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Pumpkin Cupcakes with Buttercream Leaves

Pumpkin Cupcakes with Buttercream Leaves

  • Author: Jonathan
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Cozy and delicious Pumpkin Cupcakes with Buttercream Leaves combine moist, tender pumpkin-spiced cupcakes topped with rich, creamy buttercream frosting decorated as colorful autumn leaves. Perfect for fall gatherings, these cupcakes offer a comforting seasonal flavor with a fun and festive presentation, ideal for Halloween, Thanksgiving, or any autumn celebration.

Ingredients

Scale

Cupcake Ingredients

  • 1 cup pure pumpkin purée
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Buttercream Frosting Ingredients

  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • Pinch of salt
  • Gel-based food coloring in fall-inspired colors (red, orange, yellow, green)

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C), and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and ground ginger until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with the pumpkin purée, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
  4. Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined to avoid overmixing, which can toughen the texture.
  5. Bake: Divide the batter evenly among the cupcake liners and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Prepare Buttercream: While the cupcakes cool, whip softened butter with powdered sugar and a pinch of salt until fluffy. Divide the buttercream into small bowls, tint each with different fall-inspired colors using gel-based food coloring.
  7. Decorate with Buttercream Leaves: Using piping bags fitted with leaf-shaped tips, pipe colorful buttercream leaves onto each cupcake for a charming autumn look.

Notes

  • Use room temperature eggs and pumpkin purée to help the batter blend smoothly.
  • Mix the batter just until combined to keep cupcakes tender and light; do not overmix.
  • Check oven temperature with an oven thermometer for consistent baking results.
  • Allow cupcakes to cool completely before frosting to prevent melting of buttercream.
  • Use gel-based food coloring for vibrant buttercream colors without thinning the frosting.
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 45 mg

Keywords: pumpkin cupcakes, fall dessert, autumn treats, buttercream frosting, seasonal baking, festive cupcakes

Find it online: https://familycookspot.com/pumpkin-cupcakes-with-buttercream-leaves/