18+ Halloween Pumpkin Cupcakes Recipe Dive Into Deliciousness!

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 1 tsp vanilla extract

For the frosting:

• 1/2 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1-2 tbsp milk, if needed

Instructions

1. Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. In a separate large bowl, cream together the butter and sugars until light and fluffy. Add in the eggs, one at a time, followed by the pumpkin puree, buttermilk, and vanilla extract. Mix until well combined.

4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

6. To make the frosting, cream together the butter, powdered sugar, vanilla extract, and cinnamon until light and fluffy. If the frosting is too thick, add in a tablespoon or two of milk until desired consistency is reached.

7. Pipe the frosting onto the cooled cupcakes and top with halloween-themed sprinkles or decorations. Enjoy!