12 Fall Cupcakes to Sweeten Your Celebrations

Craving some autumnal treats that warm the soul? Fall cupcakes are a delightful way to celebrate the season with a touch of sweetness and spice. These cupcakes bring together seasonal flavors like pumpkin, apple, and cinnamon, offering a cozy indulgence that’s perfect for any autumn gathering.

Think about rich, spiced batters topped with creamy frosting and maybe a sprinkle of seasonal sprinkles or nuts. They’re not just tasty; they’re a feast for the eyes too. Ready to turn your baking into a fall favorite? Discover how to create these irresistible autumn-inspired treats and make your seasonal celebrations even sweeter.

Recipes

1. Pumpkin Spice Cupcakes

Nothing says fall quite like the warm and cozy flavor of Pumpkin Spice Cupcakes. These little treats are like autumn in a bite, blending the rich taste of pumpkin with a delightful mix of spices. The cupcakes are moist, tender, and topped with a creamy cinnamon cream cheese frosting that perfectly complements the spiced cake. Whether you’re baking for a holiday gathering or just craving something seasonal, these cupcakes are sure to hit the spot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, whisk, cupcake liners, muffin tin, electric mixer
No. of Ingredients: 14

Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup pumpkin puree
½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate bowl, mix the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting with your favorite cinnamon cream cheese frosting.

Serve With: A dollop of whipped cream or a sprinkle of cinnamon sugar.

Drink With: Hot apple cider or a pumpkin spice latte.

2. Apple Cider Cupcakes

Apple Cider Cupcakes are the perfect way to capture the essence of fall in a sweet, fluffy bite. These cupcakes are infused with real apple cider, giving them a slightly tangy and sweet flavor that’s truly unique. Topped with a luscious caramel frosting, these cupcakes are like a bite of autumn magic. They’re ideal for any fall celebration or as a treat after a day spent picking apples.

Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, whisk, muffin tin, cupcake liners, electric mixer
No. of Ingredients: 12

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup unsweetened apple cider
¼ cup unsweetened applesauce
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, combine the apple cider, applesauce, melted butter, sugar, eggs, and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Divide the batter among the cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting with caramel frosting.

Serve With: Warm apple slices or caramel drizzle.

Drink With: Spiced apple cider or a chai tea latte.

3. Maple Pecan Cupcakes

Maple Pecan Cupcakes are a sweet and nutty treat that’s perfect for the cooler months. These cupcakes have a rich, buttery flavor with a hint of maple syrup, while chopped pecans add a delightful crunch. Topped with a smooth maple cream cheese frosting, each bite is a taste of fall comfort. They’re perfect for any fall gathering or just to enjoy with a cup of coffee on a crisp day.

Prep Time: 15 minutes
Cook Time: 18 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, whisk, muffin tin, cupcake liners, electric mixer
No. of Ingredients: 13

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
¼ cup pure maple syrup
¾ cup chopped pecans
Optional: Additional pecans for garnish

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla, buttermilk, and maple syrup until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes completely before frosting with maple cream cheese frosting.

Serve With: A sprinkle of chopped pecans on top.

Drink With: A hot cup of coffee or a glass of milk.

4. Cinnamon Swirl Cupcakes

These Cinnamon Swirl Cupcakes are the perfect balance of sweet and spice, with a tender vanilla cupcake swirled with a cinnamon sugar ribbon. The cinnamon adds warmth and depth, making each bite irresistible. Topped with a simple vanilla glaze or cream cheese frosting, these cupcakes are like a cozy hug in dessert form. Ideal for breakfast treats, afternoon snacks, or dessert, they’re sure to be a hit.

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, whisk, muffin tin, cupcake liners, electric mixer
No. of Ingredients: 11

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 tablespoons cinnamon
½ cup brown sugar

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
Add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, and mix until just combined.
In a small bowl, combine the cinnamon and brown sugar.
Fill each cupcake liner with a spoonful of batter, then sprinkle with the cinnamon sugar mixture. Add another spoonful of batter on top and swirl gently with a toothpick.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting or drizzling with a vanilla glaze.

Serve With: A dusting of powdered sugar or a drizzle of vanilla glaze.

Drink With: A cup of hot tea or cinnamon-infused coffee.

5. Caramel Apple Cupcakes

Experience the delightful taste of autumn with these Caramel Apple Cupcakes. Combining the sweetness of juicy apples with the rich, buttery flavor of caramel, these cupcakes offer a moist and tender crumb that melts in your mouth. Topped with a smooth caramel buttercream frosting, each bite is reminiscent of a classic caramel apple, making them the perfect treat for any fall occasion or cozy gathering.

Prep Time: 20 minutes
Cook Time: 22 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, hand mixer, muffin tin, cupcake liners, spatula, grater
No. of Ingredients: 15

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 ¼ cups peeled and finely chopped apples
For the Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
½ cup caramel sauce (plus extra for drizzling)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
Fold in the chopped apples gently.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
For the Frosting: In a bowl, beat the butter until creamy. Gradually add powdered sugar and continue beating until smooth. Mix in the caramel sauce until well incorporated.
Frost the cooled cupcakes generously and drizzle with additional caramel sauce if desired.

