Pumpkin Cupcakes with Cinnamon Buttercream Frosting

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Pumpkin Cupcakes with Cinnamon Buttercream Frosting


Recipe for cake from Half Baked
Yield: 24

Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Side view of a single pumpkin cupcake with cinnamon buttercream frosting on a multicolored plate.

All your favorite fall flavors are in these Pumpkin Cupcakes with Cinnamon Buttercream Frosting.

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes


  • 3 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1.2 tsp ginger
  • 1/2 tsp nutmeg
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups pumpkin puree
  • Cinnamon Butter Cream
  • 4 cups powdered sugar
  • 1 stick butter, softened
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 tsp cinnamon


Preheat oven to 350 degrees and line muffin pans with cupcake liners.

In a large bowl combine dry ingredients.

In mixer cream butter, granulated sugar and brown sugar until creamy.

Add eggs one at a time, beating well after each.

Add dry ingredients and milk until combined.

Mix in pumpkin.

Fill cupcake liners 2/3 full.

Bake for 18 minutes or until toothpick inserted in the middle comes out clean. Cool.


Cream together butter, vanilla and cinnamon.

Gradually add powered sugar and milk, creaming together until well combined.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 324Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 247mgCarbohydrates: 49gFiber: 1gSugar: 34gProtein: 3g

Nutrition isn't always accurate.

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One Comment

  1. I am a fan of pumpkin muffins but I am in love with these with the cinnamon buttercream frosting. Yummy!

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