Makes 24 cupcakes
Get all the fall feels with these delightful pumpkin spice cupcakes with maple cream cheese frosting! The warm spices in the cake are perfectly paired with a heavy-handed, maple-spiked, cream-cheese-forward frosting. These cupcakes are sure to bring joy!
2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons cinnamon2 teaspoons pumpkin spice2 teaspoons pure vanilla extract1 cup pumpkin puree1/2 cup whole milk12 tablespoons (1-1/2 sticks) butter1 cup sugar1 cup brown sugar3 large eggs
Frosting Ingredients: Makes about 5 cups
1 cup butter (two sticks)16 ounces (2 pkgs.) cream cheese2 teaspoons vanilla extract7 cups confectioners sugar2 tablespoons maple syrup1 tablespoon heavy cream
- Preheat the oven to 350 degrees F. Lightly grease the top of the cupcake pan with a bit of vegetable oil, then place cupcake liners in two 12 count cupcake pans (for 24 cupcakes).
- Using a whisk, combine the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice) together in a large bowl mixing until evenly combined with no lumps visible. Set aside.
- Combine the wet ingredients (vanilla, pumpkin puree, and milk) in a separate bowl or larger glass measuring cup. Set aside.
- In a large stand mixer, cream the butter, sugar, and brown sugar together for 3-5 minutes until smooth and creamy.5. Add the eggs one by one to the creamed butter, mixing after each addition until fully incorporated.
- Alternate adding the remaining wet and dry ingredients, beginning and ending with the flour mixture and beating until just blended. Do not overmix, but make sure that the batter is smooth, and not lumpy.
- Transfer the batter to the prepared cupcake pans by using a cookie scoop or large spoon. Fill each liner about 2/3 full.
- Bake for 20-22 minutes, or until the cake springs back from a light touch, or when a toothpick inserted in the center returns cleanly.
- Remove the cupcakes from the baking pan, and place on a cooling rack to cool completely.
- Frost the cooled cupcakes creatively! We used our Maple Cream Cheese Frosting recipe and an Ateco #808 tip for large, smooth swirls.
- Using a stand mixer, beat the butter for 3 minutes until it turns a pale yellow and has a smooth, silky consistency. Add the cream cheese and vanilla and whip for another 3 minutes.
- Sift the powdered sugar once to remove any lumps, if needed. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks nicely fluffy. Use a shield over the mixer bowl and start on a low speed to avoid sugar clouds everywhere! Then add the remaining half of the sugar, and whip for an additional 3-5 minutes, or until fully and incorporated with a creamy consistency.
- Add the maple syrup and heavy cream, and whip again until the frosting is combined. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all of the ingredients are evenly mixed.
- Use a frosting bag and tip of your choice to decorate the cupcakes. TIP: Save extra frosting in the freezer for up to a month. Let frosting come to room temperature, and then whip until smooth. Enjoy extra frosting on graham crackers, or as an apple dip.