Best 7 Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting Recipes

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Indulge in the delightful symphony of flavors with our irresistible pumpkin spice cupcakes, a quintessential treat that captures the essence of fall. These moist and fluffy cupcakes are infused with the warmth of pumpkin puree, aromatic spices, and a touch of nutmeg, creating a delectable canvas for the luscious cinnamon cream cheese frosting. Each bite is a harmonious blend of sweet, tangy, and subtly spiced notes, perfectly balanced to tantalize your taste buds. The smooth and creamy frosting, swirled atop the golden cupcakes, adds an extra layer of decadence that will leave you craving more. This article presents two foolproof recipes: one for the heavenly pumpkin spice cupcakes and another for the velvety cinnamon cream cheese frosting. Get ready to embark on a culinary journey that will make your kitchen smell like a cozy autumn dream.

Let's cook with our recipes!

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING



Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting image

Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

Provided by Lauren Allen

Categories     Dessert

Time 38m

Number Of Ingredients 20

1 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar (, packed)
1/2 cup oil ((vegetable or canola 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 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/4 cup unsalted butter (, room temperature)
8 ounces cream cheese (, room temperature)
2-3 cups powdered sugar ((depending on the frosting consistency you want))
1 teaspoon vanilla extract
1/5 teaspoon ground cinnamon
12 Pumpkin candies (, optional, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
  • In separate bowl combine flour, baking soda, baking powder, spices and salt.
  • Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
  • Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
  • Remove cupcakes to a cooling rack and cool completely before frosting.

Nutrition Facts : Calories 388 kcal, Carbohydrate 48 g, Protein 4 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 222 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes With Cream Cheese Frosting image

Definitely a hit for Halloween!

Provided by Cupcakebakinfeind

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 24

Number Of Ingredients 15

2 ½ cups white sugar
¾ cup butter, softened
3 eggs
1 (15 ounce) can solid-pack pumpkin puree
2 ⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon ground ginger
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
  • Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
  • Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 53.8 g, Cholesterol 59.3 mg, Fat 13.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 173.9 mg, Sugar 42.5 g

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING



Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting image

This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together

Provided by JPAULEYBUCKNER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 12

Number Of Ingredients 13

1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g

EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING



Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting image

A quick and easy doctored cake-mix recipe that's perfect for Halloween parties and birthday parties in the fall. I've decreased the fat content by using some lower fat ingredients and the flavors are still amazing.

Provided by RunninLion

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) box yellow cake mix
4 egg whites
1/3 cup water
1/3 cup vegetable oil
1 (15 ounce) can pumpkin
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 (8 ounce) package neufchatel cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons cinnamon

Steps:

  • Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
  • In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
  • Beat on medium speed for 2-3 minutes until smooth.
  • Fill each paper cup about 3/4 full with batter.
  • Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
  • Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
  • Beat on medium until well-combined and smooth.
  • For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

PUMPKIN SPICE CUPCAKES



Pumpkin Spice Cupcakes image

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.

Provided by Javaru

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 24

Number Of Ingredients 20

2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
⅓ cup brown sugar
2 eggs, room temperature
¾ cup milk
1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  • Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  • While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING



Pumpkin Cupcakes & Cinnamon-Cream Cheese Frosting image

Bake up a batch of Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting for a taste of Fall! Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting are sure to be a hit at the dessert table!

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h22m

Yield 24 servings

Number Of Ingredients 10

1 pkg. (2-layer size) spice cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15 oz.) pumpkin
1/4 cup oil
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamon

Steps:

  • Heat oven to 350ºF.
  • Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.6001 g, Sugar 0 g, Protein 3 g

Tips:

  • Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and prevent any mishaps.
  • Use fresh pumpkin puree: Canned pumpkin puree can be used in a pinch, but fresh pumpkin puree will give your cupcakes a richer flavor. To make your own puree, simply roast a pumpkin in the oven until soft, then scoop out the flesh and blend it until smooth.
  • Don't overmix the batter: Overmixing the batter will result in tough, dry cupcakes. Mix the batter just until the ingredients are combined.
  • Fill the cupcake liners only halfway: The cupcakes will rise as they bake, so only fill the liners halfway to prevent them from overflowing.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cupcakes are cooked through.
  • Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.

Conclusion:

These pumpkin spice cupcakes with cinnamon cream cheese frosting are the perfect fall treat. They are moist, flavorful, and have just the right amount of sweetness. The frosting is creamy, tangy, and perfectly complements the cupcakes. Whether you are making them for a special occasion or just for a weeknight treat, these cupcakes are sure to be a hit.

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