Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Moist delicious pumpkin spice cupcakes topped with a creamy Cinnamon Cream Cheese Frosting. Cupcakes that simply scream Fall. You will be so glad you tried these Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting!
This post is sponsored in conjunction with PumpkinWeek. We received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. However as always, all recipes, opinions and texts are 100% our own.
Wait what? This is the last day of #PumpkinWeek 2018 and I’m suddenly kind of sad. A week’s worth of hundreds of pumpkin recipes is always a favorite for me.
I feel like we only just got started and it’s already coming to an end. But wait…
Have you seen the pumpkin recipes shared all week? It’s going to take months just to try all the recipes I have saved. So much pumpkin goodness, both savory and sweet.
We made these fun Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting to end our pumpkin week recipes with a full on pumpkin theme. Even topped with those cute little pumpkin candies.
And we made sure that all of our sponsors got a place in the recipe, because that’s important too. Without them, these recipes would NOT have been the same.
Honestly, I wish I could give them one of these Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting so I could thank them and they can see what deliciousness their products create.
I don’t know if you’ve been paying attention this whole week, but if you can drag your eyes away from these super yummy Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting, I’d really like to take a final moment to say thank you to our absolutely amazing sponsors.
Huge thanks to Dixie Crystals, Cabot Creamery Co-operative and Eggland’s Best for sending all of the bloggers products and coupons to help facilitate all these fun pumpkin recipes posted this week! Without you, it just wouldn’t be the same.
You guys are the most supportive brands, with some of the best products out there. Thank you so much for all you do to make pumpkin week extra special.
Let me remind you about #PumpkinWeek
#PumpkinWeek 2018 is (was?) hosted by Love and Confections and A Kitchen Hoor’s Adventures!
A great big shout out, vitual hug and I guess a big dropping of virtual confetti to these two lovely ladies, for all of the hard work they did this week and prior.
Their jobs aren’t over either, even with this last day. An event this big requires a lot of planning and follow-up. Thank you Terri and Christie, for all you guys put up with and do. We adore you.
More Great Pumpkin Recipes
Beverages:
Pumpkin Old Fashioned
Pumpkin Pie Milkshake
Cheesy Pumpkin Pasta Bake
Ham & Cheese Stuffed Pumpkin Rolls
Pumpkin Seafood Curry
Pumpkin Grilled Cheese Sticks
Chocolate Cream Cheese Pumpkin Cake
Chocolate Truffle Pumpkin Pound Cake
Pumpkin Bacon Waffles with Cinnamon Syrup
Pumpkin Caramel Scones
Pumpkin Chocolate Cheesecake Bars
Pumpkin Fudge
Pumpkin White Chocolate Lava Cakes
Pumpkin Pecan Pie Layer Cake
Pumpkin Pie Dessert Dip
Pumpkin Pie Krispie Treats
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Don’t forget to check out these other fun recipes from Daily Dish Recipes:
- French Toast Muffins Bites
- Muffin Tin Apple Pies
- Coffee Cake Muffins
- Pumpkin Pie Spice Donut Muffins
- Pumpkin Pie Pancakes
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
For the Pumpkin Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup Dixie Crystals brown sugar
- ¼ cup Dixie Crystals granulated sugar
- 2 large Eggland’s Best eggs
- 1 teaspoon vanilla extract
- For the Cinnamon Cream Cheese Frosting
- 1 8oz package Cabot Cream Cheese
- ¼ cup Cabot unsalted butter softened
- 1 teaspoon vanilla extract
- 1 16oz package Dixie Crystals Powdered Sugar
- 1 ½ teaspoons cinnamon
- candy sprinkles, colored sugar for decorating (optional)
Instructions
For the Pumpkin Cupcakes:
- Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.
- Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In another bowl, mix the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs and vanilla extract until combined.
- Add the wet bowl of ingredients to the dry bowl of ingredients and mix just until everything is completely combined.
- Using a large spoon or an ice cream scoop, fill the cupcake liners about 2/3 full of batter.
- Bake in a 350°F oven for 20-22 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
- Remove the cupcakes from the oven and allow to cool for 5 minutes before removing them to a wire rack to finish cooling. Cool completely before frosting.
For the Cinnamon Cream Cheese Frosting:
- In a large bowl, beat the cream cheese, butter and vanilla extract until well blended.
- Beat the sugar in, a little at a time, blending well between additions. Add cinnamon and blend again.
- Once cupcakes are cooled completely, frost cupcakes as desired.
- Top with candies, sugars or anything else your heart desires.
Adorable.
haha Thank you so much!!