Pumpkin Cupcakes With Maple Cream Cheese Frosting,

Name: Pumpkin Cupcakes With Maple Cream Cheese Frosting, Half-Batch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pumpkin Cupcakes, Half-Batch; 1 egg; 3 tablespoons white granulated sugar; 2 tablespoons brown sugar; 2 tablespoons vegetable oil; 2 tablespoons Greek yogurt; 1/3 cup canned pumpkin (not pumpkin pie filling); 1/2 teaspoon vanilla extract (optional); 1/3 cup all-purpose unbleached flour, slightly heaped; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/8 teaspoon ground nutmeg; 1/8 teaspoon salt; Maple Cream Cheese Frosting (based on Smitten Kitchen); 2 ounces Neufchatel cheese or regular cream cheese; 1/2 tablespoon butter, room temperature; 3/4 cup confectioners' sugar (you may need a bit more depending on the stiffness of the frosting); 1 teaspoon maple syrup

Servings: persons

Pumpkin Cupcakes, Half-Batch
1 egg
3 tablespoons white granulated sugar
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons Greek yogurt
1/3 cup canned pumpkin (not pumpkin pie filling)
1/2 teaspoon vanilla extract (optional)
1/3 cup all-purpose unbleached flour, slightly heaped
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Maple Cream Cheese Frosting (based on Smitten Kitchen)
2 ounces Neufchatel cheese or regular cream cheese
1/2 tablespoon butter, room temperature
3/4 cup confectioners' sugar (you may need a bit more depending on the stiffness of the frosting)
1 teaspoon maple syrup

1
Preheat your oven to 350 degrees and line a 6-cup muffin tin with cupcake liners.
2
In a large bowl, vigorously whisk the egg and sugar together until creamy. Add vegetable oil, Greek yogurt, pumpkin, and vanilla extract, and whisk again until smooth.
3
In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt. (Note: You can use 1/2 teaspoon of pumpkin spice instead of the ginger, cloves, and nutmeg.) Add the flour mixture to the pumpkin mixture and mix until incorporated, taking care not to overmix.
4
Fill liners to 2/3 full or less for these. I filled mine about 3 tablespoons of batter each, using a 1/4 cup measuring cup. You will have a little bit of extra batter left. Bake for 18 minutes, or when a toothpick inserted comes out clean, and tops spring back when touched.
5
If using an electric mixer, simply combine everything and beat on high speed until smooth and fluffy.
6
If mixing by hand, whisk together cream cheese and butter first until very smooth. If you're mixing by hand, it will greatly help if the cream cheese and butter are quite soft beforehand.
7
Add in the confectioners' sugar in batches, beating after each addition until smooth. Last, add the maple syrup and whisk again until incorporated. If frosting is too runny after the syrup, add another few teaspoons of confectioners' sugar.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Pumpkin Cupcakes, Half-Batch, 1 egg, 3 tablespoons white granulated sugar, 2 tablespoons brown sugar, and more.

Yes, Pumpkin Cupcakes With Maple Cream Cheese Frosting, Half-Batch 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.

That's it — enjoy your meal!

Pumpkin Cupcakes With Maple Cream Cheese Frosting, Half-Batch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions