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.
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.
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.
With mixer on low speed, slowly add in dry ingredients. Mix until just combined.
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
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.
