Comments on: Pumpkin Cupcakes with Cinnamon Buttercream

By: lisavanmac

lisavanmac — Tue, 26 Oct 2010 16:08:49 +0000

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!

By: love2bake

love2bake — Tue, 19 Oct 2010 06:20:30 +0000

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.

By: crunchyoatmeal

crunchyoatmeal — Sat, 02 Oct 2010 15:22:24 +0000

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.

By: brittyinpink

brittyinpink — Tue, 14 Sep 2010 21:03:15 +0000

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

By: jillmart

jillmart — Sun, 12 Sep 2010 04:04:41 +0000

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!

By: Ally

Ally — Thu, 03 Dec 2009 19:52:48 +0000

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!

By: yakbook

yakbook — Wed, 28 Oct 2009 18:15:32 +0000

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!

By: sarahm

sarahm — Sat, 24 Oct 2009 16:02:46 +0000

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!