Pumpkin Spice Cupcakes with Cinnamon Maple Cream Cheese Frosting
Indulge in the cozy flavors of fall with these irresistible Pumpkin Spice Cupcakes with Cinnamon Maple Cream Cheese Frosting! Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these tender cupcakes are made extra moist with pumpkin puree and a touch of vegetable oil. Topped with a luxuriously creamy frosting flavored with pure maple syrup and a hint of cinnamon, each bite is a sweet, spiced celebration. Easy to make in just 40 minutes, these cupcakes are ideal for holidays, gatherings, or an everyday autumn treat. Serve them as a centerpiece dessert and watch them disappear!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups light brown sugar
- 1 cup pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups milk
- 2 eggs
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 tablespoons pure maple syrup
- 0.5 teaspoons ground cinnamon (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Set aside.
In a large bowl, combine granulated sugar, light brown sugar, pumpkin puree, vegetable oil, milk, and eggs. Whisk until smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the cupcakes stay light and fluffy.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
While the cupcakes cool, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until light and fluffy, about 2-3 minutes.
Add the maple syrup, ground cinnamon, vanilla extract, and powdered sugar to the bowl. Beat on low speed until the powdered sugar is incorporated, then increase to medium-high speed and beat until smooth.
Once the cupcakes are cool, pipe or spread the frosting onto each cupcake.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
6306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.3 g | 385% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 890.6 g | 324% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 696.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 628 mg | 48% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
