Pumpkin Cupcakes with Maple and Toffee Frosting are a delightful fall treat that perfectly combines the warm spices of autumn with the sweet allure of maple and toffee. Having whipped up this recipe countless times for friends and family gatherings, I can assure you that these cupcakes not only taste heavenly but also create a cozy atmosphere – whether it’s a chilly October evening or a holiday celebration. The moist pumpkin base paired with creamy frosting creates a dessert that’s both satisfying and utterly scrumptious.
Why you’ll love this dish
You’ll find several compelling reasons to make these Pumpkin Cupcakes with Maple and Toffee Frosting. They’re quick to prepare, making them an excellent choice for a last-minute dessert or a weekend baking project with kids. The unique blend of spices adds depth to the flavor, celebrating the essence of the season in every bite. This recipe is perfect for any occasion, whether it’s a festive gathering, a cozy family brunch, or just a comforting weeknight treat.
"I served these at my Thanksgiving dinner, and they were the highlight of the meal! Everyone loved the combination of pumpkin and toffee."
Step-by-step overview
Making these Pumpkin Cupcakes is a straightforward and enjoyable process. You’ll start by baking the pumpkin-flavored cupcakes, allowing them to cool completely. While waiting, you will whip up a decadent cream cheese frosting infused with maple syrup and sprinkled with toffee bits. Finally, frost your cooled cupcakes and get ready to impress!
What you’ll need
Gather these items to create your delicious Pumpkin Cupcakes with Maple and Toffee Frosting:
- 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
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1/2 cup toffee bits
