Pumpkin Cupcakes with a Maple Cream Cheese Frosting
User Reviews
5
Pumpkin Cupcakes with a Maple Cream Cheese Frosting
Description
The cupcakes are made with cake flour mixed with cinnamon, pumpkin spice, baking powder, baking soda, and salt for leavening and flavor. Pumpkin puree and sugars provide moisture and sweetness, while vegetable oil keeps the crumb tender. After baking in liner-lined muffin tins, the cupcakes cool before adding frosting. The maple cream cheese frosting blends cream cheese, butter, powdered sugar, maple syrup, and cream for a thick, spreadable topping.
The result is a soft cupcake with traditional fall flavors that are warm and aromatic. The slight richness of the frosting accents the pumpkin spice without overpowering it. This dessert is suitable for seasonal gatherings or any time pumpkin is desired.
A homemade cake flour substitute can be used by replacing some all-purpose flour with cornstarch, ensuring a light texture. The cupcakes are baked until a toothpick comes out clean, indicating doneness. Cooling fully before frosting prevents melting.
Ingredients
- 1 cup cake flour 140 grams, 2 tablespoons
- ½ teaspoon ground cinnamon
- ¾ teaspoon pumpkin spice
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup vegetable oil 50 grams, I use sunflower or corn oil
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar 90 grams, lightly packed
- 1 large egg room temperature
- ½ teaspoon vanilla
- ¾ cup pumpkin puree 173 grams, nothing added, room temperature
- 2 tablespoons milk room temperature, 2%
*For room temperature, remove ingredients about 30-45 minutes from fridge before using.
FOR THE MAPLE CREAM CHEESE FROSTING
- ¼ cup cream cheese 56 grams, room temperature, 4 ounces
- ¼ cup butter 56 grams, soft
- 2 cups powdered sugar 240 grams, aka icing sugar
- 1 tablespoon maple syrup
- 1 tablespoon cream
Instructions
FOR THE CUPCAKES
- Pre-heat oven to 350F (180C). Line a 6 cup muffin tin with cupcake liners.
- In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Set aside.
- In a large bowl beat together the vegetable oil, sugars, egg, vanilla, pumpkin puree and milk until well combined about 2-3 minutes on medium speed. Add the dry ingredients and beat to combine, for 2-3 minutes on medium speed.
- Spoon the batter evenly into the prepared cupcake liners and bake for about 20-22 minutes. Check with toothpick for doneness. Let cool completely before frosting. Enjoy!
FOR THE FROSTING
- In a medium bowl beat together the cream cheese and butter until creamy, add the sugar, vanilla, maple syrup and cream until thick and combined well. While the cupcakes were cooling I refrigerated the frosting to thicken it up.
Notes
- To make cake flour substitute, remove 2 tablespoons from 1 cup all-purpose flour and replace with 2 tablespoons cornstarch, then sift together before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 96g | 32% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 332mg | 14% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 77g | 154% |
| Vitamin A | 5313IU | 106% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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