Description
Moist pumpkin spice cupcakes made with a simple boxed cake mix and canned pumpkin, then topped with fluffy cinnamon brown sugar buttercream. This quick fall dessert delivers warm spices, caramel notes, and a rich homemade finish.
Ingredients
Scale
- 1 box spice cake mix
- 3 large eggs
- 1/4 cup water
- 1/4 cup neutral oil
- 1 can pure pumpkin, 15 ounces
- 1 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1 to 2 tablespoons milk or cream, optional
- 1 pinch fine salt
Instructions
- Preheat the oven to 350°F and line 18 standard muffin cups with paper liners.
- Add the spice cake mix, eggs, water, oil, and pure pumpkin to a large mixing bowl.
- Beat on low speed for about 30 seconds, then beat on medium speed for 1 to 2 minutes until evenly combined.
- Divide the batter among the prepared liners, filling each cup about three-quarters full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
- Beat the softened butter for 2 to 3 minutes until pale, light, and fluffy.
- Add the packed brown sugar and beat for 4 to 5 minutes, scraping the bowl as needed.
- Add the powdered sugar, vanilla extract, cinnamon, and salt.
- Mix on low speed until the powdered sugar settles, then beat on medium speed for 2 to 3 minutes.
- Add milk or cream 1 tablespoon at a time if the frosting feels too thick.
- Pipe or spread the cinnamon brown sugar frosting over the fully cooled cupcakes.
Notes
- Use pure canned pumpkin, not sweetened pumpkin pie filling.
- Let the cupcakes cool completely before adding the frosting.
- Brown sugar gives this buttercream a slightly gritty texture compared with traditional American buttercream.
- Use dark brown sugar for a stronger molasses flavor or light brown sugar for a milder caramel flavor.
- Store unfrosted cupcakes loosely covered at room temperature for 1 to 2 days.
- Store the frosting in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Store frosted cupcakes at cool room temperature for up to 1 day or covered in the refrigerator for 1 to 2 days.
- Bring refrigerated cupcakes to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 337
- Sugar: 38
- Sodium: 312
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 2
- Cholesterol: 54