To begin a blog post, I normally describe an event that inspired my sweet treats or something that occurred before I baked them. However, the story of what happened after I created these cupcakes is much sweeter—and more interesting—than a four-paragraph depiction of how the recipe idea popped into my head while swinging a kettlebell during my morning workout last month. So bear with me while we go backwards today!
We temporarily moved to a new town a few weeks ago, and after lugging a couple of key kitchen boxes out of storage, I immediately set to work testing our new oven. I sent most of the goodies with my guy when he hung out with friends, but after giving three batches of the same cookies to the same friend, I realized that I should probably take some over to our new neighbors instead.
However, as a very shy introvert, I kept procrastinating. I frozen muffins and scones (thanks to Dorothy’s helpful tutorial!) and brought containers of cookies and crumbles to my parents when we drove down for an afternoon. But with how cute I thought these cupcakes would look, I hoped that maybe they could do the talking when I knocked on the doors, so I eventually mustered up the courage. Besides, when does anybody refuse homemade goodies?
So I walked across the grass and tapped on the door. After a few long moments, it opened and a woman greeted me, her three-year-old son peering around her legs. “Hi, I’m your new neighbor—I’m Amy—and I made cupcakes, so I wanted to bring you some,” I awkwardly managed to eke out.
“Oh! From that home?” She pointed, and I nodded. She smiled, introduced herself and the man cooking dinner in the kitchen, and gushed, “My kids will love these! Say thank you Miss Amy!” and she motioned to her tiny son to repeat after her.
A few seconds later, he whispered, “Thank you Miss Amy,” then ran inside after his sister.
I left with a full heart—and more room on my countertops to bake!
The following evening, just as I finished my next photo shoot, my doorbell rang twice. I set down my camera, walked over to the entryway, and pulled open the door. A big bouquet of bright yellow sunflowers greeted me, held by the woman’s ten-year-old daughter.
“Thank you for the cupcakes,” she said and offered the flowers to me, then nudged her toddler brother, who had momentarily forgotten that he held the card. He shyly stuck out his hand to give me the envelope. After reintroducing myself and thanking them, I closed the door and read the card.
“Thank you for the delicious cupcakes! Welcome to the neighborhood!”
Aww!! ♥
So… These Maple Cupcakes with Pumpkin Pie Frosting were what I brought over! Although maybe I should call them my neighborly cupcakes… They’re full of fall flavors and downright irresistible!
For the maple flavor in the cupcake batter, you’ll need both maple syrup and maple extract. The syrup alone creates a fairly subtle flavor, so the extract amplifies the taste. You can find maple extract on the baking aisle near the vanilla. It’s shelf-stable and keeps for ages, and you can make these and these with the leftovers!
It’s very important to coat your cupcake liners with nonstick cooking spray. Be generous! With paper liners, I usually do a double-spray. Low fat cupcake and muffin batters stick to paper liners like superglue, so this little trick helps you peel away the wrapper without taking half of the cupcake with it. If you’re using metallic liners, just do a quick spray and you’ll be set.
If you forget to spray your liners or don’t quite coat them well enough, don’t worry! Just seal your cupcakes inside of an airtight container for 24 hours, or at least overnight. That’ll help loosen the sides of the liners so they’ll pull away more easily.
Now onto the frosting! Isn’t that everyone’s favorite part? Especially if it tastes like pumpkin pie?
Like most of my frostings, this one uses Greek yogurt as a base, combined with pumpkin purée, the perfect trinity of pie spices (cinnamon, nutmeg, and ginger), and a little instant pudding mix. I tried really, really hard to omit the pudding mix and make the cupcakes completely clean-eating, but… It just wouldn’t thicken to be a pipe-able consistency. Instead, it stayed soft and runny, almost like a thick glaze. Since I planned on delivering these cupcakes to my new neighbors—and hoped to make a good first impression!—I wanted those pretty frosting swirls.
Aren’t they cute? In all of their cozy maple and sweet oh-my-gosh-Thanksgiving-is-so-close pumpkin pie glory? Yes? Good, I’m glad. Because you wouldn’t want to miss out on these spiced little beauties!
These tender cupcakes are full of cozy maple flavor, and the creamy frosting tastes even better than pumpkin pie on Thanksgiving! They’re best if eaten the same day they’re assembled, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Preheat the oven to 350°F. Line 12 muffin cups with paper or metallic liners, and generously coat with nonstick cooking spray.
