Tuesday, December 22, 2015

Pumpkin Pie Cupcakes with Cinnamon Buttercream

I don't know about you....but I LOOOOVE ANYTHING pumpkin. 

What you are making...

I wanted a slightly healthier pumpkin cupcake and found a recipe online and then made a few changes to make it my own.  These were extremely soft and moist cupcakes with a lovely cinnamon buttercream that isn't too sweet.  Hope you like it!! Let me know if you make it and what you think.  I would still classify this recipe as in the testing phase but thought I would go ahead and share it.

Cupcake Ingredients:

1/4 Cup - Butter, Softened
3/4 Cup - Unsweetened Applesauce (I used Mott's)
1 Cup - Granulated White Sugar
3/4 Cup - Packed Brown  Sugar
2 Large Eggs
3/4 Cup - Milk
1 1/2 t - Vanilla Extract
15 oz - Pure Pumpkin (canned)
2 1/3 Cups - All Purpose Flour
1 T - Pumpkin Pie Spice
1 t - Ground Cinnamon
1 t - Baking Powder
3/4 t - Salt
1/2 t - Baking Soda
1/2 t - Ground Ginger


  • Cream butter and sugars together with an electric mixer until light and fluffy. 
  • In a separate bowl, mix dry ingredients: Flour, Pumpkin Pie Spice, Cinnamon, Baking Powder, Salt, Baking Soda and Ground Ginger.  Stir with fork to combine or sift if flour is lumpy.
  • To your butter and sugar mixture, add the eggs (one at a time) and stir until just combined.  Add your applesauce, milk, vanilla and pumpkin and mix until combined. 
  • Add your dry ingredients by large spoonful, mixing between and scraping down the edges and bottom of your bowl. 

I believe I got these as a set with the sprinkles and toppers from WalMart.

  • Line cupcake pans with cupcakes cases and spoon mixture into each cup filling about 2/3 full.  This should make about 24 cupcakes. 
  • Bake your cupcakes at 350F for about 20 -25 minutes or until a toothpick in the center comes out clean. 
  • Remove from cupcake pans and onto a wire rack for cooling.  Cool cupcakes completely before icing.


Cinnamon Buttercream Ingredients:
2 Sticks of butter, softened
4 Cups - Powdered Sugar
2 T - Milk
1 T - Vanilla Extract
2 t - Ground Cinnamon (or more depending on how spicy you want it, or you can additionally add some pumpkin pie spice)
Little flecks of yummy cinnamon!

Piped using one of the flower tips, inside to outside pattern.

  • Place butter in a bowl and beat with an electric mixer for about 5 minutes or until the butter is pale yellow in color and fluffy.  
  • Add the powdered sugar, slowly, a spoonful at a time and mix on stir speed (unless you want a facial of powdered sugar) until all sugar is combined.
  • Add your milk, vanilla and cinnamon and mix until fluffy and combined.  Add more milk if it seems too stiff. 
  • Pipe frosting onto cooled cupcakes and decorate as desired.