Nesting With Grace

by Brooke Christen

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These cupcakes are the perfect fall treat! They are so flavorful, perfectly spiced, and the cream cheese frosting balances them out nicely. My sister makes these every year for my mom’s annual Octoberfest. It’s a fun tradition of fall favorite foods and desserts. Make these as soon as you can, you won’t regret it!!

Thought it was time we shared this pretty little fall dessert! Love this fall serving platter to place the cupcakes on. I found lots of cute fall kitchen and decor items to share!

Fall and Halloween Decor-

Find these fall favorites HERE
You’ll first mix all your wet ingredients together well, and then add the dry ingredients.
Line your muffin tins with liners. Fill the batter 3/4 full in each muffin tin.
We love this cinnamon cream cheese frosting! The perfect sweetness to complement the cupcakes. We love the taste and color the cinnamon adds!
Be patient with the frosting, keep mixing until it’s light and fluffy, about 5 minutes.
Whenever we frost, we use a piping bag. We just like the ease and look! We used a 1M star tip.
Start at the edge and make a circle then slowly pull up the bag to over lap still moving in a circle. Then once you reach center you’ll stop squeezing and pull away.
We put little pumpkin pretzels from Trader Joe’s in the center. So cute!
Makes about 24 cupcakes, plus they are so quick to make. Easy, tasty fall dessert!
I used this serving tray for the pumpkin cupcakes, gorgeous for fall!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Print

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Servings

24

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1 cup brown sugar

  • 4 eggs

  • 15 oz pumpkin puree

  • 1 cup sour cream or Greek yogurt

  • 1 tbsp vanilla

  • 1/2 cup granulated sugar

  • 2 1/2 cups flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 tsp pumpkin pie spice

  • 1 tsp ginger

  • 1 tsp ground cinnamon

  • Cinnamon Cream Cheese Frosting

  • 8 oz cream cheese

  • 1/2 cup butter (room temp)

  • 1 tsp vanilla

  • 4 cups powdered sugar

  • 1/2- 1 tsp ground cinnamon

Cupcake Directions

  • Preheat the oven to 350F. Line 24 muffin pans with paper cupcake liners.
  • Whisk together the pumpkin, brown sugar, granulated sugar, eggs, sour cream (or Greek yogurt) and vanilla.
  • Add dry ingredients and mix again.
  • Fill the paper liners three-quarters full with batter.
  • Bake for 16-20 minutes. If you press the top and it bounce back up, cupcakes are done.
  • Let cool before frosting.
  • Cinnamon Cream Cheese Frosting Recipe
  • Mix butter and cream cheese together
  • With mixer on low, add powdered sugar one cup at a time until well mixed.
  • Add vanilla and cinnamon. Beat until frosting is light and fluffy.
  • Frost cupcakes.

Print Recipe Here

We hope you enjoy these Pumpkin Cupcakes as much as we do! Take them to your next party, you won’t regret it. (Serving Platter HERE).
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