How long do cupcakes with cream cheese frosting last?

They last up to 4 days in the fridge. Just store them in an airtight container and bring to room temp before serving.

How do you frost cupcakes to look like pumpkins?

Use orange-tinted frosting and a round tip like 2A. Pipe a swirl, then add a green “stem” with a leaf tip or candy.

Can you cover a cake with cream cheese frosting?

Yes, just make sure the frosting is firm enough. Chill it slightly before spreading.

Can you over mix cream cheese frosting?

Yes, especially after adding the sugar. Overmixing can make it too loose or even grainy.

Can cream cheese frosting break?

It can. If ingredients aren’t softened properly or are over-beaten, it might split. Just chill and remix gently.

What happens if you overmix frosting?

It can lose structure and become too soft. Always mix just until smooth and fluffy.

How long do you beat cream cheese frosting?

About 2 minutes after all sugar is added. That’s enough to make it airy without overworking.

Can you fold whipped cream into cream cheese frosting?

Yes! It makes a lighter version. Just fold gently at the end to keep it fluffy.

Irresistible Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Name: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 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; **Cinnamon Cream Cheese Frosting:**; 12 oz full-fat cream cheese, softened; ¾ cup unsalted butter, softened; 2 tsp ground cinnamon; 2 tsp vanilla extract; ¼ tsp salt; 6 cups powdered sugar, sifted

Description

Soft, warmly spiced pumpkin cupcakes topped with cinnamon cream cheese frosting. A cozy fall treat perfect for gatherings or afternoon baking.

Ingredients

Scale

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

**Cinnamon Cream Cheese Frosting:**

12 oz full-fat cream cheese, softened

¾ cup unsalted butter, softened

2 tsp ground cinnamon

2 tsp vanilla extract

¼ tsp salt

6 cups powdered sugar, sifted

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Instructions

1. Preheat oven to 350°F and line a muffin tin with liners.

2. Whisk together flour, sugars, baking powder, baking soda, spices, and salt.

3. In another bowl, mix pumpkin, eggs, applesauce, oil, and vanilla until smooth.

4. Gently combine wet and dry ingredients; do not overmix.

5. Fill liners 2/3 full and bake for 20–22 minutes. Cool completely.

6. For frosting, beat cream cheese and butter until smooth (~2 mins).

7. Add cinnamon, vanilla, and salt; mix in powdered sugar gradually.

8. Beat frosting for 2 minutes until fluffy. Chill if needed.

9. Optional: Fill cooled cupcakes with 2 tsp frosting using a piping tip.

10. Pipe frosting onto cupcakes in a swirl with 1M or 2A tip.

11. Decorate with sprinkles or candy pumpkins.

Notes

Use 100% pumpkin puree, not pie filling.

Chill frosting for better piping hold.

Store cupcakes in the fridge for up to 4 days.

Bring to room temperature before serving.

Prep Time: 15 mins
Cook Time: 22 mins
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 32g
Sodium: 190mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg