Pumpkin Cupcakes with Maple Cream Cheese Frosting
Pumpkin Cupcakes with Maple Cream Cheese Frosting are a family, fall favorite. These fluffy cupcakes are full of fall flavors and the maple cream cheese frosting perfectly compliments the pumpkin and spices without over-powering them.
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Ingredients
For the cupcakes
- 1 stick unsalted butter softened
- 1 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 cups cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground coves
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 1/4 cups pumpkin puree one 15 oz can
Cream Cheese Frosting
- 2 8 oz packages cream cheese softened
- 1 stick unsalted butter softened
- 2 cups confectioners sugar
- 1/4 cup pure maple syrup
Instructions
- Preheat oven to 350 degrees and place cupcake liners in tin.
- Beat one stick of butter and sugars on medium until smooth. About 5 minutes.
- Sift flour, baking soda, baking powder, and spices into a separate bowl.
- Add eggs to butter/sugar and mix.
- Add half of the flour mix into the butter/sugar mix.
- Next, stir vanilla into buttermilk and mix it into the batter. Then mix in the last of the flour.
- Stir in the pumpkin puree until incorporated.
- Scoop mix into cupcake liners about 3/4 full. Rap the pan on the counter to get rid of trapped air bubbles and then put in the oven.
- Bake for 18-20 minutes depending on your oven.
Cream Cheese Frosting
- Mix the butter, cream cheese, powdered sugar, and maple syrup until fluffy.
- Once cupcakes have cooled use a ziplock bag or decorating tools to pipe frosting on cupcakes.
Servings: 18 cupcakes