Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Cupcakes with Cream Cheese Icing


403 people made this

You'll love these moist pumpkin cupcakes spiced with cinnamon, nutmeg, ginger and cloves and topped with cream cheese icing.


Serves: 24 

  • 2 1/4 cups (280g) plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarb soda
  • 125g butter, softened
  • 1 cup (200g) white sugar
  • 1/3 cup (75g) brown sugar
  • 2 eggs, room temperature
  • 3/4 cup (190ml) milk
  • 1 cup pumpkin puree
  • Cinnamon Cream Cheese Icing
  • 225g cream cheese, softened
  • 65g butter, softened
  • 3 cups (360g) icing sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon ground cinnamon

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Preheat an oven to 190 degrees C. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb soda; set aside.
  2. Beat 125g butter, the white sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the icing by beating the cream cheese and 65g butter with an electric mixer in a bowl until smooth. Beat in the icing sugar a little at a time until incorporated. Add the vanilla essence and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, ice with the cream cheese icing.

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Reviews (2)


Very nice! My boyfriend loved them, particularly. I didnt have white sugar so left it out, and used raw suger instead of brown. I also used lactose free milk, and when I added it to the sugar and butter mix it curdled! Not sure why. But I ignored that, and continued with the recipe, and when I added the pumpkin it recombined and was fine. Next time I wouldnt put the cinnamon into the cream cheese icing, it made it go slippery the next day, something that has never happened to me before (but then Ive never added cinnamon to cream cheese before). Plus I found the cinnamon a bit over powering, prefer it with lemon or vanilla instead (in the icing). - 11 Jun 2012


YUM!! These are delicious. Cakes were a little more dense than I expected but the balance between them and the icing is beautiful. I replaced the cinnamon in the icing with chai tea powder and it was amazing. Cream cheese icing makes everything perfect - 19 Apr 2012

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