Pumpkin Pie Cupcakes With Maple Buttercream Icing Recipe

Name: Pumpkin Pie Cupcakes With Maple Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package yellow cake mix (no pudding in the mix); ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 ¼ cups water; 2 tablespoons vegetable oil; 3 eggs; ¾ cup canned pumpkin; 4 cups confectioners' sugar, sifted; 6 tablespoons butter; 3 -4 tablespoons half-and-half; 1 ½ teaspoons maple flavoring

Servings: persons

1 (18 1/4 ounce) package yellow cake mix (no pudding in the mix)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ¼ cups water
2 tablespoons vegetable oil
3 eggs
¾ cup canned pumpkin
4 cups confectioners' sugar, sifted
6 tablespoons butter
3 -4 tablespoons half-and-half
1 ½ teaspoons maple flavoring

1
Preheat oven to 350F
2
Line standard muffin pan with baking cups.
3
In large bowl, combine cake mix, cinnamon, and nutmeg.
4
Add water, oil and eggs; beat with electric mixer 2 minutes.
5
Add pumpkin; mix until well blended.
6
Spoon into baking cups.
7
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
8
Allow cupcakes to cool in pan on cooling rack for 5-8 minutes.
9
Remove cupcakes from pan; cool completely.
10
FOR ICING:.
11
In a medium bowl, combine all icing ingredients.
12
Beat until smooth.

1100

kcal

Calories

Fat

201

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 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix (no pudding in the mix), ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 ¼ cups water, and more.

Yes, Pumpkin Pie Cupcakes With Maple Buttercream Icing 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 Pie Cupcakes With Maple Buttercream Icing

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