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Pumpkin Pie Cupcakes
Pumpkin Pie Cupcakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Decadent pumpkin pie cupcakes with spiced maple pumpkin batter, topped with cinnamon buttercream frosting.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1.5 teaspoons baking powder
  • 1 cup whole milk
  • 0.25 cup maple syrup
  • 0.5 teaspoon vanilla extract
  • 0.75 cup butter, softened
  • 0.5 cup dark brown sugar
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup butter, softened
  • 1 tablespoon half-and-half
  • 6 cups confectioners' sugar, or more as needed
  • 1 teaspoon ground cinnamon, or more to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and place paper liners in 22 muffin cups.
  • In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and baking soda. In another medium bowl, gently mix milk, maple syrup, and vanilla until well combined.
  • In a large bowl, blend butter, white sugar, and brown sugar until smooth using an electric mixer. Add eggs one at a time, mixing well and scraping the sides of the bowl. Gradually add flour mixture alternating with the milk mixture, mixing after each addition. Stir in pumpkin until smooth. Divide batter among muffin cups.
  • Bake in the preheated oven for 17 to 20 minutes or until a cake tester inserted in the center comes out clean. Let cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
  • In a large bowl, blend butter, half-and-half, and vanilla extract for the frosting until creamy using an electric mixer. Gradually add confectioners' sugar, mixing on low speed, until the frosting is easily spreadable. Stir in cinnamon and frost the cooled cupcakes.

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