This recipe was a recent experiment at the request of my boyfriend. A delicious and light pumpkin cupcake with maple buttercream frosting. This is great for Thanksgiving dessert or a delicious way to use up that canned pumpkin lurking in the back of your cabinet.
Pumpkin Cupcakes with Maple Buttercream Frosting
2 ¾ cup all purpose flour
1 ½ teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
1 can (15oz) solid packed pumpkin
¾ cup sugar
¾ cup firmly packed brown sugar
1 cup canola oil
1. Preheat oven to 350 F. Line cupcake pan with paper holders or butter/spray whatever pan you’re using.
2. In a medium bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a separate larger bowl, whisk together pumpkin, granulated sugar, brown sugar, and oil. Add eggs one at a time whisking after each addition. Add flour mixture in three additions. Stir until just combined.
4. Fill muffin tins about 2/3 full. Bake about 20 minutes or until toothpick inserted in the middle of one cake comes out clean. I was able to make about 17 large cupcakes with this recipe.
Maple Buttercream Frosting:
½ cup unsalted butter, at room temperature
2 cups powdered sugar, sifted
2 tablespoons maple syrup
1-2 tablespoons milk
1. With an electric mixer, cream butter until smooth. Add powdered sugar and beat until well combined and smooth.
2. Add maple syrup (to prevent syrup from sticking to measuring spoon, spray spoon with nonstick cooking spray and the syrup will just slide off!).
3. If frosting is too thick, add milk and beat until desired consistency is achieved.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.