Fluffy, moist pumpkin cupcakes with creamy cinnamon cream cheese frosting that are totally dreamy. These are the ultimate seasonal dessert, and one you should baking all season long. If you’re a pumpkin spice lover like I am, you truly can’t go wrong with these incredibly simple, yet flavorful pumpkin cakes.
Cupcakes in History
Technically speaking, Amelia Simmons invented the cupcake. Simmons also cemented herself as the author of the first American cookbook, American Cookery, published in 1796. In her cookbook, Simmons refers to “a light cake to bake in small cups”. Even if her “cakes” were slightly different from the modern-day version we know and love, Simmons is deserving of credit. The first actual reference to a “cupcake” dates back to a 19th century American author named Eliza Leslie in her cookbook titled “Receipts“.
Cupcake Fun Facts
- The term “cupcake” was first coined in the late 19th century.
- The first cupcake recipes had ingredients measured only by the cupful.
- Cupcakes were originally baked in teacups, ramekins, and small clay pots.
- Roughly 13% of modern day brides prefer to serve wedding cupcakes over wedding cake.
- Cupcakes in Britain are “fairy cakes“. These cakes consist of a lighter sponge cake with a less heavy glacé icing.
- Australian cupcakes as are called “patty cakes“, a term made famous by the “Pat-A-Cake” poem.
- Hostess Cupcakes, began making cupcakes in 1950s. Smaller cakes meant a faster baking time. The Hostess conveyor oven can make about 11,000 cupcakes an hour.
Cupcakes have long been a favorite of mine and I thoroughly enjoy anything miniature. I have made my share of cupcakes for birthdays, class parties, and my boys never turn down one when I making them. These pumpkin cupcakes were inspired by my soft frosted pumpkin cookies my older son loves. They have a similar flavor profile and pillowy texture that he (and I) adore. These frosted pumpkin cupcakes are a great go-to during the fall/winter season. They can also make an easy Halloween treat should you chose to decorate them accordingly or not.
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Ingredients
- For the Cupcakes:
- 1 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon ground cloves
- dash of salt
- 1 cup canned pumpkin puree
- For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups Confectioners' sugar
- 1 teaspoon vanilla extract
Directions
- Step 1 For the Cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners and lightly oil. Set aside.
- Step 2 To the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the brown sugar, oil, vanilla extract and eggs, mix until smooth.
- Step 3 In a medium-sized mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Mix to blend.
- Step 4 With the mixer on low, slowly add the dry ingredients and mix until smooth, scrapping down the sides as needed. Add the pumpkin puree and blend until incorporated.
- Step 5 Divide the batter among the 12 cupcake liners, filling each a little over 3/4 full. Place in the oven and bake, rotating once, until set, or a cake tester come out clean, about 18-20 minutes.
- Step 6 Remove the cupcakes from the oven and allow to cool while you make the frosting.
- Step 7 For the Frosting: In the bowl of the kitchen mixer, fitted with a whisk attachment, add the cream cheese and butter and beat until smooth.
- Step 8 Add half of the Confectioners’ sugar and mix on low until smooth. Add the remaining powdered sugar and mix well. Stir in the vanilla extract and blend until incorporated
- Step 9 Cupcake Assembly: Use a large star piping tip, or other, to pipe the frosting onto the cupcakes. Refrigerate the cupcakes until ready to serve.
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