#PumpkinSpice #Cupcakes #Cinnamon #Buttercream #Frosting #Autumn #Dessert
Pumpkin Spice Cupcakes with Cinnamon Buttercream Frosting
This recipe is a perfect way to welcome in the fall season! You’ll be treating your family and friends to the most delicious pumpkin spice cupcakes topped with a decadent cinnamon buttercream frosting. The combination of the sweet and spiced flavors will have everyone coming back for more!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 2 sticks unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons heavy cream
Directions:
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
- In the bowl of an electric mixer, beat together the butter and light brown sugar until light and fluffy. Add the eggs, one at a time, and beat until combined. Beat in the vanilla and pumpkin puree.
- Add the flour mixture to the wet ingredients in two batches, alternating with the buttermilk. Beat until just combined.
- Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes.
- In the bowl of an electric mixer, beat together the butter and confectioners’ sugar until light and fluffy. Beat in the cinnamon, vanilla, salt and heavy cream. Beat until light and fluffy.
- Once the cupcakes are cooled, spoon the frosting generously over the cupcakes. Serve and enjoy!