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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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
  • 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
Keyword pumpkin cupcakes, pumpkin cupcakes with maple frosting, pumpkin spice cupcakes
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