Pumpkin Cupcakes with Maple Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 40 mini cupcakes
  • Cupcakes-
  • 1 cup white sugar
  • ½ cup plus 2 TB peanut oil
  • ½ tsp vanilla extract
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ⅛ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Frosting-
  • 4 oz. cream cheese
  • 4 TB butter, softened
  • 1 TB maple syrup
  • ½ tsp pure vanilla extract
  • 1 cup powdered sugar
  • Candied Walnuts-
  • 1 cup walnuts
  • ¼ cup white sugar
  • 1 TB butter
  • ½ tsp cinnamon
  1. For cupcakes, preheat oven to 350 degrees F. Line a mini cupcake pan with cupcake liners, or grease.
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture and drop batter by spoonful into prepared cupcake pan.
  4. Bake in the preheated oven for 10-15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool before frosting.
  5. For frosting, beat butter and cream cheese together until fully mixed. Add maple syrup and mix again. Gradually beat in powdered sugar, then vanilla.
  6. For candied walnuts, heat sugar and butter in a pan on low heat until butter is melted. Add in walnuts and cinnamon and stir constantly until sugar is completely melted and nuts are coated. Remove from heat and place on parchment paper, making sure they don't clump together. It takes 5 minutes for walnut coating to set, then use for topping!
Recipe by Will Bake for Books at http://www.willbakeforbooks.com/2014/10/pumpkin-cupcakes-maple-cream-cheese-frosting/