Description
Moist, perfectly spiced cupcakes topped with a tangy, creamy maple cream cheese frosting. These easy-to-make treats capture the cozy flavors of fall without requiring fancy equipment or hard-to-find ingredients.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 1 tsp (5g) Baking Powder
- ½ tsp (2g) Baking Soda
- ½ tsp (3g) Salt
- 2 tsp (6g) Ground Cinnamon
- 1 tsp (2g) Ground Ginger
- ½ tsp (1g) Ground Nutmeg
- ¼ tsp (0.5g) Ground Cloves
- ½ cup (115g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- ½ cup (100g) Brown Sugar, packed
- 2 large Eggs, room temperature
- 2 tsp (10ml) Vanilla Extract
- 1 cup (240ml) Buttermilk
- 8 oz (225g) Cream Cheese, softened (full-fat block)
- ½ cup (115g) Unsalted Butter, softened
- 3 cups (360g) Powdered Sugar, sifted
- ¼ cup (60ml) Real Maple Syrup
- 1 tsp (5ml) Vanilla Extract
- ¼ tsp (1.5g) Salt
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Reduce mixer speed to medium. Add eggs one at a time, mixing just until combined after each addition. Add vanilla extract and scrape down the sides of the bowl.
- Turn mixer to low. Add dry ingredients in three parts, alternating with buttermilk in two parts (start and end with dry ingredients). Mix just until flour disappears; do not overmix.
- Divide batter evenly among liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, beat softened cream cheese and butter until smooth. Add sifted powdered sugar, maple syrup, vanilla, and salt. Beat on low until incorporated, then increase to medium-high and beat for 2-3 minutes until fluffy.
- Once cupcakes are completely cool, pipe or spread frosting on top. Sprinkle with extra cinnamon or maple syrup if desired.
Notes
Ensure all dairy ingredients (butter, cream cheese, eggs) are at room temperature for proper emulsification. Sift powdered sugar to avoid lumps in the frosting. Do not frost cupcakes while they are warm, or the frosting will melt. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 Cupcake
- Calories: 320
- Sugar: 32
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: autumn cupcakes, fall baking, maple cream cheese frosting, spiced cupcakes, easy dessert, cozy baking, holiday treats