Pumpkin Cupcakes

Full of fall flavor, these homemade pumpkin cupcakes are made with pumpkin puree, pumpkin pie spice, and maple syrup and topped with a cinnamon buttercream frosting.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 372 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• ½ teaspoon baking soda
• ¾ cup butter, softened
• ½ teaspoon vanilla extract
• 3 eggs
• 1 ½ teaspoons baking powder
• 1 cup canned pumpkin
• ¼ cup maple syrup
• 2 teaspoons pumpkin pie spice
• ½ cup dark brown sugar
• 1 cup whole milk
• 1 tablespoon half-and-half
• 1 teaspoon ground cinnamon, or more to taste
• 6 cups confectioners' sugar, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.