Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Sheila Devor


These cupcakes are delicious and the frosting is a true delight! The aroma and taste are out of this world! Enjoy!


★★★★★ 5 votes

Approx. 24 servings
20 Min
20 Min


  • 1 pkg
    spice cake mix
  • 1 c
    sour cream
  • 1 - 15oz can(s)
  • 1/4 c
  • 3 large
  • 1 - 8oz pkg
    philadelphia cream cheese, softened
  • 1/4 c
    butter, softened
  • 1 tsp
    vanilla extract
  • 1 - 16oz. box
    powdered sugar
  • 1 1/2 tsp
    pumpkin pie spice, optional
  • 1 1/2 tsp
    ground cinnamon

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting


  1. Heat oven to 350 degrees. Beat the first 5 ingredients with mixer until well blended. Spoon into 24 paper lined miffin cups.
  2. Bake 20-22 minutes or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
  3. Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in powdered sugar. Blend in cinnamon and spread over the cupcakes.
  4. Store any uneaten cupcakes in refrigerator.
  5. NOTE: I added the Pumpkin Pie Spice to this recipe. After all, you can never have enough pumpkin. If you don't like that spice, just omit it from the recipe.

Printable Recipe Card

About Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Course/Dish: Cakes, Other Desserts
Other Tag: Quick & Easy
Hashtags: #pumpkin, #Cupcakes

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