Pumpkin Cupcakes with Whipped Cinnamon Icing

5 from 1 vote

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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!

light golden pumpkin cupcakes with a cream colored and cinnamon speckled icing.
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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!

Cupcake pan with batter filled liners in it, and an empty glass mixing bowl beside it.

Why You’ll Love This Recipe

  • Homemade pumpkin cupcakes with cinnamon icing are a rich and decadent baked treat that is perfect for any fall celebrations.
  • An easy treat to put in the kids’ lunches.
  • Perfect for Halloween get-togethers and fall parties!

Recipe Ingredients

  • Sugar – regular granulated sugar
  • Eggs
  • Pumpkin puree – make sure you buy pumpkin puree, NOT pumpkin pie mix!
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Spices – cinnamon, ginger, and cloves
  • Butter – if using salted, use less salt
  • Whipping cream – this may be called heavy cream also
  • Vanilla bean extract – regular vanilla extract can be used
  • Powdered sugar

See the recipe card below for full information on ingredients and quantities.

cinnamon whipped icing on a whisk.

How to Make Pumpkin Cupcakes With Whipped Cinnamon Icing

  1. Mix the butter and sugar, and then add the eggs, vanilla, and pumpkin.
  2. Add dry ingredients and mix.
  3. Bake muffins and let cool.
  4. Beat the icing ingredients and pipe onto the cooled cupcakes.

Recipe FAQs

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.

Why do cupcakes fall apart?

If your cupcakes are crumbling and falling apart, you may be overbeating the batter, which exposes too much air to 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 to get moist and fluffy cupcakes!

Pumpkin cupcakes with cinnamon icing on a cake stand.

Expert Tips

  • Pipe the icing onto the cupcakes using different tips to get different designs!
  • When filling the cupcake tins fill about two-thirds full, which amounts to roughly 3 tablespoons. If you fill them too high, the tins might overflow as they bake.
  • If you want to use a different frosting, Cream Cheese Frosting goes great with these cupcakes too!
golden colored baked pumpkin cupcakes being iced with a piping bag.

More Dessert Recipes to Consider

light golden pumpkin cupcakes with a cream colored and cinnamon speckled icing
5 from 1 vote

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!
Prep: 15 minutes
Cook: 18 minutes
Total: 2 hours
Servings: 12 cupcakes

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 

  • For the cupcakes: Preheat the oven to 350 degrees F.
  • 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.
  • Add the eggs, vanilla, and pumpkin, and mix until well combined.
  • 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.
  • Mix on low until everything is combined and you have a thick cake batter.
  • 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.
  • Remove from the oven, and let the cupcakes cool to room temperature out of the pan.
  • 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.
  • 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.
  • 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.
  • Pipe the icing onto the cooled cupcakes using an 2A tip.

Notes

  • Pipe the icing onto the cupcakes using different tips to get different designs!
  • Fill muffin tins about two-thirds full, which amounts to roughly 3 tablespoons. If you fill them too high, the tins might overflow as they bake.
  • Allow the cupcakes to cool completely before storing them in an airtight container so they won’t get soggy.
  • If you want to use a different frosting, Cream Cheese Frosting goes great with these cupcakes too!

Nutrition

Serving: 1 of 12 cupcakes, Calories: 399kcal, Carbohydrates: 56g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 255mg, Potassium: 85mg, Fiber: 1g, Sugar: 42g, Vitamin A: 3793IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg
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Recipe Rating




7 Comments

  1. Kim says:

    5 stars
    I don’t normally leave reviews but these pumpkin cupcakes are so good and moist. I didn’t make the icing as they are great as a muffin.

  2. Barbara says:

    does the frosting hold up for very long?

    1. Melissa says:

      Yep it’s sturdy, just don’t set it in the sun or something.

  3. Belinda says:

    Do these cupcakes release easily from the paper liners? I find that’s a problem sometimes and the liners need to be sprayed with cooking spray. I’m just trying to avoid a challenge before I bake these for a gathering for which I volunteered to take treats. Thanks!

    1. Melissa says:

      I haven’t had an issue, but it could be the liners! If it’s common for you go ahead and give them a quick spray with cooking spray to avoid that! Happy Baking Belinda!

  4. Ashley says:

    Melissa, Have your tried making muffins/cupcakes/cookies with a small can on Pumpkin and a box of spice cake mix? It is amazing, easy, and simple! I like to put chocolate chips in or mix up a cream cheese filler. If you double it, you can use a large can of pumpkin and 2 boxes of cake mix…just try it and see what you think 🙂

    1. Melissa says:

      My MIL makes the cookies and they are great. I’ve never even thought of turning them into anything else, you smart woman you!