Pumpkin and Maple Cream Cupcakes are a delightful autumn-inspired treat that brings together the comforting flavors of pumpkin and maple in a moist and flavorful cupcake. These cupcakes are the perfect indulgence for the fall season, offering a harmonious combination of pumpkin’s warmth and maple’s sweetness. Topped with a luscious cream cheese frosting infused with maple flavor, these cupcakes are sure to impress and delight both young and old.

The combination of pumpkin and maple is a classic fall flavor pairing that has been enjoyed in various culinary traditions for centuries. Pumpkins have been a staple in North American cuisine, particularly during the fall season when they are abundant and widely available. The use of pumpkins in sweet treats can be traced back to early American settlers who adapted European recipes to incorporate local ingredients, including pumpkin.

Maple syrup, a natural sweetener made from the sap of maple trees, has a long history of use by Native American tribes in North America. The discovery of maple syrup by European settlers led to its incorporation into various recipes, including desserts and pastries. The distinct and rich flavor of maple syrup adds depth and complexity to dishes, making it a cherished ingredient in fall-inspired treats.

The combination of pumpkin and maple in cupcakes is a celebration of the autumn harvest and the flavors associated with the season. These cupcakes evoke feelings of warmth and coziness, making them a favorite dessert during fall festivals, Thanksgiving gatherings, and other autumn celebrations.

INGREDIENTS

For the Cake:

• 1 cup vegetable oil
• 4 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 (15-16oz) can pure pumpkin
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 cups all-purpose flour
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 24 cupcake liners

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1 1/2 tsp maple extract
• 3 cups powdered sugar

INSTRUCTIONS

1. In a mixer, combine vegetable oil, eggs, both sugars, and pure pumpkin, mixing until well combined.
2. In a separate bowl, whisk together baking soda, baking powder, salt, all-purpose flour, cinnamon, ginger, and nutmeg. Slowly add the dry flour mixture to the liquid mixture, stirring until thoroughly combined.
3. Add cupcake liners to muffin tins and fill each about 2/3 of the way full with the cupcake batter. Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
4. To make the frosting, use an electric hand mixer to combine softened cream cheese and butter until smooth. Add vanilla extract and maple extract, mixing until well incorporated.
5. Gradually add powdered sugar, one cup at a time, to the cream cheese mixture, mixing until the frosting reaches a smooth and creamy consistency.
6. Once the cupcakes have cooled, generously frost each one with the maple cream cheese frosting.

These Pumpkin and Maple Cream Cupcakes are now ready to be served and enjoyed. With their delightful blend of autumn flavors and creamy maple frosting, they make for a perfect dessert to savor during the fall season. Share these cupcakes with friends and family during fall gatherings and enjoy the warmth and joy they bring to any occasion.