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Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Cinnamon-Caramel Pumpkin Cupcakes Will Put a Smile on Your Face

The following post was written by Amy D., who blogs at Savvy Saving Couple and is part of POPSUGAR Select Food.

Just the other day a small wave of sadness came over me as I removed the pumpkins from my front porch and processed them into pumpkin puree. I guess I was feeling a little melancholy because I do enjoy Fall and I'm not a fan of Winter. I get seasonal depression as soon as the temperatures drop into the teens. It does stink, but I keep myself busy by baking, working, and spending time with my children.

Since I do love pumpkin, I thought it would be great to make some caramel pumpkin cupcakes with cinnamon cream cheese frosting. It was a little more time-consuming compared to my usual quick and easy recipes, but the end result was totally worth it. The addition of the cinnamon cream cheese was spectacular. Who would have known that cream cheese, cinnamon, and caramel go so well together? Without further ado, here is what you will need to make them.

Caramel Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

From Savvy Saving Couple

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting


  1. For the cupcakes:
  2. 1 3/4 cups all-purpose flour
  3. 1/2 cup brown sugar
  4. 1 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 1 tablespoon cinnamon
  7. 1/4 teaspoon nutmeg
  8. 1/4 teaspoon cloves
  9. 1 cup fresh pumpkin puree
  10. 2 eggs
  11. 1 teaspoon vanilla extract
  12. 1/2 cup vegetable oil
  13. 1/3 cup whole milk
  1. For the frosting:
  2. 12 ounces cream cheese, at room temperature
  3. 2/3 cup butter
  4. 1 teaspoon cinnamon
  5. 1 teaspoon vanilla extract
  6. 5 cups powdered sugar, sifted
  7. Caramel sauce, for drizzling


  1. Make the cupcakes: Preheat the oven to 350°F. Line a cupcake tin with cupcake liners.
  2. In a medium mixing bowl, mix together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl, mix together the pumpkin puree, eggs, vanilla, oil, and milk until smooth. Slowly add the dry ingredients, mixing until well combined.
  4. Divide the batter evenly between the cupcake molds.
  5. Bake for 15-18 minutes, or until golden brown and a toothpick or cake tester inserted into one of the cupcakes comes out clean.
  6. Cool for 20 minutes on a baking rack, and then frost as desired.
  7. Make the frosting: Meanwhile, add cream cheese and butter to the bowl of a stand mixer; beat together on medium speed until smooth. Reduce the speed to low, and add cinnamon, vanilla, and powdered sugar. Once they are combined, beat on medium speed until fluffy.
  8. Frost the cooled cupcakes, sprinkle with cinnamon, and drizzle with caramel sauce.
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