Pumpkin Cupcakes with Maple Cream Cheese Frosting

 Pumpkin Cupcakes with Maple Cream Cheese Frosting

For Halloween this year we handed out candy from our decorated driveway. In an effort to be festive we invited friends and neighbors to stop by and enjoy the festivities. I made these cupcakes and some sugar cookies to hand out to neighbors. Usually the kids wont take unwrapped food – however that was not the case this year. By the end of the night all the baked goods and the majority of the candy was gone.

ingredients

The recipe and detailed instructions are at the end of this post. For this recipe we need cake flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, light-brown sugar, granulated sugar, unsalted butter, eggs, pumpkin puree, cream cheese, confectioners sugar, and maple syrup. Looks like we have it all. Ready, set, bake…

flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspiceall mixed togetherbrown sugar, granulated sugar, melted and cooled butter, and the eggsall mixed

We need two bowls for this recipe, one medium sized and one large. Using the medium sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until smooth. Reserve for later.

Whisk together in the large bowl the brown sugar, granulated sugar, melted and cooled butter, and the eggs.

add the dry ingredientsmixedadd the pumpkin pureeall mixed

Add the dry ingredients to the wet ingredients in the large bowl, whisk until smooth. Whisk in the pumpkin puree.

Cupcake linersCupcake liners filledbaked and ready to cool

Divide batter evenly among cupcake liners in a muffin tin, filling each liner no more than two thirds full. I used a cookie scoop and filled each liner with three scoops, about 4 1/2 tablespoons. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. About five minutes after removing the tray from the oven transfer to a cooling rack. The cupcakes are easier to remove from the muffin tin when they are cooled slightly.

chream cheese, butter, and maple syrupmixedadd the confectioners sugarmix until smooth

For the frosting use a mixer fitted with a paddle attachment and beat the cream cheese, butter, and maple syrup on medium until fully combined. Beat in the confectioners sugar on low until smooth. Decorate as desired. I went simple opting to just top the cupcakes with the frosting. It was dark so no one would notice any decorations, I was running out of time, or being lazy, take your pick! Either way they tasted great.

Pumpkin Cupcakes cooling

Recipe: Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin sponge adapted from: Martha Stewart’s Pumpkin Cupcakes, frosting adapted from Smitten Kitchen’s Pumpkin CupcakesPrint Recipe
Yield: 24 cupcakes

Ingredients

Cupcake Sponge
  • 8 ounces (224g) cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 7 1/2 ounces (213g) light-brown sugar
  • 7 ounces (200g) granulated sugar
  • 8 oz (227g) unsalted butter, melted and cooled
  • 4 large eggs
  • 15 ounces pumpkin puree
Frosting
  • 8 ounces (227g) cream cheese, softened

  • 4 ounces (113g) unsalted butter, room temperature

  • 8 ounces (226g) confectioners sugar

  • 1/4 cup pure maple syrup

Instructions

  1. Preheat oven to 350°F (177°C). Using a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until smooth; reserve.
  2. Whisk together in a large bowl the brown sugar, granulated sugar, melted and cooled butter, and the eggs. Add the dry ingredients, whisk until smooth. Whisk in the pumpkin puree.
  3. Divide batter evenly among cupcake liners in a muffin tin, filling each liner no more than two thirds full. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. About five minutes after removing the tray from the oven transfer to a cooling rack.
  4. For the frosting use a mixer fitted with a paddle attachment and beat the cream cheese, butter, and maple syrup on medium until fully combined. Beat in the confectioners sugar on low until smooth. Decorate as desired.

About Jeff

Graphic Designer in San Diego CA
This entry was posted in Baking, Cakes, Recipe and tagged , , , , , , , . Bookmark the permalink.

One Response to Pumpkin Cupcakes with Maple Cream Cheese Frosting

  1. kelly williams says:

    As i said before… BEST cupcakes EVER!! EVER!!! and now i have the recipe… Bless you my crazed baking friend. :)

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>