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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Servings 24
Author Red Ape Cinnamon


  • Cupcakes:
  • 1/4 cup butter softened
  • 3/4 cup Applesauce
  • 1 cup sugar
  • 3/4 cup Brown Sugar Packed Firmly
  • 2 large eggs
  • 3/4 cup Milk
  • 1 tablespoon Lemon Juice
  • 1 15 oz can Pumpkin Puree
  • 2 1/2 cups All Purpose Flour
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • Frosting:
  • 1 8 oz package cream cheese
  • 1/4 cup butter softend
  • 4 cups Confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon


  • Preheat oven to 350 degrees.
  • In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined.
  • Add in pumpkin and continuing beating until thoroughly incorporated.
  • In a liquid measuring cup, combine milk and lemon juice and set aside.
  • In a medium bowl, combine remaining dry ingredients.
  • Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition.
  • Line cupcake trays with paper liners.
  • Fill cupcake liners 3/4 of the way full and bake for 24 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
  • To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!


This recipe Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting belongs to Dulce Delicious