October 21, 2016

Pumpkin Cupcakes

pumpkin cupcakes

When I first made this recipe, I made a batch of cookies because it's actually a cookie recipe. But after indulging in the melt-in-your-mouth cookies, I knew they'd be 100x better as cupcakes! Trust me, these are delicious and perfect for Fall/Thanksgiving. The original recipe yields 60 cookies, but I cut it in half and ended up with a dozen cupcakes. Here's what you'll need:

Cupcake Batter
  • 1 cup of softened butter
  • 1 cup of granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 of a 15-ounce pumpkin can
  • 2 cups all-pupose flour
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1/8 cup milk
  • 1/2 teaspoon vanilla
  • 1 1/3 cup powdered sugar
  • Ground cinnamon (optional)
Cupcake Directions 
  1. Preheat oven to 350F. In a KitchenAid Mixer, beat 1 cup of softened butter on medium to high speed for 30 seconds.
  2. Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until combined, scraping bowl occasionally.
  3. Add eggs and 1 teaspoon vanilla, and beat until combined.
  4. Beat in pumpkin.
  5. Beat in flour.
  6. Place batter in 12 cupcake wraps/cupcake sheet. 
  7. Bake 10 - 12 minutes or until a toothpick comes out clean from the center. Let cool.
Frosting Directions
  1. In a small saucepan, heat 1/4 cup butter and brown sugar until melted smooth. Transfer to a medium bowl.
  2. Stir in milk and 1/2 teaspoon vanilla.
  3. Beat in powdered sugar until smooth.
  4. Spread frosting on cupcakes.
  5. Sprinkle with additional cinnamon (optional)
Original Recipe Here



  1. These are the perfect fall treat! Nothing I love more than a cupcake to pair with a large cup of coffee :) Especially when it's pumpkin!

    1. Yes! Trust me, you won't be disappointed with these


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