Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting- moist cupcakes with a beautiful orange hue and tons of warm spice flavor topped with an ultra rich frosting that tastes like a cinnamon roll.

These cupcakes are perfect in every way. There’s a whole lot of spice in them and that’s what makes them so delicious. There’s 2 teaspoons of pumpkin pie spice, 1 1/2 teaspoons of cinnamon, and 1/2 teaspoon of ground ginger in the batter and 1 1/2 teaspoons of cinnamon in the frosting. So much fall flavor!

Equipment Needed

• Stand Mixer (best) or Hand-Held Mixer
• 2 (12-count)- muffin tins
• Pastry bag and large star tip, optional

Substitute For Buttermilk

If you don’t have buttermilk, you can make an easy substitute. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and then add milk to the 1 cup mark. Gently stir and let sit 5 minutes. The mixture will curdle some.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe Tips

Increase or decrease the amount of confectioners’ sugar in the frosting depending on the level of sweetness you want.

You will probably have a little batter left over. You can get 28 to 30 cupcakes if you have an extra muffin tray. Or you can make a small loaf cake.

For extra flavor, try adding raisins or craisins to the batter and/or sprinkle the frosting with some finely chopped toasted pecans.

Storage

These cupcakes should be stored in the refrigerator because of the cream cheese in the frosting. They will keep for 4 to 5 days. You can serve them cold or let them come to room temperature for 30 minutes to an hour before serving.

More Pumpkin Recipes To Try

• Coconut Pumpkin Chiffon Pie
• Marshmallow Pumpkin Pie
• Pumpkin Cake Roll
• Pumpkin Spice Gooey Butter Cake