Pumpkin Cupcakes with Maple Frosting

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Moist, spicy and sweet Pumpkin Cupcakes topped with a delectable Maple Cream Cheese Frosting.

Pumpkin Cupcakes with 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!

Pumpkin Cupcakes with Maple Frosting

For this blog post, I teamed up with Follow Me on Pinterest 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 !

CFKC_sticker_forprint

 

Sweet and moist Pumpkin Cupcakes with Maple Frosting

To help me along the way with these cupcakes, OXO sent me a fabulous prize pack which included these beautiful
Follow on Bloglovin, Follow Me on Pinterest,
Follow on Bloglovin, 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.

Sweet and moist Pumpkin Cupcakes with Maple Cream Cheese Frosting

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!


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Pumpkin Cupcakes with Maple Frosting

17 17 17
WW Freestyle: 18
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Moist, spicy and sweet Pumpkin Cupcakes topped with a delectable Maple Cream Cheese Frosting.
Servings: 12
Calories: 314

Ingredients

For the Cupcakes

  • 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

For the Maple Frosting

  • 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 

For the Cupcakes

  • 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.

Prepare the Frosting

  • 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.

Assemble the Cupcakes

  • 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

Inspired by Ina Garten
 
Nutrition Facts
Pumpkin Cupcakes with Maple Frosting
Amount Per Serving
Calories 314 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g50%
Cholesterol 37mg12%
Sodium 188mg8%
Potassium 96mg3%
Carbohydrates 46g15%
Fiber 0g0%
Sugar 37g41%
Protein 2g4%
Vitamin A 3335IU67%
Vitamin C 0.8mg1%
Calcium 28mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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23 Responses
  1. Vera Zecevic – Cupcakes Garden

    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.

  2. Nami | Just One Cookbook

    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!

  3. Valerie

    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! 😀

  4. Laura Dembowski (@piesandplots)

    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!

  5. Jennifer @ Peanut Butter and Peppers

    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!

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