Go Back
–+ servings
easy pumpkin spice cupcakes with brown sugar frosting and sprinkles up close.
Print Recipe
5 from 2 votes

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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 337kcal
Author: Sophia Assunta

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

Other Frosting Ideas

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