Okay guys, this recipe is pretty much to die for. The cupcakes are so moist. The pumpkin, maple, cinnamon and cream cheese combination is so perfect. This is not my recipe, but I wish it was. Thank Pinterest for this one!! Yummmm.
P.S. The cream cheese recipe is amazing!! Try it out, you won't regret it!
Pumpkin Cupcakes
For the cupcakes:
1 ½ cups light brown sugar
½ cup vegetable oil
3 large eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup milk (I use 1%)
For the frosting:
1 cup salted butter, room temperature
8 ounces cream cheese, room temperature
2 1/2 cups (345 grams) powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt
For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the pumpkin and beat until well combined.
In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting: Beat the butter for 1-2 minutes until it is softened using the paddle attachment.
Add on all powdered sugar and beat until completely combined, scraping down the bowl occasionally.
Then add the cream cheese, 1 oz at a time while the mixer is on low speed, scape down the bowl occasionally.
Add in vanilla and mix. Then add in salt and cinnamon and mix.
Switch to the whisk attachment and beat on high until light in color and fluffy.
In a large piping bag fitted with a large open star pipping tip, pipe the frosting onto the cupcakes.
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