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Pumpkin spice cupcakes

Pumpkin Spice Cupcakes with Cinnamon Buttercream

by Sylvia Hofer
These delectable cupcakes are moist, perfectly spiced with the flavor of autumn, and topped with a dreamy pumpkin spice buttercream.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 180 kcal

Equipment

  • 1 Whisk
  • 1 Cupcake tray
  • 1 Cupcake liners
  • 1 piping bag
  • 1 Stand mixer or hand mixer

Ingredients
  

Pumpkin Spice Cupcakes

  • ½ cup coconut melted
  • ¾ cup brown sugar
  • 1 Tbls vanilla
  • 2 eggs
  • 1 ½ cups pumpkin puree
  • ¾ teaspoon salt
  • 1 ¼ tsp baking powder
  • ½ teaspoon baking soda
  • 1 Tbls pumpkin pie spice
  • 1 ½ cups flour

Pumpkin Spice Buttercream

  • 1 stick of butter room temp
  • 3 tablespoons heavy cream
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 2 cups powdered sugar

Instructions
 

Cupcake Instructions

  • Preheat your oven to 350 degrees F.
  • Whisk together the eggs, pumpkin, melted coconut oil, vanilla, and brown sugar until combined.
  • Add the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Mix until smooth.
  • Line cupcake trays with 16 liners.
  • Fill liners ⅔ full.
  • Bake for 18-20 minutes until the tops are set. Remove and cool.

Buttercream Instructions

  • Beat the butter until its light and fluffy.
  • Add in vanilla, pumpkin spice, cream and butter. Beat until smooth
  • Spread or pipe onto cupcakes.

Notes

Tips on baking the best cupcakes:

  • Follow the recipe. Sounds obvious, right? I am the biggest substite-er when it comes to recipes, if I don't have one thing I quick google a substitute. But with baking I've found that it's more of a science that needs to be followed. If you wish to switch out ingredients, I recommend first making the recipe as it is, and next time make alterations as you see fit. That way if they don't turn out you'll know if it's the recipe or the alteration. 
  • Use room temperature ingredients. This isn't just pasted next to ingredients for fun. Room temperature ingredients bond together much easier since they're warmer, creating a seamless and evenly textured batter. Cold ingredients just don't incorporate as well. This results in clumpy frosting, and sometimes flat cupcakes. 
  • Don't under-mix, don't over-mix. Make sure you're just mixing the batter until the dry and wet ingredients are combined. Overmixing batter results in a tough-textured cupcake. And obviously, we don't want to undermix the cupcake batter. 

How to store:

These cupcakes will keep in the fridge for 5 days. Store them in an airtight container. They also freeze perfectly. Just make sure to thaw them in the fridge, otherwise the buttercream sweats and it will have droplets of moisture.

Nutrition

Calories: 180kcalCarbohydrates: 37gProtein: 2gFat: 3gSodium: 190mgFiber: 1gSugar: 26gCalcium: -46mg
Tried this recipe?Let us know how it was!