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Baking recipe · from the recipe book

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Moist, tender pumpkin cupcakes warm with cinnamon, ginger and nutmeg, crowned with a silky, tangy maple cream cheese frosting.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 1¼ tsp6 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tsp4 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 1 cup225 gPumpkin puree, canned
  • ⅔ cup packed150 gBrown sugarpacked
  • ⅓ cup90 gCanola oil
  • 2 large100 gEggsroom temperature
  • 1¼ tsp5 gVanilla extract
  • ¾ cup170 gCream cheesesoftened
  • ¼ cup55 gUnsalted buttersoftened
  • 1 cup120 gPowdered sugarsifted
  • 1 tbsp20 gMaple syrup

Steps

  1. Set the cream cheese and butter on the counter to soften for the frosting. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
  3. In a large bowl, whisk the pumpkin, brown sugar, canola oil, eggs and vanilla until smooth.
  4. Add the flour mixture to the pumpkin mixture and fold gently just until no dry streaks remain.
  5. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  6. Bake 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then move them to a rack and cool completely, about 1 hour.
  8. While they cool, make the frosting: beat the softened cream cheese and butter until creamy, then beat in the powdered sugar and maple syrup until smooth and fluffy.
  9. Spread or pipe the frosting onto the cooled cupcakes. Keep leftovers covered in the fridge.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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