Pumpkin Spice Cupcakes with Maple Buttercream
There's no denying that Autumn has arrived when you smell the aroma of Pumpkin Spice Cupcakes baking in the oven! Topped with Maple Buttercream Frosting makes them the perfect New England Autumn treat.
Servings 12 Cupcakes
For the cupcakes
- 1 Cup All purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/2 teaspoon All spice
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 1/2 Cup Canola Oil
- 3/4 Cup Brown sugar ,packed
- 2 Large Eggs
- 1 Cup Canned pumpkin puree, ,not pumpkin pie mix
- 1 teaspoon vanilla
For the Maple Buttercream Frosting
- 2 Sticks Unsalted Butter ,softened
- 3 Cups Confectioner Sugar
- 3 Tablespoons Real Dark Grade Maple Syrup
- 2-3 Tablespoons Milk ,For thinning frosting, start with 2 and if you feel like you want it thinner add more.
For the Cupcakes
Preheat oven to 350 Degrees F. Line your cupcake tin with 12 paper liners. Set aside.
In a medium bowl combine all dry ingredients and whisk together. Set aside.
In a large bowl mix together oil and brown sugar. Add eggs one at a time and mix well.
Mix in pumpkin and vanilla extract.
Add dry ingredients to wet and mix well.
Fill liners about 2/3rds full with batter.
Bake for 20-22 minutes on center rack.
Remove and cool cupcakes to room temperature before frosting.
For the Maple Buttercream Frosting.
In the bowl of a stand mixer, cream butter until light and fluffy and paler in color. About 3-5 minutes.
Add Confectioner Sugar and mix for about 2 minutes to combine.
Add Maple Syrup and 2 Tablespoons of milk. Mix for another 2 minutes. If it still seems thick you can add another tablespoon of milk.
Pipe or spread on cooled cupcakes.
Serving: 1cupcake | Calories: 448kcal | Carbohydrates: 56g | Protein: 1g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 124mg | Sugar: 46g | Vitamin A: 3650IU | Vitamin C: 0.8mg | Calcium: 47mg | Iron: 0.9mg