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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Moist and tender pumpkin cupcakes spiced with warm autumn flavors, topped with a creamy cinnamon-infused cream cheese frosting. Perfect for holidays, gatherings, or cozy treats, these cupcakes bring rich, balanced sweetness and a soft texture that melts in your mouth.

Ingredients

Scale

Cupcake Ingredients

  • 1 1/2 cups pumpkin puree (canned or fresh)
  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs (or flax eggs for vegan version)
  • 1/2 cup vegetable oil (or coconut oil for vegan version)
  • 1 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened (or vegan cream cheese alternative)
  • 1/4 cup unsalted butter, softened (or plant-based butter)
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prep Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Gather and measure all ingredients accurately for best results.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg, and ginger to ensure even spice distribution.
  3. Combine Wet Ingredients: In a separate large bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and well blended to create a velvety batter.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to maintain a light, tender texture.
  5. Bake the Cupcakes: Divide the batter evenly into cupcake liners and bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  6. Prepare the Cinnamon Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and cinnamon, mixing until creamy and spreadable.
  7. Frost the Cupcakes: Once cupcakes are completely cooled, generously pipe or spread cinnamon cream cheese frosting on top for a luscious finish.

Notes

  • Use room temperature ingredients for smooth mixing and uniform batter texture.
  • Don’t overmix the batter to keep cupcakes tender by preventing excess gluten development.
  • Cool cupcakes completely before frosting to prevent frosting from melting.
  • Adjust spice levels by adding more or less cinnamon and nutmeg to taste.
  • Add cinnamon gradually to frosting to avoid overpowering the cream cheese’s delicate tang.

Nutrition

Keywords: pumpkin cupcakes, cinnamon cream cheese frosting, autumn dessert, moist cupcakes, holiday baking, gluten-free cupcakes, vegan options

Find it online: https://cherrycooks.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting/