Pumpkin spice cupcakes with vanilla bean buttercream are a treat you’ll be making throughout the fall. Filled with the flavor of warm pumpkin spice they are perfect for a dessert buffet.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
Ahhh…fall! It’s a favorite time of year for many people. The temperatures begin to drop, the holidays are around the corner and pumpkin is in the air.
I’ve used all of my favorite products in this recipe. Cabot butter, Dixie Crystals sugar and fun sprinkles from Sweets & Treats, along with the bamboo cutting board, courtesy of Dixie Crystals. I know I can always trust these quality products to produce great results.
This cupcake batter is light and airy. It seems like there is a lot of batter so when you’re filling the cupcake liners it’s ok to fill them more than 3/4 full. I know, I know, most recipes for cupcakes say to fill them only 3/4 full. You can fill these a little more, about just below the top of the liner.
I confess, I thought they were going to get bigger than they did when I was filling them. While I do love jumbo cupcakes, the cups were pretty full and I was afraid they may spill over making a mess in my oven. Thankfully that did not happen. Just make sure you beat the batter so it is airy.
Recipes from #PumpkinWeek in the past:
If you are piping the buttercream you may want to double the recipe. This makes enough for spreading. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Vanilla Bean Buttercream
If you are piping the buttercream you may want to double the recipe. This makes enough for spreading.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.