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Pumpkin Cupcakes With Maple–Cream Cheese Frosting?

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“I made these for thanksgiving and then again the week after - so delish! Will definitely be making again and again Adapted from David Leite via Smitten Kitchen Yield: 17 to 18 cupcakes”
18 Cupcakes

Ingredients Nutrition


  1. Make the cupcakes:
  2. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
  3. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
  4. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
  5. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
  6. Add vanilla to buttermilk.
  7. Alternate adding the flour and milk mixtures, beginning and ending with the flour.
  8. Beat in the pumpkin until smooth.
  9. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full.
  10. Rap the filled pans once on the counter to release any air bubbles.
  11. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
  12. Make the frosting:
  13. ?In a stand mixer beat all the ingredients on medium until fluffy.

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