Pumpkin Cupcakes with Cinnamon Buttercream Frosting

My co-worker, Pat loves pumpkin, so I made these cupcakes for her birthday last week.
She is super sweet and I appreciate all she does for me!

The chocolate drizzle adds just the right touch and makes the cupcake taste kind of like a
pumpkin chocolate chip cookie. 

Make some for someone sweet in your life :)



Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Cupcake:

1 box spice cake mix

1 cup canned pure pumpkin

1/2 cup buttermilk

1/3 cup oil

4 eggs

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Preheat oven to 350 degrees and place liners into cupcake pan.

Sift cake mix and spices into a large mixing bowl.  Add remaining ingredients and mix with an electric mixer until combined.  Using a large cookie scoop, drop batter into cupcake liners.  Bake for 18-20 minutes or until toothpick inserted comes out clean.  Remove from pan and cool on a wire rack.

Cinnamon Buttercream Frosting:

2 sticks unsalted butter, softened

4-5 cups powdered sugar

1 tsp. vanilla

1 tsp. ground cinnamon

1-2 T heavy cream or milk

In the bowl of an electric mixer, cream together the butter, powdered sugar and vanilla for 2-3 minutes on med-high speed.  Lower the speed and add the cinnamon and milk. Beat for another 3-5 minutes until light and fluffy. Frost cooled cupcakes.  (I use a Wilton 1M tip to frost my cupcakes)

 

For fudge drizzle - Pour 1/2 to 3/4 cup of hot fudge sauce (I use Hershey's) into a bowl and microwave for about 15-20 seconds.  Pour it into a Wilton plastic bottle with tip.  Let it cool for about 5 minutes before drizzling over cupcakes.