Maple Pumpkin Cupcakes

While scrolling through Pinterest a few weeks ago, I found adorable cupcakes frosted to look like pies. What better time to bake such a treat than the start of Thanksgiving week? I’ll bake actual pies on Wednesday (apple and pumpkin, an annual tradition), but Mike will take these treats to work with him tomorrow.

I’ve gone for a maple pumpkin flavor profile in these treats, and truth be told, the flavors could be stronger. A little more spice in the cupcakes, perhaps a dash of maple extract along with the syrup in the buttercream, and we’ll be in business. They still taste great and have a lovely texture, but right now they’re more of a spice cupcake with a hint of maple than the bolder flavors I’d planned. That’s the beauty of baking, though; there’s always a next time.

Ingredients

For the cupcakes

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin spice*
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract

For the frosting

  • 1 cup butter, at room temperature
  • 4 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/3 plus 2-3 teaspoons pure maple syrup
  • 3-4 teaspoons milk
  • Brown, orange, red, and golden yellow gel food coloring

*If you don’t have pumpkin spice, you can make your own. Combine 1 teaspoon cinnamon, 1/2 teaspoons each of ginger and allspice, and 1/4 teaspoon of nutmeg; this will yield 2 1/4 teaspoons of spice. I make my own blend and keep it in a small jar year-round. 

Preparation

Preheat oven to 350 degrees. Line cupcake tins with paper liners; my recipe yielded 14 cupcakes.

In a large bowl, combine flour, baking powder, baking soda, salt, and pumpkin spice.

In a large glass measuring cup, combine pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. Mix well, then add all at once to the flour mixture. Stir until well-combined and smooth.

Using a two-inch cookie scoop, fill cupcake wells about 3/4 full.

Bake for 22-25 minutes or until a cake tester comes out clean. Remove from oven; immediately remove from tins and place on a wire rack to cool completely before frosting.

To make frosting, in a mixing bowl, beat butter on medium speed for about 2 minutes. Scrape down the bowl and add the powdered sugar, all at once, then beat on low speed until the sugar is fully incorporated into the butter; this will take several minutes.

Add salt, vanilla, and maple syrup, then beat on medium speed for about 3-4 minutes, until very light and fluffy, scraping the sides of the bowl very well at least a few times.

Divide frosting into portions for orange, brown, and white; you’ll need just a small amount of white (about 1/4 cup) and about equal portions of orange and brown. To make orange, combine orange food coloring with brown and golden yellow, then add a few drops of red and stir, adding more color to reach your desired shade if necessary. To make brown, combine brown food coloring with golden yellow and stir, adding more color to reach your desired shade if necessary.

Fit a piping bag with a large plain tip and fill with orange frosting; pipe into cupcakes and smooth the surface so it’s flat (or just frost with an offset spatula).

I used several different frosting tips for my pie crust details, including a petal tip, a leaf tip, and a star tip. I think I liked the leaf tip best. Fit a piping bag with the tip of your choice fill with brown frosting; pipe around the edge of each cupcake to make the crust detail.

Fit a small piping bag with a star tip and fill with white frosting; pipe a blob in the center of each cupcake to look like whipped cream.

Store cupcakes in an airtight container at room temperature for 2-3 days. Note: my orange frosting started to look mottled the day after these were baked, but it still tasted delicious. Makes 14.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

pumpkin cupcakePumpkin baking continues! This weekend I made some pumpkin chocolate chip bread and I had a little more than a cup of pumpkin left over, so I wanted to try something new. I found this recipe online and first thought it was more muffin-like than cupcake-like, but the end results are definitely in the cupcake family. They have an excellent texture, likely due to the combination of pumpkin puree and vegetable oil, and just enough spice from the cinnamon and nutmeg.

These cupcakes pair well with maple cream cheese frosting, which is one of my favorites ever. Just make sure you use real maple syrup – the pure stuff – rather than maple flavoring for this frosting; while you could probably use maple flavoring, I doubt it would be the same. If you’re lacking in pure maple syrup, you could certainly frost these with plain cream cheese frosting or cinnamon cream cheese frosting.

Pumpkin Cupcakes

Ingredients

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees. Line cupcake tins with paper liners; my recipe yielded 14 cupcakes.

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large glass measuring cup, combine pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. Mix well, then add all at once to the flour mixture. Stir until well-combined and smooth.

Using a two-inch cookie scoop, fill cupcake wells about 3/4 full.

Bake for 25 minutes or until a cake tester comes out clean. Remove from oven; immediately remove from tins and place on a wire rack to cool completely before frosting.

Maple Cream Cheese Frosting

Ingredients

  • 4 tablespoons butter, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons pure maple syrup

Preparation

In a mixing bowl fitted with the paddle attachment, cream together butter and cream cheese for 2-3 minutes, until very fluffy.

Add 1 cup powdered sugar and beat until well-combined; add 1 tablespoon of maple syrup and beat until well-combined. Add remaining powdered sugar and maple syrup, beating until very well-combined.

Frost cupcakes using an offset spatula. Store in an airtight container in the fridge.