Pumpkin Cupcakes with Maple Coconut Frosting

Pumpkin Cupcakes with Maple Coconut Frosting

Dessert 

  • 16

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • Cupcakes
  • 1 cup firmly packed light brown sugar
  • 1/3 cup vegetable oil
  • 1 cup canned pumpkin
  • 3 eggs, room temperature
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp Kosher salt
  • Frosting
  • 6 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 2 Tbsp real maple syrup
  • 2 cups powdered sugar
  • ½ tsp Kosher salt
  • ¾ cup flaked coconut

Preparation

1. Preheat the oven to 350°F. Place paper liners into a 12-cup cupcake pan and set aside.

2. Place brown sugar and oil in the bowl with the kneading/crushing blade. Mix at speed 8 for 1 minute. Scrape down the sides and bottom of the bowl. Add pumpkin, eggs, buttermilk and vanilla. Mix at speed 8 for 1 minute. Scrape down the sides and bottom of the bowl.

3. In a small bowl stir together flour, soda, spices and salt. Add to the Prep&Cook bowl and mix at speed 6 for 20 seconds, scraping bowl after first 10 seconds.

4. Spoon pumpkin batter into paper-lined cupcake pan. Bake for 20-22 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool completely.

5. Meanwhile, place cream cheese, butter and maple syrup in the bowl with the kneading/crushing blade. Mix at speed 10 for 30 seconds. Scrape down the sides and bottom of the bowl after first 15 seconds. Add powdered sugar and salt. Mix at speed 6 for 30 seconds. Frost cupcakes and sprinkle with flaked coconut.