Description
Simple recipe for moist pumpkin cupcakes topped with sweet maple buttercream frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/4 cup pure maple syrup (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk or cream (for frosting, optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until creamy.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Beat in the maple syrup and vanilla extract. Increase the speed to medium-high and beat until light and fluffy. Add milk or cream one tablespoon at a time if the frosting is too stiff.
- Once the cupcakes are completely cool, pipe or spread the maple frosting onto each cupcake.
Notes
- You can substitute apple sauce for the vegetable oil for a slightly different texture.
- For the best flavor, use pure maple syrup, not pancake syrup.
- Store frosted cupcakes in an airtight container.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin cupcakes, maple frosting, fall dessert, spice cake, autumn baking