Pumpkin-Cupcakes

Pumpkin Cupcakes

Total Time:
1 hr, 10 mins
Prep Time:
50 mins
Cook Time:
20 mins
Yield:
6 Muffins servings
Dish Size:
Muffin pan
print this recipe
September 12, 2017

Ingredients

    Cupcake
  • 3/4 cup all-purpose flour
  • 1/3 tsp baking powder
  • 1/3 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 tbsp unsalted butter
  • 1 large egg
  • 3/4 tsp vanilla extract1/2 cup granulated sugar
  • 1/2 tsp maple syrup extract1/4 cup pumpkin puree
  • 3/4 tbsp vegetable oil
  • 1/4 cup milk
  • Frosting
  • 3 oz. cream cheese, softened
  • 3 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cups powdered sugar
  • pinch cinnamon sugar, for decoration

Directions

  1. Pre-heat oven to 300 degrees
  2. In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt. Set aside
  3. In a large bowl or mixer, cream butter and sugar, beat in the egg, then stir in vanilla, maple, pumpkin puree, and vegetable oil. Beat in flour mixture in parts alternating with milk
  4. Divide batter in muffin pan, filling 3/4 of the way. Bake for 20 minutes or until center comes out clean. Place on cooling rack
  5. For frosting, combine butter and cream cheese in a large bowl until smooth. Add in vanilla and cinnamon and combine. Add powdered sugar and beat on a low speed until combined then on high speed until smooth
  6. Pipe frosting onto completely cooled cupcakes and sprinkle with cinnamon
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