Pumpkin Cupcakes Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
12 cupcakes
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Calories
310 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Cupcakes Recipe
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Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting. You're going to love these award winning fall flavored cupcakes!
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Ingredients
For the cupcakes:
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
For the Frosting:
- ¼ cup unsalted butter softened
- 4 ounce cream cheese softened
- ¾ teaspoon maple flavoring
- 2 cups powdered sugar
- ½ cup Heath Milk Chocolate Toffee Bits
Instructions
- In mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
- Pour batter into cupcake tins (I used liners), dividing the batter evenly (fills 12).
- Bake in a 350 degree oven for about 20 minutes. Cool completely before frosting.
- To make frosting, beat butter and cream cheese until smooth. Beat in maple and powdered sugar and mix for 2-3 minutes. Spread on cupcakes and sprinkle with toffee bits. Enjoy!
Notes
- SOFTEN. Let your cream cheese and butter soften on the counter for about 10 minutes before making the frosting. This will make it much easier to beat together to get a showstopping fluffy buttercream texture.
- The toffee bits are a fun addition but the cupcakes would still be delicious without them!
- When filling the cupcake liners, make sure to fill them only about 2/3 of the way full. Any fuller than that and the cupcakes will "dome" on top (like muffin tops).
- If you prefer not to use cupcake liners, you can also bake them right in the tin. Spray with cooking spray or lightly grease the tin before adding the batter.
- Looking for an almost fat-free pumpkin cupcake? You could replace the maple cream cheese frosting with a dollop of fat free cool whip. Still good, but I highly recommend giving the frosting a try, at least once.
- Spices- a combination of cinnamon, cloves, ginger, and nutmeg is used to season these cupcakes. You could swap those out for 3 teaspoons of pumpkin pie spice instead.
- Maple Flavoring- for the frosting. Maple flavoring and maple extract are different product. The flavoring is darker in color and more concentrated (and I prefer it too). If you can only find the extract, it will work, but note that the frosting may still retain a white color. DO NOT use maple syrup, as it is not concentrated enough to give maple flavor.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Cholesterol
55mg
(18%)
Sodium
344mg
(14%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 55mg | 18% |
| Sodium | 344mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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