Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Get all the fall feels with these delightful pumpkin spice cupcakes with maple cream cheese frosting! The warm spices in the cake are perfectly paired with a heavy-handed, maple-spiked, cream-cheese-forward frosting. These cupcakes are sure to bring joy!
Cupcake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (try our Olivelle Vanilla Bean Sea Salt!)
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin spice
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 1/2 cup whole milk
- 12 tablespoons (1-1/2 sticks) butter
- 1 cup sugar
- 1 cup brown sugar
- 3 large eggs
Frosting Ingredients
- 1 cup butter (two sticks)
- 16 ounces (2 pkgs.) cream cheese
- 2 teaspoons vanilla extract
- 7 cups confectioners sugar
- 2 tablespoons maple syrup
- 1 tablespoon heavy cream
Cupcake Directions
- Preheat the oven to 350°F. Lightly grease the top of the cupcake pan and place cupcake liners in two 12-count pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice until evenly combined. Set aside.
- In a separate bowl or glass measuring cup, combine the vanilla, pumpkin puree, and milk. Set aside.
- In a stand mixer, cream the butter, sugar, and brown sugar for 3-5 minutes until smooth and creamy.
- Add the eggs one at a time, mixing after each addition until fully incorporated.
- Alternate adding the dry and wet ingredients to the butter mixture, starting and ending with the dry. Mix until just combined.
- Transfer batter to the prepared pans, filling each liner about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from pan and cool completely on a wire rack before frosting.
Frosting Directions
- Beat the butter in a stand mixer for 3 minutes until pale and silky. Add the cream cheese and vanilla; beat for another 3 minutes.
- Sift the powdered sugar. Add half to the butter mixture and whip for 3-5 minutes. Add the rest and whip again for 3-5 minutes until fluffy.
- Add maple syrup and cream; whip again, scraping the bowl to ensure even mixing.
- Use a piping bag to decorate the cooled cupcakes. TIP: Freeze extra frosting for up to a month.