Pumpkin Cupcakes with Maple Cream Cheese Frosting
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Pumpkin Cupcakes with Maple Cream Cheese Frosting

Classic pumpkin cupcakes with a sweet maple cream cheese frosting!
Course Dessert
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12

Ingredients

Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 cup canola or vegetable oil
  • 2 large eggs
  • 3/4 cup packed light or dark brown sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon maple syrup

Frosting:

  • 8 ounces full-fat block cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 4 cups confectioners' sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 tablespoon maple syrup
  • pinch of cinnamon

Instructions

Directions:

    Cupcakes:

    • Preheat oven to 350 and line a 12-cup muffin pan with cupcake liners.
    • Whisk the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice together in a large bowl and set aside.
    • Whisk the oil, eggs, brown sugar, pumpkin puree, vanilla extract, and maple syrup together in a medium bowl until combined.
    • Pour the wet ingredients into the dry ingredients and use a mixer or whisk to combine. The batter should be thick.
    • Spoon or use a cookie scoop to add the batter into the pan, filling the cups only ⅔ of the way up.
    • Bake 20-22 minutes or until a toothpick inserted comes out clean.
    • Allow the cupcakes to cool completely before icing.

    Frosting:

    • In a mixing bowl fitted with the whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
    • Add the confectioners' sugar, vanilla, and salt and beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
    • Frost the cupcakes and enjoy!

    Notes

    Make Ahead Instructions: The cupcakes can be made a day in advance. Allow them to completely cool and then cover and store at room temperature. You can also make the frosting a day in advance and store in the refrigerator until ready to use. Allow to come up to room temperature before using.