Pumpkin Spice Cupcakes With Maple Buttercream
This 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.
Recipe by Mike Johnson
Prep | Cook | Total |
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Servings |
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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
¼ cup LACTAID® Lactose-Free Whole Milk
2 tablespoons pure maple syrup
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.
Nutrition Facts
Serving Size
1 cupcake
Amount Per Serving
Calories | 376 |
Total Fat | 18g |
Calories from Fat | - |
Saturated Fat | 8g |
Cholestrol | 66mg |
Sodium | 98mg |
Total Carbohydrate | 53g |
Dietary Fiber | 1g |
Sugars | 45g |
Protein | 3g |
Calcium | 46mg |
Notes
Store leftovers in the refrigerator for up to 5 days.
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
