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+ servings
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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
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
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