Spiced Pumpkin Cupcakes

Serves 36 | Finish in 1 hour (includes time for cooling and decorating)

Spiced Pumpkin Cupcakes are light, fluffy, moist, and topped with a Butterscotch Caramel flavored buttercream frosting.


4 eggs

½ c. vegetable oil

½ c. plain yogurt or applesauce

15 oz. pure pumpkin puree (from 1 can)

2/3 c. apple juice or water

3 c. sugar

2 ½ c. flour

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. ground clove

¼ tsp. ground ginger

2 tsp. baking soda

1 ½ tsp. salt

1 c. butter (2 sticks) at room temperature

2 2lb. bags powdered sugar

1 16oz. tub Litehouse Butterscotch Caramel Dip plus more for decorating

6 Tbsp. heavy cream


Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners. In a large bowl whisk together the eggs, oil, yogurt, pumpkin puree, juice, and sugar. In a medium bowl whisk together the flour, cinnamon, nutmeg, clove, ginger, baking soda, and salt. Add the flour mixture to the pumpkin mixture and whisk until just combined. Pour ¼ c. of batter into each cupcake liner. Bake for 20 minutes, remove from pan and allow to cool completely. Repeat with remaining batter, makes 3 dozen cupcakes. In the bowl of a standing mixer whip the butter and Litehouse Butterscotch Caramel Dip until light and fluffy. With the mixer on low speed add the powdered sugar ½ a bag at a time, adding 1 Tbsp. of the cream after each sugar addition. Mix until fully combine before adding the next ½ bag of powdered sugar. Add remaining 2 tablespoons of cream and mix on high speed until light and fluffy. Decorate cupcakes!

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