Name: Pumpkin Cupcakes with Whipped Cinnamon Icing
Prep time: 15 min
Cook time: 18 min
Total time: 2 h
Cuisine: American
Ingredients: 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; 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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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.