Pumpkin Maple Cupcakes

Pumpkin Maple Cupcakes are the perfect treat for any fall day. Serve them cooled or warm with the frosting melting into the cake, yum!

Pumpkin Maple Cupcakes are sweet and ultra amazing. A cupcake you'll come back to every year!

I’m Lizzy from Your Cup of Cake and I am so happy to be guest posting again for Jamie! I have been waiting and waiting for October to roll around so I could finally bust out my Halloween decorations and start drowning myself in pumpkin desserts and caramel apples! It’s officially here! I’ve been busy in the kitchen whipping up all sorts of pumpkin sweets and this is a recipe I just had to share with you!

Pumpkin and cream cheese is a match made in heaven, but pumpkin in maple just warms the soul! It’s like a pumpkin pancake in cupcake form… you can’t help but fall in love!

Pumpkin Maple Cupcakes couldn't be more perfect for autumn. You'll love these!

I love creating recipes for every type of baker, especially the ones who think they can’t bake! So you’ll find a scratch cake recipe and also a cake mix recipe for these Pumpkin Maple Cupcakes. I love including cake mix recipes because you can swap in a gluten free cake mix if you need to and the cake still turns out perfectly!

Halloween is one of those holidays that sneak up on me. Before I know it everything is decked out in orange and black, skeletons are hanging from the ceiling and candy bars seem to be everywhere I look! It’s definitely one of my favorite holidays. Besides the awesome costumes the treats are so fun!

Pumpkin Maple Cupcakes are guaranteed to be the hit of your fall party. Everyone will love them!

My Skeleton Cupcakes were a huge hit last year and when I took them to parties everyone was raving about how cute they were! I even had my little cousins make them with me and they had a blast!

You can top your cupcakes with sprinkles, crumbled cake or candy! I used these autumn colored Sixlets I found, they were just too cute to pass up!

Pumpkin Maple Cupcakes are a great treat for a fall birthday or party. The essence of autumn in every bite!
Mapleine is the secret ingredient to get this frosting perfectly maple-y! Yes, you can add maple syrup but you can only add so much before the frosting gets too soft and starting running off the cupcake! So to avoid that mess, I like using this stuff. I found it Walmart and other grocery stores, it’s not too difficult to find. A little goes a long way too! But it’s perfect to add into glaze for cookies, frostings, cake batters or anything else!

Looking for more delicious pumpkin desserts? Be sure to check out this pumpkin roll and pumpkin crunch cake here on My Baking Addiction!

Pumpkin Maple Cupcakes

Yield: 20-24 cupcakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Ingredients:

Cake Mix Recipe:

  • 1 box yellow cake mix (or spice cake mix and omit the pumpkin pie spice below)
  • 15 oz. pumpkin puree
  • 3 eggs
  • 1/3 C. oil
  • 1/2 C. milk
  • 1 Tbsp. pumpkin pie spice, or cinnamon if that's all you have

Scratch Recipe:

  • 3/4 C. oil
  • 4 eggs
  • 2 C. sugar
  • 15. oz. pumpkin puree
  • 1 tsp. vanilla
  • 2C. flour
  • 2 tsp. baking soda
  • 1 tsp baking powder
  • 1 tsp. salt
  • 1 Tbsp. pumpkin pie spice

Maple Frosting:

  • 1 C. butter, room temperature
  • 1 tsp. Mapleine
  • 1 tsp. vanilla extract
  • 2-3 C. powered sugar

Directions:

  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Cake Mix Recipe: Combine all ingredients and stir until smooth.
  3. Scratch Cake Recipe: Combine oil, eggs, sugar, pumpkin puree and vanilla in one bowl.  In a separate bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.  Combine wet the dry ingredients and stir just until smooth.
  4. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted knife comes out clean.
  5. Let Cool.
  6. Maple Frosting: Beat butter until smooth. Add Mapleine and vanilla extract.  Slowly add in powdered sugar until you reach your desired consistency. If it gets too thick, add 1 tablespoon of milk to thin it out!
  7. Frost cooled cupcake and top with candy, sprinkles or nothing at all!

*Post contains affiliate links.

by Lizzy Early

Lizzy Early is the baker, photographer and voice behind the blog "Your Cup of Cake." She spends her days in Provo, Utah dancing in the kitchen and doing a lot of dishes. And when she's not baking, she's getting her curly hair stuck in doors, ceiling fans and seat belts.

more by Lizzy »

6 Responses to “Pumpkin Maple Cupcakes”

  1. Cheryl — October 14, 2016 at 3:38 pm

    Gosh Lizzie I haven’t seen Mapeline in the stores for years and years! I will have to look for it at Walmart. I used to make my own maple syrup from it when I was in college!

    Reply

  2. Lauren @ Ease and Carrots — October 19, 2016 at 4:49 pm

    Pumpkin AND Maple!?! Wow, these are just dreamy. I feel like I can taste them through my computer! ;)

    Reply

  3. Debbie the NY Baker — October 28, 2016 at 7:13 pm

    Hi! These look and sound delicious! One small problem: I’ve checked my local WalMart and it does not carry Mapleine. Could one use 1 tsp maple extract in place of the Mapleine? Thanks!

    Reply

    • Jamie — November 2, 2016 at 1:35 pm

      Hi, Debbie! You can buy Mapleine from Amazon if you like. I think you could probably substitute a 1 to 1 ratio of maple extract for Mapleine. Adjust the flavor to your liking. Let me know how it goes!

  4. Dan Bennett — June 22, 2017 at 6:06 pm

    Was wondering if the vanilla for the batter listed is also vanilla extract or something else entirely
    Thank you

    Reply

    • Jamie — June 23, 2017 at 12:53 pm

      Hi, Dan! Vanilla extract will be perfect!

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