Description
These Pumpkin Cupcakes with Maple Frosting are a delightful autumn treat, combining spiced pumpkin batter with a smooth, sweet maple-flavored frosting. Perfectly moist and fluffy, these cupcakes balance warm spices like cinnamon, nutmeg, and ginger with the rich sweetness of maple syrup, making them an ideal dessert for fall gatherings or cozy afternoons.
Ingredients
Scale
Cupcakes
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 large eggs
- 1 cup (240 g) canned pumpkin puree
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
Maple Frosting
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- ¼ cup (60 ml) maple syrup
- 1 tablespoon heavy cream (optional, for consistency)
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs until fluffy, then add pumpkin puree, vegetable oil, and vanilla extract. Mix carefully until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cupcakes light and fluffy.
- Fill and Bake: Fill the cupcake liners about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar while mixing until fully combined. Add maple syrup and continue beating until the frosting is smooth. Adjust the consistency with heavy cream if needed, and add a pinch of salt to enhance flavor.
- Frost Cupcakes: Once the cupcakes are completely cool, generously frost each with the maple frosting. Optionally, sprinkle a little ground cinnamon on top for added aroma and decoration.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- For a dairy-free version, substitute butter with coconut oil and use non-dairy cream alternatives.
- Heavy cream in frosting is optional; use it to adjust thickness to your liking.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- To make cupcakes extra moist, avoid overbaking and keep a close watch after 18 minutes.
