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Easy Pumpkin Cupcakes w/ Cinnamon Cream Cheese Frosting
Easy pumpkin cupcakes with real pumpkin flavor! Topped with a bakery-style cinnamon cream cheese frosting!
Course
Dessert
Cuisine
American
Keyword
cinnamon, cream cheese, cupcakes, frosting, pumpkin, pumpkin pie spice, pumpkin puree
Prep Time
25
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
43
minutes
minutes
Servings
24
Calories
Ingredients
1
cup
vegetable oil
1 ½
cups
granulated sugar
3
eggs
room, temperature
1
tablespoon
pure maple syrup
1
teaspoon
vanilla extract
1
teaspoon
butter flavoring
optional
2
cups
all-purpose flour
1
teaspoon
baking soda
1/2
teaspoon
sea salt
2
teaspoons
cinnamon
1/4
teaspoon
clove
1/4
teaspoon
ginger
1/4
teaspoon
nutmeg
1
cup
buttermilk
room temperature
1
can
pure pumpkin puree
(15 oz)
CINNAMON CREAM CHEESE FROSTING
(2)
8 oz
cream cheese
softened
8
tablespoons
unsalted butter
softened
1
teaspoon
vanilla extract
1/4
teaspoon
cinnamon
2
cups
powdered sugar
can add more to make it sweeter
Instructions
Preheat oven to 350 F. Line cupcake pan with cupcake liners. Set aside.
In a large bowl cream together oil and sugar.
Mix in eggs one at a time.
Mix in maple syrup, vanilla and butter extract. Set aside.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, clove, ginger and nutmeg until well combined.
Add dry ingredients into wet ingredients, while alternating with the buttermilk. (Mix on medium-low just until combined. Be careful not to overmix.)
Fold in pumpkin puree.
Fill cupcake liners 3/4 full.
Bake for 18-20 minutes or until toothpick inserted into center comes out clean or with moist crumb clinging to it.
Place cupcakes on a cooling rack to cool completely.
Once cooled place cupcakes in an airtight container and let sit overnight. (I like to do 24 hours)
When ready to frost, in a bowl cream together cream cheese and butter.
Mix in vanilla extract and cinnamon.
Mix in powdered sugar. Add more powdered sugar if you want it to be sweeter.
Pipe frosting onto cupcakes and serve.
Video