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light golden pumpkin cupcakes with a cream colored and cinnamon speckled icing
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5 from 1 vote

Pumpkin Cupcakes with Whipped Cinnamon Icing

Pumpkin cupcakes with whipped cinnamon icing are perfect bites of fall-inspired sweetness, with just the right amount of pumpkin flavor and warm spices to round them out!
Prep Time15 minutes
Cook Time18 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 cupcakes
Author: Melissa Griffiths

Ingredients

For the cupcakes:

  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup canned pumpkin puree
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

For the frosting:

  • 1/2 cup salted butter softened
  • 1/3 cup whipping cream at room temperature
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla bean extract
  • 2 1/2 to 3 cups powdered sugar

Instructions

  • For the cupcakes: Preheat the oven to 350 degrees F.
  • In a large bowl or the bowl of a stand mixer, mix the butter and sugar together on medium speed until light in color and fluffy, about 3 minutes.
  • Add the eggs, vanilla, and pumpkin, and mix until well combined.
  • Sprinkle the flour on top of the butter mixture, and then sprinkle the baking powder, soda, cinnamon, ginger, cloves, and salt over the top of the flour.
  • Mix on low until everything is combined and you have a thick cake batter.
  • Fill 12 muffin tin cups, lined with a paper liner, two-thirds full, and then bake for 16 to 18 minutes, until the cake springs back when touched and a toothpick inserted in the center comes out clean.
  • Remove from the oven, and let the cupcakes cool to room temperature out of the pan.
  • For the frosting: Use a stand mixer or electric hand mixer to beat the butter, whipping cream, cinnamon, and vanilla bean extract with the wire whisk attachment.
  • Beat at medium-high speed until very light and fluffy, about 5 minutes. Add the powdered sugar and beat for another 3 to 5 minutes.
  • The frosting will be very fluffy and a medium-thin consistency. If the frosting is too thick, add a touch of cream, and beat again. If it is too thin, add a little more powdered sugar and beat again.
  • Pipe the icing onto the cooled cupcakes using an 2A tip.

Notes

  • Pipe the icing onto the cupcakes using different tips to get different designs!
  • Fill muffin tins about two-thirds full, which amounts to roughly 3 tablespoons. If you fill them too high, the tins might overflow as they bake.
  • Allow the cupcakes to cool completely before storing them in an airtight container so they won't get soggy.
  • If you want to use a different frosting, Cream Cheese Frosting goes great with these cupcakes too!

Nutrition

Serving: 1 of 12 cupcakes | Calories: 399kcal | Carbohydrates: 56g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 255mg | Potassium: 85mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3793IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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