Pumpkin Spice Cupcakes with Maple-Cream Cheese Frosting
These Pumpkin Spice Cupcakes are soft, cozy and absolutely delicious. They’re topped with a smooth maple cream cheese frosting that goes perfectly with the spiced pumpkin base. This recipe makes about 15 cupcakes.
These cupcakes are soft and perfect for a cozy day in October. I really loved my Pumpkin Spice Loaf Cake, so I wanted to make a cupcake version. These are butter based instead of oil based, which makes them great for anyone who prefers bakes without oil. They still stay moist in the fridge thanks to the pumpkin purée, but I still recommend letting them sit at room temperature for about 20-30 minutes before serving. This recipe makes 15 cupcakes and I hope you like it!
Tips and tricks
· Don’t overbake: Keep an eye on the cupcakes during the last few minutes, they’re done when a toothpick comes out clean or with a few crumbs. Overbaking can make them dry.
· Don’t overbeat the frosting: Once the frosting looks smooth and fluffy, stop mixing. Overbeating can make it grainy or too runny.
· Use homemade or store bought pumpkin purée: Both work great!
· Store in the fridge: Because of the cream cheese frosting, these need to stay chilled.
· Let them come to room temperature before serving: About 20-30 minutes is enough.
· Test your oven temperature: Ovens can vary! If your cupcakes brown too fast or stay pale, your oven might run hot or cool.
· Add chopped nuts or white chocolate chips: If you want to change things up, a handful of walnuts, pecans or white chocolate chips go really well with pumpkin spice.
Ingredients you will need for this recipe
For the cupcakes:
Unsalted Butter: Make sure your butter is softened, as it is easier to mix with the sugars.
Granulated sugar: Sweetens the cupcakes and helps them rise.
Brown sugar: Adds a slight caramel flavor and keeps the cupcakes moist. Light brown sugar works too.
Eggs: We will be using large eggs in this recipe.
Milk: Adds moisture and helps create a smooth batter.
Pumpkin puree: Keeps the cupcakes moist and adds pumpkin flavor. Homemade or store bought puree is fine.
Vanilla extract: Vanilla bean paste can be used instead.
All purpose flour: The base of the cupcakes. Don’t pack it if measuring by cup.
Baking powder: Helps the cupcakes rise and stay fluffy.
Cinnamon & Nutmeg: Adds warm fall flavor.
For the frosting:
Cream cheese: Makes the frosting creamy and tangy. I used Philadelphia Cream Cheese.
Sugar: Sweetens the frosting. You can adjust to taste.
Vanilla bean paste or ground vanilla powder: Adds flavor depth.
Maple syrup: Gives a subtle maple flavor.
Whipping cream: Makes the frosting lighter and fluffier.
Step by step instructions with photos
1. Preheat your oven to 180•C and line a muffin tin with cupcake liners.
2. In a large bowl combine the softened butter with the sugar and the brown sugar.
3. Add the eggs along with the vanilla extract and whisk until smooth.
4. Mix in the pumpkin puree.
5. Add the flour, baking powder, cinnamon, nutmeg and milk. Mix until combined.
6. Scoop the batter into the prepared cupcake liners.
7. Bake in the preheated oven for 18 minutes.
8. Once ready, let them completely cool down before frosting.
9. For the frosting combine the cream cheese with the sugar, vanilla and maple syrup.
10. Then add the whipping cream and whisk until it turns into a pipable cream.
11. Once the cupcakes have completely cooled down, frost them and enjoy!
Pumpkin Spice Cupcakes with Maple-Cream Cheese Frosting
These Pumpkin Spice Cupcakes are soft, cozy and absolutely delicious. They’re topped with a smooth maple cream cheese frosting that goes perfectly with the spiced pumpkin base. This recipe makes about 15 cupcakes.
Ingredients
- 130g unsalted butter, softened - 1/2 cup + 1 tablespoon
- 150g granulated sugar - 3/4 cup
- 50g brown sugar - 1/4 cup
- 2 large eggs
- 100g milk - 1/3 cup + 1 tablespoon
- 150g pumpkin puree - 2/3 cup
- 1 teaspoon vanilla extract
- 220g all purpose flour - 1 cup + 3/4 cup
- 8g baking powder - 1 teaspoon vanilla bean+ 1/2 teaspoon
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 380g cream cheese - 1 cup + 2/3 cup
- 100g sugar - 1/2 cup
- 1 teaspoon vanilla bean paste or ground vanilla powder
- 2 tablespoons of maple syrup
- 150g whipping cream - 2/3 cup
Instructions
- Preheat your oven to 180•C and line a muffin tin with cupcake liners.
- In a large bowl combine the softened butter with the sugar and the brown sugar.
- Add the eggs along with the vanilla extract and whisk until smooth.
- Mix in the pumpkin puree.
- Add the flour, baking powder, cinnamon, nutmeg and milk. Mix until combined.
- Scoop the batter into the prepared cupcake liners.
- Bake in the preheated oven for 18 minutes.
- Once ready, let them completely cool down before frosting.
- For the frosting combine the cream cheese with the sugar, vanilla and maple syrup.
- Then add the whipping cream and whisk until it turns into a pipable cream.
- Once the cupcakes have completely cooled down, frost them and enjoy!
Nutrition Facts
Calories
274Fat
20 gSat. Fat
12 gCarbs
29 gFiber
1 gNet Carbs
35 gSugar
17 gProtein
4 gSodium
95 mgCholesterol
80 mg
