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Pumpkin Cupcakes with Cream Cheese Frosting Recipes

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Indulge in the warm and comforting flavors of autumn with our exquisite Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. Fall is the perfect time for pumpkin recipes like pumpkin cake, pumpkin bread, pumpkin muffins, pumpkin mini cupcakes, pumpkin roll and even pumpkin candy!  These delectable treats perfectly capture the essence of the season, boasting a rich blend of pumpkin and spices. Delight in the soft, moist crumb of the pumpkin-infused cupcakes, each bite delivering a burst of seasonal goodness. Crowned with a velvety layer of cinnamon-kissed cream cheese frosting, these cupcakes are a harmonious marriage of flavors that will transport your taste buds to a cozy pumpkin patch on a crisp fall day. Whether for festive gatherings, afternoon delights, or simply to savor the enchanting flavors of fall, these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a captivating culinary experience not to be missed.

pumpkin cupcakes blog for Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

These moist pumpkin cupcakes are a must-make this fall!  The homemade cupcakes are moist and pumpkin-y and delicious and the frosting could be used so many different ways! Try it on pumpkin cookies or on a bagel.  Serve your pumpkin spice cupcakes with a cup of hot Apple Cider and you've got the perfect fall treat! One of our favorite ways to enjoy the flavor of pumpkin spice is with these delicious pumpkin cupcakes with cinnamon cream cheese frosting. Not only are they delicious, but they also make great gifts for any pumpkin lover! This will be your favorite pumpkin muffin recipe after the first time you make it! Let's take a look at our pumpkin cupcakes with cream cheese frosting recipes. 

What is the secret to fluffy cupcakes?

The secret to creating fluffy pumpkin cupcakes lies in skillfully combining the dry and wet ingredients to achieve a light and airy texture. Also using a kitchen scale instead of a measuring cup when measuring ingredients will give you the best results.

  1. Dry Ingredients: Begin by sifting together your dry ingredients for the flour mixture, such as all-purpose flour, baking powder, baking soda, and a pinch of salt. Sifting aerates the mixture, preventing lumps and ensuring even distribution of leavening agents. 
  2. Wet Ingredients: In a separate bowl, whisk together your wet ingredients. This typically includes canned pumpkin puree (canned pumpkin pie filling), eggs (at room temperature), vegetable oil or melted butter, and a touch of vanilla extract. Whisk until the mixture is smooth and well combined. 
  3. Combining the Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula. The goal is to incorporate the dry ingredients without overmixing, which could lead to denseness. Alternate between adding the dry ingredients and any liquids (such as milk), beginning and ending with the dry mixture.
  4. Folding Technique: Use a gentle folding motion to combine the batters. This technique helps maintain the airiness achieved through sifting and prevents the batter from becoming too dense.
  5. Texture Check: Stop folding as soon as the ingredients are combined. It's okay if there are a few small lumps; overmixing will diminish the fluffiness you're aiming for.
  6. Baking Process: Preheat your oven to the recommended temperature in the recipe. Fill cupcake liners or muffin cups about two-thirds full with the batter. This allows for proper rising without spilling over.
  7. Even Baking: Place the cupcakes in the preheated oven and bake for the specified time. Keep an eye on them, as baking times can vary depending on your oven. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cooling: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents the residual heat from affecting their texture.
  9. Frosting and Enjoying: Once the cupcakes are completely cooled, you can frost them with your favorite cream cheese frosting or another topping of your choice. The combination of the fluffy cupcake base and creamy frosting creates a delightful treat.

You could also make your own homemade pumpkin purée if you want if it's pumpkin season! Homemade pumpkin puree is easy to make. It's just roasted pumpkin thrown in the food processor. Just run on high speed until smooth . Remember, practice makes perfect! Adjusting your technique and ingredient ratios based on your results will help you master the art of creating perfect cupcakes! You can think of great ways to make pumpkin cupcakes with cream cheese frosting recipes fit your taste. 

pumpkin cupcakes with cream cheese icing

How far in advance can you make cupcakes?

The easiest way to ensure the best pumpkin cupcakes is to plan ahead and store them properly in an airtight container.

You can make the pumpkin cupcakes ahead of time, ideally 1 to 2 days before you plan to serve them. Baking them a day in advance allows the flavors to develop and the cupcakes to settle, resulting in a more flavorful and moist texture.

