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5 from 1 vote

Pumpkin Spice Cupcakes

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories:
Author: Lauren Pacek

Ingredients

For the cupcakes

  • 2 ⅔ cups cake flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • teaspoon cloves
  • 1 teaspoon kosher salt
  • 15 oz pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • ½ cup vegetable oil
  • ½ cup milk
  • 4 eggs

For the frosting

  • 18 tbs unsalted butter, softened
  • 4-6 cups powdered sugar
  • ¼ teaspoon kosher salt
  • 1 tbs cinnamon
  • 1.5 teaspoon vanilla extract
  • ¼ cup maple syrup
  • 1-2 tbs milk
  • cinnamon, for dusting on top

Instructions

To make the cupcakes

  • 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 ¾ 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.

To make the frosting

  • 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.

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg