Print

Pumpkin Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm, fluffy pumpkin cupcakes topped with delectable maple cream cheese frosting, perfect for celebrating autumn.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1/4 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/3 cup pure maple syrup
  • 2 to 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set it aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set this comforting mixture aside.
  3. In a large bowl, combine the vegetable oil, melted butter, and brown sugar. Whisk until smooth, then add eggs one at a time. Stir in pumpkin purée and vanilla until thick and uniform.
  4. Add the dry mixture to the wet mixture in three additions, alternating with buttermilk. Stir gently after each addition until combined.
  5. Spoon the batter into prepared liners, filling each about three-quarters full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
  7. In a large bowl, beat cream cheese and butter until light and fluffy, about 2 to 3 minutes. Add maple syrup, vanilla, and salt, then gradually beat in powdered sugar until creamy.
  8. Frost the cooled cupcakes with the cream cheese frosting.

Notes

Store cupcakes in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/easy-pumpkin-cupcake-recipe-2/

Scroll to Top