Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin cupcakes on wood tray

pumpkin cupcakes with maple buttercream

  • Author: heidi | fig+fork
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the cupcakes:

  • 1 2/3 cups flour | 8.3 ounces
  • 3/4 cup granulated sugar | 5.25 ounces
  • 1/4 cup dark brown sugar | 1.75 ounces
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)
  • 2 large eggs
  • 1 cup canned pumpkin (not pumpkin filling)
  • 1/2 cup unsalted butter, melted and cooled

For the frosting:

  • 1 cup / 2 sticks unsalted butter, room temperature
  • pinch salt
  • 2 1/2 cups powdered sugar, sifted
  • 34 tablespoons heavy cream
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

For the cupcakes:

  1. Adjust oven rack to middle position and preheat oven to 350 degrees F.
  2. In a large bowl, combine all dry ingredients. Mix with wire whisk. Make a well in the center. Set aside.
  3. In a small bowl, combine eggs, pumpkin, and melted butter. 
  4. Pour wet ingredients into well of dry ingredients. Using a spatula, gently fold wet ingredients into flour mixture. Do not overmix.
  5. Line standard muffin tins with cupcake liners for 15 cupcakes. Using a 4 tablespoon cookie scoop, fill each about 3/4 full.
  6. Bake 18-20 minutes, or until toothpick inserted comes out clean. Cool 5 minutes in pan and then turn onto wire rack to cool completely.

To make frosting:

  1. In the bowl of a stand mixer fitted with the paddle, cream the softened butter and pinch of salt until light and fluffy. Scrape the bowl. Add the sifted powdered sugar, one cup at a time, and beat until smooth. Add 3 tablespoons of cream, maple syrup, and vanilla and continue beating until fully incorporated. If it seems a bit thick, add the extra T of cream. If you prefer a sweeter frosting, add another 1/2 cup of powdered sugar. 
  2. Pipe frosting onto cupcakes or spread with an offset spatula. Sprinkle cinnamon or decorate with holiday sprinkles.

Notes

I only use unsalted butter when I bake. This allows me to control the amount of salt added to my recipes. Salted butter has varying amounts depending on the brand. 

Recipe Card powered byTasty Recipes