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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

Scale

Ingredients

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. 

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