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A photographic narrative of style, design, and everyday femininity.

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

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Last weekend marked the beginning of fall, and I couldn't have been more ready! I spent the entire weekend decorating, baking, and convincing myself it was cool enough to don a ten-pound knit sweater. One of my favorite weekend ventures was creating these festive fall cupcakes, the recipe for which I obviously needed to share! These cupcakes were so fun to make, and they make the perfect Thanksgiving table contribution, as well! The frosting is buttercream and delightfully rich, so obviously, I had to swirl it profusely atop each cupcake! Hope you enjoy! 

Vanilla Cupcakes: 

I used this vanilla flavored Betty Crocker cake mix for the muffin part of the cupcake, but the frosting would work well with white or chocolate, as well. The recipe on the box calls for: 

  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs 

After mixing the cake mix with the ingredients above, I sprinkled in a few pinches of cinnamon and nutmeg. There's no absolute measurement you need to follow; I just added more spice until I could just barely taste the flavor. You want the flavor to be subtle because the frosting will provide most of the kick. 

Pour the mix into two 12-cup muffin trays with liners. I baked them for about 16 minutes and let them cool for about 30 minutes before frosting.  

Pumpkin Spice Frosting:

  • 1 cup (2 full sticks) butter at room temperature
  • 1/2 cup Libby's pure pumpkin 
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg 
  • 1/4 teaspoon cinnamon 

With electric beaters or a mixer, combine the butter and pumpkin until combined. Add powdered sugar cup by cup on the lowest mixing speed until combined. Continue to mix on a higher speed until the frosting has a creamy consistency. Add the vanilla, then mix until combined. Add the cinnamon and nutmeg and mix until combined. Taste to ensure the spice has been mixed throughout the frosting. 

The recipe yields enough frosting for 24 cupcakes if you don't triple-swirl it on the top of each cupcake (like I did). I ended up with about five cupcakes unfrosted because I towered so much frosting on the other ones. If you're using a piping bag and frosting tip, I'd recommend doing two tiers if you intend to eat all 24 cupcakes! 

Happy fall and enjoy!  


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