Pumpkin and maple are two of the delicious and distinct flavors of fall. They work together beautifully in these moist and flavorful cupcakes.
Top the cupcakes with mini cookies (as shown), or save time by simply topping the cupcakes with a dash of cinnamon or a candied nut.
Start with a delicious batch of my favorite Pumpkin Cupcakes. The recipe (as listed HERE) can be made with, or without nuts.
Finish the cakes with this creamy, delicious and subtle maple frosting (below).
Prop note- Wooden cake and cupcake stands handmade in South Carolina, by Wood Expressions.
How to Make Pumpkin Cupcakes with Maple Cream Cheese Frosting
Pumpkin Cupcakes with Maple Cream Cheese Frosting
This delicious frosting is a perfect complement to pumpkin, apple or maple cupcakes.
Ingredients
Pumpkin Cupcakes
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg freshly grated if possible
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans optional, but really add a nice flavor and texture
Maple Cream Cheese Frosting
- 1/2 cup unsalted butter 1 stick, cold
- 8 oz cream cheese 1 package, cold
- 4 cups powdered sugar
- 2 tablespoons maple syrup grade B preferred
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream cold, if desired
Instructions
Pumpkin Cupcakes
- In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
- In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.
- Add the flour mixture to the pumpkin mixture and stir until completely combined.
- Stir in chopped pecans.
- Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. This batter perfectly makes 12 standard sized cupcakes.
- Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
- Frost with maple cream cheese frosting.
Maple Cream Cheese Frosting
- In the bowl of an electic mixer, add butter and beat until smooth.
- Add cream cheese, and beat until fully incorporated, and smooth.
- Add powdered sugar, one cup at a time.
- Add maple syrup and vanilla, while mixing on low.
- Add heavy cream, if desired.
- Increase speed to medium, and continue beating 30 seconds or so, until light and fluffy.
Notes
I used grade B maple syrup from Tonewood.
Nutrition
Calories: 290kcalCarbohydrates: 38gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 38mgSodium: 112mgPotassium: 62mgFiber: 1gSugar: 32gVitamin A: 2032IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!