Description
Delightful pumpkin cupcakes topped with creamy buttercream leaves, perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk sugar, pumpkin puree, eggs, and vegetable oil until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Gradually fold into the wet mixture.
- Fill cupcake liners about two-thirds full and bake for 18-20 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- For frosting, whip butter until fluffy, mix in powdered sugar, and add milk/cream until smooth. Add vanilla.
- Pipe frosting onto cooled cupcakes to create buttercream leaves.
Notes
Allow cupcakes to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cupcakes, fall desserts, buttercream, baking
