. Be careful not to overmix.
Step 5: Fill each cupcake liner about two-thirds full with batter. Bake for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow cupcakes to cool in the pan for five minutes, then transfer them to a wire rack to cool completely.
Step 7: For the frosting, beat the softened butter and cream cheese until smooth. Add cinnamon and vanilla extract, then gradually add powdered sugar until you reach your desired sweetness and consistency. Add cream as needed to adjust texture.
Step 8: Generously frost the completely cooled cupcakes with the cinnamon cream cheese frosting.

Tips & Variations

For a richer spice flavor, increase the cinnamon in both the batter and frosting to 1 1/2 teaspoons.
Substitute pumpkin puree with sweet potato puree for a different twist.
Use buttermilk instead of milk for a tangier, tender crumb.
Top with chopped pecans or walnuts for added texture.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can freeze unfrosted cupcakes wrapped tightly for up to 2 months; thaw before frosting.

How to Serve

A single cupcake with a light brown base in a white ridged wrapper sits on a wooden surface, topped with a tall swirl of creamy, light beige frosting sprinkled with a fine dusting of cinnamon. The background shows blurred orange pumpkins, giving a cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option.

How do I prevent the cupcakes from drying out?

Be careful not to overbake—the cupcakes are done when a toothpick inserted comes out clean or with a few moist crumbs. Also, avoid overmixing the batter to keep them tender.