Pumpkin Cupcakes with Spiced Buttercream Frosting

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Fall in every bite! These easy to make Pumpkin Cupcakes with Spiced Buttercream Frosting are the sweet treat you’ve been looking for. They are light, tender, moist pumpkin cupcakes lightly spiced with cinnamon, nutmeg, cloves, and ginger. Then, after baking, these super simple cupcakes are frosted with a rich and creamy spiced buttercream! Every bite is a perfect celebration of the Fall season. The best part? These cupcakes are ready to eat in less than an hour! Oh, yes. These cupcakes are not only quick to make, they are jam-packed with flavor. Truly the perfect treat to serve during Fall get-togethers or to share with friends and family during Thanksgiving!

About The Recipe

Happy Friday! Or, perhaps I should say…Fri-YAY because tomorrow is the first official day of Fall!

To celebrate, my mom and I knew we needed to share another pumpkin recipe. And, let’s be honest, what’s more celebratory than a freshly baked cupcake? Especially when it’s one that’s this simple and this delicious!

These cupcakes are just what you need this Fall season. They’re rich in flavor, take no time to make, and are effortlessly pretty!

The secret? Using just a dash of cocoa powder in the cake batter to intensify the spices, as well as the pumpkin!

And, while it may sound a bit weird, you have to trust us. It doesn’t leave a chocolate flavor. It really just brings this cupcake together and gives every bite a richer, more intense flavor.

Then, with the frosting, we wanted to keep things as simple as possible. While cream cheese frosting and pumpkin desserts are synonymous, sometimes cream cheese frosting can be a little finicky.

So, we opted for the easier (and more stable!) American Buttercream.

This way, your cupcakes can be left on display at your holiday get-togethers for an hour or more and still look just as gorgeous as they did when you put them together.

Simple, easy, and EXTRA delicious!

Reasons You Will Love These Pumpkin Cupcakes

• No cake flour needed for these cupcakes!
• Ready in under an hour.
• Can be made ahead of time.
• Sweet, moist, tender, and full of flavor.
• Every bite is reminiscent of your favorite pumpkin pie!

Equipment Needed

• Mixing Bowls
• Whisk
• Muffin Pan
• Cupcake Papers
• Cake Tester
• Stand Mixer
• Piping Bags
• Piping Tips

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Cupcakes:

• All-Purpose Flour – No need for any cake flour in this recipe! Using regular all-purpose flour creates the perfect crumb.
• Granulated Sugar – While adding the perfect amount of sweetness, it also helps with the texture and structure of the cupcakes.
• Pumpkin Pie Spice –  A blend of cinnamon, ginger, nutmeg, allspice, and cloves, pumpkin pie spice gives these cupcakes warmth and complexity.
• Natural Process Cocoa Powder – Our secret ingredient! This intensifies the flavors, making these cupcakes irresistible.
• Baking Powder – Providing rise to these cupcakes to give them the perfect height and domed shape is the purpose of baking powder in this recipe.
• Baking Soda – Since pumpkin is an acidic ingredient, adding baking soda ensures the perfect rise!
• Salt – Just a little bit of salt enhances the flavor while cutting some of the sweetness.
• Pumpkin Purée – In addition to being the main flavor, pumpkin purée helps to keep these cupcakes moist.
• Buttermilk – Using buttermilk in these cupcakes makes them more tender and moist, while the natural tangy flavor really compliments the pumpkin.
• Eggs – The binder that holds all the ingredients together, eggs also contribute structure, stability, moisture, and richness.
• Vegetable Oil – We wanted a neutral flavor that would also contribute moisture and make the cupcakes lighter which made vegetable oil the perfect choice.
• Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor.

For The Frosting:

• Unsalted Butter – With a bright, fresh flavor, unsalted butter gives this frosting its richness and creaminess. It also allows us control the level of salt.
• Powdered Sugar – Because it melts easily, powdered sugar ensures a smooth frosting. It sweetens as well.
• Pumpkin Pie Spice – We wanted to carry the spiced flavor through the frosting to enhance the flavor of the cupcake making pumpkin pie spice an indispensable ingredient.
• Salt – Since this recipe uses unsalted butter, you will need just a bit of salt to keep this frosting from becoming too sweet!
• Whole Milk – A splash of whole milk loosens the frosting to make it spreadable/pipe-able and also keeps it light and fluffy.
• Vanilla Extract – Adding a subtle undertone while enhancing the flavor is the purpose of vanilla extract in this recipe.

How To Make Pumpkin Cupcakes (Step-by-Step!)

Step 1: Prepare batter

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.

Step 2: Bake

Use a 3 Tablespoon scoop to portion batter into prepared pans. Bake for 20 minutes, or until done.

Step 3: Make 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.

Step 4: Decorate

Pipe or spread frosting onto cooled cupcakes.

FAQ’s and Troubleshooting

How much batter should I put for each cupcake?

Fill each cupcake liner about ⅔ – ¾ full. I like to use a large cookie scoop (about 3 Tablespoons) to help me get each cupcake the same size!

What’s the best way to get tall and domed cupcakes?

If you want the tallest cupcakes possible, there’s actually trick to this! Instead of filling all of the cavities in your muffin pan, only fill every other one. This allows for heat to evenly distribute and move around the cupcakes, allowing for better rise.

Why are my cupcakes dry/crumbly?

Dryness can be a common issue with baking cupcakes. It’s either a result of over-mixing or over-baking! But, keep in mind that under-mixing and under-baking can be equally as bad. So, be sure to follow the directions in the recipe card below (and make sure your oven is at the right temperature!) for the best results in these cupcakes!

Why are my cupcakes tough/rubbery?

Similar to dryness, a tough/rubbery cupcake is usually caused by over-mixing the batter. Be sure to mix until everything is just combined! Any more and you may risk over-working the gluten, which is what causes a cupcake to be tough and rubbery.

Why is my frosting lumpy?

Well, this is usually caused by one of two things! The butter might’ve been too cold and didn’t get beaten until it was completely smooth or the powdered sugar wasn’t sifted and had lumps in it. A few minutes on high in the mixer should fix this problem!

Can I use a different frosting?

Definitely! For this cupcake in particular, I highly recommend our No-Fail Cream Cheese Frosting with some pumpkin pie spice stirred in or our Chocolate Buttercream Frosting.

Decorating Ideas

With these cupcakes, decorating can be super fun! You can keep it simple or go all out. If you need some ideas, here are a few of our favorites!

• Buy (or make!) orange fondant and make your own little pumpkins! I used mini chocolate chips for the stems.
• Feel free to color your frosting to pipe pumpkins or pumpkin-inspired designs onto your cupakes.
• Drizzle the cupcakes with a salted caramel sauce or even chocolate sauce for added flavor!
• Looking to up the spook factor? Try melting some chocolate and piping spider-webs, ghosts, or even little tombstone shapes.

How To Store

If you have cupcakes leftover, the best way is to definitely refrigerate them! If placed in a lidded and airtight container, the cupcakes should last up to a week. 

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When you make these Pumpkin Cupcakes with Spiced Buttercream Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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