When I first made this recipe, I made a batch of cookies because it’s actually a cookie recipe. But after indulging in the melt-in-your-mouth cookies, I knew they’d be 100x better as cupcakes! Trust me, these are delicious and perfect for Fall/Thanksgiving. The original recipe yields 60 cookies, but I cut it in half and ended up with a dozen cupcakes. Here’s what you’ll need:
Cupcake Batter
- 1 cup of softened butter
- 1 cup of granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg
- 1 teaspoon vanilla
- 1/2 of a 15-ounce pumpkin can
- 2 cups all-pupose flour
Frosting
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1/8 cup milk
- 1/2 teaspoon vanilla
- 1 1/3 cup powdered sugar
- Ground cinnamon (optional)
Cupcake Directions
- Preheat oven to 350F. In a KitchenAid Mixer, beat 1 cup of softened butter on medium to high speed for 30 seconds.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until combined, scraping bowl occasionally.
- Add eggs and 1 teaspoon vanilla, and beat until combined.
- Beat in pumpkin.
- Beat in flour.
- Place batter in 12 cupcake wraps/cupcake sheet.
- Bake 10 – 12 minutes or until a toothpick comes out clean from the center. Let cool.
Frosting Directions
- In a small saucepan, heat 1/4 cup butter and brown sugar until melted smooth. Transfer to a medium bowl.
- Stir in milk and 1/2 teaspoon vanilla.
- Beat in powdered sugar until smooth.
- Spread frosting on cupcakes.
- Sprinkle with additional cinnamon (optional)
Original Recipe Here
These are the perfect fall treat! Nothing I love more than a cupcake to pair with a large cup of coffee 🙂 Especially when it's pumpkin!
Yes! Trust me, you won't be disappointed with these