Photo: Deva Williamson
Pumpkin Cupcakes with Browned Butter Maple Frosting
15 ingredients
20 min + 20 min
16
openrecipes
Moist pumpkin cupcakes topped with a decadent browned butter maple frosting.
Estimated Nutrition (whole recipe, rough)
696
Calories
19g
Protein
18g
Fat
109g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-¾ cup FOR THE CUPCAKES:
- 1 teaspoon All-purpose Flour
- ¼ teaspoons Baking Soda
- 2 teaspoons Iodized Salt
- 1 teaspoon Baking Powder
- 1-½ cup Pumpkin Pie Spice
- ½ cups Granulated Sugar
- 3 whole Unsalted Butter
- 1 teaspoon Large Eggs
- 1 cup Vanilla Extract
- ½ cups Canned Pureed Pumpkin
- 2-½ cups FOR THE FROSTING:
- ½ teaspoons Unsalted Butter
- 2 Tablespoons Powdered Sugar
- 4 Tablespoons Vanilla Extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes