Pumpkin Cupcakes with Whipped Cinnamon Icing

Pumpkin cupcakes with whipped cinnamon icing are perfect bites of fall-inspired sweetness, with just the right amount of pumpkin flavor and warm spices to round them out!

Love sweets infused with pumpkin flavors? (Me, too!) You need to check out these recipes: Cake Mix Pumpkin Chocolate Chip Cookies, Simple Pumpkin Donut Holes, and Pumpkin Sheet Cake wit Caramel Frosting!

Homemade Pumpkin Cupcakes

Yep, you know it’s officially fall when I’m bringing my A-game list of favorite pumpkin recipes! But let’s be honest, pumpkin treats taste good all year long, right? I happen to think so, but still, there’s something magical about the crisp fall air, big orange pumpkins decorating front porches, and fall-inspired meals and sweets that arrive this time of year.

And I’ve got to admit, these pumpkin cupcakes are at the tip-top of my list of all-time most-loved fall desserts. I know, I know, you’re not supposed to have favorites — but just look at these guys! They’re as pretty and dainty as they are delicious, and I must say, they have the perfect balance of sweet, pumpkin, and warm spice flavors that make them an exceptional take-along to any fall gatherings, birthday parties, or school celebrations. Happy fall, friends!

Why do cupcakes fall apart?

If your cupcakes are crumbling and falling apart, you may be over-beating the batter, which exposes too much air into the batter. Mix your batter on low until everything is well combined, but don’t over-mix it. Another reason might be because your oven temperature is too hot, which causes the cupcakes to rise too quickly. I bake these at 350 degrees F. for about 16 to 18 minutes and have had great luck with moist, fluffy cupcakes!

How high do you fill cupcake tins?

I fill the cupcake tin about two-thirds full, which amounts to roughly 3 tablespoons. If you fill them too high, the tins might overflow as they bake, which is all kinds of a mess that you won’t want!

How do you store cupcakes?

After you let your cupcakes completely cool and you ice them, store them in an airtight container with plenty of room between the top of the icing and the lid of the container (so they don’t get squished!). They’ll keep for 4 to 5 days in the fridge, or up to 3 months frozen.

How do you keep cupcakes from getting soggy?

Make sure you allow your cupcakes to cool completely before you store them in an airtight container. If not, condensation from the heat will form and cause the cupcakes to get sticky and soggy on top.

Pumpkin Cupcakes with Whipped Cinnamon Icing

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 15 min
• Cook Time: 18 min
• Total Time: 2 hours
• Yield: 12 cupcakes 1x

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Description

Pumpkin cupcakes with whipped cinnamon icing are perfect bites of fall-inspired sweetness, with just the right amount of pumpkin flavor and warm spices to round them out!

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Scale 1x2x3x

Ingredients

For the cupcakes:

• 1/2 cup unsalted butter, room temperature
• 1 cup granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup canned pumpkin puree
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

For the frosting:

• 1/2 cup salted butter, softened
• 1/3 cup whipping cream, at room temperature
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla bean extract
• 2 1/2 to 3 cups powdered sugar

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Instructions

1. For the cupcakes: Preheat the oven to 350 degrees F.
2. In a large bowl or the bowl of a stand mixer, mix the butter and sugar together on medium speed until light in color and fluffy, about 3 minutes.
3. Add the eggs, vanilla, and pumpkin, and mix until well combined.
4. Sprinkle the flour on top of the butter mixture, and then sprinkle the baking powder, soda, cinnamon, ginger, cloves, and salt over the top of the flour.
5. Mix on low until everything is combined and you have a thick cake batter.
6. Fill 12 muffin tin cups, lined with a paper liner, two-thirds full, and then bake for 16 to 18 minutes, until the cake springs back when touched and a toothpick inserted in the center comes out clean.
7. Remove from the oven, and let the cupcakes cool to room temperature out of the pan.
8. For the frosting: Use a stand mixer or electric hand mixer to beat the butter, whipping cream, cinnamon, and vanilla bean extract with the wire whisk attachment.
9. Beat at medium-high speed until very light and fluffy, about 5 minutes. Add the powdered sugar and beat for another 3 to 5 minutes.
10. The frosting will be very fluffy and a medium-thin consistency. If the frosting is too thick, add a touch of cream, and beat again. If it is too thin, add a little more powdered sugar and beat again.
11. Pipe the icing onto the cooled cupcakes using an 2A tip.

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• Category: dessert
• Method: bake
• Cuisine: American

Nutrition Information: YIELD: 12

Amount Per Serving: Calories: 382.8 Fat: 18.7g Cholesterol: 79.1mg Sodium: 227.3mg Carbohydrates: 51.9g Sugars: 38.1g Protein: 3.3g Vitamin A: 328.8µg Vitamin C: 9mg

Keywords: cupcakes, cupcake recipe, pumpkin, pumpkin spice, pumpkin dessert, cinnamon, frosting, icing, fall baking

Adapted from Joy of Baking

Other cupcake recipes:

• Pink Lemonade Cupcakes
• Sweet Tooth Fairy’s Vanilla Cupcake Copycat Recipe
• Cherry Chip Cupcakes
• Ghostly Cupcakes
• Classic Chocolate Buttercream Icing for Cupcakes

Other pumpkin dessert recipes:

• Pumpkin Whoopie Pies with a Whipped Cinnamon Filling
• Spice Cake Mix Pumpkin Cookies
• The BEST Pumpkin Bread
• Healthy Pumpkin Pie Recipe
• One Bowl Pumpkin Spice Muffins
• Simple Pumpkin Donut Holes
• Extra Thick Pumpkin Cake
• Pumpkin Sheet Cake with Caramel Frosting
• Pumpkin Muffins from Longbourn Farm

This post was originally published in 2012, and has been updated and rephotographed in September 2019.

Homemade Pumpkin cupcakes with cinnamon icing are a rich and decadent baked treat that are perfect for any and all fall celebrations!