Description
Delight in these moist and spiced Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for fall celebrations, these cupcakes blend aromatic pumpkin pie spices with the richness of cream cheese frosting, creating a comforting treat everyone will love.
Ingredients
Scale
Cupcakes
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup cinnamon applesauce
- ¼ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
Cinnamon Cream Cheese Frosting
- 8 oz full-fat block cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- â…› teaspoon salt
- 3 ½ cups confectioners’ (powdered) sugar, sifted
- 18 cupcake liners
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prevent sticking and ease removal.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, light brown sugar, baking powder, pumpkin pie spice, ground cinnamon, baking soda, ground cloves, and salt. Whisk everything thoroughly to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk together the pure pumpkin puree, eggs, cinnamon applesauce, canola or vegetable oil, and pure vanilla extract until the mixture is smooth and uniform in texture.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, gently folding until just combined. Be careful not to overmix, which can make cupcakes dense.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about two-thirds full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake the cupcakes for 20-22 minutes. Use a toothpick inserted into the center to test doneness; it should come out clean when the cupcakes are done.
- Cool: Remove the cupcakes from the oven and let them cool completely inside the pan or on a wire rack before applying frosting to prevent melting.
- Prepare Frosting Base: Using a stand mixer or hand mixer, beat the softened cream cheese and unsalted butter together on medium-high speed until the mixture is smooth and creamy, about 2 minutes.
- Add Flavoring: Mix in the ground cinnamon, pure vanilla extract, and a pinch of salt until evenly incorporated.
- Incorporate Sugar: Reduce mixer speed to low and gradually add the sifted confectioners’ sugar. Once combined, increase the speed back to medium-high and beat for another 2 minutes until the frosting is light and fluffy.
- Optional Filling: If desired, use a piping bag to fill the centers of the cooled cupcakes with some of the frosting for a delightful surprise inside.
- Frost Cupcakes: Pipe the frosting on top of each cupcake using a large star tip (Wilton 1M recommended) or gently spread with a spatula for a smooth finish.
- Decorate: Finish by decorating with fall-themed toppings such as pumpkin candies, sprinkles, or a light dusting of cinnamon to add seasonal charm.
Notes
- Do not overmix the batter to ensure light and fluffy cupcakes.
- Ensure cupcakes are completely cool before frosting to avoid frosting melting.
- You can substitute cinnamon applesauce with regular applesauce plus a pinch of cinnamon if needed.
- For a dairy-free version, try cream cheese and butter substitutes suitable for frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
