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Pumpkin Cupcakes with Cinnamon Buttercream

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

This cupcakes are super delicious, moist, and totally dangerous to have in the house if you are alone. I scaled down the recipe to make only 12, so I would only be able to eat 12 and not the full 24!

Ingredients

  • ½ cans Pumpkin (Half Of A 15 Oz. Can)
  • ¾ cups All-purpose Flour
  • ½ cups Plus 2 Tablespoons Brown Sugar
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ⅛ teaspoons Ginger
  • ⅛ teaspoons Nutmeg
  • 6 Tablespoons Oil
  • 2 whole Eggs
  • _____
  • BUTTERCREAM INGREDIENTS:
  • 4 cups Powdered Sugar
  • 2 teaspoons Cinnamon
  • ½ cups Butter, Softened
  • 2 teaspoons Vanilla
  • 4 Tablespoons Whipping Cream

Preparation

Preheat oven to 350F.

In a large mixer bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix thoroughly, and then add the oil and eggs. Beat on high for 2 minutes, and then add the pumpkin. Mix just until combined.

The batter now looks and smells like pumpkin pie. Grab some cute Halloween cupcake liners and line a 12-cup muffin pan. I used a 1/3 measuring cup and got 12 full-to-the-brim cupcakes.

Bake at 350F for 25 minutes. When they are done, allow them to sit for no more than two minutes in the pan and then remove them to a wire rack to cool.

To make the buttercream, cream together the powdered sugar, cinnamon, and butter. Then add vanilla and whipping cream and beat on high for 4 minutes.

These cupcakes are super moist and ridiculously delicious. Only make them if you can take them to someone’s house or a bake sale. They are too dangerous to keep around if you are by yourself!
Enjoy!

4 Comments

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jillmart on 9.12.2010

These are awesome! very moist and the frosting with ALL the butter and cinnamon is very rich!

I was making for a potluck and thought I’d better double to have more than 12. But didn’t see that you filled yours alittle fuller than I do ( I like to leave room for plenty of frosting piled high on the top!)

So, I ended up making 27-30 smaller sized cupcakes. (maybe 1/4 c. batter in ea)

And then made the frosting 1 and 1/2 times- had some leftovers- probably don’t need too double.

This is difiantly a keeper and I’ll make several more times this fall!

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Ally on 12.3.2009

I made these for a house full of boys and they were a huge hit!! I’ve been asked at least twice to make them again-DELICIOUS!

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yakbook on 10.28.2009

Oh, my gosh! These are heavenly! I brought them to work today, and they went over very well. I had a lot of frosting left over, so I will have to bake another batch to use it up. Thanks so much!

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keywestcook on 10.24.2009

These pumpkin cupcakes are delicious & moist and absolutely irresistible! I doubled the pumpkin (because I didn’t feel like only using half a can) and tripled the cinnamon (because my 3-year old daughter dumped it in on her own) and it was AMAZING!

4 Reviews

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lisavanmac on 10.26.2010

I just made these for some company that is about to arrive; they are wonderul…the cupcakes and the company. lol

I had to add more whipping cream (about 6 tbsp) worth. I put the leftover pumpkin and frosting in the fridge as I anticipate making another batch in short order.

I thought the cupcakes were good “naked” as well….without frosting. I may use the recipe again and put the batter in a loaf pan and make as bread.

Outstanding! Thanks for sharing!

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love2bake on 10.19.2010

These are very good! I would suggest either doubling the recipe back to yield of approx 24 or halving the buttercream. I doubled the cupcakes and measured them out with 1/3c as stated in recipe and still got 12 cupcakes with only an additional 8 mini cupcakes.

Also, my frosting had difficulty creaming initially but give it time and scrape until it does, once you finally add the heavy cream and vanilla it works and its worth it. :)

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crunchyoatmeal on 10.2.2010

YUM! I made these for my husband’s birthday and he deemed them the very best cupcakes he has ever had! And believe me he has had many (I love to bake). I changed it a bit and used the pumpkin pie filling and added about 1/2 tsp more of cinnamon because I was out of ginger and nutmeg. Then I doubled the buttercreme reciped except for the cinnamon which I kept the same and added just barely an 1/8 tsp of maple extract (that stuff is strong!) and it gave it a nice maple-cinnamon flavor.

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brittyinpink on 9.14.2010

This is, hands down, my favorite fall dessert recipe. DELICIOUS! And the cinnamon buttercream is always a huge hit.

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