Well hello there! It’s been pretty quiet on the blog these past few weeks, but I’m back from my big Japan trip and have finally gotten over the jet lag (which was so much worse coming back!). I can’t wait to share some pictures and travel tips here, but am still going through the hundreds of photos I took. In the meantime, I wanted to make sure everyone knew about the existence of these amazing pumpkin cupcakes smothered in maple cream cheese frosting. This isn’t one of my own recipes and I hadn’t even intended to post them, but they turned out so well that I decided they were meant to be shared.
I’ve mentioned The Great British Baking Show on OSK before, but my obsession has become even more intense in the past month. I’ve been scouring the internet for old episodes, and was ecstatic when they added a recent season to Netflix. If you haven’t seen it, you must check it out. Think Top Chef but with adorable, less competitive English people instead. I’m astounded by the beautiful and inventive things they make, and am continually inspired to bake more often. These cupcakes came about after a recent Great British Baking Show marathon. In the mood for something autumnal, I decided to make something brimming with fall flavors. These pumpkin cupcakes were highly rated, required few ingredients, and looked simple to make. I was sold.
I did fiddle with the original recipe a bit by lowering the amount of sugar in the frosting and adding a splash of vanilla. Everything else is exactly the same, yielding 12 perfect little cupcakes that are the essence of fall. Incredibly light and moist, the cupcakes themselves almost taste like a muffin rather than a dense cupcake. The maple frosting places them right back into dessert territory, but I like to think of these as a bit lighter than your average dessert. With warming spices like cinnamon, nutmeg and clove, the result is like pumpkin pie in cupcake form. I promise you will love these!
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (8 tablespoons) butter, softened
- ½ cup white sugar
- ½ cup canned pumpkin puree
- 1.5 teaspoons vanilla
- 2 eggs
- For the frosting:
- 8 ounces cream cheese
- 2 tablespoons butter, room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1.5 cups powdered sugar
- Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, combine the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer (or in your KitchenAid mixer) beat the softened butter and sugar together until fluffy, about 3-4 minutes. Add in the pumpkin puree and vanilla, and then slowly beat in the eggs one at a time. Once everything is combined, stir in the dry ingredients from the other bowl.
- Using a spoon or an ice cream scoop, fill each cup of the muffin tin about ¾ high with the mixture. Bake for about 20 minutes, or until the tops are golden brown and a toothpick in the center of the cupcake comes out clean. Let the cupcakes completely cool on a wire rack.
- In the meantime, prepare the frosting. Beat the cream cheese, butter, maple syrup and vanilla together until smooth, and then slowly add in the powdered sugar until thoroughly combined.
- After the cupcakes have cooled completely, spread the frosting onto each cupcake.
Recipe slightly adapted from this Food Network recipe.