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


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


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.


I used grade B maple syrup from Tonewood.


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!


  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?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.