| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 12 cupcakes |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Kosher salt
- 1 stick butter, softened
- 1/2 cup sugar
- 1/2 cup canned pure pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- One 8-ounce block cream cheese
- 2 tablespoons butter, at room temperature
- 2 tablespoons pure maple syrup
- 2 cups powdered sugar
- Chopped toasted pecans, for topping
Instructions
- For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
- For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
- Top the cupcakes with the frosting and chopped pecans.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 324 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 3 g |
| Cholesterol | 77 mg |
| Sodium | 216 mg |
| Serving Size | 1 of 12 servings |
| Calories | 324 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 3 g |
| Cholesterol | 77 mg |
| Sodium | 216 mg |
Reviews
Excellent cupcakes. Easy to make, not too sweet, and very tasty. I will keep them in my Fall/Thanksgiving rotation.
Excellent, perfect dessert in autumn. Moist, just the right amount of sweetness. Be sure to use pure maple syrup for the best flavor. Easy and delicious.
I followed the recipe all the way except I used sugar free maple syrup and Truvia sugar. I only used 1-1/2 cups of powdered sugar. I also used pumpkin pie spice since I was missing some of the other ingredients. We both absolutely loved this recipe! Love the Neely’s and appreciate their recipes so much.
Absolutely fabulous cupcakes! I found this recipe about 4 years ago and it quickly became my number 1 requested cupcake. It’s perfectly balanced and not too sweet. No substitutions or changes are needed as it’s perfect as written. I often double the recipe because they immediately disappear.
I held back a little on the pumpkin purée and added sum pumpkin spice liqueur to to batter. I added more to the frosting and skipped the maple syrup. I candied some pumpkin seeds for garnish. They were outstanding and very tasty.
This cupcake recipe tasted bland and barely anyone touched them when I brought it to a picnic. Not sure why it is rated so high.
THE BEST RECIPE!! MADE A DOUBLE BATCH AND USING THE ICE CREAM SCOOP IT MADE 24 CUPCAKES EASILY. ONLY MADE ONE BATCH OF THE FROSTING AND IT WAS MORE THAN ENOUGH. SO QUICK AND EASY TO MAKE. EVERYONE LOVED THEM.
I love cupcakes!
Shocked at all the good reviews. I thought these were hard and dense. My teenage kids asked if it was “Health Food”, which by the way, is NOT a compliment.
A triple batch made 27 cupcakes. I’m embarrassed to send these to the teachers for an appreciation lunch but no time to fix it. Waste of money and time.
Huge Fail.
Delicious! I doubled the cupcake recipe and made 22 cupcakes. There was enough frosting – no need to double that part. The only change I made was to increase the butter to 4 T in the frosting. I agree with others, it didn’t taste like maple, though. I read some other recipes online, and it seems the only way to get great maple flavor would be to use maple extract. You’d have to add too much syrup and then the icing would get runny. Definitely making this again! Love the roasted pecans on top.