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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.