Description
Cozy, moist pumpkin spice cupcakes topped with a rich and tangy maple cream cheese frosting. The perfect autumn treat, filled with warm spices and sweet maple flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup pure maple syrup
- 2–3 cups powdered sugar
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing gently until just combined.
- Divide batter evenly among liners, filling each about ¾ full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
- For frosting, beat cream cheese and butter until fluffy. Add maple syrup and salt, then gradually add powdered sugar until smooth.
- Frost cooled cupcakes and garnish with a sprinkle of cinnamon or chopped pecans if desired.
Notes
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Store frosted cupcakes in the fridge for up to 4 days.
- You can freeze unfrosted cupcakes for longer storage.