Pumpkin Cupcakes With MapleCream Cheese Frosting?

Name: Pumpkin Cupcakes With MapleCream Cheese Frosting?
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, room temperature, plus more for greasing pans; 1 cup dark brown sugar, firmly packed; ⅓ cup granulated sugar; 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; 2 large eggs; ½ cup buttermilk; 1 teaspoon vanilla; 1 ¼ cups canned solid-pack pumpkin; frosting; 2 (8 ounce) packages cream cheese, softened; ½ cup unsalted butter, room temperature; 2 cups icing sugar; ¼ cup pure maple syrup

Servings: persons

½ cup unsalted butter, room temperature, plus more for greasing pans
1 cup dark brown sugar, firmly packed
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 large eggs
½ cup buttermilk
1 teaspoon vanilla
1 ¼ cups canned solid-pack pumpkin
frosting
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter, room temperature
2 cups icing sugar
¼ cup pure maple syrup

1
Make the cupcakes:.
2
Preheat the oven to 350 (175C).
3
Line a cupcake pan with 18 liners.
4
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
5
Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
6
Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
7
Add vanilla to buttermilk.
8
Alternate adding the flour and milk mixtures, beginning and ending with the flour.
9
Beat in the pumpkin until smooth.
10
Scoop the batter among the cupcake liners youre looking to get them 3/4 full.
11
Rap the filled pans once on the counter to release any air bubbles.
12
Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
13
Cool the cupcakes on racks completely.
14
Make the frosting:.
15
?In a stand mixer beat all the ingredients on medium until fluffy.

1626

kcal

Calories

Fat

192

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 21 ingredients. The key ingredients include: ½ cup unsalted butter, room temperature, plus more for greasing pans, 1 cup dark brown sugar, firmly packed, ⅓ cup granulated sugar, 2 cups cake flour, and more.

Yes, Pumpkin Cupcakes With MapleCream 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.

That's it — enjoy your meal!