Pumpkin Pie Cupcakes Recipe
These Pumpkin Pie Cupcakes have all the delicious flavor of pumpkin pie in a cupcake! Soft pumpkin cake topped with fluffy buttercream frosting.
Servings: 20
Calories: 216kcal
Equipment
- Muffin Tin
- Non-stick Cooking Spray
- Large Bowl
- Medium Mixing Bowl
Ingredients
- 15 ounces pumpkin puree 1 can
- ½ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sweetened condensed milk
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Buttercream Frosting
- ½ cup butter softened to room temperature
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons milk
- dash of salt
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners and spray nonstick cooking spray over the top of the pan and liners; set aside.
- In a large bowl, combine pumpkin, sugar, brown sugar, eggs, vanilla and sweetened condensed milk.
- Add flour, pumpkin pie spice, salt, baking powder and baking soda and mix until well combined.
- Fill each muffin cup with 1/3 cup of the batter.
- Bake for 20 minutes, remove from oven and let cool.
- For the frosting, combine butter, powdered sugar, vanilla, milk and salt and beat until light and fluffy.
- Add more powdered sugar as needed for thicker frosting or add more milk to thin frosting to desired consistency.
- Pipe frosting onto cooled cupcakes and sprinkle on a little pumpkin pie spice for garnish.
Notes
- We used a regular size muffin tin for this recipe.
Nutrition
Calories: 216kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 113mg | Potassium: 108mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3508IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg