Are you ready for fall? The crisp air, the changing leaves, and of course, pumpkin everything. If you’re looking for a spooky treat to indulge in this Halloween season, look no further than pumpkin cupcakes. But the real question is, what frosting should you pair with these delicious treats? Don’t worry, we’ve got you covered.
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- In a large bowl, beat the butter until creamy.
- Add the powdered sugar, one cup at a time, beating well after each addition.
- Beat in the heavy cream, vanilla extract, and ground cinnamon until smooth.
- Spread or pipe the frosting onto your cooled pumpkin cupcakes.
Per serving (1/12 of recipe):
- Calories: 410
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 10mg
- Total Carbohydrates: 51g
- Dietary Fiber: 0g
- Sugars: 49g
- Protein: 0g
Prep Time: 15 minutes
Total Time: 15 minutes
- Large mixing bowl
- Electric hand mixer or stand mixer
- Piping bag and tip (optional)
These pumpkin cupcakes are perfect for Halloween parties or fall get-togethers. Serve them with a hot cup of apple cider or pumpkin spice latte for the ultimate autumnal treat.
If you want to switch up the flavor of your frosting, try adding a teaspoon of pumpkin pie spice or a tablespoon of maple syrup. You could also try using cream cheese frosting or caramel frosting for a different flavor profile.
- You can substitute the heavy cream with milk or half-and-half.
- If you don’t have unsalted butter, you can use salted butter and omit the added salt.
- If you’re looking for a dairy-free option, you can substitute the butter with vegan butter or coconut oil and use a non-dairy milk instead of heavy cream.
The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- Make sure your butter is softened before beating it. This will ensure a smooth and creamy frosting.
- If your frosting is too thick, add a tablespoon of heavy cream at a time until it reaches your desired consistency.
- If your frosting is too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.
This recipe makes enough frosting for 12 cupcakes, but you can easily double or triple the recipe if you need more.
Frequently Asked Questions
Can I make this frosting ahead of time?
Yes, you can make this frosting up to 2 days ahead of time and store it in the refrigerator. Let it come to room temperature and beat it again with an electric mixer before using it.
Can I freeze this frosting?
Yes, you can freeze this frosting for up to 3 months. Thaw it in the refrigerator overnight and beat it again with an electric mixer before using it.
Can I use this frosting on other types of cake?
Absolutely! This frosting pairs well with any type of spice cake or even vanilla cake. It’s also delicious on top of sugar cookies or cinnamon rolls.
If you’re a fan of pumpkin spice, you’re going to love these pumpkin cupcakes with cinnamon frosting. The frosting is perfectly spiced and complements the pumpkin flavor of the cupcakes perfectly. Plus, it’s super easy to make and comes together in just a few minutes. I highly recommend giving this recipe a try for your next fall gathering or Halloween party. Your guests will thank you!