Pumpkin Cupcakes with Pumpkin Buttercream Frosting

Celebrate Halloween and the flavors of Fall with these moist and delicious homemade Pumpkin Cupcakes with Pumpkin Buttercream Frosting.

I shared this pumpkin cupcake recipe a couple of years ago and decided to share it again. These pumpkin cupcakes are so good I'll be making them this weekend.

The month of October is one of my favorite months. I love decorating for Fall with all the beautiful orange, brown and yellow colors.

It's probably because I'm down here in Florida where I don't get to see much when it comes to the colors of Fall.

My second favorite thing about October is all the delicious pumpkin recipes there are to make.

Pumpkin Recipes

One of my favorite fall dessert recipes are homemade Pumpkin Cupcakes.

Cupcakes are perfect to make any time but when you're celebrating a holiday like Halloween cupcakes are perfect to serve for your Halloween party.

These moist Pumpkin Cupcakes with homemade Pumpkin Buttercream frosting are going to become your favorite pumpkin cupcake recipe I promise!

The pumpkin cupcakes are moist and tender.

They taste so good you could even eat them without the Pumpkin Spice Butter Cream Frosting if you had to.

Perfect Pumpkin Frosting

Everyone knows one of the best parts of a homemade cupcake is the frosting.

The Pumpkin Buttercream Frosting that tops these delicious Halloween Pumpkin Cupcakes tastes perfect.

You will be missing out on one of life's simple pleasures if you skip it.

This homemade pumpkin spice buttercream frosting is very easy to make and we all know homemade buttercream frosting is the best cupcake frosting.

Homemade Pumpkin Cupcakes with Pumpkin Spice Butter Cream Frosting is very easy to make.

Equipment

• Cupcake Pans: You will need two large cupcake pans for this recipe.
• Cupcake Papers: Cupcake papers look pretty and make cleaning the cupcake cake pans a breeze.
• Mixing Bowl: You will need mixing bowl for the cupcake batter and the frosting.
• Handheld Mixer: I usually use a hand held mixer but if you have a stand mixer it comes in handy when you need to beat the frosting.
• 16 inch Disposable Decorator Bags: You will need to use a large 16 inch decorating bag for the amount of frosting in this recipe.
• Large Star Tip: I used a large star tip to decorate the cupcakes with frosting.

Cupcake Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground pumpkin pie spice
• pinch salt
• ½ cup softened unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract I used my homemade vanilla extract)
• ¾ cup pumpkin puree (Instant Pot Pumpkin Puree recipe)
• ½ cup buttermilk
• ½ cup warm water

Cupcake Directions

1. Preheat the oven to 375 F. degrees and prepare a cupcake pan with cupcake liners.
2. Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside.
3. Using a hand-held mixer or a stand mixer cream the butter and granulated sugar on medium for 3 minutes.
4. Next beat the egg and vanilla extract into the creamed granulated sugar and butter until completely incorporated.
5. Scrap the bowl and add the pumpkin puree and beat 2 minutes.
6. Combine the buttermilk and warm water.
7. Alternately add half the liquid and half the flour mixture to the bowl while beating on low.
8. Once all the ingredients have been added to the bowl beat on medium for 2 minutes.
9. Evenly divide the batter between 20-24 cupcake wells filled about ¾th full.
10. Bake for 18 minutes turning the pan halfway through the baking time.
11. Remove the pan from the oven and allow to cool for 10 minutes.
12. Remove the cupcakes from the pan to cool completely on a wire rack.
13. Makes 20-24 cupcakes.

Pumpkin Spice Butter Cream Frosting is the perfect frosting for Pumpkin Spice Cupcakes!

