Pumpkin Cupcakes With Maple Cream Cheese Frosting Recipe

Name: Pumpkin Cupcakes With Maple Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 stick Unsalted Butter, Room Temperature; 1 cup Firmly Packed Dark Brown Sugar; 1/3 cups Granulated Sugar; 2 cups Cake Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/8 teaspoons Ground Cloves; 1/2 teaspoons Salt; 2 whole Large Eggs; 1/2 cups Buttermilk; 1 Tablespoon Vanilla; 1-1/4 cup Canned Pumpkin; _____; FOR THE FROSTING:; 12 ounces, weight Cream Cheese, Softened; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1/4 cups Maple Syrup

Servings: persons

FOR THE CAKE:
1 stick Unsalted Butter, Room Temperature
1 cup Firmly Packed Dark Brown Sugar
1/3 cups Granulated Sugar
2 cups Cake Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Nutmeg
1/8 teaspoons Ground Cloves
1/2 teaspoons Salt
2 whole Large Eggs
1/2 cups Buttermilk
1 Tablespoon Vanilla
1-1/4 cup Canned Pumpkin
_____
FOR THE FROSTING:
12 ounces, weight Cream Cheese, Softened
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1/4 cups Maple Syrup

1
Preheat the oven to 350 degrees and line cupcake pans with 18 paper liners.
2
Using a mixer, beat the butter and sugars on medium for about 5 minutes, or until fluffy. In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt.
3
Add the eggs one at a time to the butter mixture, scraping down the sides of the bowl as you go. Mix the buttermilk and vanilla; alternate adding the flour and buttermilk/vanilla mixture to the butter mixture, beginning and ending with the flour. Beat in the pumpkin until smooth.
4
Fill cupcake liners about 3/4 full and lightly rap the pans on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool on racks completely before frosting.
5
For the frosting, mix ingredients together on medium speed until fluffy.

1954

kcal

Calories

126

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CAKE:, 1 stick Unsalted Butter, Room Temperature, 1 cup Firmly Packed Dark Brown Sugar, 1/3 cups Granulated Sugar, and more.

Yes, Pumpkin Cupcakes With Maple Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes With Maple Cream Cheese Frosting

How did you like this recipe?

Frequently Asked Questions