Pumpkin Cupcakes with Nutmeg Buttercream Frosting

Pumpkin Cupcakes with Nutmeg Buttercream Frosting
from Kiwi and Carrot

You need 21 Ingredients
Showing 5 out of 10 Steps
  1. Bake for 17 minutes or until a toothpick inserted in the center comes out clean.
  2. Spoon the batter into the prepared cupcake cups about 2/3 full. If you have extra batter, make a second batch.
  3. In a KitchenAid stand mixer, whisk the brown sugar and eggs together until combined. Add in the pumpkin, butter, yogurt and vanilla and mix until combined. Slowly add the dry ingredients into the bowl and stir until just combined. Don't overmix!
  4. In a small bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined and set aside.
  5. Preheat the oven to 350°F. Grease a 12-count muffin pan with butter or line with cupcake liners and set aside.

Kiwi and Carrot

We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.


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