Name: Pumpkin Cupcakes with Whipped Cinnamon Icing
Prep time: 15 min
Cook time: 18 min
Total time: 2 h
Yield: 12 cupcakes
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

Pumpkincupcakes with whipped cinnamon icingare 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.

I’ve got to admit, thesepumpkincupcakes are at thetip-topof 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 aspretty and daintyas they are delicious, and I must say, they have the perfect balance of sweet, pumpkin, andwarm spice flavorsthat 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 arich and decadentbaked treat that is perfect for any fall celebrations.
An easy treat to put in thekids’ 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.

How to Make Pumpkin Cupcakes With Whipped Cinnamon Icing

Mix the butter and sugar, and then add the eggs, vanilla, and pumpkin.
Add dry ingredients and mix.
Bake muffins and let cool.
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 Frostinggoes great with these cupcakes too!