Pumpkin Cupcakes With Cinnamon Buttercream

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!

READ MORE: The Psychology of Fall Flavors

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

PREP TIME: 20 minutesCOOK TIME: 20 minutesTOTAL TIME: 40 minutes

SERVINGS

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Equipment

• Cupcake tins
• Piping bag

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Ingredients

For the cupcakes
• 12 cup melted butter
• 1 cup light brown sugar
• 2 eggs (room temperature)
• 1 ½ cups pumpkin puree
• 112 teaspoons vanilla extract
• 2 teaspoons ground cinnamon or pumpkin spice
• 112 cups all-purpose flour
• 112 teaspoons baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
For the frosting
• 112 teaspoons ground cinnamon

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Cheryl's Buttercream Frosting Tubs

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Instructions

1
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. Top with an extra sprinkle of cinnamon, if you wish.