If you’re on the hunt for an easy, flavorful, and festive fall dessert, you’re in the right place. These Pumpkin Cupcakes with Maple Cream Cheese Frosting deliver all the autumn sweetness your Thanksgiving table deserves.
Jump to:
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Why You'll Love This Recipe
- Perfectly soft and moist
- Warm fall spices without being overpowering
- Maple cream cheese frosting that balances tangy plus sweet
- Great for holidays, potlucks or gifting
Ingredients Overview
- Canned pumpkin puree: easy to use and adds moisture and flavor
- Warm fall spices: homemade pumpkin pie spice blend for the best taste
- Oil: for tender and fluffy texture
- Cream cheese and maple syrup: helps bring out the pumpkin flavor and adds a tangy and sweet warm maple sweetness.
Pumpkin Cupcake Tips
- Start with room temperature ingredients. This helps minimize excess beating which could lead to over mixing.
- Use a spring loaded ice cream scoop to keep the cupcakes consistent in size so they bake evenly.
- About 5 minutes before the cupcakes are done baking, check for doneness by inserting a toothpick in the center of the cupcakes. There should be just a few moist crumbs attached if they are done. If not, rotate the pan and continue to bake.
Maple Cream Cheese Frosting Tips
- Make sure all ingredients are mixed well before adding in the cream cheese.
- Cream cheese should be diced and at room temperature for easier mixing and to reduce any clumps of cream cheese in the frosting.
- Do not over mix after the cream cheese has been added or it will turn soupy.
Baking Schedule
- Day 1: Bake cupcakes
- Day 2: Prepare frosting, assemble and serve.
Baking and Cake Decorating Tools
Storage and Make Ahead
Cupcakes can be made up to 3 days in advance, stored in an airtight container in the refrigerator.
Frosting can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring chilled frosting to room temperature and beat on low speed in a mixer bowl before using.
Assembled cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Let's Connect
Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!
Adapted from The Perfect Cake by America's Test Kitchen
Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting
Light, tender pumpkin cupcakes meet a dreamy maple-kissed cream cheese frosting in this cozy fall treat. Each cupcake is packed with warm spices and real pumpkin purée, then topped with a fluffy, pipeable frosting sweetened with pure maple syrup.
Ingredients
SPECIAL TOOLS
- 2 12-cup cupcake pans
- Candied pecans, chopped
- 24 cupcake liners
- Spring loaded ice cream scoop (3 tablespoon sized)
- Piping bag
- Piping tip #808
CUPCAKES
- 2 cups (10 ounces) all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 2/3 cups (11 2/3 ounces) granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 (15 ounce) can unsweetened pumpkin puree
FROSTING
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- 3 cups (12 ounces) powdered sugar, sifted
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 (8 ounce) packages cream cheese, cut into cubes and softened
Instructions
CUPCAKES
- Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, allspice and ginger. In a stand mixer with the paddle attachment attached, beat sugar, eggs and oil together on medium-high speed until fluffy, about 5 minutes. Reduce the mixer speed to low and add the canned pumpkin and mix until combined. Slowly add the dry ingredients and mix until just combined and just a few small clumps of flour remain, about 1 minute.
- Using a spring-loaded (3 tablespoons) ice cream scoop, divide the batter between the prepared cupcake pans. Take a wooden skewer and give each cupcake a quick swirl to help smooth out any air bubbles and to even out the cupcake batter. Bake until a toothpick or skewer comes out with just a few moist crumbs attached when inserted in the center of the cupcakes, about 20 to 25 minutes, rotating the pan about 5 to 10 minutes before the cupcakes should be done baking.
- Let cupcakes cool in their pans about 15 minutes, then invert on to wire cooling racks to cool completely, about 2 hours.
FROSTING
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla maple syrup and salt and reduce the speed to low and mix for 1 minute.
- Increase the speed to medium and beat until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over mix or the frosting will become runny.
ASSEMBLE
Fit a large piping bag with Ateco piping tip #808. Fill the piping bag with frosting and pipe swirls on top of each cupcake. Sprinkle cupcakes with chopped candied pecans and serve.
Notes
Cupcakes can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Frosting can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring chilled frosting to room temperature and beat on low speed in a mixer bowl before using. Assembled cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
*Nutrition information is an estimate and will vary.*
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 751Total Fat: 33gSaturated Fat: 9gUnsaturated Fat: 24gCholesterol: 108mgSodium: 505mgCarbohydrates: 111gFiber: 1gSugar: 82gProtein: 6g
*Nutrition information is an estimate and will vary.*
Caroline says
Hi, these look luscious! I have a question, on the ingredient list, is it 3/4 of a cup of pumpkin purée or 3/4 of the can? Thanks for this great post!
Mary says
It's 3/4 cup. Thanks for catching that!
Tiff says
Hi! these sound delicious! 2 quesrions... it says it makes 9 cupcakes but then it says to line a 12 cupcake tin. And, it doesn't have cinnamon in the ingredient list but says to add it to the dry ingredients. Thank you.
Mary says
Thanks for catching that! It should be 1 teaspoon cinnamon. Recipe has been updated. This makes 9 cupcakes. Sorry for the confusion. And thanks for stopping by and commenting!