Irresistible Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

The first time I made these pumpkin cupcakes, it was a blustery October afternoon. I remember the smell of cinnamon and cloves warming the kitchen while my toddler giggled at the bowl of batter. There’s something about pumpkin baking that feels like a hug from the inside out. And these cupcakes? They’ve become a cozy-day tradition in our home. Soft, spiced, and topped with the creamiest cinnamon-kissed frosting — they’re everything fall should taste like.

Why Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Are a Fall Favorite

Pumpkin cupcakes with cinnamon cream cheese frosting are like a slice of autumn in every bite. They’re soft, fluffy, and spiced just right with pumpkin pie spice, cinnamon, and a whisper of clove. What makes them extra special is the dreamy frosting — rich, creamy, and slightly tangy with a swirl of cinnamon.

These cupcakes are lovely as-is, but you can also fill them with frosting for a surprise center. Want to make them extra fun for the kids? Hand them some sprinkles or candy pumpkins and let them decorate. It turns into a sweet little fall memory.

Ingredients You’ll Need

For the Pumpkin Cupcakes

Here’s what you’ll need to make these spiced beauties:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 Tbsp pumpkin pie spice
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• 1 can (15 oz) 100% pure pumpkin puree
• 4 large eggs
• ½ cup cinnamon applesauce
• ½ cup canola or vegetable oil
• 1 tsp vanilla extract

Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. The oil and applesauce add just the right amount of moisture, giving the cupcakes that tender crumb we all love.

For the Cinnamon Cream Cheese Frosting

You’ll need:

• 12 oz full-fat block cream cheese, softened
• ¾ cup unsalted butter, softened
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• ¼ tsp salt
• 6 cups powdered sugar, sifted

This frosting is a cozy little cloud. The cinnamon adds warmth, and the cream cheese brings that classic tang. It’s smooth, pipable, and honestly hard not to swipe with a finger.

How to Make the Cupcakes Step-by-Step

Start by preheating your oven to 350°F. Line a muffin tin with paper liners — this recipe makes about 24 cupcakes, so have two pans ready if needed.

In a large bowl, whisk together all your dry ingredients: flour, both sugars, baking powder, baking soda, spices, and salt. In a separate bowl, whisk the pumpkin puree, eggs, applesauce, oil, and vanilla until smooth.

Next, gently fold the wet mixture into the dry. Don’t overmix — just stir until you no longer see dry flour. This keeps the cupcakes soft and fluffy.

Spoon the batter into your liners, filling each about two-thirds full. Bake for 20–22 minutes. A toothpick inserted into the center should come out clean. Let the cupcakes cool completely before frosting. This part is tough, I know — but it’s worth the wait!*

Making the Cinnamon Cream Cheese Frosting

Start by beating your softened cream cheese and butter together until smooth. This takes about 2 minutes. You want it fluffy and lump-free.

Add the cinnamon, vanilla, and salt. Mix just until combined. Then, slowly add your powdered sugar — a little at a time — mixing on low to avoid sugar clouds. Once it’s all in, beat on medium-high for 2 minutes until silky and light.

If the frosting feels too soft for piping, pop it in the fridge for 10–15 minutes. It’ll firm up just enough to hold those pretty swirls.

Optional: Fill the Cupcakes with Frosting

Want a sweet surprise inside? Use a piping bag with a filling tip. Insert it into the top of each cooled cupcake and squeeze in about 2 teaspoons of frosting. You’ll know it’s enough when the top of the cupcake gently swells.

It’s such a fun twist — especially if you’re serving these at a party or sharing with kids!

Frosting and Decorating Tips

Piping Like a Pro

Grab a piping bag fitted with a 1M or 2A tip. Start in the center of each cupcake and swirl outward in a spiral. Practice on a plate first if you’re nervous — it’s surprisingly calming once you get going.

Simple and Festive Decoration Ideas

For a festive fall look, add orange food coloring to the frosting or sprinkle on some cozy fall jimmies. Mini candy pumpkins make adorable toppers. This is also a great step to let little hands help. A plate of sprinkles and a few spoons is all it takes for a decorating party.

And if you love fall baking days, you might also enjoy my chewy pumpkin cookies for a soft, fall-inspired treat or these pumpkin cream cheese swirl muffins with cozy spice flavor.

Storing and Serving Tips

Because of the cream cheese, keep these cupcakes in an airtight container in the refrigerator. They stay fresh up to 4 days.

Before serving, bring them to room temperature for about 30–60 minutes. This helps the frosting soften and the flavors shine. Once set, the frosting forms a light crust — perfect for keeping those piped swirls neat and lovely.

You can find more fall baking ideas over on my Pinterest board, where cozy inspiration is always waiting.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe Card

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Related Recipes to Try

If you loved this one, here are a few more fall treats I think you’ll enjoy:

• Pumpkin bars with cream cheese frosting for an easy party dessert
• Easy pumpkin pie recipe for classic holiday dessert pairing

FAQ About Pumpkin Cupcakes