This post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Moist and lightly sweet pumpkin cupcakes are topped with a creamy maple-flavored Swiss meringue buttercream. They’re a quintessential fall dessert!
It’s Day 4 of #PumpkinWeek! Have you read about the prizes and entered the giveaway yet? All of the details and the entry form are over on Monday’s post.
Today I’m sharing pumpkin cupcakes with maple buttercream. I really, really like these cupcakes. They’re light and fluffly, like cupcakes should be. They also not overly sweet.
You can make these cupcakes up to two days ahead of time and store them, unfrosted, at room temperature. Cupcakes tend to lose moisture when stored unfrosted in the refrigerator.
But let’s talk about my favorite part: the frosting. The frosting is a maple-flavored Swiss meringue buttercream. I love the flavor and smooth, creamy texture of this buttercream. Swiss buttercream is also easier to make than French or Italian because it doesn’t involve cooking the sugar into a syrup.
Obviously, from the name, this is a meringue-based buttercream, so as with all meringues, you need to ensure you start with a clean, dry bowl. Meringue will not whip up if it comes into contact with even a trace of fat. Before I start any meringue, I wash my bowl with hot, soapy water, dry it thoroughly, then wipe it down with a paper towel dampened with white vinegar.
Some tips for Swiss buttercream success: once you’ve whipped your egg white/sugar mixture to soft peaks, make sure they are room temperature before starting to add the butter. Warm meringue will melt the butter. It won’t ruin your buttercream, but it will make the process take longer.
If, once you’ve added all the butter, your mixture looks separated, watery, or curdled, just keep whipping on medium-high speed. Walk away for about five minutes. You’ll probably come back to luxuriously creamy buttercream. If not, chill your bowl for about 10 minutes, then continue whipping.
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Moist and lightly sweet pumpkin cupcakes are topped with a creamy maple-flavored Swiss meringue buttercream. They're a quintessential fall dessert!
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup canola oil
- 2 large eggs
- 3/4 cup packed dark brown sugar
- 1 cup canned pumpkin puree
- 1 tsp pure vanilla extract
- 1 lb unsalted butter softened but still slightly cold
- 5 large egg whites
- 1 cup granulated sugar
- 2 tbsp light brown sugar
- 1/2 cup pure maple syrup (not pancake syrup)
Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl. Set aside.
In the bowl of a stand mixer, beat together the oil, eggs, brown sugar, pumpkin, and vanilla extract together on medium speed until combined. Pour the wet ingredients into the dry ingredients and beat on medium-low speed just until combined. Batter will be thick.
Portion the batter into the liners with a medium scoop, filling each well 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.
Make the buttercream: bring a saucepan of about an inch of water to a strong simmer.
Place the egg whites and sugar in the bowl of a completely clean, dry stand mixer. Place the bowl over the simmering water and whisk the egg whites and sugar continuously until the sugar completely dissolves.
Place the mixing bowl on the stand mixer, and using the whisk attachment, beat on medium-high for 8-10 minutes until the egg whites form soft peaks.
Heat maple syrup in a microwave safe container for 30 seconds. It should be warm, but not boiling. If not warm yet, microwave in 30-second increments until it feels warm.
Switch to the paddle attachment. Reduce mixer speed to low and add butter 1 tbsp at a time, ensuring each addition is well mixed.
After all the butter has been added, slowly add the maple syrup into the frosting.
Beat for another 3-5 minutes until the frosting is smooth.
Fit a piping tip onto a piping bag, fill halfway with frosting, and pipe a swirl of buttercream onto each cupcake.
Store in the refrigerator.
Check out more PumpkinWeek Recipes
Pumpkin Hot Chocolate from Sweet Beginnings
Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings
Baked Goods & Desserts:
No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.