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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

These light and fluffy pumpkin spice cupcakes are topped with a delicious cinnamon cream cheese frosting
Course Cupcakes, Dessert
Cuisine American
Keyword pumpkin spice cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 400kcal
Author Rebecca Swanner


Pumpkin Cupcakes

  • ½ cup brown sugar packed
  • ½ cup sugar
  • 6 Tbsp. butter room temperature
  • 1 tsp. ground cinnamon
  • 1 pinch freshly-ground nutmeg
  • 1 pinch ground cloves
  • ¼ tsp. ground ginger
  • ¼ tsp. pumpkin pie spice
  • cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. coarse kosher salt
  • 2 large eggs
  • 1 cup 100% pumpkin puree
  • 2 tsp. vanilla extract
  • ½ cup sour cream divided

Cinnamon Cream Cheese Frosting

  • cup confectioner's sugar
  • ¼ cup brown sugar
  • 1 tsp. ground cinnamon
  • 5 Tbsp. butter cold
  • 8 oz. cream cheese cold
  • 1 tsp. vanilla extract
  • 1 Tbsp. sour cream


Pumpkin Cupcakes

  • Preheat oven to 350°F and line muffin tin with 12 cupcake liners.
  • Cream brown sugar, sugar, and butter together for 3 minutes on medium-high speed.
  • Meanwhile, create spice mixture. Combine cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice in small bowl. Adjust to taste if needed.
  • Combine flour, baking powder, baking soda, and salt in medium bowl. Add spice mix. Whisk to combine.
  • Add eggs, one at a time, to butter mixture. Let each combine for 30 seconds.
  • Add pumpkin puree. Add vanilla extract. Mix until fully combined.
  • With the mixer on low speed, add 1/2 of flour mixture to butter mixture. Mix until just combined. Add 1/4 cup sour cream. Repeat.
  • Fill the prepared muffin tin with pumpkin cupcake batter using size 12 ice cream scoop or 1/4 cup measure.
  • Bake for 20-25 minutes or until tops bounce back when pressed lightly. Remove from oven and place on cooling for 10 minutes.
  • Remove pumpkin cupcakes from muffin tin and let cool fully on rack.

Cinnamon Cream Cheese Frosting

  • Chill mixing bowl in fridge for 10 minutes.
  • Combine confectioner's sugar, brown sugar, and cinnamon in medium bowl.
  • In mixer, beat butter for 30 seconds on medium high. Add cream cheese and beat for 90 seconds.
  • Add vanilla and sour cream and beat for 30 seconds.
  • Add sugar mixture and beat for 10 seconds on low to allow mixture to combine, then 80-90 seconds on high.
  • Transfer cream cheese frosting to piping bag and decorate pumpkin cupcakes


Serving: 1cupcake | Calories: 400kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g