Pumpkin Pie Cupcakes with Maple Buttercream Icing
Embrace the cozy flavors of fall with these irresistible Pumpkin Pie Cupcakes with Maple Buttercream Icing! Perfectly spiced with cinnamon, ginger, and nutmeg, these moist pumpkin cupcakes deliver all the warm, nostalgic notes of pumpkin pie in a handheld treat. Topped with a luxurious maple buttercream icing, whipped to perfection with real maple syrup, these cupcakes strike a delightful balance of sweetness and spice. Easy to make in under an hour, they’re ideal for everything from festive holiday gatherings to everyday autumn indulgence. Garnish with a sprinkle of cinnamon or a drizzle of maple syrup for a show-stopping finish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Canned pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk or heavy cream (optional for icing consistency)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or whisk until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, prepare the maple buttercream icing. In a large bowl, use a hand mixer or stand mixer to beat the softened butter until light and fluffy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
Add the maple syrup and vanilla extract. Increase the mixer speed to medium-high and beat until smooth and creamy. If the frosting is too thick, add milk or heavy cream, 1 teaspoon at a time, until your desired consistency is achieved.
Once the cupcakes have fully cooled, use a piping bag with a decorative tip or a spatula to frost the cupcakes with the maple buttercream.
Optional: Garnish with a sprinkle of cinnamon, a drizzle of maple syrup, or a small pumpkin candy.
Serve and enjoy these delightful pumpkin pie cupcakes!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 50.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
