Making the pumpkin cake is super straight forward. This is a perfect non-pie … Hi Karen, I think that should work. Make sure to sift the powdered sugar, this will prevent any lumps and provide a … Spoon the batter evenly into the prepared cupcake liners and bake for about 20-22 minutes. Preheat the oven to 350 degrees. These easy pumpkin spice cupcakes, paired with our creamy maple cream cheese frosting, are the perfect way to get into the Autumn mood. This recipe for pumpkin cupcakes with maple cream cheese frosting is hands-down the best I’ve ever had. I hope you like. The spices balance out the maple, and it definitely tastes like fall in cake form. To thaw them, uncover and thaw at room temperature. It's speckled with cinnamon & whipped until light as air. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. You can easily make your own cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Take a Piping Pag, snip the edge, and fix your favorite nozzle in it. And these Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting is the perfect recipe to start off the baking season! Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Make sure to use thick-cut bacon for this … Pre-heat oven to 350F (180C). Be sure to cool your cupcakes on a wire rack, this keeps them from getting a soggy bottom. These delectable pumpkin cupcakes topped with maple syrup-flavored frosting make the perfect treat alongside a steaming cup of coffee or tea on a cold day. Add the dry ingredients and beat to combine. It will only take about an hour to two hours to thaw, then frost as desired. Pumpkin Paleo Cupcakes with Maple Syrup Frosting (Made with Coconut Flour) By Jess 0 from 0 ratings I first made this recipe for pumpkin paleo cupcakes back in the fall when they were in season. Pumpkin Cupcakes with a Maple Cream Cheese Frosting | Confectionary Tales of a Bakeaholic says: July 21, 2015 at 10:27 pm […] cupcake adapted from Sweetopia, frosting made by … Pumpkin Spice Cupcakes with Maple Frosting from Barefoot Contessa. Six cupcakes is perfect for us, they last a couple of days and none go to waste. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. Super soft and moist Maple Pumpkin Cupcakes with warm spices and hints of maple are topped with a sweet cinnamon cream cheese frosting! Let cool completely before frosting. Make these pumpkin spice cupcakes … With the mixer on low, slowly add the confectioners’ sugar and mix until smooth. This site uses Akismet to reduce spam. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. If they are frosted then they should be refrigerated. Fill all 24 cupcake tins with batter evenly and bake in a preheated oven for 20 minutes, or until done. I used an organic pumpkin pie spice blend which I’ve been using in all my pumpkin recipes lately and LOVE how I don’t have to dig out a bunch of different spices from the cabinet to get that pumpkin … Pumpkin Cupcakes with 7-Minute Maple Frosting are perfect all fall and winter. Scoop into 9 lined muffin cups and bake at 375° for 12 minutes. All Rights Reserved. They’re also so well spiced because of the pumpkin spice, brown sugar, & vanilla & that cinnamon maple frosting… to die for! Frost the cupcakes using a piping … After that they can become heavy and dry. While the cupcakes were cooling I refrigerated the frosting to thicken it up. It makes cakes softer and lighter. After 5 min, your Maple Buttercream frosting shall be ready. … What did you sprinkle on top of the cupcakes, Hi Paula, thanks, I sprinkled gold stars on the cupcake, it was a mixture in a small jar that I found in a grocery store in Toronto. Amaretti Cookies – Italian Almond Cookies. Hi Becky, thanks so much, and that was exactly me, I wasn’t sure I would have enough frosting for the cupcakes. Blend in the flour, baking powder and soda, salt, and seasonings. Had to sample the frosting several times just to be certain it would taste good….yummo:). Notify me of follow-up comments by email. In the bowl of a stand mixer fitted … When … Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, pumpkin spice, and salt. My Pumpkin Cupcakes with cream cheese frosting is a recipe I created about two years ago. Gluten Free Pumpkin Spice Cupcakes with Cinnamon Maple Frosting for gluten avoiders everywhere who die inside every time pumkin season rolls around.I know Bob’s Red Mill has recently … Sign up and I'll send you great recipes and entertaining ideas every week! If you like These easy Pumpkin Cupcakes are made extra moist and flavorful thanks to the addition of browned butter! Set aside. ½ cup vegetable oil, plus extra for greasing the pan, 1 cup canned pumpkin purée (not pie filling), ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars), 6 ounces cream cheese, at room temperature, 3 tablespoons unsalted butter, at room temperature. Start by adding the vegan butter to a large mixing bowl and beat with an electric mixer until fluffy and creamy, about 2 minutes. In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice. These are so good you won’t even miss the frosting! Preheat oven to 350. Pumpkin Cupcakes with Maple Frosting Makes 10-12 cupcakes (I spread the batter out to make 12 and they are perfectly sized) 1 cup all-purpose flour 1 teaspoon baking powder These look amazing!! Your email address will not be published. These Easy Pumpkin Cupcakes are the perfect Fall dessert recipe. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. Try some today! Line your … Pour batter into cupcake tins (I used liners), dividing the batter evenly (fills 12). Instead, they're naturally sweetened with Medjool Date paste and topped with maple cream cheese frosting! These pumpkin cupcakes are divine. Again, another easy and delish recipe from you. In the early 19th century, the cup cake or cupcake got its name because they were baked in individual pottery cups or molds, this was before the time of muffin tins. The earliest mention of what is now called a cupcake was in 1796, when Amelia Simmons wrote a recipe for a light cake to be baked in small cups. Top them off with a sophisticated Maple Pecan Buttercream Frosting and you have autumn’s new favorite cupcake. These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. Take up the frosting in Piping Bag and do the frosting over your … Unfrosted completely cooled cupcakes can be kept in an airtight container at room temperature for up to two days. 1 1/4 cups canned solid-pack pumpkin Frosting Two (8-ounce) packages cream cheese, softened 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar 1/4 cup pure maple syrup Make the cupcakes: Heat oven to Pumpkin spiced cupcakes with cinnamon maple frosting is basically Fall in a cupcake. Pumpkin Cupcakes with a Maple Cream Cheese Frosting. Although they are really at their best eaten within two days. It is a flour with a lower protein content usually between 7-9% and it is milled finer than all purpose flour. Yes you can as long as it has nothing added, or you can make your own, simple and easy Pumpkin Puree. Unsubscribe at any time. Say good-bye to those overly sweet and spiced pumpkin … Learn how your comment data is processed. Filed Under: American Favorites, Cakes & Cupcakes, Desserts, Fall/Winter, Thanksgiving, Your email address will not be published. Bake in a 350 degree oven for about 20 minutes. In a medium bowl beat together the cream cheese and butter until creamy, add the sugar, vanilla, maple syrup and cream until thick and combined well. The pumpkin spice flavor of the cake pairs perfectly with the sweet maple frosting. In mixer, beat together pumpkin, sugars, applesauce and eggs. 1/4 teaspoon freshly ground black pepper
 2 large eggs
 1/2 cup buttermilk mixed with 1 teaspoon vanilla
 1 1/4 cups canned solid-pack pumpkin All the best parts of Fall served up in cupcake … We were under contract for the farm and desperately trying to get our house ready to sell. Enjoy! Spoon the batter into the prepared cupcake liners and bake. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.