Get the Recipe for DC Cupcake’s Sisters Sophie and Katherine’s Famous Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

posted: 11/11/16
by: TLCme

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

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The ideal mix of pumpkin and maple makes this the ultimate Fall dessert.

Sophie & Katherine's Pumpkin Spice & Maple Cream Cheese Cupcakes

Makes 24 cupcakes


For the cupcakes:

  • 2 1/2 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons McCormick ground cinnamon
  • 1 teaspoon McCormick ground allspice
  • 1 teaspoon McCormick ground nutmeg
  • 16 tablespoons unsalted butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1 1/2 cups pumpkin puree (canned or homemade puree)
  • 2 tablespoons honey
  • 1/3 cup water

For the maple cream cheese frosting:

  • 8 tablespoons unsalted butter
  • 8 cups sifted confectioners' sugar
  • 1/2 teaspoon McCormick vanilla extract
  • 12 ounces cream cheese
  • 2 teaspoons McCormick maple extract

For the Fall-themed fondant decorations:

  • 1 cup of brown fondant (available at craft or baking supply stores)

Bronze edible luster dust (available at craft or baking supply stores), optional

  • Assorted Fall-themed mini cookie cutters
  • Small rolling pin


For the cupcakes:

  1. Preheat the oven to 350 degrees. Line two standard cupcake pans with 12 baking cups each.

  1. Sift together flour, baking powder, salt, cinnamon, allspice, and nutmeg in a bowl. Set aside.

  1. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Add the sugar and beat until well incorporated.

  1. Add the eggs one at a time, mixing after each addition.

  1. Mix in the pumpkin puree and honey.

  1. Add one-third of the flour mixture, then add one-third of the water, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the water. Add the remaining flour mixture, followed by the remaining water, and beat just until combined.

  1. Use a standard-size ice cream scoop to fill each baking cup with batter, so that they are two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.

For the maple cream cheese frosting:
  1. Place all ingredients in the bowl of a stand mixer or hand-held electric mixer. Beat until well combined or until the frosting is light and fluffy.

  1. Transfer the maple cream cheese frosting into a plastic piping bag, fitted with a large round metal tip.

Frosting the cupcakes:

  1. Apply the Georgetown Cupcake "signature swirl" of frosting on top of each cupcake, by starting in the center of the cupcake, and applying pressure to the bag, and going around the cupcake in a circular motion, then ending again in the center with a burst of pressure.

Making the fondant Fall-themed decorations:

  1. Using a small rolling pin, roll out a 1/4 inch thick piece of brown fondant and dust with shimmery bronze edible luster dust.

  1. Using mini leaf and other Fall-themed cookie cutters, cut out Fall-themed fondant pieces and place on top of each cupcake for beautiful Fall-themed decorations. Serve and enjoy!

Baking Tips:
  • If you want to save some calories, you can use low-fat or non-fat cream cheese in the frosting instead of regular cream cheese.

  • If you don't have a metal piping tip and frosting piping bag, you can just cut off the corner of a larger plastic freezer bag (with no tip) for a make-shift piping bag to frost your cupcakes.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
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Pumpkin Spice Cupcakes