Last Updated on January 26, 2019 by laurenpacek
These Pumpkin Spice Cupcakes are everything that you could want in a spicy Fall treat.
Does anything scream Fall more than pumpkin spice anything? I think not.
These pumpkin spice cupcakes are moist and perfectly spiced. The buttercream frosting is sweet and spicy. So embrace your inner Basic Bitch and have a cupcake or two.
- 2 2/3 cups cake flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp kosher salt
- 15 oz pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 eggs
- 18 tbs unsalted butter, softened
- 4-6 cups powdered sugar
- 1/4 tsp kosher salt
- 1 tbs cinnamon
- 1.5 tsp vanilla extract
- 1/4 cup maple syrup
- 1-2 tbs milk
- cinnamon, for dusting on top
Preheat the oven to 350 degrees F. Line two muffin tins with cupcake liners. Set them aside.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In the bowl of a stand mixer, beat together the pumpkin puree, sugars, vegetable oil, and milk. Add the eggs, one at a time, until well combined.
Little by little, add the dry ingredients to the wet, mixing until everything is just combined. Fill the cupcake liners about 3/4 of the way full. Bake for 18-20 minutes or until a toothpick, when inserted into the center of the cupcakes, comes out clean. Allow them to cool for a few minutes in the tin, then remove them to a wire rack to finish cooling completely.
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium speed until the butter is soft (~1 minute).
Add 2 cups of the powdered sugar, the salt, cinnamon, and vanilla extract. Beat on low speed until the powdered sugar is incorporated.
Add another 2 cups of the powdered sugar, along with the maple syrup. Beat on low speed, and add the additional 1-2 cups of sugar as needed to thicken the frosting. Use the milk to thin it out, if needed.
Once the frosting is as stiff as you’d like it to be, beat it on medium speed for about 4 minutes, or until the frosting is fluffy and smooth.
Frost the cupcakes and dust with cinnamon.