These double pumpkin spice cupcakes are packed with pumpkin flavor. The cupcakes are made with a moist and fluffy pumpkin spice cake and swirled with creamy pumpkin spice buttercream frosting. If you are looking for a pumpkin cupcake recipe that has pumpkin top to bottom, this recipe is a great one to try.
Ingredients for Double Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes
- All-purpose flour
- Granulated sugar
- Pumpkin pie spice: A combination of cinnamon, nutmeg, ginger, cloves and all-spice. Learn how to make your own pumpkin pie spice here.
- Baking powder
- Salt
- Pumpkin puree: Canned pumpkin puree. Do not use pumpkin pie filling. The only ingredient should be pumpkin.
- Milk: Room temperature.
- Vegetable oil: Use your favorite neutral baking oil.
- Egg: Room temperature.
- Vanilla extract
Pumpkin Spice Buttercream Frosting
- Unsalted butter: Room temperature, softened butter.
- Powdered sugar: Confectioners’ sugar or icing sugar.
- Pumpkin puree: For the buttercream, we will be removing the excess moisture from the pumpkin puree. Learn how to do this in the instructions for the frosting below.
- Pumpkin pie spice
- Vanilla extract
- Salt
- Heavy cream: Creates a smooth and creamy buttercream frosting.
Tools & Supplies for Making Double Pumpkin Spice Cupcakes
How to Make the Pumpkin Spice Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder and salt.
- Add in the wet ingredients (pumpkin puree, milk, vegetable oil, egg and vanilla extract) to the dry ingredients. Whisk until the batter is combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3 tablespoons of batter).
- Bake the cupcakes for approximately 20 minutes. Allow the cupcakes to cool in the pan for 5 minutes and then transfer to a wire rack to cool to room temperature.
How to Make the Pumpkin Spice Buttercream Frosting
To make the buttercream, you will need a stand mixer fitted with a paddle attachment or an hand-held electric mixer.
Before you make the buttercream, be sure to remove the moisture from the pumpkin puree. For the frosting, you will need 1/2 cup of pumpkin puree that will shrink to 1/4 cup after the moisture is removed. To remove the moisture, lay several sheets of paper towels onto a plate. Spread the pumpkin puree onto the paper towels in a thin layer. Use additional paper towels to blot the pumpkin until it is very dry.
- Whip the room temperature butter until light, fluffy, and pale in color.
- Add the powdered sugar and mix on low speed until combined.
- Add the dried pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix well.
- Drizzle in the heavy cream and continue to mix on low until combined.
- Turn the mixer to medium speed and whip the buttercream for about 3 minutes to get the desired consistency.
How to Frost the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the pumpkin spice buttercream frosting.
- Pipe an “ice cream swirl” of frosting onto the cupcakes. If desired, dust the top of the cupcakes with a bit of cinnamon.
Double Pumpkin Spice Cupcakes Recipe Tips
- Check out my baking tips blog posts on 10 Tips for Baking Perfect Cupcakes and 10 Tips for Making Perfect Buttercream to learn some simple tips and tricks to make these cupcakes absolutely amazing.
- If you are not a fan of the pumpkin spice buttercream, you could also use cream cheese frosting, cinnamon cream cheese frosting, or vanilla buttercream to frost the cupcakes.
- Removing the excess moisture from the pumpkin puree is a key step to making silky smooth pumpkin frosting. Do not skip this step.
- Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Serve the pumpkin cupcakes at room temperature for the best taste and texture.
Click here to see a quick video on how to make these double pumpkin spice cupcakes! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
Double Pumpkin Spice Cupcakes
Equipment
- Stand mixer or electric hand mixer
Ingredients
Pumpkin Spice Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp pumpkin pie spice
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup pumpkin puree
- ½ cup milk room temperature
- ¼ cup vegetable oil
- 1 egg room temperature
- 2 tsp vanilla extract
Pumpkin Spice Buttercream Frosting
- ½ cup pumpkin puree with the moisture removed – will equal ¼ cup dried pumpkin
- 1 cup unsalted butter room temperature
- 2½ cups powdered sugar
- 1½ tsp vanilla extract
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 2 tbsp heavy cream
Instructions
Pumpkin Spice Cupcakes
- Preheat the oven to 350℉. Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder and salt.
- Add in the pumpkin puree, milk, vegetable oil, egg and vanilla extract. Whisk until the batter is combined and smooth.
- Portion the cupcake batter into the liners using a large cookie scoop (about 3 tablespoons or â…” full).
- Bake the cupcakes for 20 minutes. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Pumpkin Spice Buttercream Frosting
- Remove the moisture from the pumpkin puree. Spread ½ cup of pumpkin puree onto a plate covered in several paper towels. Use additional paper towels to blot the pumpkin puree until it is very dry. The pumpkin is sufficiently dry when it equals ¼ cup. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the unsalted butter until pale and creamy.
- Add in the powdered sugar and mix on low until it is fully combined with the butter.
- Add in the dried pumpkin puree, vanilla extract, pumpkin pie spice and salt. Mix to combine. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl as needed.
- Turn the mixer to medium speed and whip the buttercream for about 3 minutes until smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the pumpkin spice buttercream frosting. Pipe an "ice cream swirl" of buttercream onto the cupcakes. If desired, sprinkle with a bit of cinnamon.
Notes
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight
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!