Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

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I thought this was the perfect recipe to welcome in October at The Sisters Cafe!  I love this time of year!  I am planning our annual ‘Kicking off October’ family party tonight.  We will watch the classic ‘Legend of Sleepy Hollow’ tonight with warm apple cider and these delicious cupcakes.  I can’t wait:)  I  made these for a baby shower over the weekend and they were a big hit!  It is that time of year when pumpkin treats just seem to hit the spot!  These were really easy to make, looked cute and tasted great! I prefer to make mini cupcakes for a little bite, but you could make them in the full size too.   The cinnamon in the cream cheese frosting is my favorite part.  I love the speckled look and the flavor it adds!   I will definitely be making these again!

Also, I am hosting a really GREAT giveaway today valued at $50 to help keep your family organized at my other blog Melandboys!

Check it out here.

Have a wonderful week and Happy October…one of my favorite months of the year!!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
submitted by Melanie~The Sisters Cafe

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1-15oz can pumpkin puree
2 1/4 cup flour
2 Tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp alllspice
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, beat together sugars and oil.  Add eggs and vanilla beating until well mixed.  Add pumpkin and buttermilk until incorporated.  In a separate bowl combine the dry ingredients and whisk.  Add to pumpkin mixture and beat until creamy.  Grease or line 24 muffin cups (36-48 mini depending on size of pan) and fill 2/3 full.  Bake at 350 for 18-22 (10-15 for minis) minutes or until toothpick comes out clean.  Let cool and frost with Cinnamon Cream Cheese Frosting and top off with a little sprinkle of cinnamon sugar.

Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup salted butter, softened
3 1/2 -4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cinnamon
2-4 TB water

Beat together the cream cheese and butter.  Add half of the powdered sugar, salt, cinnamon and vanilla.  Beat until fully incorporated.  Add the remaining powdered sugar and water, until desired consistency is reached.  Beat on medium high until light and fluffy.  Pipe or spread onto cooled cupcakes and finish off with a sprinkle of cinnamon sugar!  Enjoy:)


  1. n82 says

    that picture is just awesome. I cant wait to try these. I need a new muffin pan before I can make these! Hopefully this weekend!

  2. Heather Mason says

    Kind of a silly question here, but I’m assuming they need to stay refrigerated b/c of the cream cheese in the frosting, right? Thanks!

  3. Julie says

    Made these last night and they were amazing!!! Luckily I gave most of them away, but I may or may not have eaten 3 of them. These recipe is definitely a keeper!!

  4. says

    Mmmm… we made these tonight. They were really really good. The frosting is awesome! I tried it on some chocolate cake, and it was SO good.

    I’m not sure if Mel saw your comment, but yes, they should be refrigerated.

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