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There’s nothing quite like the smell of pumpkin cupcakes baking in the oven on a crisp fall afternoon. Every year, when the leaves start to turn and the air gets cooler, I find myself reaching for pumpkin puree and warm spices. These Pumpkin Cupcakes with Italian Buttercream Frosting are one of my favorite autumn bakes — soft, aromatic, and topped with silky buttercream that pipes beautifully. The texture is light and tender, with just the right amount of spice to remind you of pumpkin pie but in cupcake form.
I first made these for a fall dessert shoot, and they quickly became a family favorite. What makes them truly special is the balance — the spiced cupcakes are perfectly complemented by smooth Italian Buttercream, which isn’t overly sweet and gives every bite a melt-in-your-mouth finish. Add a sprinkle of autumn-colored sprinkles, and you’ve got the perfect treat for Thanksgiving, bake sales, or cozy weekends at home.
For more fall baking inspiration, try my Pumpkin Bread with Vanilla Glaze, Apple Bundt Cake with Caramel Glaze, or Pumpkin Pie Mug Cake — all perfect companions to a hot cup of coffee on a chilly morning.
Why You’ll Love This Recipe
- Soft and flavorful: Every bite tastes like fall with pumpkin, cinnamon, and cloves.
- Perfect balance: The Italian Buttercream adds silky smoothness without overpowering sweetness.
- Picture-perfect presentation: These cupcakes photograph beautifully for fall-themed shoots or parties.
- Make-ahead friendly: Bake the cupcakes in advance and frost later for stress-free entertaining.
Tools That Make It Easier
- Kitchen Mixer – Helps cream the butter and sugar until light and fluffy and whip the buttercream to perfection.
- Glass Mixing Bowl – Ideal for mixing wet and dry ingredients separately.
- Spatulas – For scraping down the sides of bowls and folding batter gently.
- Whisk – For combining dry ingredients evenly.
- Drying Rack – Cools cupcakes evenly without making the bottoms soggy.
- Cupcake Pan – Keeps cupcakes evenly shaped while baking.
- Cupcake Foil Liners – Foil liners hold their shape better than paper and look great in photos.
- Dough Scoops – Ensure even batter distribution and a clean pour.
- Piping Bags and Jumbo Tips – For creating beautiful, bakery-style frosting swirls.
- 4-Cupcake Container – Perfect for storing or gifting.
How to soften butter
What you need to know about these 4 different methods on how to soften butter. If you bake at home often then you’re probably very familiar with recipes that call for softened butter. The question is: what exactly is the best method to use for softening the butter? Well, the answer to this question totally depends on your baking situation and your preferences. Do you need it right away? Are you trying to avoid a mess? There are actually quite a few things to take into consideration when it comes to picking out the best butter softening method for you. […]
What You’ll Need From Your Pantry
Cupcakes:
- 2¼ cups All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Allspice
- ½ teaspoon Salt
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Butter, softened
- 1 cup White Sugar
- ⅓ cup Brown Sugar
- 2 Eggs, room temperature
- ¾ cup Milk
- 1 cup Pumpkin Puree (15 oz can)
Italian Buttercream Frosting:
- 4 Large Egg Whites
- 1⅓ cups Sugar
- 1½ pinches Salt
- 2 cups Unsalted Butter
- 1 teaspoon Vanilla Extract
Garnish:
Before You Start: My Quick Tip
- Let cupcakes cool fully before frosting to keep your buttercream from melting.
- If your buttercream separates, keep mixing — it will come back together as it cools.
- Use foil liners for a clean, professional look that photographs beautifully.
- These cupcakes pair wonderfully with Homemade Caramel Sauce or a warm Pumpkin Spice Latte.
- For fall food photography, style them with cinnamon sticks, mini pumpkins, or rustic backgrounds for that cozy vibe.
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Let’s Make It Together
- Preheat oven to 375°F (190°C). Grease or line 12–22 muffin cups with cupcake liners.
- In a medium bowl, sift together flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, white sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and pumpkin puree until smooth.
- Gradually add the dry ingredients, mixing until just combined.
- Use a dough scoop to evenly divide the batter into the cupcake liners.
- Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool completely on a drying rack.
For the Italian Buttercream:
- Place the egg whites and ⅓ of the sugar in a stand mixer bowl. Using the whisk attachment, beat on medium-high speed until soft peaks form.
- In a saucepan, combine the remaining sugar with ⅓ cup of water. Without stirring, heat over medium until the syrup reaches 240°F (115°C) on a candy thermometer.
- With the mixer running on medium-high speed, slowly drizzle the hot syrup between the side of the bowl and the whisk.
