Pumpkin Cupcakes (with Cinnamon Cream Cheese Frosting)

This past week I participated in our local county fair. One of the food entries I made was pumpkin cupcakes. For the fair, the entry category had to be a non-chocolate cupcake with no frosting.

I found a pumpkin cupcake recipe on Pinterest that has cinnamon cream cheese frosting. The pin led to Just So Tasty. There's a picture of the cupcakes with the frosting on them there.

For my food entry in the fair, I made them without the frosting and they tasted delicious! These cupcakes did not stay around long in our home. They are flavorful, moist, soft, and are perfect for a breakfast as well as a dessert. (They taste similar to a spice or pumpkin muffin.)

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 1 hour
Servings: 18 cupcakes

Ingredients - Pumpkin Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
3/4 cup white sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup pure pumpkin
1/3 cup milk

Ingredients - Cinnamon Cream Cheese Frosting

2/3 cup unsalted butter, softened
6 ounce cream cheese
1 1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3 - 3.5 cups powdered sugar
1-2 tablespoons cream, as needed

Directions - Pumpkin Cupcakes

Preheat the oven to 350F degrees. Line 18 muffin pans with muffin papers.

In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

In a large bowl beat together the oil, sugars, eggs, and vanilla extract until no lumps remain (about 1-2 minutes). Mix in the pumpkin.

With the mixer on low speed, mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.

Spoon the batter into the prepared muffin pan, filling each about 2/3 full.

Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.

Directions - Cinnamon Cream Cheese Frosting

In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese. Add in the cinnamon and vanilla extract.

Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.

Frost the cooled cupcakes using a flat knife or piping bag.

Recipe Notes

*Store cupcakes in an airtight container at room temperature for 2 days, or in the refrigerator for up to 3 days.
**Unfrosted cupcakes can be frozen and thawed in the refrigerator.
***Make ahead tips: Make the cupcakes the day before and store at room temperature in an airtight container. Frosting can be made the day before and kept in an airtight container in the refrigerator. Before frosting, allow the frosting to warm up at room temperature; and then frost the cupcakes.