Pumpkin Cupcakes with Maple Cream Cheese Frosting

We can’t go through this season without cupcakes suitable for fall, so we turned to one of our favorite blogs for a recipe: Sweetopia.  You get all the flavors from the spices we usually use this time of year, like cinnamon and nutmeg and they are wonderfully moist…a perfect pairing for a hot cup of good coffee to be enjoyed on a crisp afternoon. Usually, I’ll try a recipe from one source, and try out a topping or a sauce to go with it from a different source or I’ll make up my own recipe.  This time I tried the complete recipe, so I made the cream cheese frosting too, and it’s a perfect match. Aside from being delicious, I liked that this recipe is easy to make, so you can get the kids to help out.  Happy baking!

Helga

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Yields 10-12 cupcakes
Recipe from Sweetopia

Ingredients for the Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 large eggs
1 cup canned pumpkin purée
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil

Ingredients for the Icing:
8 oz (1 block) cream cheese, at room temperature
½ lb unsalted butter, at room temperature ( 2 sticks)
2 tablespoons real maple syrup
1 lb icing sugar (about 3 ¾ cups)

Procedure, for the cupcakes:

  1. Preheat the oven to 350 degrees. Line muffin tin with paper liners.
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
  3. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
  4. Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
  5. Set pumpkin cupcakes aside to cool completely. These are delicious frosted with cream cheese icing or just as is!
For the Icing:
  1. Cream the cream cheese, butter and maple syrup in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth.
  2. Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

© 2013, The Foodies' Kitchen. All rights reserved.

Leave a Reply