Required fields are marked *. Set aside. This recipe for pumpkin cupcakes with maple cream cheese frosting is hands-down the best I’ve ever had. My Pumpkin Cupcakes with cream cheese frosting is a recipe I created about two years ago. Super soft and moist Maple Pumpkin Cupcakes with warm spices and hints of maple are topped with a sweet cinnamon cream cheese frosting! We were under contract for the farm and desperately trying to get our house ready to sell. Unfrosted completely cooled cupcakes can be kept in an airtight container at room temperature for up to two days. Make these pumpkin spice cupcakes … I look forward to pumpkin season just so that I can make these amazing treats! Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars. If they are frosted then they should be refrigerated. Published September 23, 2020 By Rosemary 10 Comments. Although they are really at their best eaten within two days. Fill all 24 cupcake tins with batter evenly and bake in a preheated oven for 20 minutes, or until done. Top them off with a sophisticated Maple Pecan Buttercream Frosting and you have autumn’s new favorite cupcake. All the best parts of Fall served up in cupcake … , These are amazing! I swear you are detrimental to my waistline. Filed Under: American Favorites, Cakes & Cupcakes, Desserts, Fall/Winter, Thanksgiving, Your email address will not be published. Pumpkin spice cupcakes are the perfect fall dessert!They’ve got a rich pumpkin flavor with the perfect amount of spice, and the maple brown butter buttercream frosting is light and fluffy and oh so creamy. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice. This batch is perfect for a few people or double it for a family or friend get together! Line your … I love these cupcakes. It’s best to freeze them unfrosted and completely cooled. In the bowl of a stand mixer fitted … To help personalize content, measure adverts and provide a safer experience, we use cookies. Make sure to use thick-cut bacon for this … Line a 6 cup muffin tin with cupcake liners. Scoop into 9 lined muffin cups and bake at 375° for 12 minutes. Air will circulate around them making sure that that doesn’t occur. But, I was a blogger and felt as if fall was Place the cupcakes in a freezer safe container, they will keep for up to three months. When … Pumpkin Cupcakes with Maple Cinnamon Frosting 1 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda You can easily make your own, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Let cool completely before frosting. Last Updated September 23, 2020. Add the flour mixture and stir to combine. Perfect for a rainy fall evening with a mug of coffee! In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. In a medium bowl beat together the cream cheese and butter until creamy, add the sugar, vanilla, maple syrup and cream until thick and combined well. These look amazing!! Deliciously spiced and topped with a creamy Maple Cream Cheese Frosting. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, dessert , autumn, Entertaining , Make Ahead, Vegetarian, birthday, kids, baking, cupcakes, pumpkin. You can easily make your own cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. By giving consent, you agree to allow us to collect information through cookies. And these Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting is the perfect recipe to start off the baking season! In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Pumpkin Cupcakes with Maple Frosting Makes 10-12 cupcakes (I spread the batter out to make 12 and they are perfectly sized) 1 cup all-purpose flour 1 teaspoon baking powder The earliest mention of what is now called a cupcake was in 1796, when Amelia Simmons wrote a recipe for a light cake to be baked in small cups. You won’t pay any extra for making a purchase through these links but we earn a commission for purchases made through links. Making the pumpkin cake is super straight forward. Say good-bye to those overly sweet and spiced pumpkin … All Rights Reserved. Slowly add in powdered sugar and beat until smooth. Set aside. Frost the cupcakes using a piping … While the cupcakes were cooling I refrigerated the frosting to thicken it up. The recipe was written in the American Cookery. Make sure to sift the powdered sugar, this will prevent any lumps and provide a … Check with toothpick for doneness. These easy pumpkin spice cupcakes, paired with our creamy maple cream cheese frosting, are the perfect way to get into the Autumn mood. The pumpkin spice flavor of the cake pairs perfectly with the sweet maple frosting. Or you gently press the top of it with your finger and it springs back. I used an organic pumpkin pie spice blend which I’ve been using in all my pumpkin recipes lately and LOVE how I don’t have to dig out a bunch of different spices from the cabinet to get that pumpkin … I hope you like. This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin spice In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Bake in a 350 degree oven for about 20 minutes. These pumpkin cupcakes are divine. Sift together before using. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Pumpkin Cupcakes with 7-Minute Maple Frosting are perfect all fall and winter. Deliciously spiced and topped with a creamy Maple Cream Cheese Frosting. They’re also so well spiced because of the pumpkin spice, brown sugar, & vanilla & that cinnamon maple frosting… to die for! To thaw them, uncover and thaw at room temperature. I love making cupcakes especially when its a smaller recipes. In mixer, beat together pumpkin, sugars, applesauce and eggs. If you like pumpkin, this cupcake was made for you. These are so good you won’t even miss the frosting! Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. If you like Pumpkin Cupcakes with a Maple Cream Cheese Frosting. Beat cream cheese, butter, maple syrup and vanilla extract and maple extract (if using) until combined. Hi Becky, thanks so much, and that was exactly me, I wasn’t sure I would have enough frosting for the cupcakes. It makes cakes softer and lighter. In a large bowl beat together the vegetable oil, sugars, egg, vanilla, pumpkin puree and milk until well combined about 2-3 minutes on medium speed. These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. Pumpkin spice is filled with cinnamon, nutmeg and ground cloves. These Easy Pumpkin Cupcakes are the perfect Fall dessert recipe. Step 2 In a … It's speckled with cinnamon & whipped until light as air. In a large bowl beat together oil, sugars, egg, vanilla, pumpkin puree and milk until well combined. Notify me of follow-up comments by email. Add the dry ingredients and beat to combine. The cake is tender and moist and the frosting is like marshmallow! Alternate dropping in spoonfuls of pumpkin and drizzling in the oil with the mixer running on low until both are combined. These delectable pumpkin cupcakes topped with maple syrup-flavored frosting make the perfect treat alongside a steaming cup of coffee or tea on a cold day. Six cupcakes is perfect for us, they last a couple of days and none go to waste. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth. Pumpkin Paleo Cupcakes with Maple Syrup Frosting (Made with Coconut Flour) By Jess 0 from 0 ratings I first made this recipe for pumpkin paleo cupcakes back in the fall when they were in season. Hi Kaye, thanks and haha that’s my job! Let me know. Let cool completely before frosting. . Unsubscribe at any time. This site uses Akismet to reduce spam. Copyright ©2020, An Italian in my Kitchen. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. , Got to try this looks delicious. They would be a perfect Thanksgiving dessert if your family is not into pie! So if you are looking for a delicious Fall Cupcake Recipe I hope you give these Pumpkin Cupcakes with a Maple Cream Cheese Frosting a try and let me know what you think. Try some today! Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. In a large mixing bowl, whisk together eggs, pumpkin puree, sugar, oil, … Pumpkin pie is delicious and all, but these sweet-and-salty maple bacon pumpkin cupcakes are a great Thanksgiving dessert table twist. In a large bowl, whisk together the oil, eggs, pumpkin purée, … After 5 min, your Maple Buttercream frosting shall be ready. The spices balance out the maple, and it definitely tastes like fall in cake form. Preheat oven to 350. They’re so moist and pair amazingly with that maple cream cheese frosting. Preheat the oven to 350 degrees. Start by adding the vegan butter to a large mixing bowl and beat with an electric mixer until fluffy and creamy, about 2 minutes. Again, another easy and delish recipe from you. Amaretti Cookies – Italian Almond Cookies. This post contains affiliate links. Spray a 12-cup cupcake pan with cooking spray and line with paper liners; set aside. vegetable oil (I use sunflower or corn oil), pumpkin puree (nothing added) (room temperature), cream cheese (room temperature)(4 ounces). Sign up and I'll send you great recipes and entertaining ideas every week! Take up the frosting in Piping Bag and do the frosting over your … We won't send you spam. These easy Pumpkin Cupcakes are made extra moist and flavorful thanks to the addition of browned butter! Can’t wait to give them a try! It is a flour with a lower protein content usually between 7-9% and it is milled finer than all purpose flour. Preheat the oven to 350 degrees. Hi Hayley, thanks let me know if you try them. 1 1/4 cups canned solid-pack pumpkin Frosting Two (8-ounce) packages cream cheese, softened 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar 1/4 cup pure maple syrup Make the cupcakes: Heat oven to Can I double the recipe and make it in a 9X13 pan? The cupcakes and frosting are maple-sweetened, which helps to simplify the recipe and also brings out the delicious pumpkin spice flavor. Enjoy! Gluten Free Pumpkin Spice Cupcakes with Cinnamon Maple Frosting for gluten avoiders everywhere who die inside every time pumkin season rolls around.I know Bob’s Red Mill has recently … Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Pumpkin spiced cupcakes with cinnamon maple frosting is basically Fall in a cupcake. Sift together before using. Once the cupcakes have cooled, make the maple pecan frosting. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, pumpkin spice, and salt. What did you sprinkle on top of the cupcakes, Hi Paula, thanks, I sprinkled gold stars on the cupcake, it was a mixture in a small jar that I found in a grocery store in Toronto. ½ cup vegetable oil, plus extra for greasing the pan, 1 cup canned pumpkin purée (not pie filling), ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars), 6 ounces cream cheese, at room temperature, 3 tablespoons unsalted butter, at room temperature. These fluffy cupcakes are full of fall flavors and the maple cream cheese frosting perfectly compliments the pumpkin and spices without over-powering them. Your email address will not be published. Spoon the batter evenly into the prepared cupcake liners and bake for about 20-22 minutes. In a medium bowl beat together the cream cheese and butter until creamy, add the sugar, vanilla, … Instead, they're naturally sweetened with Medjool Date paste and topped with maple cream cheese frosting! Learn how your comment data is processed. I look forward to pumpkin season just so that I can make these amazing treats! Pumpkin Cupcakes with a Maple Cream Cheese Frosting | Confectionary Tales of a Bakeaholic says: July 21, 2015 at 10:27 pm […] cupcake adapted from Sweetopia, frosting made by … 1/4 teaspoon freshly ground black pepper
 2 large eggs
 1/2 cup buttermilk mixed with 1 teaspoon vanilla
 1 1/4 cups canned solid-pack pumpkin Hi Karen, I think that should work. This is a perfect non-pie … These Easy Pumpkin Cupcakes are the perfect Fall dessert recipe. After that they can become heavy and dry. Once the cupcakes are cooled mix the Maple Buttercream Frosting. These pumpkin cupcakes have no refined sugar. Blend in the flour, baking powder and soda, salt, and seasonings. It will only take about an hour to two hours to thaw, then frost as desired. I love them frosted and the Italian not so much. Yes you can as long as it has nothing added, or you can make your own, simple and easy Pumpkin Puree. Pre-heat oven to 350F (180C). Spoon the batter into the prepared cupcake liners and bake. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.