Pumpkin Cupcakes with Maple Cream Cheese Frosting {Dessert Recipe}

As I mentioned before, I'm a bit obsessed with pumpkin. And as soon as I got a whiff of coolness in the air I got to baking. I've been craving these cupcakes since the first time I made them a few years ago and with a few minor tweaks I think I've perfected my recipe.

These were delicious! And even better when left in the fridge overnight and eaten for breakfast the next morning with a hot cup of coffee ;) But if you can't wait that long to savor the goodness just make sure to allow the cupcakes enough time to cool before frosting them. You won't be disappointed!



Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Cupcakes
  • 1 stick unsalted butter, room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin

Frosting
  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 1 cup heavy whipping cream

 Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

Cupcakes:
Pour the milk into a measuring cup and add vanilla.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add the eggs one at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter into the cupcake liners, about 3/4 of the way up. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Frosting:
In a stand mixer beat all the ingredients on medium until fluffy but firm. Frost the cupcakes using either a spatula or a pastry bag w/ a large tip. Refrigerate the cupcakes for 30 minutes to set up frosting.

6 comment(s) with love:

LaVonne @ Long Wait said... Reply To This Comment

A friend of mine had a recipe that called for canned pumpkin and cake mix. I will have to call her to get it. This looks great! I pinned it to my cupcakes board to save for later. Thanks!

Jess and the boys said... Reply To This Comment

Oh my goodness. These look delicious!! I will definitely be trying these for my Halloween play date coming up next month! :)

Kari said... Reply To This Comment

Danielle! I want to pay you to come cook for me. I love all things pumpkin and these look so amazing. I love them.

Holly (Woman Tribune) said... Reply To This Comment

These cupcakes look amazing! SO looking forward to trying out this recipe--and hopefully I don't mess it up since I am not so skilled in the kitchen.

Mama Mary said... Reply To This Comment

Yum!!! I just bought the pre-packaged pumpkin mix from Trader Joes but I might have to be brave and try these from scratch!

Amanda @ Frugal Greenish Mama said... Reply To This Comment

These look really delicious! Pinned :)