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).

 

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

How to Make Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

This delicious frosting is a perfect complement to pumpkin, apple or maple cupcakes.
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 22
Calories 290 kcal

Ingredients
 

Pumpkin Cupcakes

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon nutmeg freshly grated if possible
  • 1 cup canned pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans optional, but really add a nice flavor and texture

Maple Cream Cheese Frosting

  • 1/2 cup unsalted butter 1 stick, cold
  • 8 oz cream cheese 1 package, cold
  • 4 cups powdered sugar
  • 2 tablespoons maple syrup grade B preferred
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream cold, if desired

Instructions
 

Pumpkin Cupcakes

  • In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
  • In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.
  • Add the flour mixture to the pumpkin mixture and stir until completely combined.
  • Stir in chopped pecans.
  • Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. This batter perfectly makes 12 standard sized cupcakes.
  • Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.
  • Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
  • Frost with maple cream cheese frosting.

Maple Cream Cheese Frosting

  • 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.

Notes

I used grade B maple syrup from Tonewood.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 38mgSodium: 112mgPotassium: 62mgFiber: 1gSugar: 32gVitamin A: 2032IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword maple cream cheese frosting, pumpkin cupcakes
Tried this recipe?Let us know how it was!

36 comments

  1. These are the best cupcakes EVER!! I made them several times this fall and people loved them, many saying they were them most delicious they had ever eaten in their lives. Just wanted to share that the other night I had to leave the batter in the fridge overnight before baking, and my husband and mom said they were even better. (I’ll try it again to find out for sure!) Wonderful recipe–thanks, Glory!

  2. Always on the lookout for pumpkin related recipes because I LOVE pumpkin!

  3. These cupcakes are so beautiful! I loved the mini cookies!

  4. Your photos look amazing. I just want to snatch those treats and eat them. Will definitely be making them.

  5. Those mini cookie toppers are adorable!

  6. Really like the cupcakes- but LOOOOVVVEEE the wooden stands!!! They are beautiful!

    Jackie

  7. They are beautiful and beautifully displayed! Maple cream cheese frosting sounds sooooo GOOD!
    BTW, I won’t be going to CookieCon after all. It just wasn’t going to work out so I got a refund. Hopefully I can meet you next year or somewhere else:) Have a blast, Glory!

    • So sorry you couldn’t make it to Cookie Con, would have loved to meet you! Yes, we’ll have to meet up another time for sure! If you ever make your way toward Sacramento, let me know!

  8. I adore those tiny little cookies and I would probably eat handfuls!

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