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Best Brown Sugar Pumpkin Spice Cupcakes with Cinnamon Buttercream

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These brown sugar pumpkin spice cupcakes are incredibly moist, perfectly spiced, and topped with a silky cinnamon buttercream. They’re easy enough for a weekday bake but impressive enough for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup dark brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners. Optionally, spray the liners with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a large bowl, whisk together the brown sugar and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla and pumpkin puree until completely combined.
  4. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. Use an ice cream scoop or ¼ cup measure to divide the batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake in the center of the oven for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the cinnamon buttercream: Beat the softened butter in a large bowl with an electric mixer on medium speed for about 2 minutes until light and fluffy. Add the powdered sugar one cup at a time, beating on low. Add the cinnamon, vanilla, and a pinch of salt. Pour in the heavy cream and beat on medium-high for 3 to 4 minutes until smooth and fluffy.
  9. Frost the cooled cupcakes using a piping bag fitted with a star tip, or spread with a knife.
  10. Optionally, garnish with a light dusting of cinnamon or orange sprinkles.

Notes

Don’t overmix the batter. Use room temperature ingredients. Toast the cinnamon for the buttercream for deeper flavor. Let cupcakes cool completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free buttercream, use vegan butter and coconut cream. Cupcakes can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: brown sugar pumpkin spice cupcakes, cinnamon buttercream, fall cupcakes, pumpkin cupcakes, easy pumpkin recipe

Find it online: https://cookdella.com/best-brown-sugar-pumpkin-spice-cupcakes-with-cinnamon-buttercream/