Pumpkin Cupcakes with a Maple Cream Cheese Frosting
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An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (6)

Pumpkin Cupcakes with a Maple Cream Cheese Frosting

NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 12%
CARBS 97G60% OF CAL
1G FIBER20G OTHER75G TOTAL SUGAR
FAT 28G39% OF CAL
9G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced pumpkin cupcakes topped with creamy maple cream cheese frosting. Deliciously autumnal with warm spices. A perfect fall dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup + 2 tablespoons cake flour ((140 grams))
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon pumpkin spice
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup vegetable oil (I use sunflower or corn oil) ((50 grams))
  • ½ cup granulated sugar ((100 grams))
  • ½ cup brown sugar (lightly packed) ((90 grams))
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla
  • ¾ cup pumpkin puree (nothing added) (room temperature) ((173 grams))
  • 2 tablespoons milk (room temperature) (I used 2%)
  • ¼ cup cream cheese (room temperature)(4 ounces) ((56 grams))
  • ¼ cup butter (soft) ((56 grams))
  • 2 cups powdered/icing sugar ((240 grams))
  • 1 tablespoon maple syrup
  • 1 tablespoon cream
PREP
15M
SODIUM
302MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.