After baking and cooling the cupcakes, make sure they are completely cooled before proceeding. Once cooled, place the cupcakes in an airtight container to prevent moisture loss and maintain their freshness. Airtight containers will also prevent the cupcakes from absorbing any unwanted odors from the surroundings.

To store the cupcakes, follow these steps:

  1. Cooling: Allow the cupcakes to cool completely on a wire rack after baking.
  2. Airtight Container: Place the cooled cupcakes in a single layer within an airtight container. If you need to stack them, consider placing a sheet of parchment paper between layers to prevent sticking.
  3. Storage: Store the airtight container with the cupcakes in a cool, dry place, away from direct sunlight, heat sources, or high humidity. A pantry or cupboard is usually suitable.
  4. Frosting: If you're planning to frost the cupcakes, it's best to frost them just before serving to maintain the freshness of the frosting.
  5. Enjoyment: When you're ready to serve, remove the cupcakes from the airtight container and, if desired, apply the frosting. This will ensure that the cupcakes remain as moist and delicious as possible.

By following these steps and storing the cupcakes properly in an airtight container, you can enjoy the convenience of preparing the best pumpkin cupcakes in advance without compromising their flavor and texture.

Pumpkin cupcake batter for Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

What is the difference between cake flour and all-purpose flour

Cake flour and unbleached all-purpose flour are two types of flour commonly used in baking, and they have distinct characteristics that make them suitable for specific baking purposes. Here are the key differences between cake flour and unbleached all-purpose flour:

  1. Texture and Protein Content:
    • Cake Flour: Cake flour has a lower protein content compared to all-purpose flour. It typically contains around 6-8% protein. This low protein content results in a fine and delicate texture in baked goods, making it ideal for cakes, cupcakes, and other baked items where a tender crumb is desired.
    • Unbleached All-Purpose Flour: All-purpose flour contains a higher protein content, usually around 10-12%. This higher protein content contributes to more gluten formation when the flour is mixed with liquids, which is desirable for recipes where a bit of structure and chewiness are needed, such as bread, pizza dough, and certain cookies.
  2. Gluten Formation:
    • Cake Flour: Due to its low protein content, cake flour forms less gluten when mixed with liquid. This results in a softer, more tender texture in baked goods. Cake flour is particularly suitable for recipes where you want to avoid a dense or chewy texture.
    • Unbleached All-Purpose Flour: The higher protein content in all-purpose flour allows it to form more gluten when mixed. This is advantageous for recipes that require some level of structure and elasticity, like bread.
  3. Applications:
    • Cake Flour: Cake flour is ideal for recipes where a delicate, fine-textured crumb is desired. It's commonly used in cakes, cupcakes, muffins, and pastries that should have a light and tender consistency.
    • Unbleached All-Purpose Flour: Unbleached all-purpose flour is versatile and can be used in a wide range of recipes. It works well in recipes that call for moderate gluten development, including cookies, quick breads, pancakes, and some pastry doughs.
  4. Bleaching:
    • Cake Flour: Cake flour is often bleached, which helps to weaken the protein and further promote its soft texture. The bleaching process also gives the flour a slightly whiter appearance.
    • Unbleached All-Purpose Flour: Unbleached all-purpose flour is not subjected to the bleaching process, so it retains its natural color and flavor.

It's worth noting that while cake flour and unbleached all-purpose flour have their specific uses, you can sometimes achieve a similar effect by blending the two flours in certain proportions. For example, you can mix cake flour and all-purpose flour to create a custom flour blend with a protein content that falls between the two types, which could work well for some recipes that require a balance between tenderness and structure. You will get a different texture if you change from a high speed to a low speed, if you use large eggs when your recipe calls for medium. Making small changes with impact how your pumpkin cupcakes with cream cheese frosting recipes turn out. 

Pumpkin cupcake dry for Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

What ingredients do I need?

You can print out a recipe card below.

You can use other ingredients to your preference like white sugar, maple syrup or ground cloves. Feel free to experiment with warm spices or brown butter an a mix of brown sugar an a teaspoon ground cinnamon. These easy pumpkin cupcakes are so much more flavorful than a boxed cake mix version. Certain ingredients are a must like the 1/2 teaspoon salt, some folks thing your sweet baked goods don't need salt because it is not a salty treat, but it is very important for flavor.  Enjoying soft pumpkin cupcakes this time of year made with simple ingredients is the perfect fall treat. 

