Pumpkin Spice Cupcakes

Does anything scream Fall more than pumpkin spice anything?  I think not.

These pumpkin cupcakes are moist and perfectly spiced.  The buttercream frosting is sweet and spicy.

So embrace your inner Basic Bitch and have a cupcake or two.Pumpkin Spice Cupcakes | A Nerd Cooks

The recipe for the cupcakes comes from Simply Stacie, while the frosting is the Basic Buttercream from Joy the Baker’s 2nd cookbook.

You’ll need:

For the cupcakes (makes 2 dozen) – 

  • 2 2/3 cups cake flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp salt
  • 1 15 oz. can pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 4 eggs

For the frosting –

  • 2 sticks unsalted butter, softened
  • 4-6 cups powdered sugar
  • 1/4 tsp salt
  • 1 tbs cinnamon
  • 1.5 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1-2 tbs milk

To make the cupcakes, start by preheating the oven to 350 degrees F.  Line two muffin tins with cupcake liners.  Set them aside.

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.  Set aside.

In the bowl of a stand mixer, beat together the pumpkin puree, sugars, vegetable oil, and milk.  Add the eggs, one at a time, until well combined.

Little by little, add the dry ingredients to the wet, mixing until everything is just combined.  Fill the cupcake liners about 3/4 of the way full.  Bake for 18-20 minutes or until a toothpick, when inserted into the center of the cupcakes, comes out clean.  Allow them to cool for a few minutes in the tin, then remove them to a wire rack to finish cooling completely.

To make the frosting, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.  Beat it on medium speed until the butter is soft (~1 minute).

Add 2 cups of the powdered sugar, the salt, cinnamon, and vanilla extract. Beat on low speed until the powdered sugar is incorporated.

Add another 2 cups of the powdered sugar, along with the maple syrup.  Beat on low speed, and add the additional 1-2 cups of sugar as needed to thicken the frosting.  Use the milk to thin it out, if needed.

Once the frosting is as stiff as you’d like it to be, beat it on medium speed for about 4 minutes, or until the frosting is fluffy and smooth.

Frost the cupcakes and enjoy!

I dusted mine with a little bit of cinnamon, but that’s optional.

Pumpkin Spice Cupcakes | A Nerd Cooks


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