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

Printable Recipe

Ingredients

1 box spice cake mix

15 ounce canned pumpkin (not pumpkin pie)

Directions

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

Ingredients

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

Directions

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.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

These pumpkin cupcakes with maple cream cheese frosting were perfectly delicious and easy.  I cheated a little bit since I used a cake mix but I didn't add in the typical eggs, oil and water.  I only used a can of organic pumpkin (not pumpkin pie filling) and spices.  The cupcakes were light and fluffy with a taste of pumpkin pie.   I loved the maple cream cheese frosting, not too sweet with a hint of maple syrup.  I brought these cupcakes to work for a coworker’s birthday and they were a hit!  In case you were also wondering, the cute polka dot cupcake liners are from Sur La Table.  Enjoy this wonderful taste of fall (my absolute favorite season)!

Pumpkin Cupcakes 
Printable Recipe

Ingredients

1 box cake mix (I used a white cake mix.)

15 ounce can pumpkin

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon ginger (I used minced ginger because that is all I had.)

Directions

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

In a bowl, mix all ingredients together until well blended.

Fill cupcake liners halfway with batter.

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

Cool and serve as is or with maple cream cheese frosting.  Store in the refrigerator.

For Maple Cream Cheese Frosting

Ingredients

8 ounces cream cheese, at room temperature

½ cup butter, at room temperature
2 tablespoons maple syrup

1 cup powdered sugar

Directions

In an electric stand mixer, beat cream cheese and butter until light and fluffy.  Slowly add in powdered sugar.  Beat in maple syrup at low speed.  

Chill until just firm enough to use, about 30 minutes.

I used a frosting bag with a piping tip to frost the cupcakes.  I place the frosting bag in a tall glass to make it easier to fill.