I just keep saying it, but I will say it again! Fall means baking! And for a lot of you I know that Fall baking means pumpkin. These Vanilla Pumpkin Spice Cupcakes are a very subtle pumpkin-y flavor that is perfect for just about anyone, no matter how big of a pumpkin lover they are!
Plus they look kind of festive for Fall don’t they? They are a vanilla cupcake with a subtle taste of pumpkin, topped with vanilla buttercream and a sprinkle of cinnamon.
Vanilla Pumpkin Spice Cupcakes:
Ingredients: (Print button near bottom of post)
- 1 white cake mix
- 1 can pumpkin, 15 oz (Please note, this is a very subtle pumpkin taste. If you are a pumpkin lover you might want to add more.)
- 1 vanilla instant pudding mix
- 1/2 C flour
- 4 eggs
- 1 C sour cream
- 1 C vegetable oil
- 1/2 C water
- 1 tsp vanilla
- cinnamon (to sprinkle on top)
Preheat oven to 350 degrees.
Combine all ingredients except cinnamon and mix thoroughly with an electric mixer.
Spoon batter into lined muffin tins.
Bake for 18 minutes. (Give or take 1-2 minutes. I bake mine for exactly 18 minutes but your oven may be slightly different. Cupcakes should just spring back when touched.)
Allow cupcakes to cool. Frost and sprinkle with cinnamon.
Vanilla Buttercream Frosting Recipe:
- about 6 C powdered sugar
- 1/2 C milk
- 3 sticks softened butter
- 1 tsp vanilla
Combine ingredients. If it seems too runny, add a little bit more powdered sugar. Too thick? Add a tiny bit more milk.
I spoon it all into a ziplock bag, snip off one corner and use that to pipe the frosting on.
Add a dusting of cinnamon and serve!
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