Make this easy Pumpkin Cupcakes recipe with only five ingredients, and top them with fluffy marshmallow buttercream!
We all love pumpkin muffins, but pumpkin cupcakes are just as fabulous! The cupcakes have a similar flavor with a lighter texture, plus the buttercream on top is so good. They are perfect for autumn celebrations from Halloween to Thanksgiving.
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Tonia’s Notes
Every year, when fall arrives, I’m reminded again of how much I love the season! From the gold, orange, and red leaves to the crisp air, it’s a great time to be outdoors.
The cooler temps are also the perfect time to turn the oven on to do a little baking! These pumpkin cupcakes are a good start because they are easy to make and perfect for sharing. My kids shared one batch with their friends, and I made another batch to share with my nieces and nephews.
How To Make Pumpkin Cupcakes
Put the cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice in a large bowl. Mix on low speed for thirty seconds and then increase the speed to medium for two minutes.
Add liners to a muffin pan and divide the batter between the cups. I used a #20 dough scoop, which is about three tablespoons, to add the batter.
Bake the cupcakes at 350˚F for 19-23 minutes until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 10 minutes, and then transfer them to a wire rack to cool completely.
Marshmallow Buttercream
I like adding some marshmallow cream to buttercream frosting to give it a lighter, fluffy texture. It’s perfect for this recipe since each cupcake has a good amount of frosting on it.
- Prepare the marshmallow buttercream frosting and tint about 1 1/2 cups of it green and the rest of it orange.
- Put the orange frosting in a pastry bag fitted with a large round tip, such as Ateco #809. Hold the tip directly above the cupcake, and squeeze out the frosting so that it will spread out like a pumpkin.
- Use a closed star tip or drop flower tip, such as Wilton 2D, to make the green leaves.
Storage Tips
- Refrigerator: Store cupcakes in an airtight container in the fridge for 3-4 days.
- Freezer: Store them in an airtight freezer bag in the freezer for up to two months.
Frequently Asked Questions
Mix the batter as instructed and then spread it in a greased 9×13-inch pan. Bake at 350˚F for 32-35 minutes. Cool completely before frosting it.
Add a little blue or brown food coloring to the orange. Start with a tiny amount and add more as needed.
Yes, you can, but keep in mind that the final result will look different. You can put the marshmallow buttercream in baggies and cut the corner for piping. Use a large ziptop bag for the orange frosting and cut a wide hole. And for the green frosting, use a medium ziptop bag and cut a small hole.
More Pumpkin Recipes
Pumpkin Cupcakes
Video
Ingredients
- 15.25 oz white cake mix
- 15 oz pumpkin puree
- 3 large eggs
- ½ cup vegetable oil
- 1 tablespoon pumpkin pie spice
Marshmallow Buttercream Frosting
- 1 cup salted butter room temperature
- 1 cup shortening
- 2 teaspoon vanilla
- 8 cups powdered sugar
- ½ cup marshmallow cream
- 6 tablespoons whole milk
- Orange and green food coloring
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350˚F. Add cupcake liners to muffin pans and set them aside.
- Put all of the ingredients in a bowl. Mix on low for 30 seconds and then on medium for 2 minutes.
- Divide the batter between 24 muffin cups with cupcake liners.
- Bake at 350˚F for 19-23 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool for 10 minutes in the pan, and then transfer them to a wire rack to cool completely.
Marshmallow Buttercream Frosting
- Beat butter and shortening until smooth and creamy. Add 4 cups of powdered sugar, one cup at a time, beating at low speed until well blended. Stir in the marshmallow cream and whole milk until smooth. Then, add the remaining 4 cups of powdered sugar, one cup at a time. Beat until light and fluffy.
- Remove 1 ½ cups of buttercream, tint it green, and set it aside.
- Stir in orange food coloring into the remaining frosting until it is the shade of orange you want.
- Transfer the orange frosting into a pastry bag with a large tip. Hold the bag directly above the cupcake and squeeze out the frosting so that it will spread out like a pumpkin.
- Put the green frosting into a pastry bag and use a closed star tip to create leaves on the pumpkins.
Tonia says
Exactly! You just can’t resist the frosting! Thanks Meg!
Beth @ The First Year says
Do you teach classes on how to pipe frosting? 🙂 I always mess it up! These are amazing!
Tonia says
No way! I actually need to take some classes…especially if I am going to make that wedding cake! Gah!!
Amanda Paa says
thank you for the piping tutorial – these are so much halloween goodness!
Tonia says
You are very welcome! Thanks for stopping by!