Pumpkin Cupcakes with Maple Frosting
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When I was planning my fall shower, I knew right away that cupcakes had to be on the menu. They’re the perfect little handheld dessert—easy to serve, easy to eat, and always a crowd-pleaser. But since it was a fall celebration, I wanted the flavors to reflect the season. After a little thought (and a lot of taste-testing in my kitchen), I decided on pumpkin cupcakes with maple frosting. They felt festive, cozy, and just right for the occasion.
The inspiration for these cupcakes actually came from one of my family’s favorite recipes: my melt-in-your-mouth pumpkin cookies. Those tender cookies are topped with a silky maple frosting that makes them completely irresistible. I thought, why not take that same frosting and pair it with a pumpkin cupcake recipe I already love? The result was even better than I imagined—the maple flavor of the frosting is the perfect complement to the warm spices and pumpkin flavor in the cupcakes. Together, they create a dessert that tastes like autumn in every bite.
Ingredients for Pumpkin Cupcakes with Maple Frosting
- SUGAR
- VEGETABLE OIL OR CANOLA OIL
- PUMPKIN PUREE
- LARGE EGGS
- ALL-PURPOSE FLOUR
- BAKING SODA
- SALT
- BAKING POWDER
- CINNAMON
- BUTTER
- REAL MAPLE SYRUP
- POWDERED SUGAR
Instructions for Pumpkin Cupcakes with Maple Frosting
Mix the wet ingredients – In a large bowl, whisk together the sugar, oil, pumpkin purée, and eggs until smooth and well combined. This creates the flavorful base for your cupcakes.
Combine the dry ingredients – In a separate bowl, whisk the flour, baking soda, salt, baking powder, and cinnamon. Mixing them first ensures the leavening agents and spices are evenly distributed.
Bring it all together – Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth and no streaks of flour remain.
Fill the cupcake liners – Line a muffin tin with paper liners and fill each cup about two-thirds full with batter. This gives the cupcakes room to rise without overflowing.
Bake – Place the pan in a preheated 350°F (175°C) oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the frosting – In a medium bowl, beat together the frosting ingredients (butter, powdered sugar, maple flavoring, etc.) until smooth, creamy, and spreadable.
Frost and serve -Once the cupcakes are completely cooled, spread or pipe the frosting generously on top. This recipe makes about 24 cupcakes—perfect for sharing at fall gatherings or celebrations.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container at room temperature. Frost them the day you plan to serve for the freshest taste.
How should I store frosted cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 20 minutes before serving so the frosting softens.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature, then frost them before serving.
Can I use a different frosting?
Definitely, while the maple frosting is a perfect match for pumpkin, cream cheese frosting or even a cinnamon buttercream would also be delicious.
Can I make this into a cake instead of cupcakes?
Yes—you can bake the batter in a 9×13-inch pan at 350°F for about 30–35 minutes, or until a toothpick comes out clean.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few moist crumbs, they’re ready.
Can I add mix-ins like nuts or chocolate chips?
Of course! Chopped pecans, walnuts, or mini chocolate chips are great additions. Just fold them into the batter before baking.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Cupcakes with Chocolate Frosting
- Maple Glazed Pumpkin Coffee Cake
- Cream-Filled Pumpkin Cupcakes
- Pumpkin Cupcakes with Biscoff Buttercream
Pumpkin Cupcakes with Maple Frosting
Real Mom Kitchen
Equipment
Ingredients
- 2 cups sugar
- ¾ cup vegetable oil I used canola
- 15 oz can pumpkin
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
Frosting
- 1 cup butter
- 6 Tbsp real maple syrup
- 3 cups powdered sugar
Instructions
- In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. In another bowl, whisk the flour, baking soda, salt, baking powder and cinnamon together; add to pumpkin mixture and beat until well mixed.
- Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, place ingredients in a bowl and blend until smooth and well combined. Use to frost on top of the cooled cupcakes. Makes 24 cupcakes.
