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Home » Cupcake Recipes » Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting

Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting

Published: Oct 9, 2018 · Modified: Aug 30, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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

Pumpkin Cupcakes topped with Pumpkin Spice Buttercream Frosting and decorated for Halloween with candy pumpkins and sprinkles

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.

Homemade Pumpkin Cupcakes topped with Pumpkin Spice Butter Cream Frosting and decorated with black sprinkles for Fall.
Pumpkin Spice Cupcakes

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 Spice Butter Cream 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 Spice Frosting

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

The Pumpkin Spice 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.

Halloween Cupcakes recipe via flouronmyface.com #ad #sundaysupper

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.
Halloween Pumpkin Cupcake Recipe with Pumpkin Butter Cream Frsting recipe via flouronmyface.com

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

Pumpkin Spice 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 Spice 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

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Pumpkin Cupcakes topped with Pumpkin Spice Buttercream Frosting and decorated for Halloween with candy pumpkins and sprinkles

Homemade Pumpkin Cupcakes

Arlene Mobley - Flour On My Face
Celebrate Halloween with moist and delicious homemade Pumpkin Cupcakes made with homemade Pumpkin Spice Buttercream Frosting.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Share by Text
Servings 24 cupcakes
Calories 184 kcal

Ingredients  

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
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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.

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: 1Cupcake | Calories: 184kcal | Carbohydrates: 27g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 79mg | Potassium: 49mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2242IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Serena

    October 17, 2016 at 4:42 pm

    I'm craving one of these! They look great!

    Reply
  2. Karly

    October 17, 2016 at 12:12 pm

    Excuse me while I dive head first into a giant bowl of this frosting. These look AAAAAMAZING!

    Reply
    • Arlene Mobley

      October 17, 2016 at 3:03 pm

      LOL Karly I'm embarrassed to admit how many times I licked the spoon : )

      Reply
  3. Renee Paj

    October 16, 2016 at 6:35 pm

    These pumpkin cupcakes are prefect for Halloween or any fall holiday!

    Reply
    • Arlene Mobley

      October 16, 2016 at 10:23 pm

      Thank you Renee!

      Reply
  4. Liz

    October 16, 2016 at 7:34 am

    We love pumpkin desserts around here and your cupcakes look magnificent!!!!

    Reply
    • Arlene Mobley

      October 16, 2016 at 11:39 am

      Liz

      Thank you so much!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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