Pumpkin Cupcakes with Spiced Buttercream Frosting

frosted pumpkin cupcakes on marble surface with white flowers and cinnamon sugar around.

Pumpkin Cupcakes with Spiced Buttercream Frosting

If Fall could have a favorite cupcake, it would be these oh-so delicious Pumpkin Cupcakes with Spiced Buttercream Frosting! Easy to make, tender, moist, and full of pumpkin flavor. The best part? These cupcakes are ready in less than an hour!

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: cupcakes

Calories: 608kcal

Ingredients

Cupcakes

1 ½ cups all purpose flour
1 cup granulated sugar
2 teaspoons pumpkin pie spice
1 ¾ teaspoons natural process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin purée
1 cup buttermilk
2 large eggs room temperature
6 Tablespoons vegetable oil
1 ¼ teaspoons vanilla extract

Frosting

3 cups unsalted butter room temperature
6 cups powdered sugar sifted
1 Tablespoon pumpkin pie spice
1 teaspoon salt
3 Tablespoons whole milk
1½ teaspoons vanilla extract

Instructions

Cupcakes

Heat oven to 350℉/177℃.
Line 2 cupcake pans with paper liners, or spray with baking spray. Set aside.
In a large bowl, whisk together flour, sugar, spice, cocoa, baking powder, baking soda, and salt.
In a medium bowl, whisk together pumpkin, buttermilk, eggs, oil, and vanilla.
Pour wet ingredients over dry ingredients.
Stir to mix.
Use a 3 Tablespoon scoop to portion batter into prepared pans.
Bake for 20 minutes, or until done.

Frosting

With an electric mixer, beat butter, sugar, spice, and salt until smooth, about 2-3 minutes.
Add milk and vanilla.
Beat until light and fluffy, about 1-2 minutes.
Pipe or spread frosting onto cooled cupcakes.

Notes

Substitutions:

This recipe can be made vegan by using a plant-based buttermilk and your favorite vegan egg substitute. For the frosting, use your favorite vegan butter and plant-based milk.
To make this recipe gluten-free, You can use your favorite 1:1 gluten free all-purpose flour. Or, check out our Gluten-Free Pumpkin Cupcakes!

Expert Tips:

Room temperature is about 70℉/21℃.
Make sure you have pumpkin purée and NOT pumpkin pie filling!
Be careful not to over mix the batter.
We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over filled or under filled.
If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes out clean, the cupcake is baked through!
Let the cupcakes cool COMPLETELY before filling and frosting them.
Depending on how you decorate these cupcakes, you may need more or less frosting.

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