Pumpkin Butter Cream Frosting Ingredients

• 1 stick of unsalted butter, softened to room temperature
• 2 ¼ cup powdered sugar + extra ¼ cup if needed
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground pumpkin pie spice
• ½ cup Pumpkin puree (Instant Pot Pumpkin Puree recipe)

Pumpkin Butter Cream Frosting Directions

1. In a bowl with a hand mixer or in a stand mixer beat the butter until creamy.
2. Add one cup of the powdered sugar and the vanilla to the bowl and beat on low until combined well.
3. Add the remaining 1 ¼ cups powdered sugar and the pumpkin pie spice to the bowl and beat until combined.
4. Frosting will be very stiff at this point.
5. Add the pumpkin puree to the bowl and beat until the pumpkin is mixed well into the frosting.
6. Turn the mixer on high and beat for 2 minutes, scraping the bowl occasionally.
7. Adjust the frosting consistency by adding the extra ¼ cup of powdered sugar if desired.
8. Frost the cooled Pumpkin Cupcakes with the frosting using a decorator bag and frosting tip if desired.
9. Decorate the Pumpkin Cupcakes with sprinkles and a pumpkin shaped piece of candy if desired.
10. Refrigerate cupcakes in a single layer in an air tight container until serving.
11. Make 20-24 cupcakes.

More Halloween Recipes

• No Bake Halloween Wafer Cookies
• Free Printable Halloween Bag Toppers
• Spooky Graveyard Pudding Cups
• Fun Halloween Foods for Kids
• Halloween Cookie Bark

More Cupcake Recipes

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Pumpkin Cupcakes with Pumpkin Buttercream Frosting

Arlene Mobley - Flour On My Face

Celebrate Halloween with moist and delicious homemade Pumpkin Cupcakes made with homemade Pumpkin Buttercream Frosting.

5 from 4 votes

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 184 kcal

Ingredients  

1x2x3x

Cupcakes

• ▢ 1 ½ cups all purpose flour
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 teaspoon ground pumpkin pie spice
• ▢ pinch salt
• ▢ ½ cup unsalted butter (softened)
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup pumpkin puree
• ▢ ½ cup buttermilk
• ▢ ½ cup warm water

Frosting

• ▢ 1 stick unsalted butter (softened to room temperature)
• ▢ 2 ¼ cup powdered sugar + extra ¼ cup if needed
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon ground pumpkin pie spice
• ▢ ½ cup Pumpkin puree

Follow Flour On My Face on Pinterest

Instructions 

Cupcakes

• Preheat the oven to 375 F. degrees and prepare a cupcake pan with cupcake liners.
• Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside.
• Using a hand held mixer or a stand mixer cream the butter and granulated sugar on medium for 3 minutes.
• Next beat the egg and vanilla extract into the creamed granulated sugar and butter until completely incorporated. Scrape the bowl and add the pumpkin puree and beat 2 minutes.
• Combine the buttermilk and warm water.
• Alternately add half the liquid and half the flour mixture to the bowl while beating on low.
• Once all the ingredients have been added to the bowl beat on medium for 2 minutes.
• Evenly divide the batter between 20-24 cupcake wells filled about ¾th full.
• Bake for 18 minutes turning the pan half way through the baking time.
• Remove the pan from the oven and allow to cool for 10 minutes. Remove the cupcakes from the pan to cool completely on a wire rack.

Pumpkin Buttercream Frosting

• In a bowl with a hand mixer or in a stand mixer beat the butter until creamy.
• Add one cup of the  powdered sugar and the vanilla to the bowl and beat on low until combined well.
• Add the remaining 1 ¼ cups powdered sugar and the pumpkin pie spice to the bowl and beat until combined. Frosting will be very stiff at this point.
• Add the pumpkin puree to the bowl and beat until the pumpkin is mixed well into the frosting.
• Turn the mixer on high and beat for 2 minutes, scraping the bowl occasionally.
• Adjust the frosting consistency by adding the extra ¼ cup of powdered sugar if desired.
• Frost the cooled Pumpkin Cupcakes with the frosting using a pastry bag and tip if desired.
• Decorate the Pumpkin Cupcakes with sprinkles and a pumpkin shaped piece of candy if desired.
• Refrigerate cupcakes in a single layer in an air tight container until serving.

Nutrition

Serving: 1CupcakeCalories: 184kcalCarbohydrates: 27gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 79mgPotassium: 49mgFiber: 1gSugar: 20gVitamin A: 2242IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2