- To prepare the cupcakes, whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and extracts. Mix in the Greek yogurt and maple syrup, stirring until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour in 3 equal parts.)
- Divide the batter between the prepared liners, and bake at 350°F for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- While the cupcakes bake, prepare the frosting. Add all of the frosting ingredients to a medium bowl, and beat with an electric mixer on low for 2 minutes, or until thick. Chill the frosting for at least 2 hours before piping onto the cooled cupcakes. (If chilling longer, cover the top of the bowl with foil or plastic wrap.)
Notes: For the gluten-free flour, I used as follows: 1 cup (1200g) millet flour, ½ cup (70g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons (4g) xanthan gum.
Taste the frosting before chilling. If you prefer a stronger spice flavor, feel free to add more.
For a completely clean-eating frosting, omit the instant pudding mix. You can add a tiny bit of xanthan gum to help thicken it, but the texture will be slightly different.
{gluten-free, clean eating, low fat, low calorie}
I too am a very shy introvert. It takes everything I’ve got to open up and talk to strangers. But cupcakes are definitely a great ice breaker. And these look are so moist and delicious. They are sure to win over your whole neighborhood! Pinned!
Thank you Jen! 🙂 Baking is an awesome way to “talk” for us introverts. Plus it gives us a topic to talk about — no easy feat to come up with!
What sweet neighbors! So nice to know that you guys are in a friendly neighborhood! Love the flavors amy!
Thanks Karen!! If only you were on this side of town too… I literally live (at most) 5 min from Trish and 10 min from Amy! We need you over here!!
Yum!! That frosting looks absolutely irresistible. I would probably skip the cupcakes and just make that instead!! I mean, there’s more pumpkin than yogurt in the recipe… It’s a serving of veggies! 😉 I generally don’t have trivia around, though… If I was using regular sugar, would I use the same amount?
I’m the same way when it comes to neighbors. Knocking on their door even to hand over some sweet terrifies me! Oh, to be an introvert…
I love the way you think Andrea — just eat frosting and it counts as veggies!! If only… 🙂 I haven’t made this with regular granulated sugar vs. Truvia, but I think it should be about the same. The frosting is very forgiving, so just taste as you go and beat in more as necessary. I hope you enjoy it!
Awww, this made my heart so happy!! Way to be brave, good things always come from it!
Thank you Beth!! Your sweet comment made my day. 🙂 I’m trying to be brave and not so introverted… Baby steps!
This is the sweetest story ever!!! Now I am 100% convinced that you’re going to LOVE your new house and the family that will likely lend you lots of eggs over the next year;) Little do they know they’re going to have to be buying a LOT of flowers if they bring them by after each of your baked goods!
PS. Can I please be your neighbor? I want to shove my face in these cupcakes!
My guy said the SAME thing!! “I really hope they don’t buy you flowers every time you bring something over…” Whoops! 😉 And yes please!!! Please be my neighbor!! We can swap food all the time!
Do you think I also can bake a cake out of it instead of cupcakes? 😉
I think so Kathi! I’d suggest a 9″-square pan at 350°F. I’m not entirely sure how long it’d take, but the toothpick test should tell when it finishes. I’d love to hear what you think!
approx. how much is a tiny bit of xanthum gum?
Start with a scant ¼ teaspoon and add more as needed to thicken. I hope you enjoy the cupcakes Katie!
https://www.pinterest.com/pin/146648531594285953/
Love ur recipes Amy. I make so many of them using a few minor swaps and substitutes and they always turn out great. Thanks for sharing!
I’m so happy to hear that you’re enjoying the recipes Kelly! 🙂
Hi Amy, I feel the same way you do about pumpkin and am slowly making my way through your recipies. I want to try the cupcakes, but have a question about the vanilla pudding mix. Am I correct to assume that the 1-1/2 serving is of the prepared pudding?
PS- I am now living in the US again after living abroad several years and excited to be able to find all your suggested ingredients in American shops. I used to have to do a lot of substitutions and guesswork to create your recipes. I am so much closer to you than before I feel like we are neighbors. -Your new “neighbor” in Texas
You’re so kind to try many of my recipes Carol! 🙂 You just need the dry pudding mix powder; do not prepare it according to the package’s directions. I hope you enjoy the cupcakes, and welcome back to the US!
This is the most amazing cupcake i have ever tried..thanks to your recipe..i love it..wish to be neighbour too so i can try your different type of cupcakes as your making them..😂 i love it..
I’m so glad you loved the cupcakes Letty!! 🙂