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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These spiced pumpkin cupcakes with cinnamon cream cheese frosting are moist, soft, and full of fall flavor! They’re made with pumpkin puree and sour cream for extra moisture, tenderness, and squishiness, and they’re each frosted with a swirl of cinnamon cream cheese frosting. If you’re ready to lean into cozy fall feels and your not-so-secret pumpkin spice obsession, you need to make these little handheld cakes immediately!

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 19 minutes

Total Time: 34 minutes

Servings: 16 cupcakes

Calories: 316 kcal per serving

Ingredients

  • 1 ½ cups - all-purpose flour
  • 1 tsp - baking powder
  • ½ tsp - baking soda
  • 1 tsp - cinnamon
  • 2 teaspoons - pumpkin pie spice
  • ½ tsp - fine sea salt
  • ½ cup - granulated sugar
  • ½ cup - brown sugar
  • 1 cup - pumpkin puree
  • ½ cup - sour cream
  • 2 - eggs
  • 2 teaspoons - vanilla
  • 1 tbsp - lemon juice
  • 8 ounces - cream cheese
  • ½ cup - butter
  • 3 cups - powdered sugar
  • 1 tsp - cinnamon
  • 1 tsp - vanilla
  • ¼ tsp - salt

Instructions

  1. Preheat the oven to 350°F and line a cupcake tray with liners.
  2. Mix the dry ingredients together (flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice) in a bowl and set aside.
  3. In a large bowl, mix the granulated and brown sugars and the oil together with an electric beater or a whisk.
  4. Mix in the pumpkin puree and then the sour cream.
  5. Beat in the eggs, then the vanilla and the lemon juice.
  6. Add the dry ingredients to the bowl with the sugars, oil, pumpkin, sour cream, eggs, and vanilla. Mix until combined, but be careful not to overmix or the cake will be gummy.
  7. Fill each cupcake liner about ⅔ of the way full with batter (about 3 tbsp per liner).
  8. Bake for 17-19 minutes, then let the cupcakes cool completely before frosting them.
  9. For the frosting, mix the cream cheese, butter, vanilla, cinnamon, and sea salt with an electric beater until smooth.
  10. Frost the cupcakes using an offset spatula or a piping bag. Decorate with an extra dusting of cinnamon.

Nutrition

Energy: 316 kcal | Total Fat: 13 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 57 mg | Total Carbs: 48 g | Fiber: 1 g | Sugars: 36 g | Proteins: 3 g | Sodium: 212 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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