Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin and maple are two of the delicious and distinct flavors of fall.  They work together beautifully in these moist and flavorful cupcakes.

Top the cupcakes with mini cookies (as shown), or save time by simply topping the cupcakes with a dash of cinnamon or a candied nut.

 

The perfect cupcakes for fall! Pumpkin Cupcakes with Maple Frosting

Start with a delicious batch of my favorite Pumpkin Cupcakes.  The recipe (as listed HERE) can be made with, or without nuts.

Finish the cakes with this creamy, delicious and subtle maple frosting (below).

Print Recipe

Maple Cream Cheese Frosting

Yield: Will frost 20-25 cupcakes, or frost and fill a two layer 8" cake

This delicious frosting is a perfect complement to pumpkin, apple or maple cupcakes.

Ingredients:

1/2 cup (1 stick) unsalted butter, cold
1-8oz. package cream cheese, cold
4 cups powdered sugar
2 Tablespooons maple syrup (grade B prefered)
1 teaspoon pure vanilla extract
1 Tablespoon (cold) heavy cream, if desired

Directions:

In the bowl of an electic mixer, add butter and beat until smooth.
Add cream cheese, and beat until fully incorporated, and smooth.
Add powdered sugar, one cup at a time.
Add maple syrup and vanilla, while mixing on low.
Add heavy cream, if desired.
Increase speed to medium, and continue beating 30 seconds or so, until light and fluffy.

Recipe notes- I used grade B maple syrup from Tonewood.

Receipe Source- Glorious Treats (a variation of my Cream Cheese Frosting)

Prop note- Wooden cake and cupcake stands handmade in South Carolina, by Wood Expressions.

36 comments

  1. I was in the middle of making mini carrot cake cupcakes today and I was looking for a maple cream cheese frosting recipe. I ran into your beautiful photos and decided to try your recipe. It came out light, creamy, fluffy, and again beautiful!!! Just like the photos!!! Thank you for sharing your yummy recipe. You are the best! Woot Woot! =)

  2. What font did you use in the picture?

  3. I have noticed your are using cold cream cheese. I always thought it was to be room temp —- will the cold mix in? I would imagine it would be better to pipe being cold???? Appreciate any help….. thank you

    • Yes, I always use cream cheese right from the fridge to insure the frosting is nice and thick and pipes well. This only works if you have a stand mixer. If you are using a hand mixer you will likely need to let the cream cheese soften a bit.

  4. I have never received the kind of reaction to my cupcakes from my husband like the one I just received. Your recipes are consistent, and very easy to follow. I end up trying a new one almost every week. This one (according to my husband) was the best I’ve ever made. Moist. Flavorful. Super Tasty Frosting. THANK YOU!

  5. Awesome cupcake.

    Here have you used two diff papers for the bottom n wall or is it placed against the wall . Could you share pls?

  6. Oh wow, not only do they look lovely but the sound like they would taste heavenly.

  7. Glorious Treats » Pumpkin Cupcakes with Maple Cream Cheese Frosting

  8. This is such a beautiful site, so full of insights and ideas. Thank you for always sharing. Your photos look divine 🙂

  9. I am not a fan of pumpkin…can sweet potato be used as a substitute?

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