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    Home » Recipes » Cupcakes

    Pumpkin Cupcakes with Maple Frosting

    Modified: Feb 8, 2025 · Published: Sep 2, 2021 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These pumpkin cupcakes with maple frosting are so soft, moist, and make for the most perfect Fall treat. With the combination of a pumpkin cupcake mixed with a creamy maple buttercream, you couldn't ask for a more delicious bite!

    Pumpkin cupcakes with maple buttercream sitting on top of a brown cake stand with leaves.

    Here is recipe number 2 from my pumpkin baking series: pumpkin spice cupcakes with a maple buttercream. In case you missed yesterday's treat, you've gotta check out these pumpkin oatmeal cookies!

    These pumpkin cupcakes are next level delicious! They're not only topped with an amazing maple frosting, but the cupcakes themselves are tender, fluffy, and full of warm spices such as pumpkin pie spice and cinnamon. This isn't your typical pumpkin cupcake, they're much better!

    Looking for more pumpkin recipes? Then check out these: pumpkin cinnamon rolls, pumpkin oatmeal muffins, and pumpkin cheesecake bars.

    Jump to:
    • Why You'll Love These Cupcakes
    • Ingredients Needed
    • Instructions
    • Maple Buttercream
    • Expert Baking Tips
    • Recipe FAQs
    • More Cupcake Recipes
    • 📖 Recipe
    Pumpkin cupcakes with maple buttercream. one dozen cupcakes.

    Why You'll Love These Cupcakes

    • They're made with both pumpkin spice and pumpkin puree.
    • The cupcakes are tender, fluffy, and moist.
    • They're topped with the best maple buttercream.
    • All you need are simple ingredients.
    • They are so easy to prepare!

    Typically, you'll see pumpkin cupcakes topped with a homemade cream cheese frosting, which is really good! Also, this cinnamon cream cheese frosting would be delicious too.

    But, I wanted to be different and thought that maple would pair well with the pumpkin. And let me tell you, it did!

    The frosting kind of reminds me of the glaze that is on a maple donut (which I love) and I couldn't be happier with how they taste on these cupcakes.

    A bite taken out of a frosted pumpkin cupcake.

    Ingredients Needed

    Here are some of the ingredients you'll need to make this recipe.

    • All-Purpose Flour: Be sure to properly measure your flour (check out Baking Tips above).
    • Leavening Agents: Both baking powder and baking soda are used to help the cupcakes rise when baking.
    • Spices: Pumpkin pie spice and cinnamon are both used. If you don't have pumpkin pie spice you can easily make your own (check out Baking Tips above).
    • Sugars: Brown sugar is used in the cupcakes and powdered sugar is for the frosting.
    • Eggs: 2 large eggs help to bind all of the ingredients together.
    • Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
    • Butter: Room temperature, unsalted butter is what we need in order to make the creamy buttercream frosting.
    • Maple: Just 1 teaspoon of maple extract added to the frosting gives it that maple flavor. So delicious!
    • Heavy Cream: I typically like to use heavy cream with some of my buttercream recipes, but you could also substitute it with milk, if that's what you have on hand.
    Ingredients needed to make pumpkin cupcakes: powdered sugar, brown sugar, baking powder, baking soda, salt, cinnamon, pumpkin spice, eggs, pumpkin puree, butter, vanilla extract, oil, maple extract, flour, and heavy cream.

    Instructions

    1. Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
    1. Wet Ingredients: In a medium-sized mixing bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, and vanilla extract until thoroughly combined.
    1. Combine Ingredients: Pour the wet ingredients into the dry and fold together with a silicone spatula until combined.
    1. Bake: Fill the cupcake liners ⅔ full with batter and bake for 15-18 minutes. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them over to a wire rack.
    How to make pumpkin cupcakes step by step.

    Maple Buttercream

    Here's how we make it:

    1. Beat the butter on med-high speed until smooth and creamy. Add the powdered sugar, maple extract, vanilla extract, and heavy cream and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until fluffy and creamy.
    1. Once the cupcakes are cooled, frost them with your maple buttercream. I used a pastry bag with the Wilton 6B tip, but decorate them however you want. You could add little pumpkin candies, sprinkles, etc.

