Pumpkin Cupcakes with Maple Buttercream Icing

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Pumpkin Cupcakes with Maple Buttercream Icing

These pumpkin cupcakes are moist, delicious, and are the perfect fall dessert. They're super easy and are packed with flavor from the pumpkin spice. They're topped with a maple syrup buttercream that's rice and addictive.

Prep Time15

Cook Time28

Total Time43

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 391kcal

Author: Kate

Ingredients

15 oz canned pumpkin purée
¼ cup apple sauce
1 cup canola or vegetable oil
1 ½ cups sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
3 teaspoons pumpkin pie spice
1 teaspoon salt

For The Buttercream Icing

1 cup butter softened
2-3 cups powdered sugar
4 tablespoons maple syrup

Instructions

Preheat your oven to 350 degrees, fill your muffin tin with liners and spray the liners with cooking spray to prevent sticking.
In a large bowl combine the first four ingredients until smooth
Add the flour, baking powder, baking soda, pumpkin pie spice, and salt until just combined. Do not over-mix.
Fill the cupcake liners until half full with the batter and bake for 22-28 minutes (26 was perfect for my oven) or until a toothpick comes out clean. Let cool completely before icing.

For The Icing

In a mixing bowl add the butter and whisk until creamy. Slowly add the powdered sugar and maple syrup until the icing has thickened. Add more powdered sugar if you desire a thicker icing.
To frost, add the icing to a piping bag and pipe over the cooled cupcakes. If you don’t have a piping bag you can simply use a butter knife.

Nutrition