Pumpkin Cupcakes with Maple Buttercream Frosting
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24
Ingredients:
1 Box Yellow Cake Mix
1/2 cup brown sugar
1/4 cup vegetable oil
1 cup pumpkin puree
3/4 cup milk
2 1/2 teaspoons pumpkin spice
2 Eggs
Maple Buttercream Frosting:
1 cup butter-room temperature
4 cups sifted powdered sugar
2 teaspoon Maple flavoring, see notes
2-3 Tablespoons milk
Directions:
Preheat oven to 350 degrees.
Line 24 cupcake wells with paper liners and spray the inside of them with cooking spray
In a large mixing bowl, add the cake mix, eggs, brown sugar, milk, oil, pumpkin ,and pumpkin spice. Blend very well until smooth.
Divide the batter evenly among all of the cupcake wells.
Bake cupcakes in the preheated oven for about 20 minutes.
Allow the cupcakes to cool for 5 minutes in the pan and then remove them and place them on a cooling rack.
Maple Buttercream Frosting:
Blend the butter until smooth
Sift the powdered sugar into the bowl with the butter. Sifting gets all of the lumps out and makes it easier to blend
Blend the butter and powdered sugar together until it is incorporated well
Add the maple flavoring and blend well.
Add a little milk at a time, blending until the frosting is a creamy consistency
Frost cupcakes and decorate as desired
Notes:
For this recipe, I used sprinkle pop sprinkles the Pumpkin Carriage Mix
Maple Extract or flavoring is used interchangeably; it can be strong, so start with a half a teaspoon and go up to a full teaspoon if you like the flavor.
Recipe courtesy of Baked Broiled and Basted.com
