Description
A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup whole milk
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ¾ cup butter, softened
- ½ cup white sugar
- ½ cup dark brown sugar
- 3 eggs
- 1 cup canned pumpkin
- 1 cup butter, softened
- 1 tablespoon half-and-half
- 1 teaspoon vanilla extract
- 6 cups confectioners’ sugar, or more as needed
- 1 teaspoon ground cinnamon, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
- Combine flour
- pumpkin pie spice
- baking powder
- and baking soda in a medium bowl. Combine milk
- maple syrup
- and vanilla in another medium bowl; stir gently to combine.
- Combine butter
- white sugar
- and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs
- one at a time
- until well blended
- scraping down the bowl as necessary. Add flour mixture in 3 batches
- alternating with milk mixture
- beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean
- 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile
- combine butter
- half-and-half
- and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners’ sugar
- 1 cup at a time
- and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 22