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Pumpkin spice cupcake and frosting with bite take out
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Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting

These easy pumpkin spice cupcakes with a cinnamon brown sugar frosting are the easiest cupcakes to make and the perfect fall treat for Thanksgiving. With only a handful of ingredients these cupcakes are moist and full of pumpkin flavor. Paired with a quick cinnamon brown sugar buttercream frosting, this is an easy fall dessert for your next bake sale or holiday party!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 337kcal

Ingredients

Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting

  • 1 box spice cake mix
  • 3 eggs
  • ¼ cup water
  • ¼ cup oil
  • 1 15 oz can pumpkin

Cinnamon Brown Sugar Frosting

  • 1 cup butter
  • 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

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.  Be sure to whip the brown sugar for at least 3-5 minutes to really incorporate the brown sugar into the butter. If you make it a day or two in advance and let it sit in an airtight container in the fridge, the brown sugar with also soften a bit.  But, it is a brown sugar buttercream so it often won’t lose all of that brown sugar texture. If you prefer a smoother texture frosting, these cupcakes would also be delicious with marshmallow frosting or a cream cheese frosting. 
  • This frosting recipe will frost about 12 cupcakes with a heavy piping like you see in the picture. If you want to frost all cupcakes like that you can 1.5 or double the frosting recipe.  If you’re spreading the frosting with a knife or not piping as much, then the recipe amount below is fine.
  • 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