Skip to Content

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

 

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

It may still be 100 degrees outside, but I can’t wait any longer for fall! I’m ready for the cool and sunny days with the wind blowing through my hair and low humidity. Let’s not forget the aroma of apple, cinnamon, pumpkin and allspice baking away in the oven.  Oh yeah I’m ready! And these Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting is the perfect recipe to start off the baking season!

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

Say good-bye to those overly sweet and spiced pumpkin cupcakes. These cupcakes are lightly sweetened with just 7 tablespoons of sugar. A simple spice blend of cinnamon, allspice and ginger helps bring out the flavor of the pumpkin instead of hiding in a mix of spices.

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

Moving on to the fluffy and light cream cheese frosting. This Fluffy Maple Cream Cheese Frosting is made with a mix of cream cheese and butter, and sweetened with pure maple syrup.

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

To finish these off, I sprinkled a little pumpkin spice and added some maple pecans.

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

What is your favorite fall time treat? Let me know in the comments below. And don’t forget to follow The Cake Chica on these social media platforms: Facebook, Instagram, and Pinterest.

You May Also Like:

The Quintessential Pumpkin Pie

Spiced Pumpkin Pecan Pancakes

Easy Pumpkin Parfaits

Adapted from The Perfect Cake by America’s Test Kitchen

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting

Yield: 9 cupcakes
Prep Time: 35 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 10 minutes
Total Time: 2 hours 5 minutes

Lightly sweetened Pumpkin Cupcakes, topped with Maple Cream Cheese Frosting, garnished with a candied pecan and a sprinkle of ground cinnamon.

Ingredients

SPECIAL TOOLS

  • Cupcake pan
  • 9 cupcake liners

CUPCAKES

  • 1 cup (5 ounces) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • ¾ cup canned unsweetened pumpkin puree
  • 7 tablespoons (3 ounces) granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs

FROSTING

  • 12 ounces cream cheese, at room temperature
  • 8 tablespoons unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 6 tablespoons pure maple syrup
  • Candied Pecans

Instructions

CUPCAKES

  1. Line a cupcake pan with 9 cupcake liners and set aside. Adjust an oven rack in the center of your oven and preheat your oven to 350 degrees.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, allspice and ginger. In a medium sized bowl, whisk together the pumpkin puree, sugar, oil and eggs until combined. With a silicone spatula, stir in the pumpkin mixture into the flour mixture until combined
  3. Divide the batter evenly into the prepared cupcake pan. Bake for 15 to 20 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs attached. Rotate the pan half way through baking. 
  4. Let cupcakes cool in their pan on a wire rack for 10 minutes. Invert cupcakes on the wire rack and let cool completely, about 1 hour.

FROSTING

  1. While cupcakes are cooling prepare the frosting. In a stand mixer fitted with the whisk attachment, whisk cream cheese, butter, vanilla and salt on medium-high speed until smooth, about 2 minutes. 
  2. Reduce the speed to medium-low and add the maple syrup. Whisk until combined, about 2 minutes. Turn the mixer up to medium-high speed and whisk until the frosting is light and fluffy, about 3 to 5 minutes.

ASSEMBLE

  1. Prepare a piping bag fitted with a piping tip and pipe frosting on top of cupcakes in a decorative fashion. Top with chopped pecans and serve.

Notes

MAKE AHEAD: Unfrosted cupcakes can be made up to 3 days in advance, stored in an airtight container at room temperature. Frosting can be made up to 3 days in advance, stored in the refrigerator. Bring to room temperature (about 1 hour), then whip on medium speed until smooth.

STORAGE : Store frosted cupcakes in an air tight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

*Nutrition information is an estimate and will vary.*

Nutrition Information:
Yield: 9 Serving Size: 1 cupcake
Amount Per Serving: Calories: 476Total Fat: 37gSaturated Fat: 15gCholesterol: 107mgSodium: 450mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 6g

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

Weeknight Baked Parmesan Chicken
← Previous
Chocolate Raspberry Cake with Whipped Ganache Frosting
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe