Pumpkin-Cranberry Cupcakes with Maple-Brown Sugar Frosting
The combination of an aromatic spiced pumpkin cupcake and sweet maple frosting will make you wish every day was Thanksgiving. Go ahead and make them in spring, summer and winter—there’s no rule that says you can’t!
Cozy Up with This Autumn-Inspired Cupcake Recipe
This pumpkin-cranberry cupcake recipe brings a delightful blend of autumn flavors, making them a perfect treat for the fall season. The moist pumpkin batter, infused with tart cranberries, creates a rich, flavorful base. The Anolon Advanced muffin pan offers even heat distribution, ensuring that each one rises perfectly, with a golden-brown top and releases from the pan with ease. The extra durable nonstick surface of the pan allows every cupcake to come out intact.
The Maple-Brown Sugar Frosting adds a decadent finish to these cupcakes, enhancing their warm, spiced flavors with a sweet, caramel-like richness. These Pumpkin-Cranberry Cupcakes with Maple-Brown Sugar Frosting are ideal for serving during festive autumn occasions, such as Thanksgiving dinners, Halloween parties, or cozy weekend gatherings. Their warm, spiced flavors and vibrant presentation make them a delightful addition to any dessert table. Pair these cupcakes with a steaming cup of spiced chai, a hot apple cider, or a rich coffee for a comforting treat that enhances the flavors of the season. Whether enjoyed as a sweet finish to a holiday meal or as an indulgent afternoon snack, these cupcakes are sure to bring warmth and joy to any occasion. With the durability and reliable performance of the Anolon Advanced muffin pan, you can confidently bake these cupcakes to perfection, making them a standout dessert for any autumn gathering.
- Yield:
12 Servings
- Cuisine:
American
- Course:
Dessert
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 (15-ounce) can pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 cup dried cranberries
Maple-Brown Sugar Frosting
- 2 1/2 cups confectioners' sugar
- 2/3 cup packed dark brown sugar
- 12 tablespoons unsalted butter, softened
- 1/8 teaspoon salt
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon maple extract
- 4 ounces Neufchatel cheese
Directions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Combine the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a bowl. In the bowl of an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl in between each addition. Add the pumpkin and vanilla; beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined. Fold in the cranberries with a spatula.
- Spoon the batter into the muffin cups. Bake until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 24-26 minutes. Transfer to a wire rack and cool completely. When cool spread the top of each cupcake with frosting (recipe follows).
- Maple-Brown Sugar Frosting: Combine the confectioners’ sugar, brown sugar, butter, and salt in the bowl of an electric mixer. Beat on medium-high speed until well combined, about 1 1/2 minutes.
- While the mixer is on add maple syrup, vanilla extract, and maple extract. Increase speed to high and beat in Neufchatel cheese.
- Continue beating until light and fluffy. Refrigerate until ready to use.