Serve With: A sprinkle of chopped toasted pecans or a thin apple slice on top.

Drink With: A warm mug of spiced apple cider or a caramel latte.

6. S’mores Cupcakes

Indulge in the nostalgic flavors of campfire treats with these irresistible S’mores Cupcakes. Featuring a rich chocolate cake base layered over a crunchy graham cracker crust and topped with a fluffy marshmallow frosting, these cupcakes bring the classic s’mores experience to your dessert table. Perfect for parties or satisfying your sweet tooth, they offer a delightful blend of textures and flavors in every bite.

Prep Time: 25 minutes
Cook Time: 18 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, electric mixer, muffin tin, cupcake liners, piping bag, kitchen torch (optional)
No. of Ingredients: 16

Ingredients:

Graham Cracker Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Chocolate Cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup buttermilk
½ cup warm water
¼ cup vegetable oil
1 teaspoon vanilla extract
Marshmallow Frosting:
1 cup unsalted butter, softened
2 cups marshmallow fluff
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

Prepare the Crust: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Spoon about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5 minutes and set aside.
Make the Cupcakes: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add egg, buttermilk, warm water, oil, and vanilla extract. Mix until the batter is smooth and well combined.
Fill each cupcake liner about ¾ full with the batter over the pre-baked graham cracker crust.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Prepare the Frosting: In a mixing bowl, beat the butter until creamy. Add marshmallow fluff and beat until combined. Gradually mix in powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
Pipe the marshmallow frosting onto the cooled cupcakes. If desired, lightly toast the frosting with a kitchen torch for a true s’mores effect.
Garnish with a small piece of chocolate or a sprinkle of graham cracker crumbs.

Serve With: A side of fresh berries or additional graham crackers.

Drink With: A cold glass of milk or a hot chocolate topped with marshmallows.

7. Chai Latte Cupcakes

Embrace the aromatic spices of your favorite tea with these delightful Chai Latte Cupcakes. Infused with a blend of cinnamon, cardamom, ginger, and cloves, these cupcakes offer a warm and comforting flavor profile that’s perfect for cozy afternoons. Topped with creamy vanilla or spiced buttercream frosting, they bring the soothing essence of a chai latte into a delectable handheld treat.

Prep Time: 20 minutes
Cook Time: 18 minutes
Course: Dessert
Cuisine: Fusion
Equipment: Mixing bowls, whisk, muffin tin, cupcake liners, electric mixer, saucepan
No. of Ingredients: 14

Ingredients:

1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
½ cup brewed strong chai tea, cooled
For the Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk or cream
½ teaspoon ground cinnamon (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the cooled chai tea, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the Frosting: In a bowl, beat the butter until creamy. Gradually add powdered sugar, mixing well. Stir in vanilla extract and milk, beating until smooth and fluffy. For extra spice, mix in ground cinnamon.
Frost the cooled cupcakes generously and dust lightly with additional cinnamon if desired.

Serve With: A sprinkle of chai spice blend or a drizzle of honey on top.

Drink With: A warm cup of chai latte or a spiced black tea.

8. Salted Caramel Cupcakes

Delight in the perfect balance of sweet and salty with these luxurious Salted Caramel Cupcakes. Featuring a moist vanilla or caramel-flavored cake base, these cupcakes are crowned with a silky salted caramel buttercream that melts in your mouth. Drizzled with extra caramel sauce and a sprinkle of sea salt, they offer an indulgent treat that’s sure to impress at any gathering.

Prep Time: 25 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, hand mixer, saucepan, muffin tin, cupcake liners, piping bag
No. of Ingredients: 13

Ingredients:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream
1 teaspoon sea salt
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup salted caramel sauce (from above)

Instructions:

Prepare the Caramel Sauce: In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Add butter and stir until melted. Slowly pour in heavy cream while stirring. Allow the mixture to boil for 1 minute, then remove from heat and stir in sea salt. Let it cool completely.
Make the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
Prepare the Frosting: In a mixing bowl, beat butter until creamy. Gradually add powdered sugar, mixing well. Pour in cooled salted caramel sauce and beat until smooth and fluffy.
Frost the cooled cupcakes generously using a piping bag. Drizzle with extra caramel sauce and sprinkle lightly with sea salt flakes.

Serve With: A side of fresh fruit or a scoop of vanilla ice cream.

Drink With: A cup of strong coffee or a caramel macchiato.

9. Brown Butter Pumpkin Cupcakes

Elevate your fall baking with these exquisite Brown Butter Pumpkin Cupcakes. The nutty richness of browned butter combined with spiced pumpkin creates a deep, complex flavor that’s utterly satisfying. Topped with a creamy maple or cinnamon-infused frosting, these cupcakes offer a gourmet twist on traditional pumpkin treats, making them perfect for holiday celebrations or a special autumn indulgence.

