Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These pumpkin cupcakes are super light and moist, topped with a fluffy cinnamon cream cheese frosting, leaving these to be the best pumpkin cupcakes ever!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

So I’ve made three pumpkin recipes this week. I think I can officially say that I’ve become a pumpkin addict. But that’s only because I’ve been deprived of pumpkin goodies from January until now so it’s only natural, right? But before I get into these glorious, most amazing to-die-for pumpkin cupcakes, I’ve been dying to share my IFBC-Seattle trip with you all!

Seattle is a beautiful city. It was my first time there and I absolutely loved it. We stayed at the W Hotel all weekend, which was conveniently next to Pike Place Market, the most amazing market of all. I was only in Seattle for 2 nights and 3 days and I went to market about 6 times. No joke.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

I mean with the giant crab legs, humongous avocados the size of your head, beautiful flowers and gorgeous produce, wouldn’t you want to live here?

And you know I couldn’t leave Seattle without trying a Piroshky. Now I’m sure you’re probably wondering what the hell a piroshky is. It’s a hand held pie, but not just any kind of pie. These savory, cheesy hand held pies just melt in your mouth, with its buttery, flaky crust. AH-MAZING.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

There’s also the very first original Starbucks, which was open in 1971 along with the topless, raunchy logo. We actually thought it was open in 1912 but apparently that was just the address of the store.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

And then there’s the gum wall. It’s disgusting but hey, it’s a form of art, right?

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

And the last touristy thing we had to do was visit the Space Needle, which I kept calling the Spinning Needle. I think I was just too excited to come here. We didn’t get to go to the top because there was an hour long wait and it cost about $20-30. Was I naive to think that everyone was just free to go up to the top without waiting in line and having to pay a dime?

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

I really did love this city, so much that Jason and I are planning a vacation to go back there in January! But enough about Seattle – let’s talk cupcakes!

Other than my need to devour these cupcakes for breakfast, I’ve actually teamed up with OXO to Bake a Difference for Cookies for Kids’ Cancer, a non-profit organization raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S. And with every blog post in support of this campaign, OXO will be donating $100! You can also help by purchasing any OXO Baking Tools that are marked with this green sticker, in which OXO will donate $0.25 in support of pediatric cancer as part of the company’s $100,000 pledge to Cookies for Kids’ Cancer in 2013.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Now once you gear up on your OXO cupcake tools, I urge you to make that emergency grocery run to make these cupcakes because I can honestly say that these cupcakes are THE BEST pumpkin cupcakes I have ever had, hands down. The batter comes together so easily, and the base is so incredibly light and moist, just the way a cupcake base should be. Then when you top it off with an incredibly fluffy cream cheese frosting with a fresh burst of cinnamon, these babies are irresistable. Feel free to garnish these off with a pumpkin candy and chopped walnuts – either way, you’ll want to gobble these up instantly!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Yield 9

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These pumpkin cupcakes are super light and moist, topped with a fluffy cinnamon cream cheese frosting, leaving these to be the best pumpkin cupcakes ever!

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • For the cinnamon cream cheese frosting
  • 12 tablespoons unsalted butter, at room temperature
  • 1 (8-ounce) package cream cheese, at room temperature
  • 3 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 9 mellowcreme pumpkins candy, for garnish

Instructions

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners' sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with pumpkins candy, if desired.

Notes

http://damndelicious.net/2013/09/27/pumpkin-cupcakes-cinnamon-cream-cheese-frosting/

Disclosure: OXO provided me with a set of cupcake baking tools and will be making a $100 donation to Cookies for Kids’ Cancer.


Comments

  1. says

    I loved Seattle when I went also and definitely want to go back ASAP!!

    Pumpkin is slowly but surely taking over my life. And I am oh so happy about it! These look kind of like the perfect cupcake!

  2. says

    Yessss, so glad you had a great time in Seattle. I agree with you–I love it! Can’t wait to move back in January. :) Now on to the cupcakes. These look soooo yummy. I mean, cinnamon and cream cheese? Win! The little pumpkin on top is just the cutest. Great recipe!

  3. Faye Mc says

    Yesterday I harvested a couple of Sweet Pie pumpkins. I used some of their flesh to make your recipe. I doubled it (no baking powder so I used baking soda with cream of tartar as a sub) Baking it as one big cake instead of muffins so we’ll see how long it’ll take. We’ll be eating it without frosting, too; I didn’t have the ingredients, but I’m planning on trying it next time. It smells really good in our house right now :) Thanks for the recipe.

