Pumpkin Maple Spice Cupcakes with Cream Cheese Maple Frosting

Total Time 1 hr
Difficulty: Beginner
Cooking Temp: 365  F
Servings: 12
Calories: 340
Description

These soft pumpkin maple cupcakes are filled with warm fall spices and topped with a silky maple cream cheese frosting. Finished with an optional caramel drizzle, they're a cozy dessert that's perfect for holidays, gatherings, or an afternoon treat.

Ingredients
    Pumpkin Maple Cupcakes
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
    • Maple Cream Cheese Frosting
  • 6 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple extract
  • 2 1/4 cups powdered sugar
  • 1 pinch salt
    • Optional Topping
  • 2 tablespoons salted caramel sauce
  • Chopped toasted pecans
Instructions
    Prepare the Oven and Pan
  1. 1
    Preheat the oven to 340°F. Line a standard 12 cup muffin pan with paper liners so the cupcakes bake evenly and release easily after cooling.
    2. Mix the Dry Ingredients
  2. 2
    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until everything is evenly combined. This helps distribute the spices throughout the batter for consistent flavor.
    3. Combine the Wet Ingredients
  3. 3
    In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, melted butter, vanilla extract, and milk until smooth and glossy. The mixture should be fully blended with no streaks of egg remaining.
    4. Make the Batter
  4. 4
    Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until no dry flour remains. The batter will be thick but easy to scoop, and a few small lumps are perfectly normal. Avoid overmixing to keep the cupcakes soft and tender.
    5. Fill and Bake
  5. 5
    Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
    6. Prepare the Maple Frosting
  6. 6
    Using a large mixing bowl and an electric mixer, beat the softened cream cheese and butter until smooth and creamy. Mix in the maple syrup, vanilla extract, maple extract, and salt until fully incorporated. Gradually add the powdered sugar, mixing after each addition until the frosting is thick, smooth, and fluffy. If it feels too soft for piping, refrigerate it for about 20 minutes.
    7. Frost and Decorate
  7. 7
    Once the cupcakes have cooled completely, pipe or spread the frosting over each cupcake using a piping bag or offset spatula. Finish with a light drizzle of salted caramel sauce and a sprinkle of toasted pecans, if desired.
Note

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Allow the cupcakes to sit at room temperature for about 20 minutes before serving so the frosting becomes soft and creamy.

The unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.

If the frosting is too soft to pipe neatly, chill it for 20 to 30 minutes before decorating.

Be careful not to overmix the batter, as this can result in denser cupcakes instead of a light, tender crumb.

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