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Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Ina Garten Pumpkin Spice Cupcakes with Maple Frosting - recipe card
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These moist pumpkin spice cupcakes are warmly spiced with cinnamon, ginger, and nutmeg, then topped with a silky maple cream cheese frosting. The crumb is tender and light, while the frosting strikes a perfect balance between sweet maple and tangy cream cheese. A cozy autumn treat that comes together in one bowl.

Ingredients

Scale
  • For the cupcakes:
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup whole milk
  • 1/2 tsp vanilla extract
  • For the maple frosting:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tbsp pure maple syrup
  • 1/4 tsp vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin tin with 6 paper liners; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and slightly lightened, about 1 minute. Add the egg and whisk vigorously until fully incorporated and glossy, about 30 seconds.
  4. Whisk in the pumpkin puree, milk, and vanilla extract until smooth. The mixture should be uniform in color with no streaks.
  5. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry flour remains; do not overmix. A few small lumps are fine. Overmixing will make the cupcakes tough.
  6. Divide the batter evenly among the 6 liners, filling each about two-thirds full. Use a cookie scoop for consistency.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Rotate the pan halfway through baking for even browning.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting, about 30 minutes.
  9. For the frosting: In a medium bowl with an electric mixer on medium speed, beat the cream cheese and butter until smooth and creamy, about 1 minute. Scrape down the sides.
  10. Add the powdered sugar, maple syrup, vanilla, and salt. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2 minutes. If the frosting is too soft, refrigerate for 10-15 minutes to firm up.
  11. Frost the cooled cupcakes generously using a spatula or piping bag. Serve immediately, or refrigerate until ready to serve.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving. To freeze frosted cupcakes, arrange on a baking sheet and freeze until solid, then wrap individually and store for up to 1 month; thaw overnight in the refrigerator.

Nutrition

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

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