Best 2 Pumpkin Spice Cupcakes With Maple Frosting Recipes

Indulge in the comforting aroma and delectable flavors of fall with these delectable pumpkin spice cupcakes, topped with a luscious maple frosting. These cupcakes are moist and fluffy, bursting with warm spices like cinnamon, nutmeg, and ginger, perfectly complementing the natural sweetness of pumpkin puree. The maple frosting adds a touch of richness and subtle sweetness, creating a harmonious balance of flavors. This collection also features a gluten-free variation, ensuring everyone can enjoy these autumnal treats. Additionally, a vegan version is included, catering to those with dietary restrictions or preferences, allowing everyone to relish in the delightful experience of these pumpkin spice cupcakes.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

VEGAN PUMPKIN CUPCAKES WITH MAPLE FROSTING RECIPE BY TASTY

Vegan Pumpkin Cupcakes With Maple Frosting Recipe by Tasty image

Here's what you need: organic dark brown sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla extract, salt, lemon zest, pumpkin puree, unsweetened almond milk, vegan butter, powdered sugar, maple syrup, vanilla extract

Provided by Rachel Gaewski

Categories Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 16

Ingredients

¾ cup organic dark brown sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons pumpkin spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon lemon zest
1 cup pumpkin puree
½ cup unsweetened almond milk
1 ½ cups vegan butter, 3 sticks
2 cups powdered sugar
3 tablespoons maple syrup
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350°F (180°C).
Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
Use an ice cream scoop to fill each muffin cup about ¾ of the way.
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
Fold in the maple syrup and vanilla with a rubber spatula until well combined.
Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
Decorate the cupcakes by frosting small loops resembling petals on top.
Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 45 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams

Tips:

For the perfect cupcakes, make sure all ingredients are at room temperature before starting.
Don't overmix the batter, as this can lead to dense cupcakes.
Fill the cupcake liners only 2/3 full, as they will rise during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For the maple frosting, use real maple syrup for the best flavor.
If the frosting is too thick, add a little bit of milk until it reaches the desired consistency.
For a fun presentation, sprinkle the cupcakes with pumpkin pie spice or chopped walnuts before serving.

Conclusion:

These pumpkin spice cupcakes with maple frosting are the perfect fall treat. They are moist, flavorful, and topped with a delicious maple frosting. With a few simple tips, you can easily make these cupcakes at home. Whether you are a seasoned baker or a beginner, this recipe is sure to impress. So gather your ingredients, preheat your oven, and let's get baking!