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Pumpkin Cupcakes with Maple Frosting | www.diethood.com | Moist, spicy and sweet Pumpkin Cupcakes topped with a delectable Maple Cream Cheese Frosting. | #recipe #pumpkin #cupcakes #OXOGoodCupcake

Pumpkin Cupcakes with Maple Frosting

Katerina | Diethood
Moist, spicy and sweet Pumpkin Cupcakes topped with a delectable Maple Cream Cheese Frosting.
Servings : 12
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr


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)


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.


Inspired by Ina Garten


Calories: 314 kcal | Carbohydrates: 46 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 10 g | Cholesterol: 37 mg | Sodium: 188 mg | Potassium: 96 mg | Fiber: 0 g | Sugar: 37 g | Vitamin A: 3335 IU | Vitamin C: 0.8 mg | Calcium: 28 mg | Iron: 0.9 mg | Net Carbs: 46 g

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.