• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Pumpkin Cupcakes with a Maple Cream Cheese Frosting

Pumpkin Cupcakes with a Maple Cream Cheese Frosting

By: Rosemary Published: September 23, 2020 Updated on: September 23, 2020

Share

Share
Pin
Email
Jump to Recipe

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!

4 cupcakes on a white cake stand with small stars and leaves

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!

Table of Contents

  • How to make them
  • Can you use canned pumpkin puree?
  • What is cake flour?
  • How to tell when cupcakes are baked
  • How to store them
  • How to freeze them
      • Never Miss a Recipe!
  • When was the first cupcake made?
  • More Pumpkin Desserts
  • Pumpkin Cupcakes with a Maple Cream Cheese Frosting
    • Ingredients  1x2x3x
      • *For room temperature, remove ingredients about 30-45 minutes from fridge before using.
      • FOR THE MAPLE CREAM CHEESE FROSTING
    • Instructions 
      • FOR THE CUPCAKES
      • FOR THE FROSTING
    • Notes
    • Nutrition

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.

mixing the ingredients in a silver mixing bowl

Spoon the batter into the prepared cupcake liners and bake. Let cool completely before frosting.

cupcakes in muffin tin before and after baked

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.

6 cupcakes 4 frosted and 2 on top of each other without frosting

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.

frosted cupcake with 2 in the background

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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 Bread

    Pumpkin Muffins with a Cinnamon Glaze

    Pumpkin Cinnamon Cake

    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!

    upclose cupcake on grey board with small gold stars

    pumpkin cupcake with a leave on a grey board

    Pumpkin Cupcakes with a Maple Cream Cheese Frosting

    Rosemary Molloy
    These Easy Pumpkin Cupcakes are the perfect Fall dessert recipe. Deliciously spiced and topped with a creamy Maple Cream Cheese Frosting.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 6 cupcakes
    Calories 589 kcal

    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.

      Notes

      You can easily make your own cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together before using. 

      Nutrition

      Calories: 589kcalCarbohydrates: 96gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 45mgSodium: 332mgPotassium: 215mgFiber: 1gSugar: 77gVitamin A: 5313IUVitamin C: 1mgCalcium: 83mgIron: 1mg
      Keyword cupcakes with pumpkin puree, pumpkin cupcakes
      Tried this recipe?Let us know how it was!

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        American Favorites, Cakes & Cupcakes, Desserts, Fall/Winter, Thanksgiving

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Jean says

          October 22, 2022 at 7:25 pm

          5 stars
          Pumpkin cupcakes are an easy, delicious and festive treat. I topped them with maple flakes and a candy pumpkin. Thanks for sharing this fine recipe.

          Reply
          • Rosemary says

            October 22, 2022 at 9:06 pm

            Hi Jean, thanks so much, so glad you enjoyed them. I like the additions. Have a great weekend. Take care!

            Reply
        2. Martha Milagro says

          November 1, 2021 at 2:33 pm

          . E encanta la crema de queso. Es posible ponerle menos azúcar? Gracias.

          Reply
          • Rosemary says

            November 1, 2021 at 4:28 pm

            Martha, Si pones menos azúcar, el glaseado no será tan espeso, tendrás que agregar menos mantequilla y queso crema. Realmente no es tan dulce. 🙂

            Reply
        3. Karen A. says

          September 30, 2020 at 7:39 pm

          Can I double the recipe and make it in a 9X13 pan?

          Reply
          • Rosemary says

            September 30, 2020 at 7:51 pm

            Hi Karen, I think that should work. I hope you like. Let me know.

            Reply
        4. Kaye says

          September 30, 2020 at 5:36 pm

          5 stars
          Hi Rosemary,
          Again, another easy and delish recipe from you. I swear you are detrimental to my waistline.

          Reply
          • Rosemary says

            October 2, 2020 at 7:43 pm

            Hi Kaye, thanks and haha that’s my job! 😉

            Reply
        5. Becky says

          September 29, 2020 at 11:38 pm

          5 stars
          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!

          Reply
          • Rosemary says

            September 30, 2020 at 1:10 pm

            Hi Becky, thanks so much, and that was exactly me, I wasn’t sure I would have enough frosting for the cupcakes. 🙂

            Reply
        6. Paula says

          September 26, 2020 at 8:48 am

          Got to try this looks delicious. What did you sprinkle on top of the cupcakes

          Reply
          • Rosemary says

            September 26, 2020 at 1:28 pm

            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. 🙂

            Reply
        7. Hayley says

          September 24, 2020 at 12:00 am

          These look amazing!! Can’t wait to give them a try!

          Reply
          • Rosemary says

            September 24, 2020 at 4:21 pm

            Hi Hayley, thanks let me know if you try them.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs