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Pumpkin Spice Cupcakes

These Pumpkin Spice Cupcakes with velvety Italian Buttercream frosting and sprinkles offer a heartwarming embrace of seasonal ingredients that’s simply irresistible.
Prep Time20 minutes
Cook Time20 minutes
Cooling & Frosting Time1 hour 20 minutes
Total Time2 hours
Servings: 12 pieces

Ingredients

  • 1 cup Pumpkin Puree
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Cloves
  • 1 ½ cups All-Purpose Flour
  • 2 Eggs
  • 1 batch Italian Buttercream
  • Colorful Sprinkles for topping

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, and cloves.
  • In a larger bowl, whisk the eggs until fluffy. Add the pumpkin puree and whisk until smooth.
  • Gradually fold in the dry ingredients until just combined.
  • Use an ice cream scoop to fill each cupcake liner two-thirds full with batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cupcakes cool, prepare the Italian Buttercream.
  • Once the cupcakes are completely cool, use piping bags and tips to frost them with the Italian Buttercream.
  • Top with colorful sprinkles for a festive touch.
  • Enjoy your Pumpkin Spice Cupcakes with Italian Buttercream and Sprinkles!

Notes

  • Pop your mixing bowl and beaters in the fridge before whipping up Italian Buttercream; it speeds up the fluffiness!
  • Leave your butter and eggs out to warm up a bit; they'll play nicer in your cupcakes and frosting.
  • Be gentle when you mix in the dry stuff; a few lumps can actually make your cupcakes more exciting.
  • Tilt your piping bag just a bit for frosting perfection, like painting a lovely buttercream swirl.
  • Wait patiently for your cupcakes to cool down before dressing them up with frosting; it's like letting them take a nap before the party.