Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

The Front Door is no stranger to cupcakes; we’ve been known to run down the famed Denver Cupcake Truck and impress coworkers with our own kitchen prowess. There’s something about fall that makes us crave tradition and turn to the tried-and-true recipes of our mothers’. By this point though, we’re kind of over the always-present pumpkin pie. We decided this year instead to make Pumpkin Spice Cupcakes with Cinnamon Cream Cheese frosting. Cupcakes are a great way to make your own traditions while keeping true to the spirit of them, and who doesn’t love pumpkins? What makes these really delicious is the frosting, mostly because store bought cream cheese frosting can never stand up to homemade kind. Also, baking can be a particular feat when 5,280 miles above sea level, so be aware that this recipe has been altered for our own specifications.

  • 2¼ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • ¾ cup milk
  • 2 cups pumpkin pie mix
  • 8 oz. cream cheese
  • 5 tbsp softened butter
  • 2 tsp vanilla extract
  • 2 cups powdered sugar, added gradually
  • 4 tsp cinnamon



Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda in a medium sized bowl.

Beat ½ cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.

Add eggs one at a time, blending well. Stir in milk and pumpkin pie mix. Add flour mixture slowly and gradually, mixing until just incorporated.

Pour the batter into the prepared muffin cups, bake for 19 – 25 minute or until golden and springy. Cool completely on a wire rack.

While cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Add the confectioners’ sugar a little at a time. Stir in the vanilla extract and cinnamon; beat until fluffy. Do not frost until the cupcakes are completely cooled.

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