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Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Pumpkin cupcakes with cinnamon cream cheese frosting that bake up tender and golden, then get piped into tall, fluffy swirls. Finish with a cinnamon sugar dust for a classic fall flavor in every bite.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cupcakes
  • 1.75 cup flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.33 cup sour cream
  • 1 tsp vanilla
For cinnamon cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup unsalted butter
  • 3 cup powdered sugar
  • 2 tsp cinnamon
  • 0.5 tsp vanilla
  • 2 tbsp heavy cream
  • 1 cinnamon sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cupcakes
  1. Preheat the oven to 350F and line cupcake tins with liners, then set them on a sheet pan for easy handling.
  2. Beat the butter and brown sugar until fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, then mix in the pumpkin puree, sour cream, and vanilla until smooth.
  4. Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  6. Divide batter into cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes, until the centers spring back when lightly pressed.
  8. Cool the cupcakes completely before frosting.
Make and pipe the cinnamon cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth, then scrape down the bowl.
  2. Add the powdered sugar, cinnamon, vanilla, and heavy cream, then mix until combined.
  3. Beat the frosting until very light and fluffy, 2-3 minutes.
  4. Pipe tall swirls onto each cooled cupcake.
  5. Dust with cinnamon sugar for a finishing touch.

Notes

Pro tip: make sure the cream cheese and butter are fully softened so the frosting turns out smooth before you whip it light and fluffy. Store cupcakes covered in the refrigerator for up to 4 days; bring to room temperature for best texture. Freeze frosted cupcakes for up to 2 months; thaw overnight in the fridge. For a lighter swap, use reduced-fat cream cheese and butter sticks (texture may be slightly less rich).