Pumpkin-Cranberry Cupcakes with Maple-Brown Sugar Frosting

By Marge Perry & David Bonom
Pumpkin puree and aromatic spices form the foundation for these irresistible cupcakes topped with super-sweet maple frosting.


    • All Purpose Flour
    • Baking powder
    • Baking soda
    • confectioners’ sugar
    • Dried cranberries
    • eggs
    • Ground Allspice
    • Ground cinnamon
    • Ground ginger
    • ground nutmeg
    • maple extract
    • Maple Syrup
    • Neufchatel cheese
    • packed dark brown suga
    • pumpkin puree
    • Salt
    • sugar
    • unsalted butter
    • Vanilla Extract


    1. For the cupcakes:
    2. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
    3. 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
    4. 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).
    5. For the Maple-Brown Sugar Frosting:
    6. 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.
    7. While the mixer is on add maple syrup, vanilla extract, and maple extract. Increase speed to high and beat in Neufchatel cheese.
    8. Continue beating until light and fluffy. Refrigerate until ready to use.