Homemade Pumpkin Cupcakes
A Fall favorite dessert, these Homemade Pumpkin Cupcakes are moist pumpkin cupcakes topped with a spiced buttercream frosting!
A FUN FALL CUPCAKE
I’m a huge cupcake lover, but I’m also a huge pumpkin lover. So obviously I had to share my Homemade Pumpkin Cupcakes with you. These cupcakes are so good, you won’t want to stop at just one. Trust me it’s hard, I’ve tried! With easily available pantry staples, these cupcakes come together quickly. They are great to have around at home, to bring to gatherings, or to serve to guests. This just might become one of your favorite pumpkin dessert recipes! If you’re craving some sweet Fall flavor, then you need to make this Homemade Pumpkin Cupcake recipe.
FREQUENTLY ASKED QUESTIONS:
No, you need to use pure pumpkin puree for this recipe for it to turn out like we want it.
You can use canned frosting if you like Whatever works for you here.
Absolutely! This makes a 24 count batch so if you want less, feel free to halve everything.
Yes, you can bake the cupcakes and whip up the frosting (keeping them separate) one day ahead of time. Make sure that you store them in the refrigerator. Then on the day you serve, pipe the frosting onto the cupcakes.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days or a week in the refrigerator. These can also be frozen: bake and cool the cupcakes and place them in a freezer container or bag and they will keep frozen for up to 1 month. Let defrost on the countertop and then make the frosting and decorate before serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- granulated sugar
- eggs
- pumpkin puree
- vanilla extract
- baking powder
- baking soda
- pumpkin pie spice
- all-purpose flour
- powdered sugar
- milk
- kosher salt
- pumpkin candy corn (optional)
HOW TO MAKE HOMEMADE PUMPKIN CUPCAKES:
Preheat the oven to 350 degrees and prepare cupcake liners in a muffin tin. Set aside. In a large mixing bowl beat butter and sugar for 2-3 minutes until combined with a stand or hand mixer.
Once that is beaten, add in pumpkin puree, eggs, and vanilla. Beat again until combined. Set aside.
Sift all the dry ingredients in a separate bowl(flour, baking soda, baking powder, pumpkin pie spice) and add half into the pumpkin mixture.
Slowly fold in with a rubber spatula. Once that is just combined add in remaining dry ingredients and mix until no more flour appears. This is so you will not over mix.
Divide batter into muffin tins, filling only ⅔ way full to avoid spilling. Level out batter with a spatula.
Bake for 20-22 minutes until a toothpick comes out clean.
In a stand mixer or hand mixer use a paddle attachment to whip the butter and 4 cups of powdered sugar for 1 minute. Add in milk, salt and pumpkin spice. Beat on low for 30 seconds and then medium high for 2-3 minutes. Add 1-2 more cups of powdered sugar depending on what consistency you like for your buttercream. I added a total of 5 cups and it came out perfect for topping a cupcake.
If desired, place the buttercream into a piping back with an Ateco 808 (or Wilton 1A) round tip. On the cooled cupcakes, pipe the frosting, beginning in the center, and go round and upward on top.
Top the cupcake with a mellow creme pumpkin candy.
Serve and enjoy!
CRAVING MORE RECIPES?
Homemade Pumpkin Cupcakes
Ingredients
Cupcakes:
- 1 cup salted butter softened to room temperature
- 2 cups granulated sugar
- 3 large eggs
- 15 ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ Tablespoons pumpkin pie spice
- 3 cups all-purpose flour
Buttercream:
- 1 ¼ cups unsalted butter room temperature
- 5-6 cups powdered sugar
- 4-5 Tablespoons milk
- 1 Tablespoon pumpkin pie spice
- ¼ teaspoon kosher salt
- mellow creme pumpkin candy optional
Instructions
- Preheat the oven to 350F degrees and place liners in a muffin tin (NOTE: If you only have one 12-cup muffin pan, then you'll need to make these in two batches. Set aside.
- In a large mixing bowl beat butter and sugar for 2-3 minutes until combined with a stand or hand mixer.
- Once that is beaten, add in pumpkin puree, eggs, and vanilla. Beat again until combined. Set aside.
- Sift all the dry ingredients in a separate bowl (flour, baking soda, baking powder, pumpkin pie spice) and add half into the pumpkin mixture.
- Slowly fold in with a rubber spatula. Once that is just combined add in remaining dry ingredients and mix until no more flour appears. This is so you will not over mix.
- Divide batter into muffin tins, filling only ⅔ full to avoid spilling.
- Bake for 20-22 minutes until a toothpick comes out clean.
- In a stand mixer or hand mixer use a paddle attachment to whip the butter and 4 cups of powdered sugar for 1 minute. Add in milk, salt and pumpkin spice. Beat on low for 30 seconds and then medium high for 2-3 minutes.
- Add 1-2 more cups of powdered sugar depending on what consistency you like for your buttercream. I added a total of 5 cups and it came out perfect for topping a cupcake.
- If desired, place the buttercream into a piping bag with an Ateco 808 (or a Wilton 1A) round tip. On the cooled cupcakes, pipe the frosting, beginning in the center, and go round and upward on top.
- Top the cupcakes with a mellow cream pumpkin candy.
Notes
- These make a large batch you can halve this if you’d like.
- These can be frozen, see my tips above on how to do that.
- Make sure your cupcakes are completely cooled before frosting.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
