Description
Light and tender pumpkin spice cupcakes topped with a sweet and tangy maple cream cheese frosting. This easy-to-make recipe combines warm fall spices with moist pumpkin puree, perfect for seasonal celebrations or cozy treats.
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: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make clean-up easy.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, Kosher salt, and ground cinnamon. Set this dry mixture aside for later.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, light brown sugar, granulated sugar, canola oil, and eggs until well combined. This creates a smooth and flavorful base for your cupcakes.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Do not overmix to keep the cupcakes tender.
- Scoop and Bake: Divide the batter evenly into the prepared muffin tin, filling each cup about ½ to ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set.
- Prepare Frosting: In a mixing bowl, beat softened butter and cream cheese together until light and fluffy. Gradually add powdered sugar, beating continuously until the frosting is smooth and fluffy. Mix in vanilla extract and maple extract. Adjust powdered sugar quantity if needed to achieve piping consistency.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them using a piping bag fitted with a 1M tip or simply spread the frosting with a spatula. Decorate as desired and serve.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the frosting.
- Use fresh pumpkin puree for best flavor; canned pumpkin works well, too but avoid pumpkin pie filling.
- Adjust maple extract to taste; start with less and add more if desired.
- For vegan alternatives, substitute eggs and dairy butter/cream cheese, but textures and flavors will vary.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
