Double Pumpkin Spice Cupcakes
These double pumpkin spice cupcakes are the ultimate treat for pumpkin lovers. With spiced pumpkin cupcakes and fluffy pumpkin spice buttercream on top, every bite is sweet, cozy, and perfectly autumn.
These double pumpkin spice cupcakes are sweet, spiced, and a little over the top—in the best way. Pumpkin spice may be nice, but double pumpkin spice has got “the right stuff”—and then some!
This easy cupcake recipe combines two of my favorites, pumpkin spice cupcakes and pumpkin spice frosting, to create the most epic treat that’s totally fall, totally fun, and totally right.
They’re cozy, creamy, and full of fall flavor that’ll have you singing, “Oh-oh-oh-oh-oh!” So turn up the NKOTB, grab your spatula, and bake a batch that’s pure fall harmony.
If you can’t get enough pumpkin spice, check out my pumpkin snickerdoodle cookies, pumpkin spice whoopie pies, and pumpkin spice cake.
How to Make Double Pumpkin Spice Cupcakes
Step 1: Make the cupcake batter. Whisk together the dry ingredients. Add in the wet ingredients and mix until the batter is smooth.
Step 2: Bake the cupcakes. Fill the cupcake liners about 3/4 full and bake the cupcakes for 20 minutes.
Step 3: Make the buttercream frosting. Whip the butter. Add in the powdered sugar, pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt, and mix until the frosting is smooth and creamy.
Step 4: Assemble the cupcakes. Use a piping bag fitted with a Wilton 2D piping tip to frost the cupcakes with the pumpkin frosting. Sprinkle with cinnamon.
Courtney’s Expert Cupcake Baking Tips
- Use a large cookie scoop to portion the cupcake batter for uniform cupcakes.
- Dry the pumpkin puree before adding it to the frosting. The moisture in the puree can cause the buttercream to split. Removing the excess moisture prevents the buttercream from splitting and also gives the frosting great pumpkin flavor.
- The easiest way to remove the moisture from the pumpkin puree is to spread it over layers of paper towels. You will want the puree to reduce in half.
- To frost the cupcakes as pictured, use a Wilton 2D piping tip and a fine mesh strainer to evenly sprinkle ground cinnamon onto the frosted cupcakes.
- Check out my posts on tips for making the best cupcakes, best buttercream frosting, and my favorite cupcake baking supplies for even more helpful tips and tricks.
Frequently Asked Questions
You only have to remove the moisture from the pumpkin puree you are using for the buttercream frosting. Removing the excess moisture from the pumpkin puree helps to concentrate the pumpkin flavor without adding a lot of water to the frosting. Adding excess moisture to the frosting can cause the buttercream to split rather than emulsify into a creamy texture. For the cupcake batter, we want the moisture to make moist and tender pumpkin cupcakes.
Spread the pumpkin puree on a thick stack of paper towels. Blot the puree with additional paper towels until the pumpkin reduces by half.
Pumpkin pie spice is a combination of warm spices including cinnamon, nutmeg, ginger, allspice and cloves. You can use store-bought or make your own homemade pumpkin pie spice.
If you try this recipe, please leave a comment with a star rating below! Follow Cake Me Home Tonight on Instagram and Pinterest for the sweetest recipes!
click the stars to rate!
Double Pumpkin Spice Cupcakes
Ingredients
Pumpkin Spice Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1.5 tsp) pumpkin pie spice
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (185 g) pumpkin puree
- ½ cup (120 ml) milk (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tsp (2 tsp) vanilla extract
Pumpkin Spice Buttercream Frosting
- ½ cup (125 g) pumpkin puree
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) pumpkin pie spice
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 2 tsp (2 tsp) ground cinnamon
Instructions
Pumpkin Spice Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract and whisk until the cupcake batter is well combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
Pumpkin Spice Buttercream Frosting
- First, remove the moisture from the pumpkin puree. Spread the ½ cup of pumpkin puree on a thick stack of paper towels. Blot the pumpkin puree with the paper towels to remove the excess moisture. Continue to blot the puree until the pumpkin reduces to ¼ cup. Set aside
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then, add the dried pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 2D piping tip with the pumpkin spice buttercream frosting. Pipe a generous swirl of frosting onto the cooled pumpkin cupcakes. Sprinkle the cupcakes with ground cinnamon.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the unfrosted cupcakes in an airtight container or freezer-safe storage bag in the freezer for up to 3 months. Thaw the cupcakes and then frost as directed.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Never Miss A Sweet Recipe!
Subscribe get the latest recipes, baking tips and more sent straight to your inbox!
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!