Prep Time: 30 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Equipment: Saucepan, mixing bowls, electric mixer, muffin tin, cupcake liners, spatula
No. of Ingredients: 14

Ingredients:

½ cup unsalted butter
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup pumpkin puree
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Frosting:
½ cup unsalted butter, softened
4 ounces cream cheese, softened
2 ½ cups powdered sugar
2 tablespoons maple syrup or 1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions:

Prepare the Brown Butter: In a saucepan over medium heat, melt the butter, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, combine the browned butter and brown sugar, mixing well. Add eggs one at a time, then stir in vanilla extract and pumpkin puree until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined.
Fill cupcake liners about ¾ full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Prepare the Frosting: In a mixing bowl, beat butter and cream cheese until smooth and creamy. Gradually add powdered sugar, then mix in maple syrup (or cinnamon) and vanilla extract. Beat until fluffy.
Frost the cooled cupcakes generously and garnish with a sprinkle of cinnamon or chopped pecans if desired.

Serve With: A drizzle of caramel sauce or a dusting of pumpkin spice.

Drink With: A warm pumpkin spice latte or a cup of herbal tea.

10. Cranberry Orange Cupcakes

Brighten up your palate with these refreshing Cranberry Orange Cupcakes. Bursting with zesty citrus and tangy cranberry flavors, these cupcakes offer a delightful balance of sweet and tart in every bite. Topped with a smooth orange cream cheese frosting, they make a perfect treat for holiday festivities or a cheerful dessert to enjoy year-round.

Prep Time: 20 minutes
Cook Time: 18 minutes
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, hand mixer, muffin tin, cupcake liners, zester
No. of Ingredients: 13

Ingredients:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons orange zest
1 teaspoon vanilla extract
½ cup fresh orange juice
1 cup fresh or frozen cranberries, coarsely chopped
For the Frosting:
4 ounces cream cheese, softened
½ cup unsalted butter, softened
2 ½ cups powdered sugar
1 teaspoon orange zest
1 tablespoon fresh orange juice

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in orange zest and vanilla extract.
Gradually add the dry ingredients to the butter mixture alternately with orange juice, mixing until just combined.
Fold in the chopped cranberries gently.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
Prepare the Frosting: In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in orange zest and orange juice until frosting is creamy and spreadable.
Frost the cooled cupcakes and garnish with additional orange zest or a whole cranberry.

Serve With: A side of candied orange peel or a sprinkle of powdered sugar.

Drink With: A cup of Earl Grey tea or a sparkling cranberry mocktail.

11. Gingerbread Cupcakes

Savor the classic flavors of the holiday season with these delightful Gingerbread Cupcakes. Rich with molasses and a medley of warm spices like ginger, cinnamon, and cloves, these cupcakes are moist and full of comforting aroma. Crowned with a creamy vanilla or cream cheese frosting, they make an irresistible treat perfect for winter gatherings and festive celebrations.

Prep Time: 25 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: European
Equipment: Mixing bowls, electric mixer, muffin tin, cupcake liners, spatula
No. of Ingredients: 14

Ingredients:

1 ⅔ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
1 large egg
½ cup molasses
½ cup hot water
For the Frosting:
½ cup unsalted butter, softened
4 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in the egg, then mix in molasses until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with hot water, and mix until just combined.
Fill cupcake liners about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Prepare the Frosting: In a mixing bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until frosting is light and fluffy.
Frost the cooled cupcakes generously and decorate with gingerbread cookie pieces or a sprinkle of cinnamon if desired.

Serve With: A dusting of powdered sugar or a drizzle of caramel sauce.

Drink With: A cup of warm eggnog or spiced hot chocolate.

12. Sweet Potato Cupcakes

Discover a unique and comforting dessert with these scrumptious Sweet Potato Cupcakes. Blending the earthy sweetness of mashed sweet potatoes with warm spices, these cupcakes are incredibly moist and flavorful. Topped with a luscious marshmallow or cream cheese frosting and a sprinkle of pecans, they offer a delightful twist on traditional fall desserts, perfect for Thanksgiving or cozy evenings in.

Prep Time: 30 minutes
Cook Time: 22 minutes
Course: Dessert
Cuisine: Southern American
Equipment: Mixing bowls, electric mixer, muffin tin, cupcake liners, potato masher or food processor
No. of Ingredients: 15

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup cooked and mashed sweet potatoes
½ cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
For the Frosting:
½ cup unsalted butter, softened
2 cups marshmallow fluff
2 cups powdered sugar
1 teaspoon vanilla extract
Optional: Chopped toasted pecans for garnish

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract and mashed sweet potatoes until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
Prepare the Frosting: In a mixing bowl, beat butter until creamy. Add marshmallow fluff and mix until combined. Gradually add powdered sugar and vanilla extract, beating until frosting is smooth and fluffy.
Frost the cooled cupcakes generously and sprinkle with chopped toasted pecans if desired.

Serve With: A drizzle of maple syrup or a sprinkle of ground cinnamon.

Drink With: A cup of spiced chai tea or a creamy latte.