Pumpkin Cupcakes feature
Print

Pumpkin Cupcakes with Maple Cream Cheese Frosting

*Adapted from Smitten Kitchen
Course Dessert
Servings 18 cupcakes
Author Amee

Ingredients

  • For the cupcakes:
  • 1 stick olive oil butter blend or 1 stick organic unsalted butter room temperature
  • 1 cup firmly packed dark brown sugar can sub coconut sugar
  • 1/3 cup granulated sugar or sub granulated maple sugar
  • 2 cups cake flour to make this healthier use 1 3/4 cups unbleached white wheat flour and 1/4 cup cornstarch-sift together well
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup low fat buttermilk mixed with 1 teaspoon vanilla
  • 1 1/4 cups canned solid-pack pumpkin
  • For the frosting:
  • Two 8-ounce packages cream cheese(use 1/3 less fat), softened
  • 1 stick unsalted organic butter or olive oil butter blend, room temperature
  • 3 cups confectioners’ sugar
  • 1/4 cup pure maple syrup

Instructions

  • Make the cupcakes:
  • Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
  • In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt into a medium bowl.
  • Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
  • Alternate adding the flour and milk mixtures, beginning and ending with the flour.
  • Beat in the pumpkin until smooth.
  • Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full.
  • Rap the filled pans once on the counter to release any air bubbles.
  • Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
  • Make the frosting:
  • In a stand mixer beat all the ingredients on medium until fluffy.
  • You may need to add a little more powdered sugar until you get a good frosting consistency. Frost cupcakes swirling decoratively.
  • Refrigerate the cupcakes to set up frosting and store in the fridge in a covered container until ready to serve