Pumpkin Cupcakes with a Maple Cream Cheese Frosting

An Italian in my Kitchen
Serves: 6 Save

Ingredients (20)

  • 1 cup + 2 tablespoons cake flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup vegetable oil (I use sunflower or corn oil)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (lightly packed)
  • 1 large egg (room temperature)
  • 1/2 teaspoon vanilla
  • 3/4 cup pumpkin puree (nothing added) (room temperature)
  • 2 tablespoons milk (room temperature) (I used 2%)
  • *For room temperature, remove ingredients about 30-45 minutes from fridge before using.:
  • FOR THE MAPLE CREAM CHEESE FROSTING:
  • 1/4 cup cream cheese (room temperature)(4 ounces)
  • 1/4 cup butter (soft)
  • 2 cups powdered/icing sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon cream

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Directions

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