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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Wow, it’s December already! The last week in November got away from me… looking back, it was a week of cooking, cleaning, cooking, shopping, cooking, eating. Now that my kitchen is no longer a whirlwind and my pants will button again, I can get back to baking and blogging.

I made this recipe for a function at work; the cake recipe came as a recommendation from one of my twitter followers. If I could locate the tweet, I would give them a little shout out, but unfortunately I deleted it by accident! Thanks for the recipe, Katie!

These pumpkin cupcakes are truly delightful…they are light, flavorful and super moist. The cinnamon cream cheese frosting made them even more amazing because the flavor combination was truly harmonious. If you have any leftover pumpkin from your holiday feast, definitely give these a whirl. I guarantee you will love ‘em! Just be warned, these were a contributing factor of all my pants fitting a tad too snug. Well, that and all the damn stuffing I shoved down my face!

Have a fabulous day! Thanks so much for stopping by!


Pumpkin Cupcakes

Ingredients:

For the Pumpkin Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

For the Cinnamon Cream Cheese Frosting

2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
1 TBS ground cinnamon
2 teaspoons vanilla extract

Directions:

For the Pumpkin Cake

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For the Cinnamon Cream Cheese Frosting

1. Using a mixer, blend the butter and cream cheese together until well combined.

2. Gradually add in the confectioners’ sugar until fully incorporated.

3. Finally mix in vanilla and cinnamon.

Notes:

- I used this large French Tip from Bake It Pretty to pipe the frosting. I love this piping tip more than words can express! The site is pretty darn awesome too!

- adapted from Martha Stewart

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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Nikole

Sunday 4th of November 2018

This is my go to pumpkin recipe. Yesterday I baked it as a cake in a 9x13 for about 35 mins and it is perfection. 

Jamie

Sunday 4th of November 2018

So happy to hear you enjoy the cake, Nikole! Thanks so much for stopping by and leaving your feedback! -Jamie

Jessica

Sunday 20th of November 2016

HHi Jamie! I am planning on making these for work, look amazing. I was wondering it says 2 POUNDS of confectioners sugar, can I use regular pure cane sugar!? Thanks

Jamie

Tuesday 22nd of November 2016

Hi, Jessica! I'm afraid the confectioners sugar will make the frosting too gritty. The powdered sugar will give you a really nice consistency. I hope everyone at your work likes them!

Heather

Wednesday 16th of November 2016

These are the best cupcakes ever!! I have made them 3 times this fall and everyone loves them. The frosting is amazing! Thank you so much

Jamie

Thursday 17th of November 2016

You're so welcome, Heather! I'm really glad everyone liked them!

Beth

Thursday 26th of November 2015

Made these this morning for Thanksgiving, they were devoured! Thank you for the recipe

Debbie

Sunday 27th of September 2015

I would like to know the ingredients for the gluten-free version. I looked but was unable to find it or looked in the wrong place. Thank you.......

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