Pumpkin Cupcakes And Maple Frosting


The first recipe I wanted to put down are Pumpkin Cupcakes and Maple Frosting. I got this recipe off of the Neely TV show on Foodnetwork and it is simply amazing! The cupcakes come out nice and moist and the frosting you can really adapt to taste. These cupcakes are perfect as a Thanksgiving dessert and you can really adjust everything according to how you like it. For the frosting I use the 1/3 less  fat cream cheese because in my mind it is somehow healthier 🙂 . I personally add more maple syrup than they recommend but just add as much or as little as you want. If you have any questions don’t hesitate to ask.

Tip: When baking you may not have to bake them for the full 20 min. everyone’s oven is different, so just keep an eye on them and do the tooth test.  Check on them by poking a toothpick in the center and if it comes out clean then they are ready.

*Caution: You must do everything step by step, especially the part with adding the eggs! Trust me I forgot to add the eggs once and thought it was ok to just add them in at the end…lets just say they were a bit tough to eat.

Pumpkin Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Kosher salt
  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1/2 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs

Maple Cream Cheese Frosting:

  • 1 (8-ounce) block cream cheese
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons pure maple syrup
  • 2 cups powdered sugar
  • Chopped toasted pecans, for topping


For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

For the cream cheese frosting: Add the cream cheese, butter, and maple syrup in to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.

Top the cupcakes with the frosting and chopped pecans.


About Eunice

I like to joke that I am "a well of useless information" but for once I can share that information with people that might want to listen. I love trying new things and now I have an audience to share it with...hopefully. I hope you enjoy what you read :)

Posted on November 20, 2013, in Cakes and cupcakes, Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. 5 Comments.

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