Pumpkin Spice Cupcakes for my SiTs day

Howdy Cupcakes!


Today is my SiTs day and just in case you don’t know what that means, you can check out their site – a site dedicated to over 6,000 female bloggers linking up to build up and make each others site better.


Welcome to Pass the Sushi!  I am a 20 something food blogger who rocks an apron like no tomorrow. Get to know me better my checking out my about page or get to know my pets, Marble the broken puppy and the counter cruising kittens, or a moment that sucked and then made me laugh out loud, or how I love to leave the Food Network on to set the mood – and as always, all of these posts are packed with yummy recipes!


Now lets get back to the food!


Pumpkin Spice Cupcakes

from the Happy Baker


  • 1 cup butter, softened
  • ¾ cup brown sugar, packed
  • ¾ cup white sugar
  • 1 ¼ cups fresh roasted pumpkin, pureed
  • 3 eggs
  • 2 ½ cups flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • ¼ tsp. cloves
  • pinch of nutmeg
  • ½ cup warm milk
Preheat oven to 350*
Line 2 cupcake tins with cupcake liners. Makes 24 cupcakes.
In a large bowl mix together the sugars and butter; mix until light and fluffy. Mix in pumpkin puree until thoroughly combined.
Add the eggs one at a time on low speed of hand mixer; mix until combined.
In a medium sized bowl sift or whisk together the remaining dry ingredients.
Add dry ingredients to the wet mixture. Stir until just combined. Gradually stir in the warm milk.
Spoon into prepared cupcake tins. Bake for 20-22 minutes.
Let cool.

Caramel Cream Cheese Icing & Filling

  • ½ cup butter, softened
  • 1 8oz. package cream cheese, softened
  • 3 cups powdered sugar
  • 3 tbsp. caramel liqueur
Using a hand mixer; mix the cream cheese and butter together until light & fluffy. Add ½ cup of icing sugar; mix. Add 1 Tbsp. Caramel liqueur; mix. Alternate until you get a smooth and creamy icing. 





Fill an icing decorating bag. Using a long round decorating tip insert into the middle of the cupcake and squeeze in icing. Continue filling all the cupcakes. Then ice cupcakes with remaining icing.

Hope too see the new faces back to check out more food and random ravings from Pass the Sushi!
This post made Foodbuzz Top 9!

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  1. says

    I love how you have included recipes with each post. I can’t wait to try your cream cheese caramel frosting. Looks delicious. And, I agree with you about the Food Network. Happy SITS Day.

  2. says

    Stopping by from the SITS site. Congrats on your feature! Your blog is great. I love baking, and I’ll have to give this pumpkin spice cupcake a try. Following you! :)

  3. says

    Oh my, that frosting looks so delicious. I appreciate that your recipe is mostly ingredients that I regularly have in my house. One stupid question though, caramel liqueur, would you buy that at a liquor store or find it in the baking aisle? Embarassed to ask!

  4. says

    Oh yummy!
    I love pumpkin and I really want to try some new pumpkin recipes, they’re not really a widely used ingredient in Scotland. I’m really hoping that next year we can grow some of our own pumpkins, so hopefully I’ll get the chance to try out lots of recipes.

    Have a lovely day,


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