Make it – Pumpkin Cupcakes with Cinnamon Brown Sugar Buttercream Frosting
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Good morning! It’s only Monday?! Don’t worry, that’s a good thing. Because now you have all week to make my pumpkin cupcakes with cinnamon brown sugar buttercream frosting. Say it with me: Amen.
Note: while the majority of my eats and recipes on the blog are healthy and nutritious, these are not. But they’ve got pumpkin in them, so that’s gotta count for something. And like I always say, if you are gonna eat dessert, EAT DESSERT. Don’t waste calories on sugar free, tasteless garbage. No one has died from eating a cupcake — just maybe dozens of cupcakes a day. So throw caution to the wind and eat a dang cupcake. It’s worth it, I promise.
Note: The Mister is a fan of funfetti, so the orange cupcakes were made just for him 
But even he was passing up his beloved funfetti treats for my homemade goodness. Make these cupcakes for your boss, boyfriend’s mom, loud neighbor or anyone else you are hoping to win over. They’ll be eating out of the palm of your hand — literally.
First, let’s start with the cupcakes.
You’ll need:
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 eggs
- 1/2 cup milk
- 3/4 cup pumpkin puree
- 1 stick unsalted butter, softened
Now combine all ingredients in one big bowl and mix for 20 minutes (this is when an electric mixer would really come in handy).
While the batter is mixing, let’s make our frosting!
Needed ingredients:
- 1 stick unsalted butter, softened
- 1/4 cup shortening
- 1/3 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 3 cups powdered sugar
- 3 tablespoons milk
Combine butter and shortening in a large bowl. (Note about shortening: I like using it with butter because you don’t have to worry about your frosting melting away — it also cuts back a bit on the super buttery taste, which I happen to love, bot others may think is too much). Add brown sugar and cinnamon and continue to mix.
Now add powdered sugar, one cup at a time. Alternate each cup of powdered sugar with one tablespoon of milk — adding more or less to achieve desired consistency.
Now that your cupcake batter should be finished, fill each cupcake liner about 2/3 full and bake for 20 minutes at 350 degrees.
Allow cupcakes to cool completely. I repeat: allow cupcakes to cool completely. One more time: ALLOW CUPCAKES TO COOL COMPLETELY. Otherwise, your frosting will turn into a runny mess and no one wants that.
OK, now that your cakes are cooled you can apply the frosting. With frosting, I always say go big or go home. Don’t be shy — pile it on there.
Now decorate with candy corns, colored sprinkles or whatever fun toppings you have on hand.
Enjoy!
Later this week I’ll be trying my hand at PUMPKIN BLONDIES! What is your favorite pumpkin dessert?
YOU’RE GONNA MAKE PUMPKIN BLONDIES?!?!???! Fabulous. I just made a special batch of blondies last night – come over and try some!
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Thanks for sharing these – I was just thinking how it’s been too long since I made pumpkin cupcakes. Mine are with cream cheese frosting but yours look awesome. And I agree with your frosting rule – go big or go home!
I love pumpkin anything! I have a great recipe for a pumpkin dip (it’s sweet and you pair it with ginger snaps!) and just bought some pumpkin ice cream! I can’t wait to try it out.
How many cupcakes does this recipe yield?
24