Pumpkin Spice Cupcakes with Maple Frosting

You heard it folks. My sister gave me the idea to make pumpkin cupcakes since she knows about my pumpkin addiction, so I had to make them. I mean common, they're made with PUMPKIN! & Derek's favorite doughnut (I think) are maple bars so I decided to make a maple frosting for the top of them. These things are SCREAMING fall!

1 cup PLUS 2 Tbsp flour

1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 scant cup canned unsweetened pumpkin puree [1/2 of a 15 oz. can]
1/2 cup milk
1 tsp pure vanilla extract
6 Tbsp (3/4 stick) unsalted butter, softened
3/4 cup PLUS 2 Tbsp sugar
1 large egg, room temperature
1 large egg yolk, room temperature

Preheat the oven to 350 degrees F. Grease the top of a standard 12-cup muffin pan (in case you get some “muffin top” action). Line pan with 12 baking liners. Sift the flour, spices, baking powder, baking soda, and salt into a medium bowl; set aside. In a separate bowl, whisk to combine pumpkin, milk, and vanilla; set aside also.
Using an electric mixer on medium-high, cream butter and sugar together until light in color and fluffy. Turn mixer down to low, and add egg and yolk. Beat well to combine. Next, add 1/3 the flour mixture, then 1/2 the pumpkin mixture, another 1/3 of the flour mixture, the remaining pumpkin mixture, and the last 1/3 of the flour mixture, mixing to combine after each addition. Fill baking liners about 3/4 full (I always use my large cookie scoop for this). If you've filled all 12 baking liners and still have more batter, you can fill standalone baking cups 1/2 full with batter. Bake 25-27 minutes OR until a toothpick inserted in the middle comes out clean. Cool 3 minutes in pan, then remove from pans to wire racks to finish cooling completely.

Maple Frosting
1/4 cup butter, softened
2 TBSP milk
2 1/4 cup powdered sugar
3/4 teaspoon maple extract
- just mix until you get the right consistency

cupcake credit: here
frosting credit: here

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