Disclosure: This post was written in partnership with Degustabox, all opinions and stories are 100% my own. Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links.
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!
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.
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.
To finish these off, I sprinkled a little pumpkin spice and added some Sahale Maple Pecans I received in my Degustabox this month!
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, Twitter, and Pinterest.
Disclosure: This post was written in partnership with Degustabox, all opinions and stories are 100% my own. Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links.
Adapted from The Perfect Cake by America’s Test Kitchen
Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting
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
- 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.
- 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
- 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.
- 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
- 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.
- 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
- 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 cupcakeAmount Per Serving: Calories: 476 Total Fat: 37g Saturated Fat: 15g Cholesterol: 107mg Sodium: 450mg Carbohydrates: 33g Fiber: 1g Sugar: 20g Protein: 6g
You May Also Like:
The Quintessential Pumpkin Pie
Spiced Pumpkin Pecan Pancakes
Easy Pumpkin Parfaits
Hi, my name is Mary. Welcome to my blog. I’m happy to provide quality recipes from cookbooks, family, internet and from my own kitchen. I try to use organic ingredients when cooking and use classic ingredients when baking such as: flour, sugar, butter and eggs.
Caroline
Hi, these look luscious! I have a question, on the ingredient list, is it 3/4 of a cup of pumpkin purée or 3/4 of the can? Thanks for this great post!
Mary
It’s 3/4 cup. Thanks for catching that!
Tiff
Hi! these sound delicious! 2 quesrions… it says it makes 9 cupcakes but then it says to line a 12 cupcake tin. And, it doesn’t have cinnamon in the ingredient list but says to add it to the dry ingredients. Thank you.
Mary
Thanks for catching that! It should be 1 teaspoon cinnamon. Recipe has been updated. This makes 9 cupcakes. Sorry for the confusion. And thanks for stopping by and commenting!