Pumpkin Cupcakes with Molasses Buttercream Icing

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Moist, packed with seasonal flavor, and the perfect quick treat–these pumpkin cupcakes with molasses buttercream icing are everything you want this time of year. They’re sure to be a hit whether you make them for Thanksgiving or just an after-school snack!

It’s been a while since our last recipe on here. A lot has happened in our family since then. I won’t go into details, but everyone is (now) healthy and on the road to recovery. It never ceases to amaze me the amount of time that passes so quickly. It really reminds me to slow down and enjoy every moment with those you love. Which brings us to Thanksgiving! Crazy, right? I have family coming in this week and my crew couldn’t be more excited. Our family is spread out across the country so Thanksgiving time is always so very special to us. I’ll be hosting again this year and can’t wait to start creating my menu and make memories around our table this year.

I’m the baker of the family and there are always requests of some of my favorite-to-make dishes/desserts. It was already requested I have a macaron-baking session with my sister-in-law (and more than likely, niece). And I know pumpkin whoopie pies will be expected. I think these cupcakes are going to make their debut appearance this year. I know they’ll be a hit.

The one outstanding thing about these cupcakes is their flavor. I used some molasses both in the cupcake and the icing to really complement the pumpkin flavor and spices that go with it. Yum. And not to mention the actual cupcake itself is the perfect texture–moist but light and airy. These really are going to be my go-to fall treat. I made them for my boys for an after-school snack and they gobbled them up.

So if you’re looking for another dessert to add to the Thanksgiving Day spread, I think your search is over. These cupcakes are sure to put a smile on everyone’s face.

We at Golden Barrel wish you and yours a blessed Thanksgiving season. May you enjoy the time spent with family and friends. We are thankful for YOU!

Pumpkin Cupcakes with Molasses Buttercream Icing
Print Recipe
Moist, packed with seasonal flavor, and the perfect quick treat--these pumpkin cupcakes with molasses buttercream icing are everything you want this time of year.
    Servings
    18 cupcakes
    Servings
    18 cupcakes
    Pumpkin Cupcakes with Molasses Buttercream Icing
    Print Recipe
    Moist, packed with seasonal flavor, and the perfect quick treat--these pumpkin cupcakes with molasses buttercream icing are everything you want this time of year.
      Servings
      18 cupcakes
      Servings
      18 cupcakes
      Instructions
      1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners. In a medium-sized bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Set aside.
      2. In a bowl attached to a stand mixer (or with a hand mixer), mix together coconut oil, brown sugar, molasses, sugar, pumpkin, eggs, and vanilla extract until thoroughly combined.
      3. With mixer on low speed, slowly add in dry ingredients. Mix until just combined.
      4. Using a large cookie scoop, scoop out batter into prepared pan(s), filling until about 3/4 full. Bake for 17-20 minutes or until tops are set. Remove and let cool on rack.
      Icing
      1. In a bowl attached to a stand mixer, cream butter until smooth. Add in confectioners' sugar (I used 3 cups), vanilla extract, and half and half. Beat on high speed until light and fluffy. Spread icing on cupcakes. Store in airtight container.
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