Harvest Medley (Pumpkin and Maple) Cupcakes

M Y   N A T I O N A L   C U P C A K E   C H A M P I O N S H I P   2 0 1 3   F I N A L I S T   C R E A T I O N !

A sap-run is the sweet good-by of winter. It is the fruit of the equal marriage of the sun and frost.”
John Burroughs, Signs and Seasons, 1886


Pure maple syrup tastes great, and it offers a myriad of health benefits. It’s an antioxidant powerhouse. Researchers at the University of Rhode Island found that maple syrup is filled with anti-inflammatory and antioxidant compounds that may help prevent several chronic and inflammatory diseases like diabetes, cancer, osteoporosis, and Alzheimer’s. It also comes packed with phenolics that may help diabetics keep their blood sugar levels balanced since phenolics inhibit the enzymes that are involved in the conversion of carbohydrates to sugar. It settles digestion issues.  It helps with muscle recovery. Real maple syrup is an excellent source of manganese, which helps repair muscle and cell damage; it also keeps bones strong and blood sugar levels normal. It is filled with important nutrients. Maple syrup contains essential nutrients like zinc, iron, calcium, and potassium. Zinc not only supports reproductive health, but it also helps to keep your white blood cells up, which assist in the protection against colds and viruses.


Harvest Pumpkin Cupcakes Makes about 12 regular-sized cupcakes

For the Cupcakes
195 grams self-raising flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon mixed spice
1/3 teaspoon salt
115 g unsalted butter
150 g sugar
1 1/2 tbsp golden syrup
1 tbsp maple syrup
2 large eggs
1 teaspoon pure vanilla extract
180 ml solid packed, canned pumpkin puree
6 sweetened stem ginger

Filling and “top-coat”
Mixed autumn fruit preserve, maple syrup

Cream Cheese Frosting
113 grams cream cheese, room temperature
30 grams unsalted butter, room temperature
200 g maple syrup, 30 g pumpkin puree
2 tbsp dark brown sugar, pinch of salt
1/2 teaspoon pure vanilla extract
450 g icing sugar



Preheat oven to 350 degrees F/180 degrees C. Place rack in the middle of the oven. Line 12 muffin cups with paper liners. In a large bowl, sift together the flour, baking soda, ground spices, and salt.  In a separate bowl beat the butter, golden syrup, maple syrup and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin puree and vanilla extract. Fold the flour in, in three additions, mixing very gently. Finally fold in chopped stem ginger. Fill the muffin cups evenly (alternatively measure 65-70 g batter into each). Place in the oven, bake for about 20 minutes, or until firm to the touch and a toothpick inserted in the centre of one of the cupcakes comes out clean. Place on a wire rack to cool. When cooled, cut the top, fill with mixed fruit preserve, place the top back and brush with maple syrup.

To make the frosting, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract, maple syrup and confectioners’ sugar and beat until fluffy (2-3 minutes). Place it in the fridge before using to decorate. Pipe or spread the frosting on the cupcakes. Optionally, colour two-thirds of the frosting light brown and one-third of the frosting darker brown to create an exciting finish. Top with seasonal decoration.

6 thoughts on “Harvest Medley (Pumpkin and Maple) Cupcakes

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