Dessertscakemehometonight4.5
Double Pumpkin Spice Cupcakes
These double pumpkin spice cupcakes are a fall flavor dream come true. With moist pumpkin spice cupcakes topped with creamy pumpkin spice buttercream, every bite is warm, sweet, and full of cozy autumn spice. Easy to make and perfectly festive, they’re the ultimate treat for pumpkin lovers!
👥 14 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Pumpkin Spice Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract and whisk until the cupcake batter is well combined and smooth.
granulated sugar1 cup½ tsp pumpkin pie spice1pumpkin pie spice1 tsplarge egg (room temperature)1vanilla extract2 tsp
4
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for ⏱️ 20 minutes and then transfer to a wire rack to cool completely.
5
Pumpkin Spice Buttercream Frosting
6
First, remove the moisture from the pumpkin puree. Spread the ½ cup of pumpkin puree on a thick stack of paper towels. Blot the pumpkin puree with the paper towels to remove the excess moisture. Continue to blot the puree until the pumpkin reduces to ¼ cup. Set aside
7
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
8
Add in the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then, add the dried pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream2 tbspvanilla extract2 tsp½ tsp pumpkin pie spice1pumpkin pie spice1 tsp
9
Increase the mixer speed to medium and whip the buttercream for about 3 to ⏱️ 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
10
Assembling the Cupcakes
11
Fill a piping bag fitted with a Wilton 2D piping tip with the pumpkin spice buttercream frosting. Pipe a generous swirl of frosting onto the cooled pumpkin cupcakes. Sprinkle the cupcakes with ground cinnamon.
ground cinnamon2 tsp
Nutrition Facts
calories
360 kcal
fat Content
19 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
37 g
sodium Content
182 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
50 mg
carbohydrate Content
47 g
saturated Fat Content
10 g
unsaturated Fat Content
8 g
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