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

Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting


Description

Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting

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


Scale

Ingredients

  • Pumpkin Cupcake Ingredients
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground pumpkin pie spice
  • pinch salt
  • 1/2 cup softened unsalted butter
  • 1 cup Dixie Crystals granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1/2 cup buttermilk
  • 1/2 cup warm water
  • Pumpkin Spice Butter Cream Frosting Ingredients
  • 1 stick of unsalted butter, softened to room temperature
  • 2 1/4 cup Dixie Crystals 10 X powdered sugar + extra 1/4 cup if needed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground pumpkin pie spice
  • 1/2 cup Pumpkin puree

Instructions

  1. Pumpkin Cupcake Directions
  2. Preheat the oven to 375 F. degrees and prepare a cupcake pan with cupcake liners.
  3. Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside.
  4. Using a hand held mixer or a stand mixer cream the butter and Dixie Crystals granulated sugar on medium for 3 minutes.
  5. Next beat the egg and vanilla extract into the creamed Dixie Crystals granulated sugar and butter until completely incorporated.
  6. Scrap the bowl and add the pumpkin puree and beat 2 minutes.
  7. Combine the buttermilk and warm water.
  8. Alternately add half the liquid and half the flour mixture to the bowl while beating on low.
  9. Once all the ingredients have been added to the bowl beat on medium for 2 minutes.
  10. Evenly divide the batter between 20-24 cupcake wells filled about 3/4th full.
  11. Bake for 18 minutes turning the pan half way through the baking time.
  12. Remove the pan from the oven and allow to cool for 10 minutes.
  13. Remove the cupcakes from the pan to cool completely on a wire rack.
  14. Makes 20-24 cupcakes.
  15. Pumpkin Spice Butter Cream Frosting Directions
  16. In a bowl with a hand mixer or in a stand mixer beat the butter until creamy.
  17. Add one cup of the Dixie Crystals 10 X powdered sugar and the vanilla to the bowl and beat on low until combined well.
  18. Add the remaining 1 1/4 cups Dixie Crystals 10 X powdered sugar and the pumpkin pie spice to the bowl and beat until combined.
  19. Frosting will be very stiff at this point.
  20. Add the pumpkin puree to the bowl and beat until the pumpkin is mixed well into the frosting.
  21. Turn the mixer on high and beat for 2 minutes, scraping the bowl occasionally.
  22. Adjust the frosting consistency by adding the extra 1/4 cup of Dixie Crystals 10 X powdered sugar if desired.
  23. Frost the cooled Pumpkin Cupcakes with the frosting using a pastry bag and tip if desired.
  24. Decorate the Pumpkin Cupcakes with sprinkles and a pumpkin shaped piece of candy if desired.
  25. Refrigerate cupcakes in a single layer in an air tight container until serving.
  26. Make 20-24 cupcakes.

  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 176

Keywords: Pumpkin Cupcakes, Halloween Cupcakes, Pumpkin Buttercream Frosting, Halloween Party Food

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