Moist Pumpkin Cupcakes (Printable Recipe)
Light pumpkin cupcakes with maple and spice, finished with cinnamon cream cheese frosting.
# Ingredients You'll Need:
→ Cupcakes
01 -
1 1/2 cups (330 g) light brown sugar, packed
02 -
1/2 cup (118 ml) vegetable oil
03 -
3 large eggs, at room temperature
04 -
2 tablespoons (30 ml) maple syrup
05 -
2 teaspoons (10 ml) vanilla extract
06 -
1 cup (244 g) pumpkin puree, not pumpkin pie filling
07 -
2 cups (280 g) all-purpose flour, sifted
08 -
2 teaspoons (5 g) pumpkin pie spice
09 -
2 teaspoons (5 g) ground cinnamon
10 -
1 1/2 teaspoons (6 g) baking powder
11 -
3/4 teaspoon baking soda
12 -
3/4 teaspoon salt
13 -
3/4 cup (177 ml) milk, at room temperature
→ Frosting
14 -
1 cup (226 g) unsalted butter, cold
15 -
12 ounces (339 g) full-fat cream cheese, cold
16 -
6–7 cups (780–911 g) powdered sugar
17 -
1 teaspoon (2.5 g) ground cinnamon
18 -
1 teaspoon (5 ml) vanilla extract
19 -
1 tablespoon (15 ml) pure maple syrup
20 -
2 teaspoons (10 ml) heavy whipping cream or milk, cold
# Steps to Follow:
01 -
Beat brown sugar, oil, eggs, maple syrup, and vanilla until combined and lighter in color. Add pumpkin puree and mix well.
02 -
Sift flour, spices, baking powder, baking soda, and salt. Add half the dry mixture and half the milk to the wet mixture, mix gently, then repeat with remaining ingredients.
03 -
Divide batter evenly among prepared cupcake liners, using a cookie scoop for consistency.
04 -
Bake at 350°F (175°C) for 14–16 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
05 -
Beat cold butter until softened, then add cream cheese and beat until smooth. Gradually add powdered sugar, cinnamon, vanilla, maple syrup, and cream until fluffy.
06 -
Pipe or spread frosting onto cooled cupcakes and serve.
# Extra Tips:
01 -
Use cold butter and cream cheese for stable frosting suitable for piping.
02 -
Do not over-mix the batter to maintain a tender crumb.
03 -
Store frosted cupcakes in an airtight container in the refrigerator.
04 -
Freeze unfrosted cupcakes by flash-freezing and storing in an airtight container.