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Pumpkin Cupcakes with Candy Corn Buttercream! Perfect for Fall Baking! | Grandbaby Cakes
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4.20 from 5 votes

Pumpkin Cupcakes with Candy Corn Buttercream

These perfectly moist, tender and spiced Pumpkin Cupcakes with a Halloween festive Candy Cane buttercream will definitely get you in the fall baking mood! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 298kcal


For the Cupcakes:

  • 2 large eggs room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1/2 cup vegetable oil
  • ¼ cup hot water
  • 1 cup pumpkin puree
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon McCormick ground cinnamon
  • ¼ teaspoon McCormick ground nutmeg
  • 1/2 teaspoon salt

For the Buttercream:

  • 1 cup unsalted butter room temperature
  • Pinch salt
  • 3 cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • McCormick Color From Nature Assorted food color


For the Cupcakes:

  • Begin by preheating your oven to 350 degrees and adding 16-18 cupcake liners to two 12 muffin pans.
  • In the mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed.
  • Next pour in oil, hot water, and pumpkin and mix until incorporated. Scrape sides of bowl as needed.
  • Turn your mixer to the slowest speed and carefully add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.
  • Using an ice cream scooper, scoop cake batter into each cupcake liner filling only 2/3s of the way.
  • Bake for 16-20 minutes or until a toothpick inserted into the center comes out barely clean.
  • Allow the cupcakes to cool in the pans for 10 minutes then remove the cupcakes from the pans and place them on a cooling rack to cool completely.

For the Buttercream:

  • In your stand mixer, add butter and salt at medium low speed.
  • Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.
  • Add heavy cream and vanilla extract and mix until nice and fluffy.
  • Evenly separate the buttercream into three different bowls leaving one bowl plain.
  • Color one bowl using the sunflower color and set aside.
  • Color another bowl pumpkin by using both the berry and sunflower colors.
  • To pipe cupcakes, start by piping one wide ring on top of cupcakes using round tip with the sunflower color then follow up on top of ring with pumpkin color with round tip and finish piping one dollop of plain color with star tip on top and serve.


Calories: 298kcal | Carbohydrates: 35g | Protein: 1g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 107mg | Potassium: 72mg | Sugar: 28g | Vitamin A: 2490IU | Vitamin C: 0.6mg | Calcium: 25mg | Iron: 0.7mg