I had some pumpkin left over from the can I opened to make the Pumpkin Brownies I wanted to use it before it went bad, I starred these cupcakes a while ago and thought they seemed like the perfect fall treat.
Everyone loved these muffins, I tried the frosting and really liked the flavor and had some leftover so plan to bake a treat with it this week.
Pumpkin Cupcakes with Maple Frosting (From: Fresh From Cate’s Kitchen)
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 2 eggs
- 2 tsp vanilla
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin
Preheat oven to 350 and line a cupcake pan with paper liners.
In a large bowl, whisk together flour, baking powder, salt, spices, and sugars.
In a medium bowl, whisk together remaining ingredients.
Gently stir the liquid ingredients into the dry ingredients, and pour into the prepared pan.
Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Frosting
- 4 tbsp butter, softened
- 8 oz cream cheese, softened
- 1/4 cup maple syrup
- 3 cups powdered sugar
With the paddle attachment, beat together the butter and cream cheese.
Add maple syrup and beat on medium until combined.
Mix in the powdered sugar, one cup at a time, then mix on medium-high until smooth.
Frost each cupcake liberally.
{ 3 comments… read them below or add one }
I’m glad you liked these! I could eat the frosting all day
These sound delicious, especially the maple cream cheese icing.
Great idea on the addition of the maple frosting. These were a big hit at our house.