A delicious recipe for pumpkin pie cupcakes topped with cinnamon buttercream.
Ingredients
Buttercream Frosting
- 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
Cupcakes
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Cook’s Note:
Don't be alarmed if there are little chunks of brown sugar in the cupcake batter. This is normal and actually lends an interesting and appealing touch.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 22 | |
Calories 372 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat10g | 49% |
Cholesterol63mg | 21% |
Sodium208mg | 9% |
Total Carbohydrate56g | 21% |
Dietary Fiber1g | 3% |
Total Sugars46g | |
Protein3g | |
Vitamin C1mg | 3% |
Calcium53mg | 4% |
Iron1mg | 6% |
Potassium81mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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