Pumpkin Cupcakes with Spiced Buttercream Icing

Finished pumpkin cupcakes after decorating with spiced buttercream on a cake stand, red berries in the background

Pumpkin Cupcakes with Spiced Buttercream Icing

These fluffy pumpkin cupcakes are perfect for fall. Enjoy the delicious flavors of the season with the delightful pairing of a spiced buttercream icing and be sure to serve them at your next event for an instant hit!

Course Dessert, fall

Cuisine American, baking, Birthday

Keyword Pumpkin Cupcakes, Pumpkin Cupcakes with Buttercream Icing, Pumpkin Spice Cupcakes

Prep Time 10

Cook Time 18

Total Time 28

Servings cupcakes

Calories 434kcal

Cost $9

Ingredients

Pumpkin Cupcakes:

2 1/3 cups all-purpose flour (280g) (We use einkorn flour)
1 tbsp baking powder
1 cup panela
1 cup pumpkin puree
2 tbsp pumpkin pie spice (Make homemade pumpkin pie spice if you don't have any on hand!)
1 egg
1/4 cup milk
1/2 cup butter room temperature if you can, if not melt it!
splash of vanilla

Spiced Buttercream Icing:

3/4 cup butter, room temperature
2 1/4 cups powdered sugar
1 tsp vanilla
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
1-2 tbsp milk

Instructions

Preheat your oven to 350°F (175°C). Prepare a muffin tin with cupcake liners.
In a mixing bowl, combine the flour, baking powder, panela (or light brown sugar), and pumpkin pie spice.
Stir in the pumpkin puree, egg, milk, butter, and a splash of vanilla extract. Mix until all the ingredients are well combined and the batter is smooth.
Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool completely while you make the icing.
In a clean bowl, beat the room temperature butter until creamy. Gradually add the powdered sugar, vanilla extract, cinnamon powder, and nutmeg powder. Add milk until the icing reaches the desired texture. For me, 1 tbsp was perfect as I wanted it to be very thick for piping.
Once the cupcakes have cooled, generously ice them with the spiced buttercream. I used a Wilton 1M tip (the same one I used for this cookie cake) to pipe this sweet swirl!
Serve and enjoy your homemade Pumpkin Cupcakes! These treats capture the essence of autumn in every bite, making them an instant favorite!

Notes

FAQs

Can I use canned pumpkin puree instead of fresh for the cupcakes?

Yes, you can substitute canned pumpkin puree for fresh if you're short on time. However, many bakers prefer the flavor and texture of fresh pumpkin puree for a more authentic taste.

Can I make these cupcakes in advance?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them on the day of your event to keep them fresh.

Can I freeze these cupcakes for later?

Yes, you can freeze unfrosted cupcakes. Place them in an airtight container or freezer bag and freeze for up to three months. Thaw them in the refrigerator before frosting and serving.

Can I make these cupcakes without frosting?

Certainly! These Pumpkin Cupcakes are delicious on their own and can be enjoyed without frosting if you prefer a simpler treat. I would recommend increasing the sugar in the cupcake portion of the recipe by at least 1/2 a cup, since most of the sweetness is coming from the icing in the original version of the recipe.

Can I use a different type of icing for these cupcakes?

Of course! While we love this spiced buttercream, you can get creative with different frostings, such as cream cheese icing or a maple glaze, to add your personal touch.

Can I make mini cupcakes with this recipe?

Yes, you can adapt this recipe for mini cupcakes. Reduce the baking time to about 14 minutes; they will bake faster than regular-sized cupcakes, so keep a close eye on them!

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