Moist, spicy and sweet Pumpkin Cupcakes topped with a delectable Maple Cream Cheese Frosting.
I can’t believe I lasted this long to finally share my first of the season pumpkin recipe. With Fall only one week away, I think this is as good time as any to start stuffing your beautiful face with pumpkin anything, but you need to start with these Pumpkin Cupcakes with Maple Frosting. Oh me gosh! The frosting… unbelievable!
But, you know what… there’s a really awesome story behind these spicy and sweet, mouthwatering little cakes. I am sharing my favorite cupcake recipe with you to help spread the word for a great cause!
For this blog post, I teamed up with in support of, Bake a Difference. In return, OXO will donate $100.00 per post to Cookies for Kids’ Cancer, a non-profit organization founded in 2008 by two OXO employees, inspired by their son’s battle with cancer.
This year OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. For every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.)
If you would like to help, please keep an eye out for this sticker !
To help me along the way with these cupcakes, OXO sent me a fabulous prize pack which included these beautiful
, ,
, and a cupcake corer. Honestly, up until now, I’ve only used an apple corer to do that job – I’m so bootleg, I know – but now I feel like a fancy baker with her own kitchen tools made specially for cupcake making! YAY ME! And I am in love with this little tool!! It does the job, seamlessly.
This is a cupcake recipe that everyone needs to have. Pumpkin season should not start without them. They’re truly decadent! The frosting just takes them way over the top. Like, BEYOND! Grab the kiddos, or the cats, whatever floats in your kitchen, and whip these up, stat!
ENJOY!
Pumpkin Cupcakes with Maple Frosting
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 whole eggs
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 package (8-ounces) cream cheese, room temperature
- 4 tablespoons butter , room temperature
- 1/2 teaspoon real maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- Pumpkin Candies (Optional)
Instructions
- Preheat oven to 350.
- Spray a 12-cup cupcake pan with cooking spray and line with paper liners; set aside.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
- In a large mixing bowl, whisk together eggs, pumpkin puree, sugar, oil, and vanilla.
- Slowly whisk in the flour mixture to the pumpkin mixture; stir until well combined.
- Pour batter into prepared cups, filling each cup 3/4 full.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 5 minutes; transfer cupcakes to a wire rack to cool completely.
- Using an electric mixer, beat together cream cheese and butter on low speed until smooth.
- Add in the maple syrup and vanilla; mix until thoroughly combined.
- With the mixer on low, gradually add the powdered sugar and mix until smooth.
- When the cupcakes are cool, take a cupcake corer, set it in the center of the cupcake and gently twist into the cupcake, about half-way through and take it out.
- Attach a large plain tip to your pastry bag.
- Fill the pastry bag with prepared frosting.
- Insert the tip of the pastry bag inside the hole that you previously emptied and fill it.
- Continue to frost the top of the cupcakes and decorate with pumpkin candies.
- Serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
These are so cute! I love the Cupcakes and the way you did the icing! Pinning!
Double the maple! Mmmmmmm!
Great idea for a cupcake. Love it.
These cupcakes look SO cute. I’ve featured them on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Hi Vera!! Thank you for the feature!! 🙂
These are not only too cute to look at, they make me want to lick my computer screen. MMMmmmm! I love pumpkin.
Thank you, Jaime!! They really are SO, SO GOOD! 😀
Yay for pumpkin!! Yay for OXO! Love the cause and the pumpkin cupcakes are spectacular!
These are gorgeous little cupcakes! Great choice for the oxo post!
These scream fall, and fun, and all things Halloween. Love it.
So, cutee! What a genius little tool too.
These are too cute, I love pumpkin with maple!
SUPER cute!!! And I had no idea there are such cute little tool to remove the cupcake core. I thought I have “enough baking goods” but obviously not yet! 😉 Such a cute cupcake and I love the maple frosting. I’ll lick the bowl before washing!
Pretty pumpkin cupcakes, Kate! Pinning! xo
Those are some beautiful cupcakes. I need that gadget.
These are so cute!! They’ve got me so excited for fall!!
I’m not ready for pumpkins. Or Autumn. But I will take six of these cupcakes and enjoy them in my “happy, forever-summer, place,” please! 😀
These cupcakes look wonderful! I need to try some OXO products!!
I’m not ready for fall but I will always be ready for these cupcakes! So yummy and even better that they’re for a good cause!
Yum! What adorable cupcakes! I want to eat it all! I can only imagine how wonderful the flavors must be!!! Also, what a great cause I love that OXO does this every year!
Lovely looking cupcakes and seeing them reminds me that autumn is just around the corner!
Oh yes! I’ve gone through two cans of pumpkin already this fall. Tis never too early to break out the orange stuff:)
Gorgeous and that little Oxo corer is so cute. I want to eat all those little cores 🙂 Pinned!