Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. These cupcakes are perfectly pumpkin spiced, have the best texture, and the luscious cinnamon cream cheese frosting complements the cupcakes beautifully. If you don't love pumpkin pie and don't want to go to all the effort of making a layered & frosted cake, these are the perfect Fall-time treat. With pumpkin puree and a dash of pumpkin pie spice, these Pumpkin cupcakes are so soft, moist, flavorful, and pair perfectly with the delicious Cinnamon cream cheese frosting!

Add eggs, one at a time, beating well after each addition. These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They're moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around. You can have Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

You need of Cupcakes.
Prepare of All Purpose Flour.
Prepare of Baking Powder.
It's of Baking Soda.
It's of ground Cinnamon.
Prepare of ground Ginger.
You need of Nutmeg.
You need of Salt.
You need of Unsalted Butter softened.
It's of Granulated White Sugar.
Prepare of Eggs.
You need of Vanilla Extract.
Prepare of Solid packed, canned Pumpkin Puree.
It's of Frosting.
You need of Cream Cheese (straight out of fridge).
It's of Unsalted Butter (firm, but not cold).
It's of of Salt.
You need of Cinnamon.
Prepare of Confectioners Sugar, sifted.
It's of Vanilla Extract.

Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!. There's nothing that brings the Fall spirit quite like pumpkin recipes. I make it a goal to make as many pumpkin-filled things as I can during the fall. These Caramel Pumpkin Cupcakes With Caramel Cinnamon Cream Cheese Frosting are a perfect example of that.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting instructions

Preheat the oven to 350°F and line a muffin tin with 12 paper liners..
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt..
In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine..
With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together..
Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting..
For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes..
Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes..
Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them..

Unfortunately we don't have many traditional fall activities here in the desert such as apple or pumpkin picking, but we do certainly enjoy working those flavors into our menu to try and get a taste of fall. While the cupcakes are cooling, make the icing by adding the butter and cream cheese to the mixer and blending until smooth. Then add the icing sugar a little bit at a time until it is all mixed in. Add in the vanilla and cinnamon and beat until it's thick and fluffy. When the cupcakes are completely cool, ice the cakes.