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!
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!
Why You'll Love These Pumpkin Spice 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 cream cheese frosting, which is really good! But, I wanted to be different and thought that maple sounded really good. Let me tell you, the combination of pumpkin with maple is truly amazing!
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.
- 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 2/3 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. Just combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will give you 1 tsp of pumpkin spice.
- Maple: I used this maple extract in the buttercream. It is my favorite and a must-have ingredient!
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 tsp 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.
How To Make Pumpkin Cupcakes:
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
- Wet Ingredients: In a medium-sized mixing bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, and vanilla extract until thoroughly combined.
- Combine Ingredients: Pour the wet ingredients into the dry and fold together with a silicone spatula until combined.
- Bake: Fill the cupcake liners 2/3 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.
I can't tell you enough how amazing this buttercream is on top of these pumpkin spice cupcakes! You could always choose to make a cream cheese frosting (follow this recipe) or even vanilla buttercream, but I HIGHLY recommend you give this one a try.
Here's how we make it:
- 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.
- 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.
Frequently Asked Questions:
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.
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.
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Enjoy recipe number two from my pumpkin baking series!
Even More Pumpkin Recipes To Try:
Pumpkin Cupcakes with Maple Frosting
- 12-count muffin pan
- Mixing Bowls
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup pumpkin puree, room temperature
- 1/3 cup vegetable oil (or canola oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 2 teaspoon heavy cream
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
- 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 2/3 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.
- 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.