Tuesday, December 18, 2012

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

These Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting were a major hit at the charity bake sale at my work last week.  One of my old bosses told me he bought 3 of them too!  Several coworkers who have tried my last recipe of Pumpkin Cupcakes with Maple Cream Cheese Frosting had bought these new cupcakes at the bake sale.  They helped sell out the cupcakes by telling other coworkers how good they were (thanks guys).  I promise that this new recipe is even better than the last one.  I cheated by using the boxed spice cake mix, but I made it healthy with using 1 can of plain pumpkin puree.  There is no added eggs or oil to the cupcakes.  These cupcakes are so light and moist too.  I can't say that the maple cream cheese frosting is healthy but I can say it is absolutely delicious!  Enjoy!

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

1 box spice cake mix
15 ounce canned pumpkin (not pumpkin pie)


Preheat oven to 350 degrees F. Place cupcake liners in muffin pan.

In a bowl, whisk together the box of spice cake mix and pumpkin.

Fill cupcake liners halfway with batter.

Bake for about 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.

Place cupcakes on wire cooling rack.  Allow to cool completely before frosting.

Maple Cream Cheese Frosting

8 ounces cream cheese, room temperature (1 package)
½ cup unsalted butter, room temperature (1 stick)
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon pure maple syrup


In a stand mixer with the paddle attachment, beat cream cheese and butter until creamy and smooth.  (You can also use a hand mixer.)

Add vanilla and maple syrup.

Slowly add in confectioners’ sugar half a cup at a time.  Continue beating until well combined and smooth.