Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Recipe Collection: Dessert

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting bring the flavors of fall to your table with these moist and fluffy treats. Infused with warm spices, these vegetarian American cupcakes are perfect for gatherings or cozy nights. They cater to those with gluten, dairy, and egg allergies, making them a versatile choice for any occasion. Whether paired with a warm beverage or served at a festive gathering, these cupcakes are sure to impress.

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Overview

These Spiced Pumpkin Cupcakes are a delightful treat perfect for the fall season. Infused with warm spices and topped with a luscious cinnamon cream cheese frosting, they offer a moist and fluffy texture that will leave you craving more. Ideal for gatherings or a cozy night in, these cupcakes are sure to impress.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 24

Cooking Time: 75 minutes

Ingredients

• 2 1/4 Cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Teaspoon ground cinnamon, ground
• 1/2 Teaspoon ground nutmeg, ground
• 1/2 Teaspoon ground ginger, ground
• 1/2 Teaspoon ground cloves, ground
• 1/2 Teaspoon ground allspice, ground
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1 Cup white sugar
• 1/2 Cup butter, softened
• 1/3 Cup brown sugar
• 2 Large eggs
• 1 1/2 Cups pumpkin puree, pureed
• 3/4 Cup sour cream
• 8 Ounces (oz) cream cheese
• 1/4 Cup butter, softened
• 3 Cups confectioners' sugar, sifted
• 1 Teaspoon vanilla extract
• 1 Teaspoon ground cinnamon, ground

Steps

1. Preheat your oven to 350°F (175°C). Grease or line 24 muffin cups with paper liners.
2. In a large bowl, sift together the flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice, baking soda, and salt. Set aside.
3. In another large bowl, beat the white sugar, softened butter, and brown sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the pumpkin puree and sour cream until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for about 25 minutes, or until the tops spring back when lightly pressed.
7. Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat the cream cheese and butter together in a large bowl until smooth. Gradually add the sifted confectioners' sugar, beating until incorporated. Mix in the vanilla extract and ground cinnamon until the frosting is fluffy.
9. Once the cupcakes are completely cooled, generously frost them with the cinnamon cream cheese frosting.
10. Enjoy these delightful cupcakes with a warm beverage or as a sweet treat for any occasion.

Enjoy your homemade Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting!