Recipe Details
Ingredients
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2cupsall-purpose flour
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2teaspoonspumpkin pie spice
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1 ½teaspoonsbaking powder
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½teaspoonbaking soda
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1cupwhole milk
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¼cupmaple syrup
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½teaspoonvanilla extract
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¾cupbutter, softened
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½cupwhite sugar
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½cupdark brown sugar
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3eggs
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1cupcanned pumpkin
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1cupbutter, softened
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1tablespoonhalf-and-half
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1teaspoonvanilla extract
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6cupsconfectioners’ sugar, or more as needed
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1teaspoonground cinnamon, or more to taste
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
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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.
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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.
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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.
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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.
Cook’s Note:
Don’t be alarmed if there are little chunks of brown sugar in the cupcake batter. This is normal and actually lends an interesting and appealing touch.
Editor’s Note:
Nutrition data for this recipe includes the full amount of buttercream frosting. The actual amount of frosting consumed will vary, as there may be some leftover.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe22 | |
Calories372 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 10g |
49% |
Cholesterol 63mg |
21% |
Sodium 208mg |
9% |
Total Carbohydrate 56g |
21% |
Dietary Fiber 1g |
3% |
Total Sugars 46g |
|
Protein 3g |
5% |
Vitamin C 1mg |
1% |
Calcium 53mg |
4% |
Iron 1mg |
6% |
Potassium 81mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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