Slow-cooked hamburger stew from grandma.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 22 |
| Yield: | 22 cupcakes |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup whole milk
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ¾ cup butter, softened
- ½ cup white sugar
- ½ cup dark brown sugar
- 3 eggs
- 1 cup canned pumpkin
- 1 cup butter, softened
- 1 tablespoon half-and-half
- 1 teaspoon vanilla extract
- 6 cups confectioners’ sugar, or more as needed
- 1 teaspoon ground cinnamon, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
- Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners’ sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.
- Don’t be alarmed if there are little chunks of brown sugar in the cupcake batter. This is normal and actually lends an interesting and appealing touch.
- Nutrition data for this recipe includes the full amount of buttercream frosting. The actual amount of frosting consumed will vary, as there may be some leftover.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 208 mg |
| Sugars | 46 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
One of the best cupcakes I’ve ever made! Didn’t even need frosting.
I’m not a huge pumpkin (pie) lover, but I LOVED these cupcakes, especially the icing! Everyone who tried them also raved about them. This is definitely a do-over recipe, but I think I will use it to make a bundt cake next time. And I agree with Kim about the icing (even though I loved the original); it made a bit too much for my cupcake batch and I needed to thin it out with extra half & half.
These are really delicious cupcakes! Instead of just 1 cup of pumpkin puree, I used a whole 15 oz can (without changing any of the other ingredients) and they came out great! Light, spicy, pumpkiny, moist, and delicious! They did need more baking time (about 25-28 minutes), but that’s no big deal. I also got 24 cupcakes out of this. My one minor issue is the ratio of butter to powdered sugar in the frosting. I made a half batch of the frosting and only needed 2 cups of powdered sugar to 1/2 cup butter; plus several tablespoons of cream (instead of half-and-half) to get a good consistency. The end result was a really really delicious cinnamon buttercream, though! The rest of the cupcakes I frosted with a chocolate frosting, and that was tasty as well. I would definitely make these again! Thank you for the recipe!