Pumpkin Cupcakes with Cinnamon Maple Cream Cheese Icing

These moist and flavorful pumpkin cupcakes are topped with a creamy, cinnamon-infused maple cream cheese icing. Perfect for autumn or any time you're craving a sweet treat with a hint of spice.

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/2 cup sour cream
1 tsp vanilla extract
For icing:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp ground cinnamon
2 tbsp maple syrup
1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

In another bowl, cream together softened butter and granulated sugar until light and fluffy

Beat in eggs one at a time, then stir in the pumpkin puree, sour cream, and vanilla extract

Gradually add the dry ingredients to the wet mixture and mix until just combined

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

For the icing, beat together cream cheese and softened butter until smooth and creamy

Gradually add powdered sugar, cinnamon, maple syrup, and vanilla extract

Beat until well combined and fluffy

Once the cupcakes are completely cool, pipe or spread the cream cheese icing on top

Sprinkle with extra ground cinnamon if desired

Enjoy your delicious Pumpkin Cupcakes with Cinnamon Maple Cream Cheese Icing!

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