Pumpkin Cupcakes With Cinnamon Buttercream Recipe

Name: Pumpkin Cupcakes With Cinnamon Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cans Pumpkin (Half Of A 15 Oz. Can); 3/4 cups All-purpose Flour; 1/2 cups Plus 2 Tablespoons Brown Sugar; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/8 teaspoons Ginger; 1/8 teaspoons Nutmeg; 6 Tablespoons Oil; 2 whole Eggs; _____; BUTTERCREAM INGREDIENTS:; 4 cups Powdered Sugar; 2 teaspoons Cinnamon; 1/2 cups Butter, Softened; 2 teaspoons Vanilla; 4 Tablespoons Whipping Cream

Servings: persons

1/2 cans Pumpkin (Half Of A 15 Oz. Can)
3/4 cups All-purpose Flour
1/2 cups Plus 2 Tablespoons Brown Sugar
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/8 teaspoons Ginger
1/8 teaspoons Nutmeg
6 Tablespoons Oil
2 whole Eggs
_____
BUTTERCREAM INGREDIENTS:
4 cups Powdered Sugar
2 teaspoons Cinnamon
1/2 cups Butter, Softened
2 teaspoons Vanilla
4 Tablespoons Whipping Cream

1
Preheat oven to 350F.
2
In a large mixer bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix thoroughly, and then add the oil and eggs. Beat on high for 2 minutes, and then add the pumpkin. Mix just until combined.
3
The batter now looks and smells like pumpkin pie. Grab some cute Halloween cupcake liners and line a 12-cup muffin pan. I used a 1/3 measuring cup and got 12 full-to-the-brim cupcakes.
4
Bake at 350F for 25 minutes. When they are done, allow them to sit for no more than two minutes in the pan and then remove them to a wire rack to cool.
5
To make the buttercream, cream together the powdered sugar, cinnamon, and butter. Then add vanilla and whipping cream and beat on high for 4 minutes.
6
These cupcakes are super moist and ridiculously delicious. Only make them if you can take them to someone's house or a bake sale. They are too dangerous to keep around if you are by yourself!
7
Enjoy!

1194

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cans Pumpkin (Half Of A 15 Oz. Can), 3/4 cups All-purpose Flour, 1/2 cups Plus 2 Tablespoons Brown Sugar, 1/2 teaspoons Baking Powder, and more.

Yes, Pumpkin Cupcakes With Cinnamon Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes With Cinnamon Buttercream

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