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38 Irresistible Pumpkin Cupcakes with Maple Buttercream Bliss

Pumpkin Cupcakes with Maple Buttercream
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Moist pumpkin cupcakes topped with creamy maple buttercream. Perfect for fall gatherings or any sweet craving.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
  3. In another bowl, mix pumpkin, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Alternate adding dry ingredients and buttermilk to the wet mixture, stirring until just combined.
  5. Fill cupcake liners 2/3 full. Bake for 18-20 minutes. Let cool completely.
  6. For the buttercream, beat butter until creamy. Gradually add powdered sugar, then maple syrup and vanilla. Thin with heavy cream as needed.
  7. Frost cooled cupcakes and serve.

Notes

  • Do not overmix the batter to keep cupcakes tender.
  • Use pure maple syrup for the best flavor.
  • Store cupcakes in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-cupcakes-with-maple-buttercream-recipe/