Pumpkin Pie Cupcakes
Description
This pumpkin pie cupcake recipe is made with pumpkin purée, pumpkin pie spice, and maple syrup, and then topped with a cinnamon buttercream frosting.
Ingredients
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2 cups all-purpose flour
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2 teaspoons pumpkin pie spice
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 cup whole milk
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1/4 cup maple syrup
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1/2 teaspoon vanilla extract
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3/4 cup butter, softened
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1/2 cup white sugar
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1/2 cup dark brown sugar
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3 eggs
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1 cup canned pumpkin
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1 cup butter, softened
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1 tablespoon half-and-half
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1 teaspoon vanilla extract
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6 cups confectioners' sugar, or more as needed
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1 teaspoon ground cinnamon, or more to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
2
Whisk flour, pumpkin pie spice, baking powder, and baking soda together in a bowl; set aside. Combine milk, maple syrup, and ½ teaspoon vanilla extract in a separate bowl; set aside.
3
Beat ¾ cup butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, until well blended, scraping down the bowl as necessary. Beat in flour mixture in 3 additions, alternating with milk mixture, beating briefly after each addition. Stir in pumpkin purée until smooth and well combined.
4
Divide batter among the prepared muffin cups, filling each to the top.
5
Bake in the preheated oven until a cake tester inserted into centers comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.
6
Meanwhile, beat 1 cup butter, half-and-half, and 1 teaspoon vanilla extract in a bowl with an electric mixer until creamy. Beat in confectioners' sugar, 1 cup at a time, beating well after each addition, until frosting reaches a good spreading consistency. Beat in cinnamon.
7
Spread frosting over cooled cupcakes.