Double 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.

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.

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.

Storing & Serving:

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.

Recipe Tips: Scroll up the blog post to see expert cupcake baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.