Pumpkin Spice cupcake W/ Cinnamon Cream Cheese

anna messina


This hearty, pumpkin cupcake with a cinnamon-cream cheese frosting is so good, nothing like fall & holidays come to mind w/ this yummy dessert!

pinch tips: How to Fold Ingredients




25 Min


25 Min


2 1/4 c
all purpose flour
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground ginger
1/2 tsp
ground cloves
1/2 tsp
ground allspice
1/2 tsp
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 c
butter, softened
1 c
sugar, can use less if you like
1/3 c
brown sugar
eggs room temp.
3/4 c
whole or skim milk pref.
1 c
pumpkin puree


8oz cream cheese stick, softened
1/4 c
butter, softened
3 c
confectioners' sugar
1 tsp
vanilla extract
1 tsp

Directions Step-By-Step

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside
Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

About this Recipe

Course/Dish: Other Desserts