Pumpkin Cupcakes with Maple Frosting
Pumpkin cupcakes with maple frosting are soft, tender, and packed with pumpkin and warm spices, then topped with a creamy maple frosting.
Servings: 24 Cupcakes
Calories: 284kcal
Ingredients
Pumpkin Cupcakes
- 2 cups all purpose flour
- 1 ½ teaspoons cinnamon
- 1 ¼ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 4 large eggs
- 15 ounce pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ⅔ cup vegetable oil
Maple Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon maple extract
- 3 cups powdered sugar
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees and like a cupcake tin with liners. Set aside.
Pumpkin Cupcakes
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ground cloves, ginger, and pumpkin pie spice. Set aside.
- In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin puree, and vanilla extract until fully combined and smooth.
- Add the dry ingredients into the wet ingredients and beat until incorporated.
- Now, evenly pour the cupcake batter into each cupcake liner, filling it about ¾ full.
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool completely before frosting.
Maple Frosting
- In a medium sized mixing bowl, beat together the cream cheese and butter until light and fluffy.
- Add maple extract and beat until combined.
- Next, add in the powdered sugar and salt.
- Beat until combined and smooth.
- Once cupcakes have fully cooled, pipe the maple frosting on each cupcake and sprinkle with pumpkin pie spice, if desired.
Notes
- Don't overfill the liners: Fill each cupcake liner about ¾ full to give the cupcakes room to rise without overflowing.
- Use room-temperature cream cheese and butter: This makes a big difference when making smooth, creamy frosting.
- Don't overmix the batter: Mix the dry ingredients into the wet ingredients just until incorporated for soft, tender cupcakes.
- Use plain pumpkin puree: Pumpkin pie filling contains added ingredients that can change the texture and flavor of the cupcakes.
- Let the cupcakes cool completely: Don't rush the frosting. Warm cupcakes can cause the frosting to soften or slide off.
- Check them with a toothpick: Start checking around the 20-minute mark. If the toothpick comes out clean, they're ready.
- Don't skip the spices: The combination of spices is what gives these cupcakes their classic pumpkin flavor.
- For pretty frosting: Use a piping bag and your favorite decorating tip to create an easy bakery-style swirl.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 284kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 157mg | Potassium: 101mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3043IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg