These pumpkin cupcakes will delight you with their light texture full of wonderful fall flavors.
They will be a great treat for every fall festivity and a sweet addition to the afternoon coffee break.
Enjoy in these fluffy and soft pumpkin cakes with light and creamy maple frosting this fall.
Soft & Fluffy Pumpkin Cupcakes
For 12 pumpkin cupcakes:
1 egg white
1/2 cup/100g light brown sugar
1/4 cup/55g vegetable oil
1/2 cup/110g pumpkin purèe
1 cup/120g AP flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 cup/60ml milk
For maple frosting:
1/2 cup/110g butter, room temperature
8oz/225g cream cheese, room temperature
1 tablespoon maple syrup
3 cups/360g powdered sugar
1 tablespoon milk (if needed)
Heat the oven to 350°C (175°C)
Line a cupcake pan with cupcake paper cups.
In a bowl add egg, egg white and sugar. Mix until pale and fluffy.
In one bowl combine oil and pumpkin purèe, and in another one combine all dry ingredients.
Now to the eggs add half of the pumpkin mixture and gently fold, then add all the flour and fold then add rest of the pumpkin mixture, fold and lastly add milk. Gently fold the mixture until you get a homogenous batter.
Fill the cupcake cups 1/2 full.
Bake for 15-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Leave cupcakes to cool completely while you prepare the frosting.
Beat the butter until light and fluffy for 5 minutes.
Add cream cheese and beat together for a few minutes.
Add maple syrup and start slowly adding powdered sugar 1/2 cup at a time mixing in between until it reaches desired consistency.
If needed add milk.
Pipe the prepared frosting onto the cupcakes and decorate with pomegranate seeds.
Serve immediately or store in a refrigerator for up to 2 days.
Take cupcakes out of the refrigerator at least 15 minutes before eating. Frosting and cupcakes taste much better the closer they are to room temperature.
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