Description
Delicious pumpkin cupcakes topped with creamy maple frosting, perfect for celebrating the autumn season.
Ingredients
- All-purpose flour – 1 ½ cups (180 g)
- Granulated sugar – 1 cup (200 g)
- Brown sugar – ½ cup (100 g)
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – ½ teaspoon
- Ground ginger – ½ teaspoon
- Salt – ½ teaspoon
- Eggs – 2 large
- Canned pumpkin puree – 1 cup (240 g)
- Vegetable oil – ½ cup (120 ml)
- Vanilla extract – 1 teaspoon
- Unsalted butter – ½ cup (115 g), softened
- Powdered sugar – 2 cups (240 g)
- Maple syrup – ¼ cup (60 ml)
- Heavy cream – 1 tablespoon (optional, for consistency)
- Salt – a pinch
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat the eggs until fluffy, then add pumpkin puree, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fill the cupcake liners about two-thirds full with batter and bake for 18-20 minutes. Check for doneness with a toothpick.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar and mix until combined. Add maple syrup and beat until smooth, adjusting consistency with heavy cream if needed.
- Once the cupcakes are cool, frost them generously with the maple frosting and add a sprinkle of cinnamon if desired.
Notes
- Measure ingredients accurately to avoid dense cupcakes.
- Avoid overmixing the batter; a few lumps are fine.
- Let cupcakes cool completely before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to three days.
- For longer storage, freeze unfrosted cupcakes for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin cupcakes, maple frosting, fall dessert, autumn baking