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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.

Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 18
Calories 646 kcal

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

  1. Preheat oven to 350 degrees.  Line cupcake with cupcake liners.  Set aside.

  2. In a large bowl, whisk together dry ingredients:  flour, baking powder, ground cinnamon, nutmeg, baking soda, and salt.  Set aside.

  3. In a large bowl, whisk together wet ingredients:  pumpkin puree, sugars, vegetable oil and eggs.

  4. Scoop cupcake batter into cupcake liners, ensuring that you do not fill it more than ⅔ full.

  5. 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

  1. In your stand mixer, cream butter and shortening until creamy and smooth.  Add the salt and water, mix until combined.

  2. 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.

  3. 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.

  4. Add the ground cinnamon to buttercream.  Mix on high speed until soft and fluffy.

  5. Spread or pipe frosting onto the cooled pumpkin cupcakes.  Enjoy!!

Recipe Notes

Adapted from Sarah's Bake Studio

Nutrition Facts
Pumpkin Cupcakes with Cinnamon Buttercream Frosting
Amount Per Serving
Calories 646 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 13g81%
Cholesterol 13mg4%
Sodium 233mg10%
Potassium 63mg2%
Carbohydrates 87g29%
Sugar 80g89%
Calcium 23mg2%
Vitamin C 0.6mg1%
Vitamin A 2275IU46%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.