Pumpkin Spice Cupcakes with Pumpkin Buttercream

One reason I love fall is pumpkin. I don't know what it is about the fall months, but everything just tastes better with pumpkin in it. I hope y'all are ready for some pumpkin recipes, because I'm about to go on a pumpkin baking and cooking spree! But don't worry, I'll try to throw in some non-pumpkin recipes to keep things interesting. Just considered yourself warned of the pumpkin overload coming to Cooking to Perfection.

And what better way to start the pumpkin spree than with these Pumpkin Spice Cupcakes! These cupcakes are so fun to bake and even more fun to eat. The little Pumpkin Spice Hershey Kiss hidden in each cupcake is one of the many details that make these cupcakes special.

The chocolate cupcake recipe is one that I've used for years. It is one of the easiest and best cake recipes out there. The addition of coffee, in this case Starbucks VIA Ready Brew Pumpkin Spice coffee, adds a depth of flavor the makes these cupcakes even more rich than your average chocolate cake. I adjusted the original recipe slightly to make these gems a little healthier. And the great thing is that they taste exactly the same as the original recipe! Gotta love when you can eliminate a few calories without sacrificing flavor!

And then there is the pumpkin buttercream frosting. This buttercream has a slight pumpkin flavor that complements the cupcakes perfectly. I used a little bit of shortening in this recipe to help set the frosting so that it would hold it's shape after frosting the cupcakes. Also, because I wanted the pumpkin to shine through, I used shortening as a neutral flavored fat.

If you want to have some fun in the kitchen and impress your family, make a batch of these divinely delicious, fall inspired cupcakes!

Pumpkin Spice Cupcakes with Pumpkin Buttercream (adapted from Ina Garten)
(16 cupcakes)

Pumpkin Spice Cupcakes:
1 3/4 cup all-purpose flour
1 cup Domino Light sugar (or 2 cups granulated sugar)
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1 cup buttermilk
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 eggs
1 tsp vanilla extract
1 packet Starbucks VIA Ready Brew Pumpkin Spice
1 cup hot water
optional: 16 individual Hershey Kiss Pumpkin Spice candies

Pumpkin Buttercream Frosting:
3/4 cup unsalted butter, room temperature
1/4 cup shortening
6 Tbsp pumpkin puree (not pumpkin pie filling)
1/4 tsp salt
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 pound confectioners sugar

Preheat oven to 350 degrees. Line a regular size muffin tin with foil liners.*

Add the flour, sugar, cocoa powder, baking soda, baking powder, salt, and pumpkin pie spice to a large mixing bowl. Mix ingredients together.

In a separate mixing bowl, add buttermilk, oil, applesauce, eggs, and vanilla extract. Whisk ingredients together. Add liquid ingredients to dry ingredients, and mix until just incorporated.

Add the Starbucks VIA Ready Brew to the cup of hot water and stir until dissolved. Add to cake batter and mix until well incorporated.

Pour cake batter into prepared muffin tin. If using Hershey Kisses, unwrap candies and place one in the middle of each cupcake. Bake for 15 minutes, or until cakes are set. Cool cupcakes on a wire wrack; cool completely before frosting.

To prepare the frosting, add the butter and shortening to the bowl of an electric mixer. Cream ingredients together. Add the pumpkin puree, salt, vanilla extract, and pumpkin pie spice and mix ingredients until well incorporated. Slowly add powdered sugar and mix until incorporated. Beat frosting for 1-2 minutes or until frosting is light and fluffy. Frost cooled cupcakes.

*Using foil cupcake liners ensures that your cupcakes won't stick to the foil. You can use paper cupcake liners but your cupcakes might stick. If you use the Hershey Kisses, you will need to use foil liners.

Print this recipe!

Nutritional Info
Servings Per Recipe: 16
Amount Per Serving:
Calories: 412.6
Total Fat: 16.6 g
Cholesterol: 48.8 mg
Sodium: 207.2 mg
Total Carbs: 66.4 g
Fiber: 2.0 g
Sugars: 53.9 g
Protein: 3.5 g

Pros:
-Pretty presentation
-Great fall dessert
-Delicious
-Versatile-use different frosting recipes (cream cheese frosting would be delicious with these cupcakes)
-Crowd pleaser

Cons:
-High in calories, fat, and sugar

Overall Rating: 4.5 out of 5

Check out some of the link parties that I shared this recipe on!