Pumpkin Cupcakes With Maple Syrup Frosting

Here’s a sweet twist on a pumpkin recipe: pumpkin cupcakes with maple frosting. Andrea and Sarah show you how to make it.


For The Cupcakes:

2 cups (256g) plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp course salt
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp grated nutmeg
¼ tsp ground allspice
1 cup (220g) packed brown sugar
1 cup (200g) white sugar
225 unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin puree

For The Frosting:

225g cream cheese, room temperature
4 tbsp (60g) unsalted butter, room temperature
1 tsp real maple syrup
1 tsp vanilla extract
2 cups (250g) icing sugar

Oven Temp: 175 Degrees C

Step 1: Make The Cake Batter

In a large mixing bowl sift together all of the dry ingredients, except the sugars. In the bowl of a freestanding mixer, beat together the eggs, sugars and butter, then with the setting on low, slowly add the dry ingredients. Finally, add the pumpkin puree and mix until everything has combined.

Step 2: Bake the Cupcakes

Using an ice cream scoop, scoop the batter into cupcake cases placed in a baking tray and bake in the oven for 20-25 mins, or until a cake tester comes out clean. Allow to cool completely before frosting.

Step 3: Make The Frosting

To make the frosting, beat together the room temperature butter and cream cheese in a freestanding mixer until light and fluffy. Add the maple syrup and vanilla extract and mix until thoroughly combined. With the setting on low, gradually add the the icing sugar and mix until smooth.

Step 4: Ice The Cupcakes

Transfer frosting to a piping bag, or simply frost cupcakes using a teaspoon. If you like, you can remove the cores of your cupcakes using an apple corer and pipe some frosting into the holes before frosting the top of the cupcakes.