Description
These pumpkin spice cupcakes are light and tender, bursting with warm fall spices and pumpkin flavor. Topped with a sweet and tangy maple cream cheese frosting, they make the perfect seasonal treat that’s easy to prepare and delights with every bite.
Ingredients
Pumpkin Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ½ teaspoon ground cinnamon
- 1 cup pumpkin puree
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup canola oil
- 2 eggs
Maple Cream Cheese Frosting
- 8 Tablespoons butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, more as needed
- ½ teaspoon vanilla extract
- 2 teaspoons maple extract
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, Kosher salt, and cinnamon until evenly combined. Set aside.
- Combine wet ingredients: In a large mixing bowl, whisk the pumpkin puree, light brown sugar, granulated sugar, canola oil, and eggs until the mixture is smooth and well blended.
- Bring batter together: Gradually mix the reserved dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep cupcakes tender.
- Fill muffin cups and bake: Spoon the batter into the prepared muffin cups, filling each about half to two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
- Make the maple cream cheese frosting: Using a mixer, beat softened butter and cream cheese together until light and fluffy. Gradually add the powdered sugar, beating continuously. Stir in the vanilla extract and maple extract. Adjust the consistency by adding more powdered sugar if needed until the frosting is firm yet light.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them using a piping bag fitted with a 1M tip or simply spread the frosting with a knife for a rustic finish. Serve and enjoy!
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- You can substitute the canola oil with vegetable oil or melted coconut oil if preferred.
- If you don’t have maple extract, pure maple syrup can be used, but reduce powdered sugar slightly to maintain frosting consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
