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Pumpkin Cupcakes with Whipped Cream Frosting on a cake stand and decorated with fondant pumpkins and served with a bowl of candy corn.
Pumpkin Cupcakes with Whipped Cream Frosting
Prep Time
30 mins
Cook Time
16 mins
Total Time
46 mins

Spiced, moist pumpkin cupcakes topped with slightly sweetened whipped cream frosting and adorable fondant pumpkins have ALL the fall feels. Pumpkin lovers rejoice! These taste taste like a slice of pumpkin pie topped with whipped cream but in cupcake form!

Course: Cupcakes, Dessert
Cuisine: American
Keyword: pumpkin cupcakes, whipped cream
Servings: 18 cupcakes
Calories: 335 kcal
Pumpkin Cupcakes
  • 2 cups AP flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (freshly grated if possible)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
Whipped Cream Frosting
  • 1/4 oz unflavored gelatin (1 pkg)
  • 1/4 cup cool water, scant
  • 3 cups heavy whipping cream
  • 2 tsp vanilla
  • 2/3 cup confectioners sugar
To Decorate
  • 18 fondant pumpkins or candy corn pumpkins (optional)
Pumpkin Cupcakes
  1. Preheat the oven to 350 degrees and line 2 cupcake pans with 18 cupcake liners.

  2. Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
  3. Cream butter and both sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition.

  4. Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.
  5. Stir in the flour mixture, then the vanilla, mixing until just incorporated.
  6. Divide the batter between the lined cups of a muffin tray (18). Bake about 15-18 minutes or until a toothpick comes out clean.

  7. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Whipped Cream Frosting
  1. Combine gelatin and water in a small saucepan and let stand until thick.

  2. Warm over low heat and stir until gelatin is softened and remove and cool, but do not allow to set.
  3. Whip the heavy cream until thickened. Add confectioners sugar and vanilla, beating until it holds soft peaks.
  4. Gradually add the gelatin to the whipped cream, beating constantly.
  5. Continue to beat on med/high speed until it holds stiff peaks.
Decorate the Cupcakes
  1. Frost cooled cupcakes immediately and serve, or refrigerate frosting until ready to use.
  2. Place fondant pumpkins or candy corn pumpkins on top of the frosting and serve!

Recipe Notes
  • The whipped cream frosting can be made without gelatin, but it won't hold up as well or as long. The gelatin acts as a stabilizing agent for the whipped cream.
  • If you're feeling artistic, make your own pumpkin decorations from fondant. Stressed for time? Use candy corn pumpkins!
  • Store cupcakes (without decorations) covered, in the refrigerator for up to two days.
  • Cream cheese or vanilla buttercream frosting will taste delicious on these cupcakes as well and they will keep for up to three days stored at room temperature.


Nutrition Facts
Pumpkin Cupcakes with Whipped Cream Frosting
Amount Per Serving
Calories 335 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 87mg29%
Sodium 221mg10%
Potassium 169mg5%
Carbohydrates 34g11%
Sugar 21g23%
Protein 3g6%
Vitamin A 2905IU58%
Vitamin C 0.8mg1%
Calcium 87mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.