why make this recipe

Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting are the quintessential treat for autumn. They combine the cozy flavors of pumpkin and warm spices, bringing comfort and delight in every bite. Not only do these cupcakes taste incredible, but they also fill your kitchen with irresistible aromas that evoke the essence of fall. Whether it’s for a festive gathering, a holiday party, or a simple family dessert, these cupcakes are sure to impress!

how to make Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting

Making these luscious pumpkin spice cupcakes is not only enjoyable but also straightforward! With just a few simple steps, you can whip up a batch that will undoubtedly become a favorite. Follow along as we guide you through the process.

Ingredients:

1 box spice cake mix
3 large eggs
¼ cup water
¼ cup oil
1 (15 oz) can of pure pumpkin (not canned pumpkin pie mix)

For the Cinnamon Brown Sugar Frosting:

1 cup unsalted butter (softened)
½ cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
3 cups powdered sugar
1-2 tablespoons milk or cream (optional)
pinch of salt (omit if using salted butter)

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, combine the spice cake mix, eggs, water, oil, and canned pumpkin. Mix until well combined and smooth.
Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the Cinnamon Brown Sugar Frosting. In a large mixing bowl, beat the softened butter and brown sugar together until creamy.
Add the vanilla extract and cinnamon, mixing until incorporated. Gradually add the powdered sugar, one cup at a time, until blended.
If the frosting is too thick, add milk or cream a tablespoon at a time until you reach your desired consistency.
Frost the cooled cupcakes generously with the Cinnamon Brown Sugar Frosting using a piping bag or a spatula.
To finish, sprinkle a little extra cinnamon on top for a delightful garnish.

how to serve Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting

These cupcakes are perfect for any occasion and can be served straight from the tray. For added flair, consider adding decorative sprinkles or a sprinkle of crushed pecans or walnuts on top. They also pair wonderfully with a warm cup of chai tea or a spiced cider, enhancing the autumn experience.

how to store Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting

To keep these cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them, where they can last for up to a week. To enjoy them later, you can freeze the unfrosted cupcakes for up to three months. Just be sure to wrap them well in plastic wrap before freezing.

tips to make Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting

Choose Quality Ingredients: For the best flavor, opt for high-quality spices and pure pumpkin. Avoid pumpkin pie filling, as it contains additional sugars and spices.
Don’t Overmix: When combining the batter, mix until just combined to ensure your cupcakes are light and fluffy.
Cooling is Key: Allow your cupcakes to cool completely before frosting to prevent the frosting from melting off.
Frosting Consistency: Adjust the milk or cream in your frosting to achieve your desired thickness; thicker frosting holds its shape better.

variation

Feel free to get creative with this recipe! You can easily add a cream cheese frosting for a tangy twist or incorporate chocolate chips into your cupcake batter for extra sweetness. For a healthier alternative, substitute the spice cake mix with a homemade mix using a blend of whole wheat flour and pumpkin spice.

FAQs

Q1: Can I use homemade pumpkin puree instead of canned?
A: Yes, you can use homemade pumpkin puree! Just make sure it’s smooth and not overly watery.

Q2: How can I make the cupcakes dairy-free?
A: Substitute the butter with a dairy-free alternative and use almond or coconut milk in the frosting.

Q3: What should I do if my frosting is too runny?
A: If your frosting is too runny, gradually add more powdered sugar until you achieve the desired consistency.