  4. says

    On top of all the pumpkin coffee I’ve been drinking from my new Keurig (thanks, hubby!), this week alone I made 3 pumpkin recipes: pumpkin chocolate chip cookies, pumpkin muffin, and I found a great recipe for pumpkin oatmeal. If you were brave enough to declare that you’re a pumpkin addict, I guess now would be the perfect time to say the say ;). At the first hint of fall, not only did my fall decorations come out, but I started to really integrate the pumpkin into my cooking. Unfortunately, after a fairly cool week in Pennsylvania, today seems bizarrely hot for some reason. I feel a bit silly with all my Fall decorations out now….lol….I sure hope this hot weather subsides soon….

  5. says

    Those Ball Dahlias are gorgeous….the gum wall not so much lol. Wow…the Starbucks logo…can you say poor taste? I’m glad they changed that lol. I’m surprised the city is allowing them to use that logo on the building like that….so tacky….but that’s just me.

  6. Cheri says

    I lived in Washington (near Seattle) my whole up until I moved after getting married. It’s the best place in the world!

    Those cupcakes are adorable :) I happen to love all things pumpkin. Especially anything with pumpkin pie spice.

    • Chung-Ah says

      You can substitute the vegetable oil for applesauce. I’ve done that a couple of times (not for this particular recipe) to make it a bit more healthy.

  7. Tammy says

    These look amazing. I want to try them, but I am wondering if I am reading the portion size correctly. Does this recipe only make 9 cupcakes?

  8. Faye Mc says

    Following up on my earlier post. I baked the batter into one sheet and doubled the recipe. The final product was damn delicious! :) Moist and fluffy. Planning on modifying the recipe with applesauce for the puree and flavor with Dutch chocolate and semisweet chocolate bits. This time I’ll do the frosting and I got some paper cups, too! I can’t wait to try this. Any recommendations? Thanks again for the great recipe; it’s a keeper.

  9. says

    You took some gorgeous shots of Seattle, Chung-Ah. I’m sooooo happy I got to meet you! Isn’t the city amazing?! When you and Jason come back, hit as many restaurants as you possible can. Seattle is a foodie’s dream city. Your cupcakes look incredible, especially that tall luscious cream cheese frosting. I may or may not be drooling all over myself right now.

    • Chung-Ah says

      Sorry about your frosting! My frosting was stiff enough to hold up, although some became a tiny bit lopsided. If anything, you can add more confectioners’ sugar until you reach your desired consistency.

  10. Theresa R says

    These look so beautiful! I would like to make them in my mini-muffin tins and take them to the teachers’ lounge. Of course, they wouldn’t get the whole “tower” of frosting but will have to be satisfied with a smaller amount! Do you have any suggestions for changes in baking time for the mini size and how full to fill the mini-muffin cups.

  11. Cristina says

    Hi :) I plan on making these tomorrow for a Walking Dead family potluck. I was wondering; what should I do about the frosting if I don’t have an electric mix. Should I use my hand held mixer or my food processor? Thanks for this! They look perfect.

  12. Rose C says

    Just finished putting these together. Amazing! I am a pumkin addict and this is for sure the best pumpkin cupcake. This recipe is a keeper.

  13. Ashley M says

    First, these cupcakes look beautiful…I love the little pumpkin garnish…where’d you find those…

    So, usually I see cupcake recipes using unsalted butter…Was there a particular reason your recipe opts for the vegetable oil instead?

    • Chung-Ah says

      The pumpkin candies can be find in the seasonal section of your local grocery store. I chose to use vegetable oil instead of unsalted butter for two reasons – I wanted to make a quick and easy cupcake base that didn’t require a mixer and secondly, I prefer the spongier texture of these cupcakes that come from the vegetable oil.

  14. bex says

    The pumpkin makes the cake incredibly moist and the consistency is SO perfect <3 These are some of the best cupcakes I've had!

  15. says

    I love the look of this icing. How did you apply it? One continuos squeeze until
    You reach the amount you want in each layer or did u use circular motion with your piping bag for each layer?

  16. Cornie B says

    The first thing I look at when I’m searching for a recipe is the comment section. Well, right after I check out the ingredient list to make sure one of the ingredients isn’t something like, “One box of instant pudding,” or “One envelope of Fiesta Seasoning mix.”
    Anyhow, I was noticing that not really anyone had actually MADE these cupcakes. There’s plenty of pinning it everywhere, and I get the feeling that they’re “really cute,” but can’t anyone testify to the greatness of the of the cakes? It’s a real shame, because these are some of the finest cupcakes I’ve ever made!
    I almost don’t want to toss in my two cents, but I have a couple of notes that others might find useful.
    First, the recipe says it makes 9. It made 12 perfectly filled cupcakes for me. This isn’t really a problem, except I just had to get 3 more liners out unexpectedly. This is a good thing, because 9 of these babies isn’t enough.
    Second, the icing was a little loose for me. Maybe my kitchen was on the warm side, but I added more and more sugar until it was pipable.
    Lastly, the I easily tripled the cinnamon in the icing. I’m not sure about the actual amount because I just kept dumping it in until it was enough for me.
    Hope this adds to the cupcake knowledge on your site, and thanks for the awesome recipe!

