Pumpkin Cupcakes with Cinnamon Buttercream

The most glorious flavor of the season just got better! The perfect bite of pumpkin cupcake topped with rich, cinnamon buttercream showcases Plugrà butter. Easy to put together, these are great for an after-school snack, holiday gathering, or an excuse to get the kids in the kitchen.

Prep Time
45 min
Recipe by
Tara Teaspoon

Pumpkin Cupcakes

1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) Plugrà unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
½ tsp ground cinnamon
1½ tsps pumpkin pie spice

Cinnamon Buttercream

1 cup (2 sticks) Plugrà unsalted butter
3 cups confectioners’ sugar, sifted
¾ tsp cinnamon
½ tsp vanilla extract
Heat oven to 350ºF. Line two cupcake pans with paper liners; set aside.
In a large bowl, whisk together both sugars, melted butter, eggs, and pumpkin puree. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Add flour mixture to pumpkin mixture and whisk until smooth.
Divide batter evenly among liners, putting ¼ cup (or a full #16 scoop) into each. Bake, rotating pans halfway through, until tops spring back when lightly touched, 18 to 22 minutes. Transfer to a wire rack; let cool completely.
For the buttercream, beat butter until smooth and fluffy. Add confectioners’ sugar ½ cup at a time. Add cinnamon and vanilla extract and mix. Spoon ¾ cup frosting into a small bowl and tint with orange food coloring. Place in a piping bag with a ½ inch plain tip (#806).
Spread remaining frosting on cupcakes. Pipe a small dot of orange frosting on each for a pumpkin. Use a pepita to make the pumpkin stems. Serve or store in airtight container up to a day.