These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are the perfect fall treat, combining the warm, spiced flavors of pumpkin with a rich and creamy cinnamon-infused frosting.
Moist and flavorful, these cupcakes are great for any autumn occasion, whether you’re hosting a gathering or simply craving a cozy dessert. The applesauce keeps them light and soft, while the cinnamon cream cheese frosting adds the perfect sweet finish.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting: A Delicious Fall Dessert
These cupcakes are full of pumpkin spice goodness, complemented by the smooth and creamy frosting with a hint of cinnamon. Whether you’re a pumpkin lover or just enjoy festive flavors, this recipe will be a hit for sure.
Preparation Time: 20 minutes
Baking Time: 22 minutes
Servings: 24 cupcakes
Equipment:
- Large mixing bowls
- Electric mixer
- Cupcake trays with liners
Ingredients:
Cupcakes:
- 1/4 cup butter, softened
- 3/4 cup unsweetened applesauce
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed firmly
- 2 large eggs
- 3/4 cup fat-free milk
- 1 tablespoon lemon juice
- 1 (15-ounce) can pumpkin puree
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
Frosting:
- 1 (8-ounce) package reduced-fat cream cheese (not fat-free)
- 1/4 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Directions:
For the Cupcakes:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Line cupcake trays with paper liners and lightly spray them with non-stick cooking spray. - Mix wet ingredients:
In a large mixing bowl, add the softened butter, applesauce, granulated sugar, brown sugar, and eggs. Beat on medium speed until well combined. Add in the pumpkin puree and continue mixing until thoroughly incorporated. - Prepare the milk mixture:
In a liquid measuring cup, combine the milk and lemon juice, allowing the mixture to sit for a few minutes. - Combine dry ingredients:
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, salt, baking soda, and ground ginger. - Mix the batter:
Slowly add the dry ingredients to the pumpkin mixture, alternating with the milk mixture. Beat well after each addition until all ingredients are fully combined. - Fill cupcake liners and bake:
Fill each cupcake liner about 3/4 of the way full. Bake in the preheated oven for about 22 minutes, or until a skewer inserted into the center of a cupcake comes out clean. - Cool the cupcakes:
Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
For the Frosting:
- Make the frosting:
In a medium mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the confectioners’ sugar, vanilla extract, and cinnamon. Increase the speed of the mixer and continue beating until the frosting is smooth and fluffy. - Frost the cupcakes:
Once the cupcakes are completely cooled, frost them as desired using a piping bag or simply spreading the frosting on top with a spatula.
Enjoy these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting as a festive and flavorful dessert that perfectly captures the essence of fall!
