Pumpkin Cupcakes with Cinnamon Buttercream – incredibly moist, savory pumpkin cupcakes topped with a fluffy pillow of cinnamon buttercream and a too-cute royal icing pumpkin; the perfect fall cupcake recipe.
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I love cupcakes. I love to decorate cupcakes. I dream of owning my cupcakery daily. Lately, though, the blog has been full of cookies. I feel like I have been neglecting my love for cupcakes. I just have so many recipes that I want to share; it has become difficult to decide which ones to do first. Plus cookies are quick and easy, like my favorite Classic Oatmeal Cookies. Yum!
I decided it was time to stop neglecting cupcakes and thus there is going to be an influx of cupcake recipes. Being that I am a cupcake fanatic, I am alright with that. Plus, who doesn’t love cupcakes?!
Today’s delectable recipe is Pumpkin Cupcakes with Cinnamon Buttercream. I’ve been on a pumpkin kick lately. It’s a little weird for me because up until this year I have never eaten nor baked with pumpkin. I have been a self-proclaimed pumpkin hater. I am still not sure I can consider myself a pumpkin lover since my love for pumpkin currently only exists in these Pumpkin Snickerdoodle Cookies and the Pumpkin Cupcakes with Cinnamon Buttercream. The verdict is still out. Do you have a favorite pumpkin recipe I should try?
One thing I can say for sure, these Pumpkin Cupcakes with Cinnamon Buttercream are my NEW favorite! I mean - OMG, this cupcake is good! If you love pumpkin you will love this cupcake and if you don’t love pumpkin you will still love this cupcake. I love it so much I intend to make it again in the coming weeks for Thanksgiving with the fam. If you couldn’t tell, I am in LOVE with another cupcake recipe.
So, why must you have this recipe in your recipe box?
These Pumpkin Cupcakes with Cinnamon Buttercream have a lovely infusion of pumpkin, nutmeg, and cinnamon that is just to die for. Not to mention the pumpkin cupcake is incredibly moist. I pride myself on all my cupcakes being moist, but this one is super moist. The cupcakes are moist largely because of the pumpkin in the recipe, but the vegetable oil, brown sugar, and eggs also do their part. Together they kick these pumpkin cupcakes up a moist notch.
I LOVE American Buttercream. You’ll find that most of my cupcake recipes utilize it. The fluffy pillow of cinnamon buttercream sitting atop this pumpkin cupcake is just the right amount of sweetness and cinnamon goodness. The flavor of the pumpkin cupcake and the flavor of the cinnamon buttercream meld wonderfully together.
And let’s not forget the adorable, too-cute Royal Icing Pumpkins that adorn the top of these delightful cupcakes. It is the final touch that really brings the whole Pumpkin Cupcakes with Cinnamon Buttercream together. It is positively a great fall recipe. You will LOVE it!
If you love pumpkin or cupcakes you’ll love this recipe. If you are on the fence about pumpkin {like I am}, if anything is going to turn me or YOU into a pumpkin lover, it is these Pumpkin Cupcakes with Cinnamon Buttercream. This recipe has become my go-to pumpkin cupcake recipe. A simple recipe with loads of flavor makes this a fabulous Fall, Halloween and Thanksgiving recipe.
You can’t go wrong with these Pumpkin Cupcakes with Cinnamon Buttercream! ♥
Pumpkin Cupcakes with Cinnamon Buttercream
Ingredients
For Pumpkin Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
For Cinnamon Buttercream
- ½ cup unsalted butter, softened
- 2 cups solid vegetable shortening
- 1 teaspoon salt
- ¾ cup water
- 3 lbs powdered sugar
- 1 and ½ teaspoons clear vanilla extract
- 2 teaspoons ground cinnamon
- 24 Royal Icing Pumpkins, for decoration
Instructions
For Pumpkin Cupcakes
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together flour, baking powder, ground cinnamon and nutmeg, baking soda, and salt. Set aside.
- In another large bowl, whisk together pumpkin puree, sugars, vegetable oil, and eggs.
- Add flour mixture to wet ingredients; mix just until combined.
- Scoop batter into cupcake liners - no more than ⅔ full, or use a #24 disher to scoop batter. Bake for 12-15 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
For Cinnamon Buttercream
- In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add salt and water; mix until combined.
- Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary.
- Turn mixer on medium speed for 1 minute. Turn mixer to slowest speed. Slowly add remaining 2 lbs powdered sugar and clear vanilla extract. Blend until creamy.
- Add ground cinnamon to buttercream; mix on high speed for 4 minutes, or until fluffy.
- Pipe using your favorite decorating tip or frost with a spatula onto cooled cupcakes. Top with Royal Icing Pumpkins. Eat & Enjoy!
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