Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Icing

I’m so excited to share my first pumpkin recipe of the season with you! These pumpkin cupcakes are so moist, wonderfully spiced and pumpkiny! And the icing is pure heaven. Cinnamon and maple compliment the pumpkin perfectly!

Pumpkin Cupcakes with Cinnamon Maple Cream Cheese Icing

If you’ve tried my carrot cake, this is actually a new version of that recipe. And that cake is awesome! My niece turns 10 in a couple weeks and it made it onto her birthday list (right behind the ipad and headphones :) ). It totally amazed me how my nieces absolutely loved that cake when I made it for Easter a couple years ago. They’ve never forgotten it either.

And these cupcakes are just as tasty – but with pumpkin and instead of carrot, and a few other differences.

Pumpkin Cupcakes with Cinnamon Maple Cream Cheese Icing

And who doesn’t love a good cream cheese icing? This one is a lighter cream cheese icing. I wanted a bit of that cream cheese flavor, but didn’t want the icing to overpower the great pumpkin flavor of the cupcake. I wanted it to compliment it perfectly, and it does just that.

It may seem a little early for pumpkin for some, but I love it and I figure if Starbucks has pumpkin already, why shouldn’t I?!

Pumpkin Cupcakes with Cinnamon Maple Cream Cheese Icing

I think flavors like pumpkin and apple are my favorite thing about fall. I’m all about stretching out the time frame in which we devour them.

Even our black lab, Jessie, is a fan of pumpkin. She likes it when I bake with pumpkin and have a little bit left in a can. It usually gets added to her food at meal time. It’s actually pretty good for dogs, too.

Pumpkin Cupcakes with Cinnamon Maple Cream Cheese Icing

Pumpkin Cupcakes

Yield: 24 cupcakes

Ingredients

Cake
2 cups all-purpose flour
3/4 cup plus 2 tbsp cake flour
1 cup sugar
1 cup brown sugar
2 1/2 tsp baking soda
2 1/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1/4 cup butter, melted and cooled slightly
3/4 cup buttermilk, room temperature
4 large eggs, room temperature and lightly beaten
2 tsp vanilla extract
1 1/3 cups pumpkin puree


Icing
1/2 cup butter
1/2 cup shortening
4 oz cream cheese
4-6 cups powdered sugar
1 tsp maple extract
1/2 tsp cinnamon
pinch of nutmeg
1-3 tsp water

Instructions

Cake
1. Sift together flours, sugar, baking soda and spices in a large mixing bowl.
5. Add oil, melted butter, buttermilk, eggs and vanilla. Mix until well combined.
6. Fold in pumpkin puree.
7. Pour batter into cupcake pans and bake at 350 degrees for 18-22 minutes. Allow to cool in pans for about 3-5 minutes, then remove to wire rack.


Icing
1. Beat the butter, shortening and cream cheese until smooth.
2. Slowly add 2 cups of powdered sugar. Mix until combined.
3. Mix in the maple extract, cinnamon and nutmeg.
4. Add the rest of the powdered sugar and mix until smooth, adding water to desired consistency.
http://www.lifeloveandsugar.com/2013/09/12/pumpkin-cupcakes/

Enjoy!

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