Autumn Spiced Cupcake Recipe オータムスパイスカップケーキ

350 degrees / 10 to 15 mins / 28 mini cupcakes  (350 degrees / 15 to 20 mins / 15 regular size cupcakes)

【For Cupcakes】

  • 125g All-purpose flour (1 cup)
  • 100g Brown sugar (1/2 cup)
  • 110g Butter (room temperature) (1/2cup, 1stick)
  • 1 tbs Maple syrup
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 150g pumpkin puree or sweet potato puree
  • 2 egg
  • 2 tsp Pumpkin spice

If you don’t have pumpkin spice, you can use

  • 1.5 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 nutmeg
  • 1/4 cloves


【For Cream Cheese Frosting】(If you like a lot of frosting, please make double portion :9 )

  • 125g Cream cheese (half package) (room temperature)
  • 30g Butter (2 tbsp) (room temperature)
  • 120g〜175g Powder sugar (1cup〜1.5cup)
  • 1 tsp Cinnamon
  • 1 tbsp Maple syrup


  1.  In a mixing bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice (cinnamon/ginger/nutmeg/cloves) and whisk until combined, then set aside.
  2. In another mixing bowl, mix room temperature butter and brown sugar until fluffy. Add 2 eggs, one at a time, beating well after each addition. Then add maple syrup and pumpkin puree. Mix well.
  3.  Add dry ingredients into wet mixture all at once and mix until combined.
  4. Fill the muffin cups  2/3 full.
  5.  Place in the oven and bake mini cupcakes for about 15 mins, and about 20 mins for regular cupcake mould. Check to see if it is done with a toothpick. Insert the toothpick, and if it comes out clean, the cupcakes are done.
  6. Let cool.

【Cream Cheese】

  1. Mix cream cheese (room temperature) and butter (room temperature) until smooth.
  2. Add the cinnamon powder, maple syrup and confectioners sugar and mix until fluffy.
  3. Pipe or spread the frosting on the cupcakes.



Akmei :) <3

4 thoughts on “Autumn Spiced Cupcake Recipe オータムスパイスカップケーキ

  1. Thank you for the recipe! I also love the plate you have them on. The frosting needs a touch of pink in it to match the plate. Gotta think…presentation. :)

  2. Akemi, thanks for the recipe, and for the pumpkin spice substitute, I do not usually have that spice in my cupboard, very nice presentation. love pictures!

  3. Akemi, thanks for the recipe! I was looking for one just like this. :D Do you know how many ounces of pumpkin puree that is? Would that be the same as a 15-oz. can in the U.S.? The cupcakes look delicious.

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