This Pumpkin Spice Buttercream frosting is rich and creamy with flavors of pumpkin and vanilla that are accented by hints of cinnamon and nutmeg. We love to pair this frosting with the vanilla cake from our Strawberry Shortcake Cake or the pumpkin cake from our Pumpkin Cheesecake Swirl Bundt Cake. It also goes well with our Decadent Chocolate Cake recipe!
For these cupcakes, I decided to do some autumn flower designs. (Please see below for a detailed description on how these were done.) Even though this frosting is tinted from the pumpkin, it is still possible to add food coloring and create new shades. It is important to note that this buttercream will not be as firm as regular buttercream due to the moisture in the pumpkin puree. Therefore, it may be necessary to chill your frosting as you decorate in order to stiffen it up a bit. I would also recommend keeping your finalized cake or cupcakes refrigerated to ensure the buttercream remains firm.
Pumpkin Spice Buttercream Fall Flower Cupcakes
I love autumn flowers and thought it would be fun to try to create some fall flower cupcakes that resembled these gorgeous florals. Again, if the frosting begins to soften and not hold its shape well while working with it, pop it in the refrigerator for a few minutes to stiffen.
Make Frosting
Begin by beating the butter until creamy – approximately 2-3 minutes. Add confectioners’ sugar, pumpkin puree, and vanilla. Beat on low until the sugar is incorporated, then increase speed and beat until all ingredients are fully combined. Add cinnamon, nutmeg, and salt. Beat again until smooth. If the frosting seems too thin, add a little more confectioners’ sugar (1/4 cup at a time) until you reach desired consistency. Be careful to not add too much – it will not be as stiff as regular buttercream. In order to firm it up, place it in the refrigerator for 5-10 minutes.
Create Colors
Divide your frosting into the colors you would like to use. I needed four colors: yellow, orange, light green, and off-white (the regular frosting without color added). The colors from Wilton were Lemon yellow (Gel), Pastel green, and Orange (Gel) & Golden Yellow (Gel) to make orange. For the yellow flowers, I used an orange center and yellow petals. For the orange flowers, I did a yellow center and orange petals. Finally, for the off-white flowers, I did a light green center and off-white petals.
Decorate Cupcakes
To make the flowers, first place a small circle of frosting for your center in the middle of the cupcake. Using Wilton tip #2, create small strands coming out of the center dot of frosting to resemble the middle of a flower. Then, change to your petal color and Wilton tip #81. Begin creating the petals, keeping larger and more open petals toward the outside rim and smaller, closed petals near the center. They do not have to be perfect. In fact, imperfections sometimes make them appear more realistic!
Tips
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Scrape down bowl – Scraping down the sides of your mixing bowl helps to ensure all ingredients are evenly distributed.
- Frosting consistency – If your frosting seems dry and difficult to spread, add a small amount of heavy cream or milk – a little bit at a time until you reach desired consistency. If your frosting is too runny or soft, slowly add more powdered sugar – a little bit at a time until it firms up to desired consistency.
- Food coloring – When adding color to your frosting/icing, I recommend using gel coloring and a light hand. You can always add more coloring if it is not dark enough!
- Chill – It is important to note that this buttercream will not be as firm as regular buttercream due to the moisture in the pumpkin puree. Therefore, it may be necessary to chill your frosting as you decorate in order to stiffen it up a bit.
- Storage – If you are not using immediately, cover tightly and store in the refrigerator.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Cake Turntable and Spatulas – excellent for decorating cakes
- Wilton Cake Supply Master Kit – for the flower tips
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
- Wilton Gel Colors – to color frosting
- Wilton Pastel Gel Colors – to color frosting pastel colors
- Stand Mixer – to mix frosting
- Hand Mixer – to mix frosting
Pumpkin Spice Buttercream Frosting Pairs Well With
- Vanilla Cake (from our Strawberry Shortcake Cake)
- Pumpkin Cake (from our Pumpkin Cheesecake Swirl Bundt Cake)
- Decadent Chocolate Cake
Pumpkin Spice Buttercream Frosting
This Pumpkin Spice Buttercream frosting is rich and creamy with flavors of pumpkin and vanilla that are accented by hints of cinnamon and nutmeg. We love to pair this frosting with the vanilla cake from our Strawberry Shortcake Cake or the pumpkin cake from our Pumpkin Cheesecake Swirl Bundt Cake. It also goes well with our Decadent Chocolate Cake recipe!
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 4 cups (454 g) confectioners’ sugar
- 4 Tbsp pumpkin puree
- 1 tsp pure vanilla extract
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
Directions
- Step 1 FROSTING: Beat butter until creamy – approximately 2-3 minutes. Add confectioners’ sugar, pumpkin puree, and vanilla. Beat on low until sugar is incorporated, then increase speed and beat until all ingredients are fully combined. Add cinnamon, nutmeg, and salt. Beat until smooth.
- Step 2 FLOWER COLORS: Divide your frosting into the colors you would like to use. I needed four colors: yellow, orange, light green, and off-white (the regular frosting without color added). The colors from Wilton were Lemon yellow (Gel), Pastel green, and Orange (Gel) & Golden Yellow (Gel) to make orange. For the yellow flowers, I used an orange center and yellow petals. For the orange flowers, I did a yellow center and orange petals. Finally, for the off-white flowers, I did a light green center and off-white petals.
- Step 3 ASSEMBLY: To make flowers, first place a small circle of frosting for your center in the middle of the cupcake. Using Wilton tip #2, create small strands coming out of the center dot of frosting to resemble the middle of a flower. Then, change to your petal color and Wilton tip #81. Begin creating the petals, keeping larger and more open petals toward the outside rim and smaller, closed petals near the center.
- Step 4 STORAGE: Store finalized frosted cake or cupcakes in the refrigerator to keep frosting stiff. Bring to room temperature prior to serving.
- Step 5 NOTE: Be sure to use pumpkin puree, not pumpkin pie filling. This makes enough to frost 12 cupcakes. Double recipe to frost a 2-layer 9″ cake or 24 cupcakes.
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