Pumpkin Cupcakes recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 371.5 caloriescarbohydrate: 56.4 gcholesterol: 62.5 mgfat: 15.9 gfiber: 0.7 gprotein: 2.6 gsaturatedFat: 9.8 gservingSize: -sodium: 208.2 mgsugar: 46 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cupcakes
Directions
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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.