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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
18
cupcakes
Calories
426
kcal
Author
Kate @ I Heart Eating
Ingredients
Pumpkin Spice Cupcakes
1/3
c.
vegetable oil
1 1/2
c.
brown sugar,
packed
2
large eggs
1
tsp.
vanilla extract
1
c.
pumpkin puree
1/2
c.
buttermilk
2
c.
cake flour
sifted
1
tsp.
baking soda
1/4
tsp.
baking powder
1/4
tsp.
salt
1-1 1/2
tablespoons
pumpkin pie spice
depending on desired spice level
Maple Cream Cheese Frosting
8
oz.
cream cheese,
softened
2
tablespoons
butter,
softened
1/3
c.
real maple syrup
1/2
tsp.
vanilla extract
3
c.
powdered sugar
Toasted pecans
Instructions
Preheat oven to 350 F. Grease or line 18 muffin cups. Set aside.
Beat together vegetable oil and brown sugar until well-combined.
Add eggs, one at a time, and beat until combined.
Stir in vanilla, pumpkin puree, and buttermilk until combined.
Add flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until just combined.
Divide batter among prepared muffin cups, filling each one about 3/4 full.
Bake for 15-22 minutes, or until muffins spring back when lightly pressed.
Let cool in pan for 10 minutes, and then remove to cooling rack to finish cooling.
To prepare frosting, beat cream cheese and butter together until well-combined.
Mix in maple syrup and vanilla until combined.
Stir in powdered sugar until combined.
Frost cooled cupcakes with frosting, and sprinkle with toasted pecans just before serving.
Store frosted cupcakes in the fridge.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
426
kcal
|
Carbohydrates:
83
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
193
mg
|
Potassium:
147
mg
|
Fiber:
1
g
|
Sugar:
61
g
|
Vitamin A:
2185
IU
|
Vitamin C:
0.7
mg
|
Calcium:
64
mg
|
Iron:
0.8
mg