Description
Indulge in the cozy flavors of fall with these delightful maple pumpkin spice cupcakes, topped with a rich and creamy cream cheese frosting. Perfect for any autumn gathering or a sweet treat any day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk
- ¼ cup pure maple syrup
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 2 tablespoons milk or heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together granulated sugar and softened butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate small bowl, whisk together pumpkin puree, buttermilk, and maple syrup.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting: In a large bowl, beat together softened cream cheese and butter until smooth and creamy. Beat in vanilla extract and a pinch of salt.
- Gradually add the sifted powdered sugar, alternating with the milk or cream, until the frosting is smooth and has a spreadable consistency.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For extra flavor, you can add ½ cup of chopped pecans or walnuts to the batter.
- Ensure your pumpkin puree is not pumpkin pie filling, as it contains added sugar and spices.
- For a smoother frosting, make sure your cream cheese and butter are at room temperature.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: PT25M
- Cook Time: PT20M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg