Pumpkin Cake Cupcakes with Maple Cream Cheese Frosting

First thing’s first, lemme just say that this might be my only pumpkin recipe of this fall season. For some of you, that is great news. For you fall enthusiasts, I apologize that I am not more into the pumpkin spice craze. So, go get your pumpkin spice fill elsewhere! Just kidding, come back! I need you. I can’t guarantee that it will be the last. I do have another can of pumpkin puree in my pantry just in case. Everybody loves a good bandwagon, right?

I guess it is sort of semi-safe to say it is fall. This means I get to hold Mike to one seasonal activity. Before we had Andy, he told me that once we had kids he would love to hit up an apple orchard or a pumpkin patch during fall. Well, we have one said child and another on the way. You would think this verbal contract would be easy to remember.

Alas, I am getting the run around when I try to pin down dates for apple and pumpkin related activities. I think he might be trying to get out of this. But, doesn’t he know that I need him there to snap all the pictures of me and Andy or to chase Andy while I eat all the apples? Duh! I will work on this mission and report back.

On to new business.

Mike is so not into fall. Old news, but, fine…but my own child disliking cream cheese frosting?!?!? This picture and the fact that he swiped two unfrosted cupcakes off the countertop but cried when I gave him one with frosting are pretty much the bane of my existence. I knew something was up when he didn’t like ice cream, and now this! That’s it. My son is a communist. Who doesn’t like cream cheese frosting? It pretty much is the only reason why people love carrot cake and red velvet cake so much.

It also is one of the only reasons I got Mike to eat something pumpkin. Ugh, these men in this family! They have no idea what they are missing. Not you and me though! We are all in on these bad boys!

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Pumpkin Cake Cupcakes with Maple Cream Cheese Frosting

Fluffy, cake-like pumpkin spice cupcakes topped with maple syrup laced cream cheese frosting.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 18 Cupcakes

Ingredients

• Cake:
• 1 cup vegetable oil
• 1 cup brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 cup pumpkin purée
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 2 cups All-Purpose Flour
• Frosting:
• 8 ounces cream cheese at room temperature
• 4 tablespoons softened butter
• 2 tablespoons maple syrup
• 3 cups confectioners’ sugar
• ⅛ teaspoon salt

Instructions

1. Preheat the oven to 350 degrees F. Line two cupcake tins with cupcake liners and set off to the side.
2. Add vegetable oil and sugars to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until the sugars and oil are combined. Add eggs and pumpkin puree, mix on medium until combined. Scrape down the sides as needed.
3. In a medium mixing bowl, whisk together the baking powder, baking soda, salt, pumpkin pie spice, and flour.
4. Add the dry ingredients to the wet. Mix on low until combined and no more flour is visible. Scrape down the sides as needed.
5. Using a large ice cream scoop, fill each cupcake liner about ¾ of the way. Bake the cupcakes for 25-30 minutes until a toothpick inserted in the middle comes out clean. Transfer the cupcakes to a cooling rack to cool completely.
6. Once the cupcakes have cooled completely, make the frosting.
7. Add the cream cheese and butter to the bowl of an electric stand mixer fitted with the whisk attachment. Whisk together on medium/high until combined and light and fluffy. Add in the maple syrup and salt. Scrape down the sides and mix on medium until combined.
8. Pour in the powdered sugar ½ cup at a time. Mix on low until combined. With the last ½ cup addition, mix on low until combined and then increase the speed to medium/high and continue to whisk until the frosting has stiff peaks. Taste the frosting and add more maple syrup if needed. Also if you want a stiffer frosting, add more powdered sugar and whisk on medium to combine.
9. Either use a piping bag to frost each cupcake or dollop on a little bit of frosting to each cupcake and use an offset spatula to spread out the frosting.
10. Recipe adapted from Sur la Table