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Close up of a pumpkin pie spice cupcake with a swirl of buttercream frosting.

Pumpkin Pie Spice Cupcakes

Arlene Mobley - Flour On My Face
These Pumpkin Cupcakes are everything you love about fall baking soft, tender, and full of warm pumpkin spice. Each one is topped with a generous swirl of creamy white buttercream that pairs perfectly with the cozy flavors in the cupcake. They’re simple to make, pretty enough for a holiday dessert table, and always a hit whether you’re baking for family, friends, or a fall get-together.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 331 kcal

Ingredients  

Cupcakes

  • 1 whole egg
  • ¾ cup canned pumpkin
  • ½ cup butter (softened)
  • 1 ½ cups unbleached all-purpose flour
  • ½ cup International Delight Pumpkin Pie Spice Creamer
  • 1 ½ teaspoons baking soda
  • ½ cup hot tap water
  • ½ teaspoon pumpkin pie spice

Frosting

  • ⅓ cup softened butter
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 ½ cups sifted confectioners’ sugar
  • 3-4 tablespoons International Delight Pumpkin Pie Spice Coffee Creamer
  • ½ teaspoon Pumpkin pie spice for decoration
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Instructions 

Cupcakes

  • Put all of the ingredients into the bowl of a mixer in the order given. Beat on medium until evenly combined. Line a muffin pan with cupcake liners. Use an ice cream scoop to evenly fill the cupcake papers.
  • Bake in a pre-heated oven on 375 degrees for 15 to 18 minutes.
  • Cool completely.

Frosting

  • Cream the butter, salt and vanilla until light, fluffy and smooth. I made some homemade vanilla months ago and used that in this recipe.
  • Slowly begin adding the powdered sugar one cup at a time, reserving the final half of cup. Scrap bowl when needed. After the third cup of sugar is mixed in add three tablespoons of the International Delight Pumpkin Pie Spice creamer. Beat until smooth and fluffy.
  • Check the flavor and consistency of the frosting. If you feel that it tastes good and it is thick enough you’re done. If you want a stiffer frosting, one that is thick enough and pipes well add the remaining tablespoon of creamer and the reserved half cup of powdered sugar. Beat on medium until smooth. Once the frosting is smooth turn the mixer up to medium high and beat for two to three more minutes.
  • Fit a pastry bag with your favorite tip, fill bag with frosting and frost.

Nutrition

Serving: 1CupcakeCalories: 331kcalCarbohydrates: 49gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 297mgPotassium: 73mgFiber: 1gSugar: 35gVitamin A: 2827IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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