With the arrival of autumn, it’s time to indulge in all things pumpkin! These delicious pumpkin cupcakes with cinnamon honey buttercream are the perfect treat to satisfy your cravings during this cozy season.

Bursting with warm spices and topped with a lusciously sweet and spiced buttercream, these cupcakes are sure to become a favorite at any gathering or as a delightful dessert at home.

Ingredients

Before you dive into the baking process, gather the following ingredients:.

For the Pumpkin Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
1 cup canned pumpkin puree
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
½ cup buttermilk

For the Cinnamon Honey Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2-3 tablespoons milk

Instructions

1. Preparing the Pumpkin Cupcakes:

Start by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners.

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

In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until well combined.

Slowly add the dry mixture into the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes.

Divide the batter evenly between the cupcake liners, filling each one about ⅔ of the way full.

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Once done, remove from the oven and allow the cupcakes to cool completely before frosting.

2. Creating the Cinnamon Honey Buttercream:

In a large mixing bowl, cream the softened butter until light and fluffy.

Add the powdered sugar, honey, ground cinnamon, and vanilla extract to the bowl. Mix on low speed until the ingredients start to come together. Increase the speed to medium-high and continue to mix until the buttercream is smooth and creamy.

If the buttercream is too thick, gradually add milk, one tablespoon at a time, until desired consistency is reached.

3. Frosting the Pumpkin Cupcakes:

Transfer the prepared buttercream to a piping bag fitted with your desired tip or simply spread it onto the cooled cupcakes using an offset spatula or butter knife.

Decorate as desired, such as dusting the tops with a sprinkle of cinnamon or topping with a drizzle of honey.

Place the frosted cupcakes in the refrigerator for at least 30 minutes to allow the buttercream to set.

Serve the cupcakes at room temperature and enjoy!.

Tips and Variations

1. For an extra touch of fall flavor, sprinkle some crushed graham crackers or chopped nuts on top of the buttercream frosting.

2. You can also add a tablespoon of maple syrup to the buttercream for a delightful twist.

3. If you prefer a lighter version, you can substitute some of the oil with unsweetened applesauce.

4. To ensure your cupcakes stay fresh, store them in an airtight container at room temperature for up to 3 days.

5. Feel free to adjust the spices according to your taste preferences or add a pinch of pumpkin pie spice for a stronger flavor.

Conclusion

These pumpkin cupcakes with cinnamon honey buttercream are a delightful treat that perfectly captures the essence of autumn. Whether for a festive gathering or a relaxing evening at home, these cupcakes are sure to impress.

The aroma of warm spices combined with the fluffy texture of the cupcakes and the richness of the buttercream will leave your taste buds begging for more. So, grab your apron and start baking these delectable pumpkin cupcakes today!.