Browse by
Browse by
Browse by
Browse by
Pumpkin Cinnamon Swirl Cupcakes
Member Submitted Recipe
Food Blogger Recipe
Pumpkin Cinnamon Swirl Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Moist pumpkin cupcakes with a cinnamon swirl surprise and cinnamon-spiced buttercream frosting.

Prep time
Bake/Cook time
0:15 to 0:18
21 cupcakes
Sign in to post a comment
Pumpkin Cinnamon Swirl Cupcakes
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:15 to 0:18
Yield :
21 cupcakes



  • 1 3/4 cups unbleached all-purpose flour*
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 1/8 teaspoon allspice
  • 1/8 cloves
  • 4 eggs
  • 1 cup packed Imperial Sugar Light Brown Sugar
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3/4 cup (1 1/2 sticks) salted butter, melted and cooled

Cinnamon Swirl


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a muffin tin with paper liners.
  2. Make cinnamon swirl by stirring ingredients together until combined; set aside.
  3. Sift together flour, baking powder and spices.  Set aside.
  4. In a large bowl of an electric mixer fitted with whisk attachment, beat eggs, sugar and vanilla on high speed for 3 minutes until more than doubled in volume.
  5. Fold in flour, stirring just until flour is incorporated. Fold in pumpkin and melted butter.
  6. Place about 1 1/2 tablespoons of batter in each muffin tin. On top of batter, crumble over approximately 1 teaspoon of cinnamon swirl mixture. Top with more cupcake batter until cups are about 2/3rds full.
  7. Bake for 15-18 minutes until tops bounce back when pressed lightly. Cool for 5 minutes in muffin tins and then remove to a wire rack to cool completely.
  8. Make buttercream: Beat room temperature butter and shortening with an electric mixer fitted with paddle attachment until combined.
  9. Add in powdered sugar, a cup at a time, mixing on low speed. During the last few additions, add in milk, a little at a time. Increase speed to high and beat for two minutes.
  10. Divide frosting in half. Keep one half plain; to other half, beat in cinnamon, allspice and vanilla. If using a divided pastry bag for piping, fill each half with one kind of icing. If not using the divided bag, frost half of cupcakes with plain icing, and half with cinnamon-spice icing.


Recipe developed for Imperial Sugar by Bridget Edwards @Bakeat350.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.