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Pumpkin Spice Cupcakes

Updated: Jun 17, 2022

These cupcakes remind me of cosy rainy days. They encapsulate the beauty of warm spices and comforting flavours in a cupcake.

4) Add the egg and pumpkin puree along with the vanilla extract. Mix this till combined.


For the homemade pumpkin spice mix:

3 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon ground ginger

3/4teaspoon ground cloves

3/4 teaspoon ground allspice

For the cupcakes:

1 cup all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons pumpkin spice mix (refer to the recipe above)

1/2 cup (113g) soft unsalted butter

3/4 cup sugar

1 egg

1/4 cup pumpkin puree

2 teaspoons vanilla extract

1/2 cup buttermilk

For the pumpkin spice whipped cream frosting:

1 cup cold whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

2 teaspoons pumpkin spice mix (refer to the recipe above)


2 teaspoons pumpkin spice mix


To make the cupcakes:

1) Preheat the oven to 180°C (350°F) and line a cupcake tray with cupcake liners.

2) In a medium bowl add the flour, baking powder, salt and pumpkin spice mix. Whisk this together until well combined.

3) In a large bowl cream the butter and sugar together with an electric mixer/whisk/wooden spoon until pale and fluffy for about 5 minutes.

4)Add the egg and pumpkin puree along with the vanilla extract. Mix this till combined.

5) Add a third of the flour mixture and roughly mix, then add in a third of the buttermilk and repeat till you have used all your flour and buttermilk. Make sure not to over-mix the batter and stop the moment you don't see any flour streaks.

6) Divide the batter into the cupcake liners using a spoon/ice-cream scoop. Fill the cupcake liners 2/3 full.

7) Bake for 20 minutes and check with a toothpick to see if your cupcakes are cooked. Insert the toothpick in the centre of the cupcake and remove it to see if your cupcakes are ready. If there are a few crumbs on the toothpick, the cupcakes are ready. If it's still runny then bake for another 5 minutes and check until they are cooked.

8) Let the cupcakes cool in the cupcake tray for about 5 minutes and then transfer them to a wire rack and let them completely cool before frosting them.

To make the frosting:

1) Beat cold whipping cream with an electric mixer/whisk until it is thick enough to hold its shape.

2) Then add in the powdered sugar, vanilla extract and pumpkin spice mix. Whip it till it's combined.

To decorate:

1) Spread some frosting on the cupcakes using a butterknife and garnish by sprinkling on some pumpkin spice mix.


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