    Expert Baking Tips

    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For these cupcakes, the pumpkin puree, eggs, and butter need to be at room temperature.
    • Cupcake Batter: Line the cupcake liners ⅔ of the way full with batter. Any more and the cupcakes will bake up like muffin tops.
    • Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe on how to make your own pumpkin spice.
    • Maple: I used this maple extract in the buttercream. It is my favorite and a must-have ingredient!

    Recipe FAQs

    Can I Use Pumpkin Pie Filling Instead Of Pumpkin Puree?

    Do not substitute pumpkin pie filling for pumpkin puree for they are very different. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.

    Can I Make Pumpkin Cupcakes Ahead Of Time?

    Yes, you can make pumpkin cupcakes up to 2 days ahead of time. Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Then make your buttercream the day of, decorate, and serve.

    How Do You Store Pumpkin Spice Cupcakes?

    Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

    Pumpkin spice cupcakes with leaf sprinkles on top.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cupcake Recipes

    • Chocolate Pumpkin Cupcakes
    • Black Velvet Cupcakes
    • Pumpkin Chocolate Chip Cupcakes
    • Apple Cider Cupcakes

    📖 Recipe

    Pumpkin Cupcakes with Maple Frosting

    Karissa Parrish
    These pumpkin cupcakes with maple frosting are so soft, moist, and make for the most perfect Fall treat. With the combination of a pumpkin cupcake mixed with a creamy maple buttercream, you couldn't ask for a more delicious bite!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Mixing Bowls
    • Whisk

    Ingredients:
      

    Pumpkin Cupcakes

    • 1 cup all-purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 2 teaspoons pumpkin pie spice
    • ½ teaspoon cinnamon
    • ½ teaspoon salt
    • ¾ cup brown sugar
    • ¾ cup pumpkin puree, room temperature
    • ⅓ cup vegetable oil (or canola oil)
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract

    Maple Frosting

    • 1 cup unsalted butter, room temperature
    • 3 cups powdered sugar
    • 1 teaspoon maple extract
    • 1 teaspoon vanilla extract
    • 2 teaspoons heavy cream

    Instructions:
     

    • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.

    Pumpkin Cupcakes

    • In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
    • In a medium-sized mixing bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, and vanilla extract until thoroughly combined. Pour the wet ingredients into the dry and fold together with a silicone spatula until combined.
    • Fill the cupcake liners ⅔ full with batter and bake for 15-18 minutes (use a toothpick to check for doneness). Allow the cupcakes to cool in the pan for 5 minutes, then transfer them over to a wire rack.

    Maple Frosting

    • In the bowl of an electric stand mixer, using the paddle attachment, beat the butter on med-high speed until smooth and creamy (about 1 minute). Add the powdered sugar, maple extract, vanilla extract, and heavy cream and mix on low speed until combined (about 30 seconds). Then, beat on high speed until creamy (about 1-2 minute).
    • Pipe the frosting onto the cooled cupcakes. I used a pastry bag with the Wilton 6B tip, but decorate them however you want!
    • Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

    Notes:

    Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For these cupcakes, the pumpkin puree, eggs, and butter need to be at room temperature.
    Cupcake Batter: Line the cupcake liners ⅔ of the way full with batter. Any more and the cupcakes will bake up like muffin tops.
    Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe on how to make your own pumpkin spice.
    Maple: I used this maple extract in the buttercream. It is my favorite and a must-have ingredient!

    Nutrition

    Serving: 1cupcakeCalories: 407kcalCarbohydrates: 53gProtein: 1gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 159mgPotassium: 71mgFiber: 1gSugar: 43gVitamin A: 2869IUVitamin C: 1mgCalcium: 30mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Natalie says

      December 12, 2021 at 10:28 pm

      These were so tasty and very easy to make! The cakes are very moist, and the maple flavor in the frosting is very strong and sweet. Definitely recommend!

      Reply
      • Ginger Snap says

        December 16, 2021 at 8:50 am

        I'm so glad you enjoyed them, Natalie! 🙂

        Reply
    5 from 4 votes (4 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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