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Lovely pumpkin spice cupcakes topped with sweet spiced buttercream for a perfect fall cupcake! Recipe on theprettybee.com

Pumpkin Spice Cupcakes with Cinnamon Buttercream.

The perfect cupcake recipe for fall - pumpkin spice cupcakes with cinnamon buttercream frosting.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 cupcakes
Calories 290 kcal

Ingredients

For the frosting:

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake tin with parchment paper liners.

  2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, combine the pumpkin puree, organic canola oil, vanilla, apple cider vinegar, and water. Stir well.
  4. Add the dry ingredients to the wet ingredients and stir well to combine.
  5. Spoon the batter into the cupcake liners, filling them about ⅔ full.
  6. Bake at 350 degrees for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  7. Once the cupcakes are cool, make the frosting.
  8. Beat the buttery spread until fluffy. Sift the powdered sugar into the bowl and drizzle in a little non-dairy milk. Alternate adding more sugar and milk until the frosting is thick and creamy. Add the spices and mix again.

  9. Spread or pipe frosting onto cooled cupcakes. Store leftover cupcakes in the refrigerator.
Nutrition Facts
Pumpkin Spice Cupcakes with Cinnamon Buttercream.
Amount per Serving
Calories
290
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
214
mg
9
%
Potassium
 
42
mg
1
%
Carbohydrates
 
50
g
17
%
Fiber
 
2
g
8
%
Sugar
 
37
g
41
%
Protein
 
2
g
4
%
Vitamin A
 
3310
IU
66
%
Vitamin C
 
0.8
mg
1
%
Calcium
 
9
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.