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Pumpkin Cupcakes with Maple Frosting

by Katerina

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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!

These pumpkin cupcakes are legendary in my household, and I can almost guarantee they will be in yours too. It’s just one of those fall recipes that everyone needs to have!

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:

• 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.

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.

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.

More Pumpkin Recipes to Try

• Pumpkin Muffins
• Pumpkin Scones
• Pumpkin Spice Latte
• Pumpkin Soup
• Pumpkin Pie Cinnamon Rolls

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Pumpkin Cupcakes with Maple Frosting

by Katerina | Diethood

Moist, spicy and sweet Pumpkin Cupcakes topped with a delectable Maple Cream Cheese Frosting.

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 12

Ingredients 

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For the Cupcakes

• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon nutmeg
• ▢ 2 whole eggs
• ▢ 1 cup pumpkin puree
• ▢ 1 cup sugar
• ▢ 1/2 cup vegetable oil
• ▢ 2 teaspoons pure vanilla extract

For the Maple Frosting

• ▢ 1 package, (8-ounces) cream cheese, room temperature
• ▢ 4 tablespoons butter, , room temperature
• ▢ 1/2 teaspoon real maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 cups powdered sugar
• ▢ Pumpkin Candies, (Optional)

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Instructions 

For the Cupcakes

• Preheat oven to 350.
• Spray a 12-cup cupcake pan with cooking spray and line with paper liners; set aside.
• In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
• In a large mixing bowl, whisk together eggs, pumpkin puree, sugar, oil, and vanilla.
• Slowly whisk in the flour mixture to the pumpkin mixture; stir until well combined.
• Pour batter into prepared cups, filling each cup 3/4 full.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pan 5 minutes; transfer cupcakes to a wire rack to cool completely.

Prepare the Frosting

• Using an electric mixer, beat together cream cheese and butter on low speed until smooth.
• Add in the maple syrup and vanilla; mix until thoroughly combined.
• With the mixer on low, gradually add the powdered sugar and mix until smooth.

Assemble the Cupcakes

• When the cupcakes are cool, take a cupcake corer, set it in the center of the cupcake and gently twist into the cupcake, about half-way through and take it out.
• Attach a large plain tip to your pastry bag.
• Fill the pastry bag with prepared frosting.
• Insert the tip of the pastry bag inside the hole that you previously emptied and fill it.
• Continue to frost the top of the cupcakes and decorate with pumpkin candies.
• Serve.

Notes

Inspired by Ina Garten

 

Nutrition

Serving: 1cupcake | Calories: 393kcal | Carbohydrates: 57g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 197mg | Potassium: 328mg | Fiber: 7g | Sugar: 37g | Vitamin A: 3334IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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