What equipment do I need?

  • medium bowl or large bowl (or you can use the bowl of a stand mixer as a mixing bowl) you want to be able to scrape the sides of the bowl well to incorporate all ingredients, so the mixing bowl has a great curve to it, better than a storage bowl. 
  • hand mixer (electric mixer)
  • cupcake pans or a mini muffin tin
  • paper liners
  • piping bag (you don't need on but can make icing the unfrosted cupcakes easier. a heavy duty Ziplock bag can work in a pinch to frost cupcakes) with the piping tip of your choice.

Can I freeze my cupcake batter?

Yes, you can freeze cupcake batter for later use. Freezing cupcake batter is a convenient way to prepare ahead of time and have fresh cupcakes whenever you need them. Here's how you can do it:

  1. Prepare the Batter: Mix your cupcake batter according to your recipe.
  2. Portioning: Portion the batter into individual cupcake liners, filling each liner about two-thirds full. You can use a large cookie scoop or a spoon to do this.
  3. Freezing: Place the filled cupcake liners on a baking sheet in a single layer, ensuring they don't touch each other. This initial freezing step prevents the cupcakes from sticking together.
  4. Flash-Freezing: Put the baking sheet with the cupcakes into the freezer for a few hours, until the batter is firm.
  5. Transfer to Zip-Top Bags: Once the batter is frozen, remove the individual portions from the baking sheet and place them into a zip-top freezer bag. Label the bag with the date and type of cupcakes.
  6. Sealing and Storage: Squeeze out as much air as possible from the bag before sealing it tightly. This helps prevent freezer burn. Lay the bag flat in the freezer to save space.
  7. Freeze Time: Cupcake batter can generally be stored in the freezer for about 2 to 3 months without a significant loss in quality.
  8. Thawing and Baking: When you're ready to bake the cupcakes, remove the desired number of batter portions from the freezer and allow them to thaw in the refrigerator overnight. Once thawed, you can bake the cupcakes according to your original recipe's instructions.

It's important to note that freezing may slightly affect the texture of the cupcakes. While the cupcakes will still be delicious, they might not rise quite as high as freshly baked ones. However, this method is a handy way to prepare in advance and enjoy homemade cupcakes with minimal effort.

Pumpkin Spice Starbucks

What are you waiting for?

In the realm of great recipes and irresistible pumpkin desserts, our Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting stand out as a true delight. With a flawless blend of flavors and textures, these real pumpkin flavor cupcakes encapsulate the essence of fall in every bite. The pumpkin cupcake recipe delivers a moist and tender base, while the luscious cream cheese frosting adds a layer of indulgence that's hard to resist. As you savor these cupcakes, you're not only treating yourself to a delectable dessert but also experiencing the magic of pumpkin in its finest form. These cupcakes epitomize the joy of creating and savoring pumpkin desserts that bring people together, evoking the warmth and togetherness that make this season so cherished.

Everyone loves that delicious pumpkin flavor so why not bake up a batch today? Let us know what you like to add to your pumpkin cupcakes with cream cheese frosting recipes. Is it heavy cream in the frosting for mini cupcake or even a teaspoon pumpkin pie spice? Leave a comment and let us know what works for you!


Yield: 23 -24

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Pumpkin cupcakes

One of my favorite cupcakes.

Cook Time 20 minutes
Total Time 20 minutes


  • Cupcake ingredients:
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 Tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup canola oil, or vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 15-oz. can pure pumpkin puree (or fresh pureed pumpkin)
  • Frosting ingredients:
  • 1 8-ounce package cream cheese, softened
  • 1/4 cup 1/2 stick butter, softened
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon


  1. For the cupcakes:
  2. Preheat oven to 350. Line 2 muffin pans with paper liners; set aside.
  3. In a medium bowl, blend the first 8 ingredients; set aside.
  4. In large bowl, blend oil and both sugars until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mix into the pumpkin mix and stir until blended. Fill each muffin cup about 2/3 full.
  5. Bake at 350 for 20 minutes, or until toothpick inserted in the center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.
  6. For the frosting:
  7. Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending well. Gradually add confectioner’s sugar a cup at a time, blending after each addition. Frost cupcakes once they are completely cool. Refrigerate until ready to serve.

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One Comment

  1. You know that once you eat the icing off of the cupcake, it becomes a muffin – and muffins are good for you!!

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