Pumpkin Cupcakes
These homemade Pumpkin Cupcakes bring together moist, spiced cake and a dreamy spiced buttercream—an easy fall dessert you can’t resist, especially as the leaves turn amber.
Ingredients
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves or substitute with allspice
- ½ tsp salt
- 1 cup canned pumpkin puree
- ½ cup whole milk or almond milk for dairy-free
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp pumpkin pie spice
- 2 Tbsp heavy cream or milk
- Pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Give the pan a quick spritz of baking spray for easy release.
- Whisk flour, sugar, brown sugar, baking powder, baking soda, spices, and salt in a bowl until no lumps remain.
- In a separate bowl or stand mixer, beat pumpkin puree, oil, eggs, milk, and vanilla until smooth.
- Fold wet mixture into dry ingredients gently until just combined. Do not overmix.
- Fill liners two-thirds full with batter and bake for 18–20 minutes until a toothpick comes out with a few moist crumbs.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat butter until light and fluffy, then gradually mix in powdered sugar, pumpkin pie spice, cream, and salt until creamy. Frost cupcakes generously.
Notes
Store cupcakes in an airtight container in the fridge for up to 4 days. Freeze unfrosted cupcakes for up to 2 months. To refresh chilled cupcakes, warm in the microwave for 5–7 seconds.
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