Hot Eats and Cool Reads: Pumpkin Cupcakes with Whipped Cinnamon Cream Cheese Frosting Recipe

Aug 16, 2022

Pumpkin Cupcakes with Whipped Cinnamon Cream Cheese Frosting Recipe

Every bite in these Pumpkin Cupcakes with Whipped Cinnamon Cream Cheese Frosting tastes like fall! Easy to make, perfect for parties or Thanksgiving!


close up of cupcake with more cupcakes in the background.


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cupcakes on a leaf background.


If you're looking for a simple pumpkin fall treat, you'll want to give these delicious pumpkin cupcakes a try!

The cupcake is soft and uses a cake mix to make it simple, and the frosting is completely homemade right down to the freshly whipped cream. The frosting is completely addicting and you'll want to eat it by the spoonful!

This recipe makes a big batch, so they're perfect for any fall gathering, bake sales or gift some to your family and friends.

We also love to add some fall themed sprinkles on top, or even a cute pumpkin candy corn. You can use plain cupcake liners or grab some fun fall ones the next time you're shopping.


Keep scrolling for tips, process photos, additional pumpkin dessert recipes and more! 


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What are the ingredients in this recipe?


recipe ingredients displayed.



How to make:


recipe making process photo collage.


recipe making process photo collage.


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • Refrigerate cupcakes in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.


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More pumpkin dessert recipes you might like:



You can add or substitute with these ingredients:



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cupcakes on a fall tablecloth with a sparkly pumpkin in the background.


Our favorite kitchen supplies used with this recipe:



I hope you enjoy this recipe as much as we did!


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close up of cupcake.
Yield 24 cupcakes
Author Hot Eats and Cool Reads
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Pumpkin Cupcakes with Whipped Cinnamon Cream Cheese Frosting

Ingredients

  • cupcakes:
  • 1 box yellow cake mix + ingredients from the back- water, oil, eggs (use only half of the amount of water on the box instructions)
  • 1 teaspoon pumpkin pie spice
  • 1 - 15 ounce can pumpkin puree
  • cinnamon cream cheese frosting:
  • 8 ounces cream cheese, softened
  • 2 cups of powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon ground cinnamon
  • 1 ½ cups heavy whipping cream

Instructions

  1. Preheat your oven to 350 degrees F, and line a muffin tin with cupcake liners. Set aside.
  2. In a large mixing bowl, whisk together cake mix, water (remember to use half the amount of water the box calls for), oil, and eggs, and pumpkin pie spice until combined.
  3. Add pumpkin puree, and whisk to combine.
  4. Add the pumpkin cake mixture to your cupcake liners, filling about ⅔ full.
  5. Bake for 16-20 minutes.
  6. Once the cupcakes have finished baking, remove from oven and allow them to cool completely.
  7. In a large mixing bowl, beat softened cream cheese with hand mixer, until smooth. Add powdered sugar, vanilla and cinnamon. Mix well to combine.
  8. In a separate bowl, mix heavy whipping cream with a hand mixer, about 2-3 minutes, until peaks begin to form.
  9. Add whipped cream to cream cheese frosting mixture, and mix well to combine.
  10. Add frosting to a piping bag with a star tip, and frost the cupcakes.

Notes

Refrigerate cupcakes in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.

Nutrition Facts

Calories

206.86

Fat

9.34

Sat. Fat

5.79

Carbs

29.59

Fiber

0.72

Net carbs

28.54

Sugar

19.89

Protein

2.01

Sodium

198.26

Cholesterol

26.81

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



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