Pumpkin Spice Cupcakes for Two (or Four)

After a pretty big response on Instagram, I’m finally posting the recipe I came up with for pumpkin spice cupcakes for two.  Or four.  Or five, if you really stretch it.

Pumpkin Spice Cupcakes for Two Recipe | Oysters & Pearls

It all started last Monday.  Wheat began waxing poetically about how he sure would love dessert…. but we had no dessert in the house.  I did, however, have pumpkin and an as-of-yet-unsatisfied craving for all things pumpkin.  So I quickly studied some cupcakes for two recipes and then came up with one of my own.

Pumpkin Spice Cupcakes with Brown Butter Buttermilk Buttercream Frosting | Oysters & Pearls

I tried a few tweaks here and there, but the first iteration turned out to be the best.

Pumpkin Spice Cupcake with Brown Butter Cinnamon Buttercream | Oysters & Pearls

Be warned, these are really dense, as most pumpkin recipes are… but they are OH so good.

Just the right amount of pumpkin spice and everything nice.

The Beginnings of Pumpkin Spice Cupcakes for Two (or Four) | Oysters & Pearls

Pumpkin Spice Cupcakes for Two Recipe

for the pumpkin spice cake:


– 1 egg
– 2 tablespoons light brown sugar
– 2 tablespoons creme fraiche
– 1/4 teaspoon vanilla extract
– 2 tablespoons pumpkin puree

– 1/4 cup self-rising flour
– 1/2 teaspoon pumpkin pie spice
– pinch (or 1/8 teaspoon) ground clove
– pinch (or 1/8 teaspoon) Kosher salt

– 2 tablespoons buttermilk


Preheat oven to 350 degrees Fahrenheit.  Line a small muffin tin with four cupcake liners and set aside.

Whisk together the egg and the sugar first.  Then whisk in the creme fraiche, vanilla, and pumpkin.  For how to make homemade creme fraiche, {click here}.

Separately whisk together the next four ingredients (flour, pumpkin pie spice, clove, and salt).  Add the dry mixture to the wet mixture a little at a time, whisking constantly.  Finally, add the buttermilk last.  The batter will be runny.  Fill liners 3/4 of the way full (this batter won’t rise much).  Bake at 350 degrees for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.

Whisking Together Batter for Pumpkin Spice Cupcakes for Two | Oysters & Pearls

for the cinnamon buttermilk buttercream icing:


– 2 1/2 tablespoons butter, at room temperature
– 1 tablespoon Crisco, at room temperature
– 1 cup powdered sugar (4 ounces)
– 1/4 teaspoon vanilla
– small pinch kosher salt
– 1 tablespoon buttermilk
– pinch (1/8 teaspoon) cinnamon


Using a hand mixer in a small bowl, mix together butter and Crisco until smooth, then add vanilla and salt and continue mixing.  Next, slowly add powdered sugar, mixing until smooth after each small addition.  Finally, mix in buttermilk, then cinnamon.

Finally, ice your pumpkin spice cupcakes however you please (offset spatula, pastry bag and tip, ziploc bag and tip, or just a ziploc with the corner cut off.

It’s just four cupcakes, so no pressure.

Another variation I tried that was really tasty was a Browned Butter Cinnamon Buttercream Icing.  The only difference is that you brown the 2.5 tablespoons of butter, let it cool, cream it with the Crisco, then add an extra 1.5 tablespoons of room temperature butter – then follow the rest of the measurements/instructions.  It’s sweet and nutty and delicious!

Pumpkin Spice Cupcakes for Two | Oysters & Pearls

Four very tasty cupcakes for sharing.  Or for not.

That’s the beauty of it.  There’s so few, no one will ever know if you eat them all or if you share them.

No judgment.

Saanen Goat Napkin and Pumpkin Spice Cupcake | Oysters & Pearls

For an explanation of the random goats this week, see Monday’s post. :)

Pumpkin Spice Cupcakes with Brown Butter Cinnamon Buttercream Icing | Oysters & Pearls

Happy Hump Day!

Until Next Time

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