Pumpkin Cupcakes With Maple Buttercream Frosting

pumpkin-cupcakes-maple-buttercream-frosting
Photo by Joseph De Leo
Pumpkin Cupcakes With Maple Buttercream Frosting 2.6 165 5 1
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  • Makes 24 cupcakes
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 259 calories
    • Fat 12 g
    • Sat Fat 4 g
    • Cholesterol 33 mg
    • Sodium 207 mg
    • Protein 3 g
    • Carbohydrate 36 g
    • Sugar 25 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 12 mg

Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice.

In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Add the flour mixture. Mix until just combined (do not overmix).

Divide the batter among the prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Transfer the cupcakes to a wire rack and let cool completely before frosting.

Ingredients

  1. Check For the cupcakes:
  2. Check 2 1/2 cups all purpose flour, spooned and leveled
  3. Check 2 teaspoons baking soda
  4. Check 1/2 teaspoon fine salt
  5. Check 1 teaspoon ground cinnamon
  6. Check 1/2 teaspoon ground ginger
  7. Check 1/4 teaspoon ground allspice
  8. Check 1 15-ounce can pure pumpkin puree
  9. Check 2 large eggs
  10. Check 1 1/2 cups granulated sugar
  11. Check 2/3 cup vegetable oil
  12. Check For the frosting:
  13. Check 8 ounce bar cream cheese, at room temperature
  14. Check 1/4 cup (1/2 stick) unsalted butter, at room temperature
  15. Check 2 cups confectioners’ sugar
  16. Check 1/4 cup pure maple syrup
  17. Check 1/4 teaspoon fine sea or table salt

Directions

  1. Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice.
  2. In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Add the flour mixture. Mix until just combined (do not overmix).
  3. Divide the batter among the prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Transfer the cupcakes to a wire rack and let cool completely before frosting.
  4. Make the frosting: Using an electric mixer, beat the cream cheese, butter, confectioners’ sugar, maple syrup, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes.