Spiced Pumpkin Cupcakes with Cinnamon Buttercream recipe

Preparation Time: 15 minutes | Cooking Time: 25 minutes

These extra-special pumpkin cupcakes are a lovely treat when the cool nights start to draw in. They are gently spiced, and the pumpkin gives them a lovely sweet flavour. The cinnamon buttercream helps to round everything off nicely.


  • 280g plain flour
  • 200g caster sugar
  • 250g pumpkin puree
  • 5 tbsp. brown sugar
  • 2 eggs
  • 180ml milk
  • 110g butter
  • 1 tsp. each ground cinnamon
  • 1 tbsp. baking powder
  • 1/2 tsp. each ground nutmeg, ginger, cloves, allspice, salt and bicarbonate of soda
  • 200g cream cheese
  • 50g butter
  • 350g icing sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon


  1. Preheat the oven to 190C. Grease 24 cupcake cases. Place onto a baking tray.

  2. Beat together the butter, caster sugar and brown sugar until pale and fluffy. Beat in the eggs one at a time until fully combined. Stir in the pumpkin puree and the milk until you have a smooth texture. Sift in the flour, cinnamon, baking powder, nutmeg, ginger, cloves, allspice, salt and bicarb. Stir to combine and divide between the prepared cupcake cases.

  3. Bake the cupcakes for 20-25 minutes until golden brown on top and springy on top. Leave to cool on a wire rack.

  4. Make the icing by beating together the cream cheese and butter until smooth. Gradually add the icing sugar and cinnamon, stirring until you have a smooth icing. Use to ice the cupcakes.

If you want extra texture, try adding some walnuts to these cupcakes. You could also use toasted pecans. Recipe makes 24 cupcakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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