Easy Pumpkin Spice Cupcakes with Buttercream Frosting

Posted by Renee Reardin on October 8, 2014

Just like the turkey, the stuffing and - ahem - a few glasses of vino, a sweet pumpkin treat is kind of obligatory for the perfect Thanksgiving feast.

This year, I happily volunteered to bring dessert to my family dinner this weekend so I had an excuse to make these devilishly-delicious pumpkin spice cupcakes, topped with cream cheese buttercream. Oh, and a candy corn pumpkin. Follow the simple steps for my recipe so you can whip up a batch yourself. And I certainly suggest you do.

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Pumpkin Spice Cupcakes

Cupcake Ingredients: 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger  1/2 teaspoon nutmeg Pinch of cloves 1 cup light brown sugar 1 cup granulated sugar 1 cup unsalted butter, melted and cooled 4 eggs 1 3/4 cups canned pumpkin Icing Ingredients: 1 cup cream cheese, at room temperature 1/2 cup unsalted butter, melted and cooled 3 3/4 cups confectioners sugar 1 teaspoon vanilla extract
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The Candy Corn

You'll also need some pumpkin-shaped candy corn for the finishing touch.
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The Pumpkin Spice Cakes

1. Preheat oven to 350°F  and line cupcake tins.
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The Pumpkin Spice Cakes

2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves.
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The Pumpkin Spice Cakes

3. In a large bowl, whisk the sugar, light brown sugar, butter and eggs, and then add the dry ingredients and whisk.
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The Pumpkin Spice Cake

4. Scoop in the pumpkin, and whisk until smooth. Remember to use a spatula to grab the batter on the sides of the bowl as well.
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The Pumpkin Spice Cakes

5. Fill the cups halfway with the batter. Bake for 20-25 minutes.
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The Cream Cheese Buttercream

6. Meanwhile, in a medium bowl, mix cream cheese, butter, sugar, and vanilla extract. Beat for 1 minutes until fluffy (or use an electric mixer).
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The Pumpkin Spice Cakes

7. Let the cupcakes fully cool before removing them from the tin.
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The Pumpkin Spice Cakes

8. While you're waiting for the cupcakes to cool, prepare your next batch. You should be able to make 18-20 cupcakes in total.
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The Icing

9. Set up your work station so you have everything you need. Grab your desired icing pump tip, and fill the bag.
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The Icing

10. Start frosting your cakes from the centre, to the rim, around, and up. Learn the easiest way to do so <a target="_blank" href="https://www.youtube.com/watch?v=Wo4vRhDbXqI">here</a>.
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The Icing

11. Make sure you push the icing into the tube as you go to prevent air bubbles which would lead to an uneven application.
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The Icing

Leave them as is, or carry on with my favourite topper...
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The Candy Corn

13. For the perfect finishing touch, top each cupcake with a pumpkin candy corn.
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Pumpkin Spice Cupcakes

And you're done!
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Finished Pumpkin Spice Cupcakes

That's it. Pumpkin spice cupcakes with cream cheese buttercream that's bound to be the perfect, decandent dessert to follow a decadent Thanksgiving feast.Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her visit <a target="_blank" href="http://reneereardin.com/">www.reneereardin.com</a>, and follow her on Twitter <a target="_blank" href="http://twitter.com/reneereardin">@reneereardin</a>.<a target="_self" href="http://www.foodnetwork.ca/blog/author/reneereardin/">More posts</a> from Renée.
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