Pumpkin Spice Cupcakes Recipe
I don’t know about you, but a pumpkin spice cupcakes recipe sounds like the perfect dessert for Thanksgiving! Some people love pumpkin pie and some hate it, but most everyone will love these! Not only is the cake moist, the icing is unbelievably good! You don’t have to make it in the form of cupcakes, a sheet cake or layer cake would be great too. I just am partial to cupcakes!
Why I Love Cupcakes
Cupcakes have always been one of my most favorite desserts. I love them because you don’t have to cut and serve them like a traditional cake. Everyone can take one and serve themselves. Honestly, they are the perfect portion size and you don’t have to have a plate and a fork to eat it, so clean up is easier too! Over the years, I have become a bit of a cupcake connoisseur and it has been my desire to always create a new and yummy recipe to share with others.
Pumpkin spice seemed like the natural choice for all things fall and Thanksgiving. I am a Thanksgiving purist. It goes against the grain for me to have Christmas up before having a full day of turkey, dressing and thankfulness. If you are a Christmas before Thanksgiving person, that is okay too. It just isn’t me. Probably because my family never did it early when I was growing up. Either way, I hope you make and enjoy this pumpkin spice cupcakes recipe! Trust me, they are excellent! And if you love carrot cake, I think they will remind you of that dessert too. Let me know what you think in the comments.
As always, thank you for stopping by and checking out my little piece of the internet. It means the world to me.
Pumpkin Spice Cupcakes with Browned Butter Bourbon Buttercream
Pumpkin Spice Cupcake Batter
- 1 box Spice Cake Mix (I prefer Duncan Hines)
- 1 package (3.4 oz) vanilla instant pudding
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp ground cinnamon
Browned Butter Bourbon Buttercream
- 2 sticks salted butter
- 7 cups powdered sugar
- 1/2 cup milk
- 1/4 cup bourbon
- Combine all the ingredients for the cupcake batter and mix well. I use a stand mixer but a hand mixer works well too; just make sure it is well blended. Use a 1/4 cup measuring cup and place batter into prepared cupcake tins that have been lined with cupcake liners. Bake at 350° for 25 minutes or until a toothpick inserted comes out clean. Allow to cool and make icing.
- Place the butter in a saucepan and cook on medium heat, stirring constantly until the butter turns a brown color and has a nutty aroma. Remove from heat and pour into a dish, including the dark brown drippings. Place butter in the fridge until cooled. Remove and add to a bowl and blend, add 7 cups of confectioners sugar, a little at a time and begin to add the milk and bourbon. I always add a little and continue until I get the consistency I want. Remember you can always add but you can't take it back out. Once it tastes the way you love, ice the cupcakes. I like to pipe it on and I added a spiced pecan for garnish, but that is totally optional.