Pumpkin Cupcakes with Maple Cream Cheese Frosting

The Scoop:

“Remember, remember, the fifth of November, Gunpowder Treason and Plot.”

Who has ever seen the movie V For Vendetta?  It tells the infamous story of Guy Fawkes, the 17th century Brit who organized (unsuccessfully) a plot to blow up the British Parliament in a grand act of treason.  Eventually Guy Fawkes was burned at the stake for his crimes and the event is still commemorated in England every November 5th, better known as Bonfire Night.  Well, my friends and I aren’t British, but we do like bonfires, so we threw our own 5th of November party this past weekend.  The evening was freezing but the fire was warm and the company was good, so we managed to have a stellar time as always!  We had hot dogs and marshmallows to roast over the fire, but I also brought along a batch of Pumpkin Cupcakes with Maple Cream Cheese Frosting.  This recipe is a recreation of a cake I tried at Georgetown Cupcakes on my recent trip to DC.  I can’t promise that they live up to the Georgetown Cupcakes standard, but my friends seemed to love them as my cake carrier was empty when the night ended.  We all agreed there is something irresistible about the combination of maple and cream cheese in the frosting.

The Goods:



  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 28 oz can of pumpkin
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2/3 cup water


  • 1/2 cup (1 stick) butter
  • 2 packages (8 oz each) cream cheese
  • 3/4 cup REAL maple syrup
  • 2 Tbs heavy cream
  • 4 cups powdered sugar


  • Maple flakes to sprinkle on top

The Deets:

Preheat the oven to 350 degrees and line 3 dozen cupcake tin with paper liners.  In the bowl of a stand mixer, beat together the sugar, oil, and eggs.  Add all of the pumpkin and mix until well combined.  In a separate bowl, sift  together all of the dry ingredients.  Slowly add  them to the wet ingredients, continuing  to mix on low speed.  Finally add the water and beat the batter, just for a few seconds, until it is fully incorporated.  Divide the batter between the 36 cupcake liners and bake for 20-25 minutes.  Let the cakes  cool  completely before frosting them.

In the bowl of  the  stand mixture beat together room temperature butter and cream cheese until light and fluffy to get the frosting started.  Mix in  the maple syrup and  cream on low speed.  Next add the powdered  sugar, 1 cup at a time, mixing until it is  all incorporated.  It will look a little liquidy, but  that’s  ok because next you are going to crank up the speed to high for a few minutes in order to create a light whipped frosting.  It will still be quite soft, so I recommend refrigerating for about an hour before  icing  the cupcakes.  I was impatient, so my first batch were a little on the runny side.  The second batch turned out great though!

The Inspiration:

My mom’s Amish Pumpkin Bread.

Now go celebrate your favorite fake holiday with Pumpkin Cupcakes smothered in Maple Cream Cheese Frosting!


Tall One


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