These Easy Pumpkin Cupcakes are the perfect Fall dessert recipe. Deliciously spiced and topped with a creamy Maple Cream Cheese Frosting. This batch is perfect for a few people or double it for a family or friend get together!
I love making cupcakes especially when its a smaller recipes. Six cupcakes is perfect for us, they last a couple of days and none go to waste. I love them frosted and the Italian not so much. These are so good you won’t even miss the frosting!
How to make them
In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.
In a large bowl beat together oil, sugars, egg, vanilla, pumpkin puree and milk until well combined. Add the dry ingredients and beat to combine.
Spoon the batter into the prepared cupcake liners and bake. Let cool completely before frosting.
Can you use canned pumpkin puree?
Yes you can as long as it has nothing added, or you can make your own, simple and easy Pumpkin Puree.
What is cake flour?
It is a flour with a lower protein content usually between 7-9% and it is milled finer than all purpose flour. It makes cakes softer and lighter. You can easily make your own, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together before using.
How to tell when cupcakes are baked
Cupcakes are done when the toothpick comes out clean or with a couple of crumbs attached. Or you gently press the top of it with your finger and it springs back. Be sure to cool your cupcakes on a wire rack, this keeps them from getting a soggy bottom. Air will circulate around them making sure that that doesn’t occur.
How to store them
Unfrosted completely cooled cupcakes can be kept in an airtight container at room temperature for up to two days. If they are frosted then they should be refrigerated. They will keep for up to three days. Although they are really at their best eaten within two days. After that they can become heavy and dry.
How to freeze them
It’s best to freeze them unfrosted and completely cooled. Place the cupcakes in a freezer safe container, they will keep for up to three months. To thaw them, uncover and thaw at room temperature. It will only take about an hour to two hours to thaw, then frost as desired.
When was the first cupcake made?
The earliest mention of what is now called a cupcake was in 1796, when Amelia Simmons wrote a recipe for a light cake to be baked in small cups. The recipe was written in the American Cookery.
In the early 19th century, the cup cake or cupcake got its name because they were baked in individual pottery cups or molds, this was before the time of muffin tins.
More Pumpkin Desserts
Pumpkin Muffins with a Cinnamon Glaze
So if you are looking for a delicious Fall Cupcake Recipe I hope you give these Pumpkin Cupcakes with a Maple Cream Cheese Frosting a try and let me know what you think. Enjoy!
Pumpkin Cupcakes with a Maple Cream Cheese Frosting
Ingredients
- 1 cup + 2 tablespoons cake flour (140 grams)
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil (I use sunflower or corn oil) (50 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (lightly packed) (90 grams)
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla
- 3/4 cup pumpkin puree (nothing added) (room temperature) (173 grams)
- 2 tablespoons milk (room temperature) (I used 2%)
*For room temperature, remove ingredients about 30-45 minutes from fridge before using.
FOR THE MAPLE CREAM CHEESE FROSTING
- 1/4 cup cream cheese (room temperature)(4 ounces) (56 grams)
- 1/4 cup butter (soft) (56 grams)
- 2 cups powdered/icing sugar (240 grams)
- 1 tablespoon maple syrup
- 1 tablespoon cream
Instructions
FOR THE CUPCAKES
- Pre-heat oven to 350F (180C). Line a 6 cup muffin tin with cupcake liners.
- In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Set aside.
- In a large bowl beat together the vegetable oil, sugars, egg, vanilla, pumpkin puree and milk until well combined about 2-3 minutes on medium speed. Add the dry ingredients and beat to combine, for 2-3 minutes on medium speed.
- Spoon the batter evenly into the prepared cupcake liners and bake for about 20-22 minutes. Check with toothpick for doneness. Let cool completely before frosting. Enjoy!
FOR THE FROSTING
- In a medium bowl beat together the cream cheese and butter until creamy, add the sugar, vanilla, maple syrup and cream until thick and combined well. While the cupcakes were cooling I refrigerated the frosting to thicken it up.
Karen A. says
Can I double the recipe and make it in a 9X13 pan?
Rosemary says
Hi Karen, I think that should work. I hope you like. Let me know.
Kaye says
Hi Rosemary,
Again, another easy and delish recipe from you. I swear you are detrimental to my waistline.
Rosemary says
Hi Kaye, thanks and haha that’s my job! 😉
Becky says
These are amazing! Had to sample the frosting several times just to be certain it would taste good….yummo:)
Perfect for a rainy fall evening with a mug of coffee!
Rosemary says
Hi Becky, thanks so much, and that was exactly me, I wasn’t sure I would have enough frosting for the cupcakes. 🙂
Paula says
Got to try this looks delicious. What did you sprinkle on top of the cupcakes
Rosemary says
Hi Paula, thanks, I sprinkled gold stars on the cupcake, it was a mixture in a small jar that I found in a grocery store in Toronto. 🙂
Hayley says
These look amazing!! Can’t wait to give them a try!
Rosemary says
Hi Hayley, thanks let me know if you try them.