Fall Spiced Cupcakes

4.45 from 25 votes

This delicious fall spiced cupcake recipe is a moist vanilla cupcake with pumpkin spice, topped with a decadent cinnamon buttercream frosting for the perfect sweet dessert in cool weather!

Prep Time30

Cook Time30

Total Time1

Course: Cupcake

Keyword: cinnamon cupcake recipe, fall cupcakes, pumpkin spice cupcakes

Servings:

Calories: 232kcal

Author: Danielle Green

Equipment

Ingredients

Cake

1 cup salted butter
1 1/2 cup sugar
2 large eggs
3/4 cup sour cream
1 cup milk
2 teaspoon vanilla extract
2 1/2 cup cake flour
½ teaspoon baking soda
1 1/2 teaspoon baking powder
1 Tablespoon pumpkin spice
1 teaspoon ground cinnamon
1 teaspoon salt

Cinnamon Buttercream

1 cup salted butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
3 Tablespoons milk

Instructions

Preheat your oven to 350°.
In a large bowl, beat the butter and sugar until smooth. Add the egg, extracts, milk and sour cream and blend until smooth.
Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain.
In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
Top each cupcake with buttercream and sprinkles. Enjoy!

Notes

Use full fat sour cream. You can substitute full fat plain Greek yogurt for the sour cream.

You can substitute 2 1/4 cups all-purpose flour & 1/4 cup cornstarch for the 2 1/2 cups cake flour. You will achieve a better crumb with cake flour though.

Nutrition