  17. Christin says

    I too was a little frustrated by the lack of reviews of the recipe, yes they look beautiful, but how do they taste?? So I decided I had to come back and write a review after I made them.

    They tasted great and they were a big hit with my kids and at our Halloween party! The cake was moist and good enough to eat without the icing. The one criticism I have is that the icing really needed to have quite a bit more cinnamon in it, with the amount listed you couldn’t tell it was cinnamon icing, but it was a pretty yummy cream cheese icing. I found the icing to be stiff enough going by the recipe, I didn’t have to add any extra powdered sugar.

    I did double the recipe and it made 24 cupcakes just fine, I think a single recipe would make 12 cupcakes. Since I doubled the recipe I just used a whole can of pumpkin (which is an ounce short of two cups) and the cupcakes turned out great. I doubled the icing as well and ended up with a ton extra, I’m not sure I piled my icing on as high as in the picture :-)

    Thanks for the yummy recipe!!

  18. driggs says

    I live about 40 miles south of Seattle, so I know about Pike Place. Hey, I’d go there every day if I lived closer!!

    I just happened upon this recipe as we’re having a pumpkin potluck at work. I’m going to give the recipe to my daughter as she makes the BEST cupcakes EVER. :) Thanks!!

  19. amy b says

    Went out on limb and made these for a wedding in which I was baking all the cupcakes for. This recipe is FABULOUS. I made an extra batch for work and they were gone instantly. This is my new go to pumpkin cake recipe. Thanks.

  20. Marlene Garcia says

    I can honestly say these were the best Pumpkin cupcake I have ever made! My whole family and friends enjoyed it! Thank you!

  21. brenda says

    12 perfectly delicious cupcakes! Next time I will add more powdered sugar because the icing was a little too lose, but other than that they were moist and fluffy and got rave reviews from everyone.

  22. Jessica says

    I made these last night for an office Thanksgiving Feast today, and they were a HUGE hit!!

    I added much more cinnamon to the frosting as others have noted, as well as approx. ½ tsp. maple flavoring (suited to taste—I probably added just a couple drops more than ½ tsp.). I did try the frosting before the maple was added and both ways were great. I just liked the difference the maple brought to the table, and it also made it not such a strong cream cheese taste, while still being very cream cheese-y. I cannot recommend this recipe enough!!! The way people’s eyes rolled back into their heads while taking the first bite says it all! (Not even exaggerating)

    First time to your blog, thanks for such a great recipe =)

    • Jessica says

      Oh, and I did get 12 cupcakes out of the batter. I also had enough frosting for about 30 cupcakes (I didn’t use *quite* as much frosting as you lol). I say about 30 because my husband and I of course had to taste some from the first batch before they were frosted to make sure we were cooking them right for the next two batches ;-)

  23. amy b says

    I also made a batch using a carmel frosting (from my triple salted carmel cupcake recipe) since I didn’t know if the cream cheese frosting would hold out during the wedding reception.

  24. Dani says

    This recipe looks and sounds really good. Im wanting to make it for this Thanksgiving. But I noticed milk is missing from the recipe. Does the pumpkin purée take its place?

    Thanks for sharing,
    Dani

  25. Joslyn says

    Just made these for family Thanksgiving tomorrow and they’re delish!! Did add a bit more cinnamon and to me the frosting is perfect. Thank you so much for this recipe! (Tonight I am making the salmon w/ siracha sauce *excited* :) Happy Thanksgiving!

  26. Ashley says

    I’ve made these cupcakes several times now and they are wonderful. Soft, moist, and pumpkiny. As I’m working in Istanbul, I can’t get canned pumpkin. But with all the delicious pumpkin recipes out there it inspired me to do it from fresh pumpkin. It took a couple hours to get a pumpkin puree but definitely worth it. I shared these with my Turkish students for Halloween and they loved them. Thanks so much for the recipe!

  27. Trista says

    These are sooooo delicious!! I’ve made them several times and have also adapted the recipe size to make cakes. And I love how fluffy the frosting is even with the cream cheese. I’ve also adapted the frosting for other cream cheese frosting flavors. Thanks so much!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>