Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting
Using one bowl, 5 ingredients, and 5 minutes prep time, you can whip up a batch of these easy pumpkin spice cupcakes in 20 minutes. And, paired with a cinnamon brown sugar buttercream, these are the perfect easy treat for the fall season.
Servings: 18
Calories: 337kcal
Ingredients
Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting
- 1 box spice cake mix
- 3 large eggs
- ¼ cup water
- ¼ cup oil
- 1 15 oz canned pure pumpkin not canned pumpkin pie mix
Cinnamon Brown Sugar Frosting
- 1 cup unsalted butter softened
- ½ cup brown sugar packed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 cups powdered sugar
- 1-2 tablespoons milk or cream optional
- pinch of salt omit if using salted butter
Instructions
Pumpkin Spice Cupcakes
- Preheat oven to 350 ℉
- Prepare 18-24 cupcake tins with cupcake liners
- Put all ingredients in large bowl
- Using a handheld or standing mixer, mix on medium to medium for 1-2 minutes until fully combined.
- Fill cupcake tins about ¾ the way full with batter
- Bake 15-18 minutes in preheated oven. Test if they’re done by by poking the middle with a toothpick. If it comes out clean they’re done.
- Remove from cupcake tins and let cool completely before frosting.
Cinnamon Brown Sugar Frosting
- Whip butter until light and fluffy 2-3 minutes. Add brown sugar and continue beating 4-5 minutes until combined.
- Add the powdered sugar, vanilla, cinnamon and salt and mix another 2-3 minutes until very light and fluffy.
- If the frosting is too thick, add a tablespoon or two of milk or cream and remix
Notes
- Since this is a brown sugar buttercream, it does have a thicker brown sugar texture in the frosting, which is slightly more gritty than a normal American buttercream.
- Let the cupcakes cool completely before frosting, otherwise the frosting can melt.
- Unfrosted pumpkin spice cupcakes last a day or two loosely covered at room temperature. The frosting will last up to a week tightly covered in the fridge or a few months in the freezer.
- Frosted cupcakes last up to a day sitting out at room temperature or 1-2 days covered in the fridge.
Nutrition
Serving: 1Cupcake with Frosting | Calories: 337kcal | Carbohydrates: 50g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 312mg | Potassium: 35mg | Fiber: 1g | Sugar: 38g | Vitamin A: 360IU | Calcium: 75mg | Iron: 0.8mg
