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Pumpkin Cupcakes with Maple Cream Cheese Frosting

Servings 24 cupcakes

Ingredients

  • CAKE INGREDIENTS
  • 1 c. vegetable oil substitute apple sauce for lighter version
  • 4 eggs
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 15-16oz can pure pumpkin
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 c. flour
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp nutmeg
  • 24 cupcake liners
  • FROSTING INGREDIENTS
  • 8 oz cream cheese softened
  • 1/4 c. butter softened
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. maple extract
  • 3 c. powdered sugar

Instructions

  • In a mixer combine oil, eggs, both sugars, and pumpkin.
  • In a separate bowl whisk together baking soda, baking powder, salt, flour, cinnamon, ginger, and nutmeg. Slowly add the flour mixture to the liquid mixture till combined.
  • Add cupcake liners to tins and fill 2/3 of the way full with batter. Bake for 18-20 minutes at 350°. Cool completely before frosting.
  • To make the frosting, combine cream cheese and butter with an electric hand mixer until smooth; add vanilla extract and maple extract.
  • Add powdered sugar one cup at a time until combined. Frost cupcakes when cooled. (Frosts 16 cupcakes using a 1M star tip as pictured or all 24 cupcakes if spreading with a butter knife.)