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Swanson Blog / Real Food / Low Sodium

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Low Sodium
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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin and cinnamon are essential fall flavors. Include them in cupcakes, and you've got one knock-out dessert! Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting are a homemade treat sure to impress your guests.



  • 1/2 cup (1 stick) salted butter (softened)
  • 1 package (8 oz.) cream cheese
  • 3-4 cups powdered sugar
  • 1-2 tablespoons heavy cream
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 350 degrees F. Line or spray muffin tins for about 16 cupcakes.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, 2 teaspoons of cinnamon, nutmeg and cloves.
  3. In a stand mixer or medium mixing bowl, combine dark brown sugar and eggs.
  4. To egg mixture, add pumpkin, oil, milk and vanilla. Mix well.
  5. Slowly add dry mixture to wet, and mix until combined. Careful not to overmix.
  6. In small mixing bowl, combine 2 tablespoons of cinnamon with white sugar.
  7. Spoon about 1 tablespoon of batter into each prepared cup.
  8. Sprinkle about 1/2 teaspoon cinnamon/sugar mixture over batter.
  9. Spoon another approx. 1 tablespoon of batter into each cup.
  10. Top each cupcake with an additional approx. 1/2 teaspoon cinnamon/sugar mixture.
  11. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

While cupcakes are cooling, prepare the frosting:

  1. In a stand mixer, combine butter, cream cheese, cinnamon and vanilla bean paste.
  2. Add two cups of powdered sugar and 1 tablespoon of heavy cream.
  3. Add an additional 1 cup of powdered sugar and mix well.
  4. For desired consistency of frosting, add additional powdered sugar or cream.
  5. Spread frosting with knife or piping bag onto completely cooled cupcakes.

Serving Size: Makes about 16 cupcakes

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