These Pumpkin Spice Twice Cupcakes are what happens when a regular pumpkin cupcake simply isn’t pumpkin-y enough. We have soft, moist pumpkin spice cupcakes topped with a creamy pumpkin spice buttercream made with real pumpkin puree. Because apparently one layer of pumpkin wasn’t going to cut it around here.
And I fully support that decision.
Once September rolls around, my kitchen starts drifting toward all things apple, cinnamon, pumpkin, and warm spices. There is just something about that first batch of fall cupcakes baking in the oven that makes it feel like autumn has officially arrived, even if the weather outside hasn’t gotten the memo yet.
These cupcakes are easy enough for an ordinary weekend but pretty enough for Thanksgiving, fall parties, Halloween gatherings, or a trip to the pumpkin patch followed by dessert at home.
And that frosting? We’ll get to that because it deserves its own little moment.
Why You’ll Love These Pumpkin Spice Twice Cupcakes
There is a whole lot of fall packed into these little cupcakes.
They’re incredibly moist. Pumpkin puree keeps the cupcakes soft and tender.
They’re loaded with pumpkin spice flavor. Pumpkin pie spice goes into both the cupcakes and the buttercream.
The frosting contains real pumpkin. We’re not relying only on pumpkin spice and calling it pumpkin frosting.
They’re simple to make. No complicated cake techniques required.
They’re perfect for fall entertaining. Pipe that frosting high, sprinkle a little cinnamon over the top, and suddenly they look like you had your life together all afternoon.
We both know better.
Pumpkin Spice Twice Cupcakes
Ingredients
- 1¼ C. Flour
- 1 C. Sugar
- 1½ tsp. Pumpkin Pie Spice
- 1½ tsp. Baking Powder
- ½ tsp. Salt
- ¾ C. Pumpkin Puree
- ½ C. Milk Room Temp.
- ¼ C. Vegetable Oil
- 1 lg. Egg Room Temp.
- 2 tsp. Vanilla Extract
Ingredients for Pumpkin Spice Buttercream
- ½ C. Pumpkin Puree Before Moisture Removed
- 1 C. Butter Room Temp.
- 2½ C. Powedered Sugar
- 1½ tsp. Vanilla Extract
- 1 tsp. Pumpkin Pie Spice
- ¼ tsp. Salt
- 2 tbsp. Heavy Cream
Instructions
- Preheat the oven to 350°F. Line a standard cupcake pan with 12 cupcake liners.
- Whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl.
- Add the pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk just until smooth and combined.
- Divide the batter evenly between the cupcake liners, filling each approximately two-thirds full.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes. Transfer them to a wire rack and cool completely.
Prepare Buttercream
- Meanwhile, prepare the pumpkin for the buttercream. Spread ½ cup pumpkin puree over several layers of paper towels. Blot with additional paper towels until you've removed enough moisture to reduce the pumpkin to approximately ¼ cup.
- Beat the room-temperature butter until pale and creamy.
- Add the powdered sugar and mix on low speed until completely incorporated.
- Add the dried pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix until combined.
- Slowly drizzle in the heavy cream while mixing. Scrape down the sides and bottom of the bowl as needed.
- Increase the mixer to medium speed and whip for approximately 3 minutes until the buttercream becomes smooth and creamy.
- Transfer the buttercream to a piping bag.
- Pipe a generous swirl of pumpkin spice buttercream onto each completely cooled cupcake.
- Sprinkle lightly with cinnamon or pumpkin pie spice, if desired.
Notes
Why You Need to Remove Moisture From the Pumpkin
This might be the most important tip in the entire recipe.
Pumpkin puree contains quite a bit of water. Adding all that moisture directly to buttercream can leave you with soft, loose frosting that refuses to hold those gorgeous piped swirls.
We don’t need frosting having an identity crisis halfway through decorating the cupcakes.
Instead, spread the pumpkin puree over several layers of paper towels. Then use additional paper towels to gently blot away as much moisture as possible.
Continue until your original ½ cup of pumpkin has been reduced to approximately ¼ cup.
You’ll still get real pumpkin flavor without introducing a bunch of extra liquid into the buttercream.
Tips for the Best Pumpkin Spice Cupcakes
A few little things can make a big difference.
Use Room-Temperature Ingredients
Allow your milk, egg, and butter to come to room temperature before starting.
Room-temperature ingredients combine more evenly, which helps create a smoother batter and buttercream.
Don’t Overmix the Batter
Whisk the cupcake batter only until everything is combined.
Overmixing can develop too much gluten and make cupcakes heavier instead of soft and tender.
Dry That Pumpkin
I know I’ve already said it, but it’s worth repeating.
Remove as much moisture as possible from the pumpkin puree before adding it to the buttercream.
This helps create frosting that’s thick enough to pipe and hold its shape.
Cool the Cupcakes Completely
Don’t rush this part.
If the cupcakes are even slightly warm, the butter in the frosting can soften and your beautiful swirls may start sliding right off.
That’s not the kind of fall decorating we’re going for.
Can I Make Pumpkin Spice Twice Cupcakes Ahead of Time?
Absolutely.
You can bake the cupcakes a day ahead and store the unfrosted cupcakes in an airtight container.
Prepare the pumpkin spice buttercream separately and refrigerate it in an airtight container.
Before decorating, allow the buttercream to come back toward room temperature and whip it briefly until it becomes light and creamy again.
Then frost your cupcakes as usual.
How to Store Pumpkin Spice Twice Cupcakes
Because the buttercream contains real pumpkin puree, store the finished cupcakes in an airtight container in the refrigerator for up to 5 days.
For the best flavor and texture, let the cupcakes sit at room temperature for a little while before serving.
Cold buttercream can become quite firm, while room-temperature buttercream returns to that lovely creamy texture.
Perfect for Fall Gatherings
These Pumpkin Spice Twice Cupcakes would be right at home on the dessert table for:
- Thanksgiving
- Halloween parties
- Fall birthday celebrations
- Harvest parties
- Football weekends
- School events
- Family dinners
- Pumpkin carving night
Or, frankly, a random Tuesday when you bought the giant can of pumpkin puree and now need to justify opening it.
I’ve been there.
Around the Hearth
There are some recipes that whisper fall.
These cupcakes are not one of them.
They walk straight through the front door carrying pumpkins, cinnamon, a cardigan, and enough buttercream to make themselves comfortable.
And I’m perfectly fine with that.
The pumpkin keeps the cupcakes beautifully moist, while the pumpkin spice buttercream adds a second layer of warm fall flavor that earned them their name: Pumpkin Spice Twice Cupcakes.
If you make a batch, come back and tell me how they turned out. And if you happen to eat one while standing at the kitchen counter before anyone else realizes they’re finished?
Around this hearth, we call that quality control.
Stay awhile. There’s always something cooking around the Maison Hearth.
