PUMPKIN CUPCAKES
A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream.
Provided by abby_dee1228
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 22
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 56.4 g, Cholesterol 62.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 208.2 mg, Sugar 46 g
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Alizey shah
[email protected]I'm not sure what I did wrong, but my cupcakes didn't turn out very well. They were dry and crumbly.
K.E.G OFFICIAL
[email protected]These cupcakes are really easy to make, but they don't look as pretty as the ones in the pictures. I think I need more practice.
Mark Britone (Momas boy)
[email protected]I had some trouble finding pumpkin puree at the store. I ended up using canned pumpkin instead. The cupcakes still turned out great, but I think they would have been even better with fresh pumpkin puree.
BLOOD BLOOD
[email protected]These cupcakes are delicious, but they're a little too sweet for me. I think I'll reduce the amount of sugar next time I make them.
German Arzola
[email protected]I'm so glad I found this recipe. These pumpkin cupcakes are now my go-to fall dessert.
Robiul Gaming
[email protected]These cupcakes are so moist and fluffy. I love the way they melt in my mouth.
Dean Okittuq
[email protected]I made these cupcakes for a Halloween party and they were a huge hit. Everyone loved them!
Elizabeth Fox
[email protected]These cupcakes are perfect for fall. They're warm and spicy, and they just make me feel cozy.
Jennifer Mahoney
[email protected]I'm not usually a fan of cream cheese frosting, but it's actually really good on these cupcakes. It's not too sweet and it pairs perfectly with the pumpkin flavor.
Sani Khan
[email protected]These cupcakes are a great way to use up leftover pumpkin puree. I always have a lot leftover after making pumpkin pie, so I'm glad I found a recipe that uses it up.
Ek Vai
[email protected]I wasn't sure how these cupcakes would turn out since I'm not a big fan of pumpkin, but I was pleasantly surprised. They're actually really good!
Tsepiso Mokake
[email protected]I made these cupcakes for my family and they loved them. They said they were the best pumpkin cupcakes they've ever had.
Reload reload Just
[email protected]These cupcakes are so delicious! The pumpkin flavor is perfect and the cream cheese frosting is the perfect finishing touch.
Christopher Boswell
[email protected]I love how easy these cupcakes are to make. I don't have a lot of experience baking, but I was able to follow the recipe easily and they turned out great.
Alex Murage
[email protected]These pumpkin cupcakes are the best! They're so moist and fluffy, with a perfect balance of pumpkin and spice. I made them for a fall party and they were a huge hit.