Fall is my favorite season, and I can't wait for October. Mostly because my birthday is October 1, but also because I love pumpkin. Pumpkin pie, pumpkin spice lattes, maybe some of these pumpkin cupcakes! They had just the right amount of pumpkin with a hint of maple. The original recipe was for maple cream cheese frosting, but I didn't have any cream cheese on hand and didn't feel like going to the store. Yes, I did have pumpkin puree on hand. Anyway, the buttercream is still delicious!
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Kosher salt
- 1 stick butter, softened
- 1/2 cup sugar
- 1/2 cup canned pure pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
Maple Buttercream Frosting:
- 2 sticks butter, at room temperature
- 2 tablespoons maple syrup
- 2 cups powdered sugar
For the pumpkin cupcakes:
- Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat until light and fluffy, 3 to 4 minutes.
- Add the pumpkin puree and the vanilla extract.
- Slowly beat in the eggs, one at a time.
- Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
- Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 15 minutes.
- Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
- Add the butter, maple syrup, and salt to a large bowl and beat until creamy.
- Gradually add the powdered sugar until thoroughly combined. Beat until light and fluffy, 3 to 4 minutes.
(Inspired by Food Network)