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pumpkin cupcake with cinnamon buttercream hero

Pumpkin Cupcakes With Cinnamon Buttercream

Two classic fall flavors combine to make these treats sinfully delicious.

Preethi Venkatram

Oct 18, 2023

Fall is the time of the year when stores shelves (and online retailers) are filled with pumpkin everything. Not that I am complaining — it's my favorite seasonal flavor!

We all know pumpkin and fall spices go hand in hand, especially cinnamon. The sweet scent of cinnamon and pumpkin is a match made in aroma heaven. And if you like that combination as much as I do, then these delicious and moist pumpkin cupcakes should be on your menu!

pumpkin cupcakes with cinnamon buttercream ingredients
pumpkin cupcakes with cinnamon buttercream batter
pumpkin cupcakes with cinnamon buttercream in pan

They are so easy to make, and you can customize them by adding spices of your choice. I made the whole process even simpler by using Cheryl's buttercream for the frosting. I even got the kids involved, and we all had a blast making them.

These pumpkin cupcakes look absolutely beautiful when they're finished, and are sinfully delicious to boot. One bite and you'll agree: Fall has never tasted so good.

Pumpkin Cupcakes with Cinnamon Buttercream

Pumpkin Cupcakes with Cinnamon Buttercream

clock iconPrep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutes
serving size iconSERVINGSserving size iconserving size icon


  • Cupcake ingredients
  • 12 cup melted butter
  • 1 cup brown sugar
  • 2 eggs (room temperature)
  • 1 ½ cups pumpkin puree
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons ground cinnamon or pumpkin spice
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • Frosting ingredients
  • 1 tub Cheryl's buttercream frosting
  • 1 ½ teaspoons ground cinnamon


  • Preheat oven to 350° F.
  • 2
  • Insert liners into a cupcake tin.
  • 3
  • In a large mixing bowl, mix the butter and sugar with either a handheld or an electric whisk. Add the eggs, pumpkin puree, vanilla, and cinnamon or pumpkin spice, and mix well.
  • 4
  • In a medium bowl, combine the rest of the dry ingredients (flour, baking powder, baking soda, salt).
  • 5
  • Add the dry ingredients to the wet ingredients, and mix until combined and no lumps remain in the batter.
  • 6
  • Add the batter to the cupcake tin until each cup is three-fourths full.
  • 7
  • Bake for 20 minutes or until a toothpick inserted comes out clean.
  • 8
  • To make the frosting, add Cheryl's buttercream to a bowl and mix in the cinnamon until it is distributed evenly.
  • 9
  • Add the frosting to a piping bag. Once the cupcakes are cool, pipe the frosting onto each cupcake.
  • 10
  • Top with an extra sprinkle of cinnamon, if you wish.


imported from Cheryls


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