Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting
Delightful cupcakes that capture the essence of autumn with cozy flavors of pumpkin and warm spices, topped with a creamy cinnamon brown sugar frosting.
Ingredients
Cupcake Ingredients
- 1 box spice cake mix
- 3 large eggs
- ¼ cup water
- ¼ cup oil
- 1 15 oz can pure pumpkin (not canned pumpkin pie mix)
Cinnamon Brown Sugar Frosting Ingredients
- 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) Adjust based on desired consistency.
- a pinch salt (omit if using salted butter)
Instructions
Preparation
- 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.
Frosting Preparation
- 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.
Assembly
- 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.
Notes
For added flair, consider decorative sprinkles or crushed nuts on top. Cupcakes pair well with warm chai tea or spiced cider. Choose quality ingredients for the best flavor.