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Perfect Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

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These Perfect Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting are tender, moist, and packed with warm fall spices. Topped with a luscious maple cream cheese frosting, they’re the ultimate autumn treat that comes together in about 45 minutes.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (½ stick, 56g) unsalted butter, softened
  • ¼ cup (60ml) pure maple syrup (Grade A dark amber preferred)
  • 2 cups (240g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden with brown specks, about 4-5 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Whisk dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Mix wet ingredients: In a large bowl, whisk together cooled browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and pumpkin puree until smooth.
  5. Alternate adding dry ingredients and buttermilk: Add half the dry ingredients to the wet mixture and stir gently until just combined. Pour in half the buttermilk and stir. Repeat with remaining dry ingredients and buttermilk. Mix until no streaks of flour remain; do not overmix.
  6. Fill the liners: Divide batter evenly among the 12 liners, filling each about ⅔ full. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 18-22 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2 minutes. Add maple syrup and vanilla extract; beat until combined. Gradually add sifted powdered sugar, beating on low then medium-high for 2-3 minutes until light and fluffy. Add a pinch of salt and mix. If too soft, refrigerate for 15 minutes.
  9. Frost the cupcakes: Once completely cool, pipe or spread frosting on top. For a bakery-style look, pipe from the outside edge inward using a star tip.

Notes

Don’t skip browning the butter—it adds a nutty depth. Use room temperature ingredients for best results. Do not overmix the batter. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese. Cupcakes can be stored in an airtight container in the refrigerator for up to 4 days; let sit at room temperature for 20 minutes before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, maple cream cheese frosting, fall dessert, pumpkin spice, browned butter, easy cupcakes

Find it online: https://jollyfork.com/perfect-pumpkin-spice-cupcakes-with-maple-cream-cheese-frosting/