Pumpkin and Maple Syrup Cupcakes

Pumpkin and Maple Syrup Cupcakes - click through to get the recipe!

I’m off on the train to Hastings with my Mum and an old friend from Uni tomorrow, and I thought it would be rather nice to bring along something yummy for the journey (not least because it was my birthday on Wednesday, and I feel entitled to eat cake for the rest of the week!). In the autumn, I take any excuse I can get to add pumpkin to a recipe, so it’s hardly a surprise that I decided on pumpkin cupcakes with a maple syrup frosting. These cakes are dense and moist, but not overly sweet, so the icing provides a pleasant contrast.

Pumpkin and Maple Syrup Cupcakes - click through to get the recipe!Pumpkin and Maple Syrup Cupcakes - click through to get the recipe!

Have you made pumpkin cupcakes before? What’s your favourite cupcake flavour?

Pumpkin and Maple Syrup Cupcakes
Serves: 10 cupcakes
These pumpkin cupcakes are moist and delicious and would be perfect served at an autumnal tea party!

For the cupcakes:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 2 extra-large eggs, at room temperature
  • 1 cup (8 ounces) canned pumpkin purée
  • ½ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup vegetable oil
For the icing:
  • 8 ounces cream cheese at room temperature
  • ½ cup unsalted butter at room temperature
  • 1 tablespoon pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 21/2 cups confectioners' sugar
  1. Preheat the oven to 180° C. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 cupcake liners.
  2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
  3. Divide the batter among the prepared tins (I use a level 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean. Set aside to cool completely.
  4. Meanwhile, make the icing.
  5. Beat the cream cheese and butter together until smooth. Add the maple syrup, vanilla, and confectioners' sugar and continue beating until the mixture is well combined and smooth.


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