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Ina Garten Pumpkin Cupcakes with Maple Frosting

Ina Garten Pumpkin Cupcakes with Maple Frosting - recipe card
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These moist, warmly spiced pumpkin cupcakes bake up tender and light, with a crumb scented with cinnamon, ginger, and a hint of clove. The tangy maple cream cheese frosting is silky and not too sweet, crowned with a whisper of cinnamon for a perfect fall treat.

Ingredients

Scale
  • For the cupcakes:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup whole milk, room temperature
  • 1/2 tsp pure vanilla extract
  • For the maple frosting:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 2 tbsp pure maple syrup
  • 1/4 tsp pure vanilla extract
  • Pinch of kosher salt
  • 1 cup confectioners’ sugar, sifted
  • For garnish (optional):
  • Pinch of ground cinnamon

Instructions

  1. Preheat the oven to 350°F / 177°C. Line a standard 12-cup muffin tin with 8 paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined; set aside.
  2. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and slightly lightened, about 30 seconds. Add the egg and whisk until fully incorporated and glossy, then whisk in the pumpkin puree, milk, and vanilla until smooth.
  3. Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine and keep the cupcakes tender.
  4. Divide the batter evenly among the 8 paper liners, filling each about two-thirds full (about 3 tablespoons per liner). Use a small ice cream scoop for even portioning.
  5. Bake on the center rack for 16-18 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when pressed. Rotate the pan halfway through baking for even color.
  6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting, about 20 minutes.
  7. For the frosting, in a medium bowl with an electric mixer on medium speed, beat the softened cream cheese and butter until smooth and creamy, about 1 minute, scraping down the bowl. Add the maple syrup, vanilla, and salt and beat until combined.
  8. Reduce the mixer to low and gradually add the sifted confectioners’ sugar, 1/4 cup at a time, beating until fully incorporated. Increase to medium-high and beat for 1-2 minutes until light and fluffy. If the frosting is too soft, refrigerate for 10-15 minutes to firm up.
  9. Once the cupcakes are completely cool, frost each with a generous swirl using a spatula or piping bag. For a bakery-style finish, use a large star tip.
  10. If desired, dust lightly with cinnamon just before serving. Serve at room temperature.

Notes

Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. Unfrosted cupcakes can be stored at room temperature for up to 2 days or frozen for up to 2 months; thaw overnight in the refrigerator. Frosting can be made ahead and refrigerated for up to 3 days; let soften at room temperature and re-whip before using. Freeze frosted cupcakes for up to 1 month; thaw in the refrigerator.

Nutrition

Keywords: pumpkin cupcakes, maple frosting, pumpkin spice cupcakes, cream cheese frosting, fall dessert, easy pumpkin cupcakes, homemade cupcakes, maple cream cheese, autumn baking, pumpkin dessert, cupcake recipe, Ina Garten inspired

Find it online: https://inagartencooks.com/ina-garten-pumpkin-cupcakes-with-maple-frosting/