Pumpkin Cupcakes with Maple Frosting

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Sep 15, 2013, Updated Aug 08, 2024

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These sweet, cinnamon-infused Pumpkin Cupcakes are super moist and topped with the BEST maple cream cheese frosting ever. Look out pumpkin season!

3 pumpkin cupcakes filled and frosted with maple cream cheese frosting.

The cupcakes themselves are just the right amount of sweet, and they’re perfectly fluffy and moist. They’re loaded with real pumpkin flavor and a hint of warming cinnamon and nutmeg. Better yet, they’re filled and frosted with this incredibly smooth, creamy maple cream cheese frosting. So many fall-tastic flavors!

Short of a Classic Pumpkin Pie (and maybe a Pumpkin Spice Latte), there’s really no better way to kick off pumpkin season.

Why I Love These Pumpkin Cupcakes

Supremely moist. These cupcakes have the best texture. They’re wonderfully moist and fluffy. A total dream to sink your teeth into.
Easy mixing method. All you have to do is combine the dry ingredients, whisk together the wet ingredients, and then mix the two together. It’s so easy and only takes a few minutes.
Nostalgic flavor. It’s pumpkin season, and these cupcakes have to be one of the best ways to celebrate. The pumpkin flavor, complete with a dash of cinnamon and a smidge of nutmeg, comes through loud and clear. And that hint of maple in the frosting? Pure fall comfort.
A sweet surprise. I love that these cupcakes aren’t only frosted with some of the best maple cream cheese frosting ever. They’re filled with it too! It’s such a sweet surprise to bite into.

Ingredient Notes

Here’s what you’ll need for this pumpkin cupcakes recipe. Have a look at the recipe card below for precise measurements.

For the cupcakes

Flour – Be sure to measure your flour accurately for the best consistency. Use a food scale or the spoon and level method.
Baking powder and baking soda – I used both to give these cupcakes the proper rise.
Salt – You need a little salt to balance out the sweetness of the cupcakes.
Cinnamon and nutmeg – You can’t have a pumpkin without cinnamon and nutmeg! Feeling fancy? You could add a tiny dash of cloves and/or allspice as well.
Eggs – Ideally at room temperature. They will mix more smoothly and easily with the other ingredients.
Pumpkin puree – The pure stuff. Not pumpkin pie filling.
Sugar – I used granulated sugar here. You could use half brown sugar and half granulated sugar for a deeper, more molasses-y flavor.
Vegetable oil – The use of vegetable oil instead of butter makes these cupcakes so wonderfully moist. You’re going to love them.
Vanilla extract

To make the maple frosting

Cream cheese – Start with room-temperature cream cheese. If it’s too cold, it won’t mix easily with the butter and your frosting may turn out lumpy as a result.
Butter – The butter should also be at room temperature. If it is too cold, you’re frosting will turn out lumpy.
Real maple syrup – Splurge on the real stuff, guys. Trust me.
Pure vanilla extract
Powdered sugar – The powdered sugar adds not only sweetness but also structure to the frosting.
Pumpkin Candies – As a fun, optional decorative topping.

How Do You Fill A Cupcake?

These cupcakes are extra fun because they are not only topped with maple cream cheese frosting but filled with it too. “How does one fill a cupcake?” you might ask. I’ll tell you:

An OXO cupcake corer. — Find a quality cupcakes corer. Otherwise, you can use a knife or an apple corer.

3 pumpkin cupcakes cored with an OXO cupcake corer. — Find a quality cupcakes corer. Otherwise, you can use a knife or an apple corer.

Step 1: Use a cupcake corer or a sharp knife (an apple corer will also do the trick) to cut a hole in the center of each cupcake (about halfway through). Be very careful not to cut all the way to the bottom unless you want your frosting to leak out.
Step 2: Fit a piping bag with a thick tip and fill it with the maple cream cheese frosting.
Step 3: Pipe the frosting into the cored cupcakes. Keep on piping to create a swirl of frosting on top.

See! It’s pretty easy. If you’re looking for more filled cupcake recipes, try these Sparkling Cranberries White Chocolate Cupcakes.

A pumpkin cupcakes filled and frosted with maple cream cheese frosting.

Tips for Perfect Pumpkin Cupcakes

Measure your flour accurately. Use a food scale or the spoon and level method to measure the flour for your cupcakes. Too much flour can end you with crumbly, heavy cupcakes. Too little flour will end you with wet, overly dense cupcakes.
Don’t over-mix. When mixing the dry ingredients into the cupcake batter, do so just until everything is incorporated. Overmixing can cause the glutens in the flour to overdevelop, which will result in tough, dense cupcakes.
3/4 full. You only want to fill the cupcakes about 3/4 of the way full. If you fill them too much, your cupcakes will rise up over the level of the tin to create “muffin tops” (cupcake tops, in this case).
Room temperature cream cheese and butter. The dairy in your frosting should be at room temperature. If it’s too cold, your frosting will turn out lumpy.
Cool completely. Before coring, filling, and frosting, allow the pumpkin cupcakes to cool completely. Otherwise, the frosting will melt and slide off.

Getting The Maple Frosting Right

Getting the consistency for the frosting right is key. You want it firm enough to hold its shape but not so firm that it is difficult to pipe onto the cooled cupcakes. Here’s how to adjust the consistency:

If your frosting is too thick, add heavy cream, milk, or water, one tablespoon at a time, until you achieve the proper consistency.
If your frosting is too thin, add powdered sugar, one tablespoon at a time, until you achieve the desired consistency.

4 pumpkin cupcakes filled and frosted with maple cream cheese frosting.

How to Store

Counter/fridge. You can keep these cupcakes in an airtight container (make sure it’s tall enough to fit the frosting) at room temperature for up to 24 hours. After that point, you’ll have to store them in the fridge. They should stay good for up to 5 days, although they will dry out a bit in the cold temperatures.
Freezer. Seal the cupcakes in an airtight container tall enough to accommodate the frosting and store them in the freezer for up to 3 months.