Dessertscarlsbadcravings5.0
Pumpkin Cupcakes Recipe
These Pumpkin Cupcakes are mega soft, fluffy, super moist, and packed with sultry, warm fall spices! With a luxurious maple-infused frosting, these cupcakes are a surefire way to impress friends and family all season long. See the post for tips, tricks, and step-by-step photos to make the best pumpkin cupcake recipe ever!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Line one muffin tin with cupcake liners (don’t grease the liners).
2
Dry Ingredients: Mix in a large bowl.
3
Wet Ingredients: Whisk in a medium bowl.
4
Add the wet ingredients to the dry ingredients and whisk just until no flour streaks remain; careful not to overmix or the cupcakes will be dense.
5
Evenly divide the batter between the liners, so they are 2/3 of the way full.
6
Bake at 350°F for ⏱️ 18-22 minutes OR until a toothpick comes out with just a few moist crumbs. Cool the cupcakes for ⏱️ 5-10 minutes then remove to a wire rack to cool completely before frosting.
7
FROSTING THE CUPCAKES
8
In a large bowl, use a handheld or stand mixer fitted with a paddle attachment (you may also use a whisk attachment) to beat the cream cheese and butter until smooth and creamy at medium-high speed.
9
Add the powdered sugar, maple syrup, vanilla extract, and salt. Beat on high speed for one minute or until fluffy. For a thicker frosting, add up to 1/2 cup additional powdered sugar, ¼ cup at a time, and additional salt to balance the sweetness as needed, OR pop the frosting in the fridge for ⏱️ 15 minutes.
(125g) all-purpose flour (measured correctly, see notes)1 cuppowdered sugar3 cups
10
Transfer the frosting to a piping bag with a decorative tip and frost COOLED cupcakes as desired. I start with a dollop in the middle, then circle around and up.
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