In the Fall desserts world, these pumpkin cupcakes with cinnamon frosting are some of the best sweet treats around. The cinnamon hinted fluffy frosting atop a moist pumpkin cake is delicious.
We have so many yummy pumpkin recipes for the Holidays including No Bake Pumpkin Cheesecake Bites, Moist Pumpkin Bread with Browned Butter Maple Icing, Pumpkin Bread with Cinnamon Crust, and Super Pumpkiny Pumpkin Pie.
How could I not make a recipe titled pumpkin cupcakes with cinnamon buttercream frosting?
I mean, really, several of my very favorite flavors all together in a delectable cupcake. Pumpkin cake with cinnamon and nutmeg topped with a super fluffy frosting with more cinnamon and a smooth texture.
This is an easy pumpkin cupcakes recipe. The cupcake is a snap to mix up, you just need a bowl and a wooden spoon. The frosting whips up quick in a stand mixer.
Tips for this pumpkin pie cupcakes recipe:
- The buttercream frosting can either be spread on top with a small spatula or piped with a piping bag. If you're going to pipe frosting frequently, I recommend the disposable piping bags. You can buy a box with 100 bags for under $10.
- Be careful to only fill the cupcake liners ⅔ full with the pumpkin cake batter. You'll want to be consistent with the ⅔ cup so that the cupcakes cook consistently.
- I like using festive cupcake liners for these Holiday treats. I feel like it adds to the treat experience, especially if you're gifting these for the Holidays. They would look so good in a festive cellophane bag with a colorful ribbon.
Hope you enjoy these cupcakes! They're fun to bring to Fall parties.
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Recipe
Pumpkin Cupcakes with Cinnamon Buttercream Frosting
In the Fall desserts world, these pumpkin cupcakes with cinnamon frosting are some of the best sweet treats around. The cinnamon hinted fluffy frosting atop a moist pumpkin cake is delicious.
Ingredients
Pumpkin Cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup vegetable oil
Cinnamon Buttercream Frosting
- ½ cup unsalted butter, softened
- 2 cups solid vegetable shortening (crisco bars)
- 1 tsp fine sea salt
- ¾ cup water
- 3 lbs powdered sugar
- 1 ½ tsp vanilla extract
- 2 tsp ground cinnamon
- pumpkin candies for decoration
Instructions
Pumpkin Cupcakes
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Preheat oven to 350 degrees. Line cupcake with cupcake liners. Set aside.
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In a large bowl, whisk together dry ingredients: flour, baking powder, ground cinnamon, nutmeg, baking soda, and salt. Set aside.
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In a large bowl, whisk together wet ingredients: pumpkin puree, sugars, vegetable oil and eggs.
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Scoop cupcake batter into cupcake liners, ensuring that you do not fill it more than ⅔ full.
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Bake for 12-15 minutes (until a toothpick inserted in the center comes out clean. Remove cupcakes from oven when done and let cool in pan for 3 minutes. Remove cupcakes from hot pan and place on wire rack for further cooling. You can frost once the cupcakes have completely cooled.
Cinnamon Buttercream Frosting
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In your stand mixer, cream butter and shortening until creamy and smooth. Add the salt and water, mix until combined.
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Turn mixer on low speed and slowly add 1 lb of powdered sugar and mix until creamy. You will need to scrape down the bowl several times.
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Now, turn mixer on medium speed for 1 minute and mix. Turn mixer to slowest speed and add remaining 2 lbs of powdered sugar and vanilla. Blend mixture until creamy.
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Add the ground cinnamon to buttercream. Mix on high speed until soft and fluffy.
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Spread or pipe frosting onto the cooled pumpkin cupcakes. Enjoy!!
Recipe Notes
Adapted from Sarah's Bake Studio
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