And these Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting is the perfect recipe to start off the baking season! Scoop into 9 lined muffin cups and bake at 375° for 12 minutes. 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. My Pumpkin Cupcakes with cream cheese frosting is a recipe I created about two years ago. Sift together before using. Pumpkin Cupcakes with a Maple Cream Cheese Frosting. But, I was a blogger and felt as if fall was The cake is tender and moist and the frosting is like marshmallow! , Got to try this looks delicious. Sign up and I'll send you great recipes and entertaining ideas every week! They're so soft & fluffy, you need to make them! Deliciously spiced and topped with a creamy Maple Cream Cheese Frosting. I swear you are detrimental to my waistline. Enjoy! Pre-heat oven to 350F (180C). Can I double the recipe and make it in a 9X13 pan? Add the dry ingredients and beat to combine, for 2-3 minutes on medium speed. 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. To thaw them, uncover and thaw at room temperature. Alternate dropping in spoonfuls of pumpkin and drizzling in the oil with the mixer running on low until both are combined. The spices balance out the maple, and it definitely tastes like fall in cake form. This post contains affiliate links. These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. Preheat oven to 350. These look amazing!! Super soft and moist Maple Pumpkin Cupcakes with warm spices and hints of maple are topped with a sweet cinnamon cream cheese frosting! 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 … Pumpkin Cupcakes: Recipe Instructions (This recipe was adapted from Dear Crissy) In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Be sure to cool your cupcakes on a wire rack, this keeps them from getting a soggy bottom. Blend in the flour, baking powder and soda, salt, and seasonings. It's speckled with cinnamon & whipped until light as air. In the bowl of a stand mixer fitted … Take a Piping Pag, snip the edge, and fix your favorite nozzle in it. 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. Air will circulate around them making sure that that doesn’t occur. Hi Becky, thanks so much, and that was exactly me, I wasn’t sure I would have enough frosting for the cupcakes. Required fields are marked *. These Easy Pumpkin Cupcakes are the perfect Fall dessert recipe. 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. Preheat the oven to 350 degrees. I hope you like. You can easily make your own cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. The recipe was written in the American Cookery. Enjoy! , These are amazing! I love these cupcakes. This is a perfect non-pie … 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. Let me know. Set aside. Line your … This site uses Akismet to reduce spam. Hi Karen, I think that should work. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the early 19th century, the cup cake or cupcake got its name because they were baked in individual pottery cups or molds, this was before the time of muffin tins. These easy pumpkin spice cupcakes, paired with our creamy maple cream cheese frosting, are the perfect way to get into the Autumn mood. Try some today! 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. This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin spice Yes you can as long as it has nothing added, or you can make your own, simple and easy Pumpkin Puree. 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 … Beat cream cheese, butter, maple syrup and vanilla extract and maple extract (if using) until combined. They will keep for up to three days. Place the cupcakes in a freezer safe container, they will keep for up to three months. Bake in a 350 degree oven for about 20 minutes. Cupcakes are done when the toothpick comes out clean or with a couple of crumbs attached. Take up the frosting in Piping Bag and do the frosting over your … Deliciously spiced and topped with a creamy Maple Cream Cheese Frosting. Amaretti Cookies – Italian Almond Cookies. 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. Pumpkin spice is filled with cinnamon, nutmeg and ground cloves. 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