These pumpkin cupcakes with maple frosting are the perfect little fall treat. The cupcakes are soft, tender, and packed with pumpkin and warm spices, then topped with a creamy maple frosting that adds just the right amount of sweetness.
There's something about pumpkin and maple together that just works. Add cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice to the mix, and you've got a cupcake that tastes like fall from the very first bite.
If you like the sound of this, you’ll love my pumpkin roll with maple cream cheese filling.
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Why You’ll Love This Recipe
- Perfect fall flavor: Pumpkin and warm spices make these cupcakes taste like autumn.
- Soft and tender: Pumpkin puree helps give the cupcakes a wonderfully moist texture.
- Easy to make: The batter comes together quickly with simple ingredients.
- Creamy maple frosting: The maple frosting is rich, smooth, and pairs beautifully with the spiced pumpkin cupcakes.
- Great for gatherings: These are easy to serve at parties, holiday dinners, bake sales, and family get-togethers.
- No complicated decorating required: A simple swirl of maple frosting is all these cupcakes need.
- Full of warm spices: Cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice give every bite plenty of flavor.
- Perfect with coffee: These cupcakes make an especially good afternoon treat with a cup of coffee or tea.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Pumpkin puree: The star of the cupcakes! It gives them that cozy pumpkin flavor while keeping them soft and moist.
- Cinnamon, nutmeg, cloves, ginger & pumpkin pie spice: These bring all the warm, classic fall flavors that make the pumpkin really shine.
- Vegetable oil: Keeps the cupcakes extra moist and tender without making them feel heavy.
- Cream cheese & butter: The base of the frosting, creating that rich, smooth, creamy topping that pairs perfectly with pumpkin.
- Maple extract: Adds a sweet maple flavor that makes the cream cheese frosting extra cozy and gives the cupcakes a little something special.
- Powdered sugar: Sweetens the frosting and gives it that smooth, spreadable consistency.
Variations
- Add chopped pecans: Sprinkle chopped pecans over the frosting for a little crunch.
- Add walnuts: Walnuts are another great option if you prefer them over pecans.
- Sprinkle with pumpkin pie spice: A light dusting of pumpkin pie spice makes the cupcakes look extra festive.
- Add a caramel drizzle: Drizzle a little caramel sauce over the maple frosting for an extra-special fall dessert.
- Add mini chocolate chips: Fold some mini chocolate chips into the cupcake batter for a pumpkin-and-chocolate combination.
- Use maple extract: For a stronger maple flavor, maple extract can be used in the frosting.
- Make mini cupcakes: Turn these into bite-sized treats by using a mini muffin pan and adjusting the baking time.
How to Make Pumpkin Cupcakes with Maple Frosting
Step 1: Whisk the dry ingredients in a medium bowl.
Step 2: Beat the wet ingredients in a large mixing bowl. Then, mix in the dry ingredients until just combined.
Step 3: Fill lined cupcake tin wells ¾ full and bake until a toothpick inserted into the center comes out clean. Set aside to cool.
Step 4: Beat the cream cheese and butter until light and fluffy. Then, beat in the maple extract.
Step 5: Beat in the powdered sugar and salt until creamy.
Step 6: Frost the cooled cupcakes and enjoy!
Expert Tips
- Don’t overfill the liners: Fill each cupcake liner about ¾ full to give the cupcakes room to rise without overflowing.
- Use room-temperature cream cheese and butter: This makes a big difference when making smooth, creamy frosting.
- Don’t overmix the batter: Mix the dry ingredients into the wet ingredients just until incorporated for soft, tender cupcakes.
- Use plain pumpkin puree: Pumpkin pie filling contains added ingredients that can change the texture and flavor of the cupcakes.
- Let the cupcakes cool completely: Don’t rush the frosting. Warm cupcakes can cause the frosting to soften or slide off.
- Check them with a toothpick: Start checking around the 20-minute mark. If the toothpick comes out clean, they’re ready.
- Don’t skip the spices: The combination of spices is what gives these cupcakes their classic pumpkin flavor.
- For pretty frosting: Use a piping bag and your favorite decorating tip to create an easy bakery-style swirl.
Pumpkin Cupcakes with Maple Frosting FAQs
Absolutely. You can bake the cupcakes a day ahead and store them covered. Make the frosting separately and frost the cupcakes before serving.
Once they’re topped with the cream cheese-based maple frosting, they should be refrigerated when not being served.
Yes. The unfrosted cupcakes can be wrapped well and frozen. Thaw them completely before adding the frosting.
Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, they’re ready.
Overmixing the batter can make cupcakes dense. Once you add the dry ingredients, mix just until everything is incorporated.
Serve Your Pumpkin Cupcakes With
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Pumpkin Cupcakes with Maple Frosting
Ingredients
Pumpkin Cupcakes
- 2 cups all purpose flour
- 1 ½ teaspoons cinnamon
- 1 ¼ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 4 large eggs
- 15 ounce pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ⅔ cup vegetable oil
Maple Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon maple extract
- 3 cups powdered sugar
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees and like a cupcake tin with liners. Set aside.
Pumpkin Cupcakes
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ground cloves, ginger, and pumpkin pie spice. Set aside.
- In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin puree, and vanilla extract until fully combined and smooth.
- Add the dry ingredients into the wet ingredients and beat until incorporated.
- Now, evenly pour the cupcake batter into each cupcake liner, filling it about ¾ full.
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool completely before frosting.
Maple Frosting
- In a medium sized mixing bowl, beat together the cream cheese and butter until light and fluffy.
- Add maple extract and beat until combined.
- Next, add in the powdered sugar and salt.
- Beat until combined and smooth.
- Once cupcakes have fully cooled, pipe the maple frosting on each cupcake and sprinkle with pumpkin pie spice, if desired.
Notes
- Don’t overfill the liners: Fill each cupcake liner about ¾ full to give the cupcakes room to rise without overflowing.
- Use room-temperature cream cheese and butter: This makes a big difference when making smooth, creamy frosting.
- Don’t overmix the batter: Mix the dry ingredients into the wet ingredients just until incorporated for soft, tender cupcakes.
- Use plain pumpkin puree: Pumpkin pie filling contains added ingredients that can change the texture and flavor of the cupcakes.
- Let the cupcakes cool completely: Don’t rush the frosting. Warm cupcakes can cause the frosting to soften or slide off.
- Check them with a toothpick: Start checking around the 20-minute mark. If the toothpick comes out clean, they’re ready.
- Don’t skip the spices: The combination of spices is what gives these cupcakes their classic pumpkin flavor.
- For pretty frosting: Use a piping bag and your favorite decorating tip to create an easy bakery-style swirl.
Nutrition
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