Pumpkin Spice Cupcakes with Maple Buttercream
Recipe by Mike Johnson
@mikebakesnycThis easy fall cupcake recipe is made with lactose-free buttercream frosting and combines the warm flavors of pumpkin spice and maple brown butter. The rich pumpkin cake paired with the light and sweet frosting makes this the perfect fall-inspired lactose-free cupcake recipe.
PREP
15 min
COOK
20 min
TOTAL
35 min
16 Servings
Ingredients
For the Pumpkin Spice Cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon fine sea salt
1 cup pumpkin puree
1 teaspoon vanilla extract
½ cup light brown sugar
½ cup granulated sugar
6 tablespoons canola oil
3 large eggs
For the Maple Buttercream
1 cup unsalted butter
4 cups powdered sugar
2 tablespoons pure maple syrup
LACTAID® Lactose-Free Whole Milk
Looking for a different LACTAID® dairy product to use in your recipes?
LACTAID® Reduced Fat 2% Lactose-Free Milk
Directions
For the Pumpkin Spice Cupcakes
Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves, and salt together in a large bowl. Set aside.
Whisk the pumpkin, LACTAID® Lactose-Free Whole Milk, vanilla, brown sugar, sugar, oil, and eggs together until combined.
Pour the wet ingredients into the dry ingredients and whisk until completely combined.
Spoon the batter into the liners until each cup is ⅔ 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.
For the Maple Buttercream
Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a heat-proof bowl, and freeze until solidified, about 20 minutes.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the solidified brown butter on medium-high speed until smooth and creamy. Add the powdered sugar, LACTAID® Lactose-Free Whole Milk, and maple syrup. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cooled cupcakes however you’d like.
Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
376
18g
-
8g
Cholestrol
Sodium
Total Carbohydrate
Dietary Fiber
66mg
98mg
53g
1g
Sugars
Protein
Calcium
45g
3g
46mg
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
Cholestrol
Sodium
376
18g
-
8g
66mg
98mg
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Calcium
53g
1g
45g
3g
46mg
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