Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting are a sweet, rich fall dessert mixing your favorite Autumn tastes into one bite.
These Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting are an easy fall dessert. I have become a little obsessed with cream cheese frosting lately. The rich flavor of the cream cheese mixed with the maple and cinnamon in this frosting is just divine!
I was really excited when OXO contacted me and asked if I wanted to participate in their Baking a Difference Campaign . Baking and making a difference–I am all in! OXO is donating *$100 for this post that I am sharing with all of you to Cookies for Kids’ Cancer. I love being able to help a good cause and share a delicious recipe (and eat a few of these along the way). Be on the lookout for OXO tools at your local store displaying the below tag on them to help support this wonderful cause.
One of the OXO tools that they sent me is a Cupcake Corer. When I saw this I knew it would be fun to use and boy was I right. You take out the center of the cupcake and can fill it with your favorite filling or in my case MORE FROSTING! Gotta love that!
- FOR CUPCAKES
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground ginger
- ½ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup walnuts, chopped
- pinch of Kosher salt
- 1 stick butter, softened
- ½ cup sugar
- ½ cup canned pure pumpkin puree
- 1½ teaspoons pure vanilla extract
- 2 large eggs
- FOR FROSTING
- 1-8oz block cream cheese
- 2 Tbsp. butter, softened
- 1 tsp maple syrup
- 1 tsp ground cinnamon
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and ¼ teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar and beat with a mixer until light and fluffy (about 3 minutes). Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time.
- Incorporate the dry mixture into the wet mixtures together until thoroughly combined. Add chopped walnuts and mix in.
- Using an ice cream scoop fill each cupcake liner ¾ of the way full. Bake until the a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
- For the cream cheese frosting: Add the cream cheese, butter, maple syrup,and cinnamon to a large bowl and beat until creamy. Gradually add the powdered sugar until well combined.
- Use cupcake corer or spoon to scoop out the center of the cupcake and fill with icing. Put the top back on the cupcake and top cupcakes with frosting.
Recipe slightly adapted from Food Network
You can find OXO and Cookies For Kids Cancer in the following places:
To learn more about the Cookies for Kids’ Cancer and their mission to find the cure for pediatric cancer, visit their website.
*In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
During the month of September, OXO will donate $100 to C4KC for each blog post dedicated to this campaign. I received samples of specially-marked products as part of the campaign, but received no other compensation for this post. All opinions are my own and simply reflect my desire to support a worthy cause!
Disclosure: I have not been compensated for this post. OXO sent me baking tools to use in making these cupcakes and they are mine to keep. As always all opinions are 100% my own.
Have a great day!