Description
Enjoy moist, tender pumpkin cupcakes infused with warm fall spices and topped with vibrant, creamy buttercream leaves. This festive dessert combines seasonal flavors and charming decoration, perfect for cozy afternoons or autumn gatherings.
Ingredients
Scale
Cupcake Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Buttercream Ingredients
- 1 cup unsalted butter, softened
- 3 to 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Food coloring (gel or paste preferred)
Instructions
- Prepare Your Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined. In a separate bowl, beat the eggs, vegetable oil, brown sugar, pumpkin puree, and vanilla extract until smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, gently folding them in until just incorporated. Be careful not to overmix to keep the cupcakes light and fluffy.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Make the Buttercream: Beat softened butter until creamy. Gradually add confectioners’ sugar, vanilla extract, and milk to reach your desired consistency. Separate the buttercream into small bowls and tint each with food coloring for your buttercream leaves.
- Pipe the Buttercream Leaves: Using a leaf piping tip and colored buttercream, pipe leaves directly onto each cooled cupcake or pipe them onto parchment paper in advance and transfer once set. This decorative step adds vibrant fall charm to the cupcakes.
Notes
- Use room temperature eggs and pumpkin puree for a smoother batter.
- Mix ingredients until just combined to keep cupcakes tender.
- Use an oven thermometer to ensure consistent baking temperature.
- Start checking cupcakes at 18 minutes to prevent overbaking.
- Add a pinch of cinnamon or pumpkin pie spice to buttercream for extra fall flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin cupcakes, fall dessert, buttercream leaves, autumn recipe, spiced cupcakes