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Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

The best-ever Pumpkin Cupcakes with a delicious and easy cinnamon-cream cheese frosting.
Course Dessert, Vegetarian
Cuisine American
Keyword pumpkin cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cupcakes
Calories 324kcal
Author Chelsea Lords



  • 3/4 cup unsalted butter, softened, but not melted
  • 1 and 1/2 cups white granulated sugar
  • 1 cup brown sugar, lightly packed
  • 3 large eggs
  • 1 can (15 ounces) cooked pumpkin (make sure it's not watery; I recommend Libby's)
  • 1 cup buttermilk divided; or 1 cup regular milk with 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 2 and 1/3 cups white all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt


  • 1 package (8 ounces) full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon


  • Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
  • In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy. 
  • Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract
  • In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each addition with 1/4 cup buttermilk (to use up the  remaining 3/4 cup buttermilk).
  • Fill the prepared muffin tin liners 3/4 full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes, in the center of the oven, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. 
  • Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth. 
  • Frost the cooled cupcakes. Best within 2-3 days.



Note 1: Flour 
  • When measuring the flour, be sure to spoon and level the measuring cup so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes, and too little flour and these cupcakes will likely sink and be too wet.
  • Mix the dry and wet ingredients until just combined. Over-mixing will result in dense cupcakes.
  • For the perfect frosting, make sure the cream cheese and butter are softened at room temperature. I leave both at room temperature on the counter for 1-2 hours before making the frosting. Avoid rushing the softening of the cream cheese and butter, or you'll end up with grainy and/or clumpy frosting.
Note 2:Source: Recipe adapted from Taste of Home


Serving: 24cupcakes | Calories: 324kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 205mg | Potassium: 118mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg