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Pumpkin spice cupcake and frosting with bite take out
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5 from 1 vote

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. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 337kcal


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


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


  • 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. 
  • This frosting recipe will frost about 12 -16 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. 


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