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!
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.
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?!
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.
These Pumpkin Cupcakes are moist and full of pumpkin flavor! They are topped with a Maple Cinnamon Cream Cheese frosting and the perfect fall dessert!
- 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
- 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
Keywords: pumpkin cupcakes with maple cinnamon cream cheese icing, pumpkin cupcakes, pumpkin dessert
This post linked to Lady Behind The Curtain, This Gal Cooks, Tidy Mom, Shaken Together, Mandy’s Recipe Box, Chef In Training, Inside BruCrew Life, Pint Sized Baker, Table For 7, Nap-time Creations, Sugar Bee Crafts, Skip To My Lou, I Should Be Mopping The Floor, Keeping It Simple Crafts, Flour Me With Love, Thirty Handmade Days, Living Well Spending Less, Walking On Sunshine, Kitchen Meets Girl, The Mandatory Mooch, What’s Cooking Love?, Buns In My Oven, Love Bakes Good Cakes, Ashley’s Dandelion Wishes, Simply Sweet Home, My Girlish Whims, Recipes For My Boys, Gingersnap Crafts, Chic On A Shoestring Decorating, A Peek Into My Paradise, Simple Living and Eating, Rattlebridge Farm and Hungry Little Girl.
Want more fall flavors?
My favorite Sweet Potato Casserole