- Continue whipping until the bowl and mixture are cool (10–15 minutes).
- Mix in the salt, then gradually add butter a few pieces at a time. The mixture may look thin or curdled at first but will thicken as all the butter incorporates.
- Beat in the vanilla extract. If too loose, whip on high speed until fluffy.
- Once cupcakes are cool, frost with Italian Buttercream and decorate with autumn sprinkles.
Recipe variations
- Maple Twist: Add 1 teaspoon maple extract to the frosting for deeper autumn flavor.
- Chocolate Pumpkin Cupcakes: Mix ¼ cup cocoa powder into the dry ingredients.
- Nutty Topping: Sprinkle chopped pecans or candied walnuts over the buttercream.
- Mini Cupcakes: Bake smaller versions for quick desserts or party platters.
Storage
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
- Room Temperature: Best enjoyed within 2 days if unfrosted.
- Refrigerator: Frosted cupcakes stay fresh for up to 4 days. Bring to room temperature before serving.
More Fall Recipes from My Kitchen
- Pumpkin Bread with Vanilla Glaze
- Apple Bundt Cake with Caramel Glaze
- Caramel Banana Muffins
- Pumpkin Pie Mug Cake
- Chocolate Bundt Cake with Ganache
- Lemon Cranberry Bundt Cake
Pumpkin Cupcakes With Italian Buttercream Frosting
These pumpkin cupcakes with Italian buttercream frosting are the ultimate fall treat—fluffy, spiced cupcakes topped with smooth, creamy meringue-style frosting. Baked from scratch with real pumpkin puree and warm spices, they pair beautifully with a light, silky swirl of homemade Italian buttercream. Perfect for fall parties, Thanksgiving dessert tables, or any cozy autumn celebration.
Equipment
Ingredients
- 2 ¼ cups All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Allspice
- ½ teaspoon Salt
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Butter Softened
- 1 cup White Sugar
- ⅓ cup Brown Sugar
- 2 Eggs Room Temperature
- ¾ cup Milk
- 1 cup Pumpkin Puree 15 oz. can
Italian Buttercream Frosting
- 4 Large Egg Whites
- 1 ⅓ cups Sugar
- 1 ½ pinch Salt
- 2 cups Unsalted Butter
- 1 teaspoon Vanilla Extract
Garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease 22 muffin cups or line them with paper liners to prevent sticking.
- Sift together the flour, 1 teaspoon of cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda in a large bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, beat ½ cup (115 g) of butter with white sugar and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and pumpkin puree until fully combined.
- Gradually add the dry ingredients, mixing just until incorporated. Divide the batter evenly among the prepared muffin cups.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Place the egg whites and ⅓ of the sugar in a stand mixer bowl and whisk on medium-high speed until soft peaks form.
- In a small saucepan, combine the remaining sugar with ⅓ cup (80 ml) of water and heat over medium without stirring until it reaches 240°F (115°C) on a candy thermometer.
- With the mixer running, carefully drizzle the hot syrup between the side of the bowl and the whisk. Continue whipping until the mixture cools completely, about 10–15 minutes.
- When the meringue is thick and glossy, beat in the salt. Add the butter a few pieces at a time, mixing until smooth and silky. Beat in the vanilla extract. If the buttercream is too soft, whip on high speed until firm.
- Let the cupcakes cool completely before frosting with Italian Buttercream.
- Enjoy your perfectly fluffy pumpkin cupcakes topped with silky buttercream.
Nutrition
Calories: 627kcalCarbohydrates: 66gProtein: 5gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 131mgSodium: 338mgPotassium: 125mgFiber: 1gSugar: 46gVitamin A: 4425IUVitamin C: 1mgCalcium: 110mgIron: 2mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
More Cupcakes Recipes
- Cupcake Tools and Equipment
- Easy Marshmallow Meringue Frosting for Cakes and Cupcakes
- How to Make American Flag Mini Cupcakes for 4th of July
- How to Make Fancy Chocolate Cupcakes Using Boxed Mix
- Raspberry Chocolate Cupcakes with Creamy Raspberry Frosting
- How to Make Ombre Frosting for Cupcakes (Step-by-Step)
I’ve Got Answers
Can I use pumpkin pie filling instead of puree?
No, it contains sugar and spices that alter the recipe’s balance.
Can I use cream cheese frosting instead?
Yes! For a tangier flavor, try my Cream Cheese Frosting recipe.
Why did my buttercream curdle?
It was likely too warm. Keep whipping or chill briefly, then rewhip.
Can I make the buttercream ahead of time?
Yes, store it in the fridge for up to 5 days or freeze it for a month. Rewhip before using.
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