Pumpkin Cupcakes with Maple Cream Cheese Icing

High Cotton Food Styling & Photography
  • Yield: 24 servings
  • Prep: 40 mins
  • Cook: 25 mins


2 1/4cups all-purpose flour
1tablespoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1teaspoon ground cinnamon
1/2cup butter, softened (one stick)
1 1/3cups packed brown sugar
2 eggs
1cup canned pumpkin
3/4cup 2% reduced-fat milk
3/4cup chopped walnuts or pecans
Maple Cream Cheese Icing:
1/4cup butter (1/2 stick) softened
8ounces cream cheese, softened
3cups powdered sugar
1/2cup maple syrup
2teaspoons vanilla extract


  1. Preheat oven to 375F. Place 24 paper muffin cup liners in muffin cups.
  2. To prepare cupcakes, sift together flour and next 4 ingredients (flour through cinnamon). Place butter and brown sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, beating on low speed. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour, beating on low speed. Stir in nuts.
  3. Spoon batter into muffin cups, filling each about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.
  4. To prepare icing, place all ingredients in large mixing bowl; beat with mixer on medium speed until smooth. Spread icing onto top of cooled cupcakes.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 290
  • Fat 12g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3g
  • Cholesterol 40mg
  • Sodium 230mg
  • Potassium 115mg
  • Carbohydrate 43g
  • Fiber 1g
  • Sugars 32g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 6%