Pumpkin Cupcakes with Whipped Cinnamon Icing

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


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!



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


  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.

  • 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