Pumpkin Cupcakes with Maple Cream Cheese Icing


Yield: 10-12 Cupcakes

How to Make Pumpkin Toppers 

You'll need: 

For step-by-step visual instructions visit  http://sweetopia.net/2012/09/pumpkin-cupcakes-with-maple-cream-cheese-icing/


For the cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil 

For the icing:
  • 1 lb cream cheese, at room temperature
  • ½ lb unsalted butter, at room temperature
  • 2 tbs real maple syrup
  • 1 lb icing sugar


For the cupcakes:
  1. Preheat the oven to 350 degrees. Line muffin tin with paper liners.
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
  3. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
  4. Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
  5. Set pumpkin cupcakes aside to cool completely. These are delicious frosted with cream cheese icing or just as is! 

 For the Icing:

  1. Cream the cream cheese, butter and maple syrup in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth.
  2. Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice. (I used a large round tip – Ateco #809). 

Courtesy of:   http://sweetopia.net/2012/09/pumpkin-cupcakes-with-maple-cream-cheese-icing/

Dori Ross