Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting (+Video)

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting (+Video)

With pumpkin puree and a little pumpkin pie spice, these pumpkin cupcakes are very soft, moist, and delicious, and go perfectly with the delicious cinnamon cream cheese frosting!

When autumn comes and you start making pumpkin pie and pumpkin cookies, don’t forget these pumpkin cupcakes! ! They are the only cupcakes you want to make this season. 😉

Easy fall cupcakes

Are you tired of pumpkin recipes? I hope not! ! Autumn has just begun, so I hope you are ready for the bombardment of pumpkin recipes next month (pumpkin bread, pumpkin chocolate cake, pumpkin cake-we are ready!).

The next recipe is the one I have wanted to make for years! ! I have seen recipes for pumpkin cupcakes, but most of them require a lot of ingredients and time. I just don’t like them.

We went to the kitchen and made a perfect simple pumpkin cupcake, we think you will like it! We decided that if we were to make pumpkin cupcakes, we had to make cinnamon cream cheese frosting to match them, which is exactly what I did.

The whole family agrees that icing is their favorite part of dessert!

Simple with the help of box combination

Because these cupcakes are made with the help of cake flour, they are very simple!

mix. To make these pumpkin spice cupcakes, combine the cake mix (Add the ingredients on the back and subtract the water), Pumpkin pie spice and pumpkin puree. Add vanilla and cinnamon and mix well.

bake. Pour the pumpkin cake batter into the liner in the muffin tin and bake for 17-20 minutes. tip: We like to use our large cookie scoops to put them in the liner in the easiest way. Once they come out of the oven, let them cool before adding the icing sugar.

What if I don’t have yellow cake flour? Do not worry! You can do it yourself! Simply whisk together 2 ¼ cups of all-purpose flour, 1 ½ cups of granulated sugar, 3 ½ teaspoons of baking powder, 1 teaspoon of salt, and 4 tablespoons of butter (½ stick). Mix butter with pastry butter and you are ready!

Cinnamon Cream Cheese Frosting

I think cinnamon cream cheese frosting can go well with other types of cakes and cupcakes, but I assure you… it is the perfect match for these pumpkin spice cupcakes. A match made in heaven.

And there is nothing particularly fancy, in fact only 5 kinds of materials are needed!

  • Cream cheese
  • butter
  • vanilla
  • Powdered sugar
  • Cinnamon

All you have to do is to mix and stir the ingredients until smooth. Make sure to start with room temperature butter For the best result! Otherwise the frost will look lumpy.

I used a frosted tip to make these beautiful swirls, but you can even put the frosting in a Ziploc bag, cut off the tip with scissors (less fine swirls, more thick swirls), and put the frosting like this above.

How to decorate + store

Decorate: We added a mallow squash on top, you can leave it alone or even sprinkle some.

store: They can be kept at room temperature for several hours, but need to be refrigerated for 3-4 days to keep them longer. If there is cream cheese frosting on top, they must be stored in the refrigerator!

My kids have never been big fans of pumpkin recipes, but they absolutely love these cupcakes. They are also a little fascinated by icing and may have licked the bowl clean when making the bowl.

I am glad to find another “two thumbs” pumpkin recipe for the blog.

For more pumpkin recipes, please check:

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 17 minutes

Total time 27 minutes

A serving of 24 cupcakes

Calories 175 kcal

Author Little Luna

  • 1 box of yellow cake mix (plus the ingredients listed on the back minus the water)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 15 oz can pumpkin puree

Cinnamon Cream Cheese Frosting

  • 8 ounces PHILADELPHIA cream cheese softened
  • 1/4 c butter softened
  • 1 teaspoon vanilla
  • 2 C powdered sugar
  • 1 1/2 teaspoons cinnamon
  • Candy Pumpkin (optional)
  • Preheat the oven to 350.

  • Follow the instructions on the box to prepare the cake mixture, but add pumpkin pie spice and use pumpkin puree instead of water. Add vanilla and cinnamon.

  • Pour the batter into the cupcake liner in the muffin tin.

  • Bake for 17-20 minutes.

  • Cool completely.

  • Combine the frosting ingredients in a medium bowl and stir until smooth.

  • If needed, sprinkle or sprinkle icing sugar on top with candy pumpkin. Please enjoy!

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