Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 455 grams butter softened and at room temperature; 370 grams sugar mascabado, may substitute dark brown sugar; 4 eggs at room temperature; 1/2 cup molasses; 1/2 cup honey; 1 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 tablespoon baking powder; 1 tablespoon baking soda; 910 grams flour; 1 teaspoon vanilla; 1 1/2 cups buttermilk may add 2 tbsps. lemon juice to 1 1/2 cups milk and set aside for 15 minutes before using; 1 1/2 cups pumpkin puree; cooking spray; 2 cups confectioners sugar; 2 tablespoons butter softened; 2 tablespoons milk; extract; 1/2 tablespoon vanilla; food coloring optional; candies Green gummy, optional

Servings: persons

455 grams butter softened and at room temperature
370 grams sugar mascabado, may substitute dark brown sugar
4 eggs at room temperature
1/2 cup molasses
1/2 cup honey
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon baking powder
1 tablespoon baking soda
910 grams flour
1 teaspoon vanilla
1 1/2 cups buttermilk may add 2 tbsps. lemon juice to 1 1/2 cups milk and set aside for 15 minutes before using
1 1/2 cups pumpkin puree
cooking spray
2 cups confectioners sugar
2 tablespoons butter softened
2 tablespoons milk
extract
1/2 tablespoon vanilla
food coloring optional
candies Green gummy, optional

1
Preheat the oven to 190 Celsius.
2
Cream the butter and mascabado sugar together. Add the eggs, molasses, and honey and mix well.
3
Sift the salt, ginger, cinnamon, nutmeg, baking powder, baking soda, and flour. Mix the vanilla with the buttermilk and pumpkin in a separate bowl.
4
Add the pumpkin mixture and the dry ingredients to the butter mixture in three sections, alternating. Slowly mix to incorporate.
5
Spray muffin tins with cooking spray and fill each tin 3/4 of the way to the top. Bake for 35 minutes, until an inserted toothpick comes out clean.
6
Remove from oven and allow to cool before decorating.
7
Sift the confectioners sugar and mix with the butter, milk, and extract. Add food coloring if desired. Top cupcakes with frosting. The green gummy candies may be cut and used as pumpkin stems.

3298

kcal

Calories

179

Fat

395

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 455 grams butter softened and at room temperature, 370 grams sugar mascabado, may substitute dark brown sugar, 4 eggs at room temperature, 1/2 cup molasses, and more.

Yes, Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes

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