Buttercream Pumpkin Cupcakes: The Perfect Fall Treat

There’s something magical about the flavors of fall—warm spices, rich pumpkin, and creamy buttercream frosting. These Buttercream Pumpkin Cupcakes bring all those cozy elements together into a soft, moist treat topped with a luscious, spiced buttercream. Whether you’re preparing them for a fall gathering, Halloween party, Thanksgiving dessert, or simply craving something sweet with your coffee, these cupcakes will never disappoint.

The combination of pumpkin puree, cinnamon, nutmeg, and cloves gives these cupcakes a deep, warm flavor, while the buttercream frosting adds the perfect balance of sweetness. Each bite is rich, fluffy, and absolutely irresistible. If you love pumpkin pie, these cupcakes will quickly become a new favorite!

Ingredients

For the Cupcakes:

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking powder	1 tsp
Baking soda	½ tsp
Salt	½ tsp
Ground cinnamon	1 ½ tsp
Ground nutmeg	½ tsp
Ground cloves	¼ tsp
Pumpkin puree (not pumpkin pie filling)	1 cup
Brown sugar, packed	¾ cup
Granulated sugar	½ cup
Vegetable oil	½ cup
Eggs	2 large
Vanilla extract	2 tsp
Whole milk	¼ cup

For the Spiced Buttercream Frosting:

Ingredient	Quantity
Unsalted butter, softened	1 cup (2 sticks)
Powdered sugar	3 cups
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Vanilla extract	2 tsp
Heavy cream (or milk)	3-4 tbsp

Optional Garnishes:

• A sprinkle of cinnamon on top
• Pumpkin-shaped sprinkles
• Mini candy pumpkins
• Caramel drizzle

Equipment Needed

• Mixing bowls – For combining dry and wet ingredients separately.
• Whisk & spatula – To mix and fold ingredients properly.
• Electric mixer – A stand or hand mixer makes whipping the buttercream much easier.
• Muffin tin – Standard-sized to bake the cupcakes.
• Cupcake liners – For easy removal and less cleanup.
• Piping bag & tips – To frost the cupcakes beautifully.

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently until combined—do not overmix.

Step 2: Bake the Cupcakes

1. Fill each cupcake liner about ⅔ full with batter.
2. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Spiced Buttercream Frosting

1. In a large bowl, beat the softened butter with an electric mixer until fluffy (about 2 minutes).
2. Gradually add powdered sugar, one cup at a time, mixing on low speed.
3. Add cinnamon, nutmeg, vanilla extract, and heavy cream, then beat on high speed for 3 minutes until smooth and creamy.

Step 4: Frost and Decorate

1. Transfer the buttercream to a piping bag fitted with a decorative tip.
2. Pipe a generous swirl of frosting onto each cooled cupcake.
3. Sprinkle with cinnamon, add festive sprinkles, or place a mini candy pumpkin on top for an extra festive touch.

Tips and Variations

• Make it Extra Moist: Substitute buttermilk for regular milk for an even softer crumb.
• Dairy-Free Option: Use almond milk in the batter and a plant-based butter substitute for the frosting.
• Less Sweet Buttercream: Reduce the powdered sugar slightly and add a pinch of salt to balance the sweetness.
• Pumpkin Spice Buttercream: Swap the individual spices for pumpkin spice blend to simplify the recipe.
• Maple Buttercream: Replace heavy cream with maple syrup for a delicious fall twist.
• Chocolate Drizzle: Melt dark chocolate and drizzle over the frosted cupcakes for a gourmet finish.

Serving Suggestions

These cupcakes pair beautifully with:

• Hot Drinks: Pumpkin spice lattes, chai tea, or hot cocoa.
• Cold Beverages: Vanilla milkshakes, iced coffee, or caramel frappuccinos.
• Dessert Platter: Serve alongside apple crisp, pecan pie, or cinnamon sugar donuts for a stunning fall dessert table.

Storage and Reheating

• At Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Unfrosted cupcakes freeze well for up to 2 months. Wrap each in plastic wrap and store in a freezer bag.
• Reheating: Let frozen cupcakes thaw overnight in the fridge or for 1-2 hours at room temperature.

Nutritional Information

Nutrient	Per Cupcake (with frosting)
Calories	~320
Carbs	45g
Protein	3g
Fat	15g
Sugar	34g
Fiber	1g

Nutrition information is automatically calculated and should only be used as an approximation.

These Buttercream Pumpkin Cupcakes are the ultimate fall dessert, combining the warm flavors of pumpkin and spices with a rich, creamy buttercream frosting. Their moist texture and perfectly balanced sweetness make them a delightful treat for any occasion, whether it’s a cozy night in, a festive gathering, or a Thanksgiving celebration. Plus, the ease of preparation makes them a fantastic go-to recipe, even for beginner bakers.

With endless ways to customize—from maple-infused frosting to a drizzle of caramel—these cupcakes allow you to get creative while enjoying the essence of autumn. Whether you serve them with a steaming cup of coffee or as part of a dessert spread, they’re guaranteed to impress. Try this recipe, experiment with your favorite variations, and share your creations with friends and family. We’d love to see your delicious results—so don’t forget to tag us when you bake these irresistible treats!