Moist Pumpkin Cupcakes with Maple Frosting
These moist pumpkin cupcakes are topped with a sweet maple frosting that are perfect for the fall season. The cupcakes are soft, tender, and bursting with pumpkin flavor from both pumpkin pie spice and pumpkin puree. In just 30 minutes, you'll have freshly baked homemade pumpkin cupcakes!
Servings: 12 cupcakes
Calories: 417kcal
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
- 3 tablespoons maple syrup
- 1 teaspoon maple extract
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Pumpkin Cupcakes
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla extract until thoroughly combined. Pour the dry ingredients into the wet and fold together with a silicone spatula until combined.
- Fill the cupcake liners ⅔ full with batter and bake for 16-18 minutes. Allow the cupcakes to cool in the pan for 10 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 medium-high speed until smooth and creamy (about 1 minute). Add the powdered sugar, maple syrup, and maple extract 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: 1cupcake | Calories: 417kcal | Carbohydrates: 56g | Protein: 1g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 159mg | Potassium: 80mg | Fiber: 1g | Sugar: 46g | Vitamin A: 2857IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
