Description
Delicious pumpkin cupcakes topped with creamy maple buttercream frosting, perfect for fall or any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup milk
- For the frosting: 1/2 cup butter, 2 cups powdered sugar, 2 tbsp maple syrup, 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners
- Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, mixing well after each
- Alternately add dry ingredients and pumpkin mixture, beginning and ending with dry ingredients
- Fill cupcake liners 2/3 full and bake for 18-20 minutes
- Cool completely before frosting
- For frosting: Beat butter until creamy, gradually add powdered sugar, then mix in maple syrup and vanilla
- Frost cooled cupcakes
Notes
- Use pure pumpkin puree, not pumpkin pie filling
- Cupcakes are done when toothpick inserted comes out clean
- For stronger maple flavor, add more syrup to taste
- Store frosted cupcakes in airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
