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–+ servings
Fall cupcakes

Fall Cupcakes

These festive fall cupcakes feature spiced cake with colorful icing and adorable decorations like pumpkins and fall leaves. Perfect for any autumn celebration!
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup pumpkin puree
Frosting and Decorations
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • orange, yellow, and brown food coloring for frosting
  • fall-themed decorations pumpkin and leaf shaped fondant or edible decorations

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
  4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix well.
  5. Gradually add the dry ingredients into the wet mixture, alternating with the milk and pumpkin puree, mixing until combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat the softened butter and powdered sugar together until smooth. Add the milk, vanilla extract, and food coloring, mixing until the frosting reaches your desired consistency and color.
  9. Frost the cooled cupcakes with the colored frosting and decorate with fall-themed decorations, such as fondant pumpkins and leaves.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 160mgPotassium: 70mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These fall cupcakes can be stored in an airtight container for up to 3 days. They are perfect for Halloween parties, Thanksgiving gatherings, or just enjoying the cozy flavors of autumn!
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