Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
These pumpkin spice cupcakes are soft, warmly spiced, and perfect for fall gatherings or holiday baking. Finished with a cinnamon-kissed cream cheese frosting, they’re rich without being heavy and always a crowd favorite.
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Moist pumpkin spice cupcakes topped with cinnamon cream cheese frosting. A classic fall dessert with warm spices and a smooth, lightly sweet frosting.
Ingredients
Pumpkin Spice Cupcakes
- 1-1/2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter softened
- 1 large egg
- 1/2 cup milk
- 3/4 cup pumpkin puree
Mama King's Cinnamon Cream Cheese Frosting
- 16 ounce cream cheese softened
- 1/2 cup butter softened
- 2 Tablespoon powdered sugar
- 1 Tablespoon ground cinnamon
- 2 teaspoon vanilla extract
Optional: Dulce De Leche Caramel Filling
- 1 can sweetened condensed milk
Instructions
Make the Cupcakes
- Preheat oven to 400°F. Line 24 muffin cups with paper liners and set aside.In a large bowl, whisk together flour, baking powder, salt, sugar, cinnamon, and nutmeg.Add butter, egg, milk, and pumpkin purée. Mix until fully combined and smooth.Fill prepared muffin cups about ⅔ full.Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.Remove from oven and allow cupcakes to cool completely before frosting.
Optional: Dulce de Leche Filling
- Place unopened can of sweetened condensed milk in a slow cooker and fully cover with water.Cook on low for 8 hours. Let cool completely before opening.Once cupcakes are cooled, remove a small center from each cupcake and fill with caramel.
Make the Frosting
- In a mixing bowl, beat cream cheese and butter until smooth and creamy.Add powdered sugar, cinnamon, and vanilla. Mix until light and fluffy.Pipe or spread frosting onto cooled cupcakes.Refrigerate until ready to serve.
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