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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

If you’re looking for a cozy, autumn-inspired dessert, these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are exactly what you need! They’re moist, fluffy, and infused with warm spices like cinnamon, nutmeg, and cloves, giving them that classic pumpkin pie flavor in cupcake form.
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Equipment

  • Mixing Bowls – For combining the wet and dry ingredients.
  • Electric Mixer – A hand or stand mixer for beating the frosting to a creamy consistency.
  • Cupcake Pan – Standard 12-cup cupcake pan.
  • Cupcake Liners – To prevent sticking and ensure easy removal.
  • Cooling Rack – For cooling cupcakes before frosting.

Ingredients
  

  • Cupcakes
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Cinnamon Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  • Combine wet ingredients: Mix pumpkin puree, sugar, oil, eggs, and vanilla in a bowl.
  • Mix dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Combine mixtures: Fold dry ingredients into the wet mixture until just combined.
  • Fill liners: Divide batter among cupcake liners, filling each about 2/3 full.
  • Bake for 18-22 minutes. Cool completely on a rack.
  • Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and cinnamon.