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These delicious Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream are tender and perfectly spiced!

Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

A soft, moist, buttermilk pumpkin cake is lightly spiced with cinnamon, nutmeg, cloves, allspice and ginger; tender, with a creamy, silky smooth maple buttercream!

You know what the above all amazing thing about having fabulous Pastry Basic Recipes in your back pocket is? You get to whip up a luscious batch of the best cream cheese frosting and then add whatever you want to get a whole new flavor profile! Here I added maple syrup and cinnamon, which pairs beautifully with the spice in the cupcakes to make these delightful Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream! 

Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream
These Caramel Apple Cupcakes are a moist cinnamon cake filled with a spiced apple compote and are frosted with an easy salted caramel buttercream!
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I feel it is safe to open the floodgates during pumpkin spice season! Start with these 25 Best Pumpkin Recipes For Fall! Truth be told, I have been eating pumpkin-spiced things for weeks now! And I have been dying to share these with you! Actually, I would have shared it last week, but I HAD to make pumpkin donuts. I know you understand. 

Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

This pumpkin spice cake absolutely melts in your mouth: Soft and delicate but not too fluffy! The perfect amount of pumpkin spice mix. Like the best pumpkin pie in cupcake for!

Who’s tired of pumpkin? Bloggers keep asking that. I could never get tired of pumpkin! For me, there is a long wait all year to bake anything and everything with pumpkin. I would go so far as to say that I hoard pumpkins just in case of a shortage.

Do you remember that? Little pumpkin-lovin’ hearts were breaking all over the USofA. Sadness.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Pumpkin Spice Cupcakes with Cream Cheese buttercream interior texture
4.98 from 46 ratings

Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

These delicious Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream are tender and perfectly spiced!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 14 people

Ingredients 
 

For the Cupcakes:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 Tablespoon Pumpkin Spice Mix
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • ½ cup pumpkin puree not pumpkin pie mix
  • cup buttermilk

For the Cream Cheese Frosting:

Instructions 

Make the Cupcakes:

  • Preheat the oven to 350° and line 14 standard muffin tins with cupcake liners.
  • In a medium bowl whisk together flour, baking powder, salt and all spices; set aside.
  • In a large bowl, beat sugars and butter together with a hand mixer or in a stand mixer fitted with the paddle attachment until light and fluffy. Add eggs one at a time, beating well between each addition. Add the vanilla after the last egg.
  • Add the pumpkin and mix on medium until smooth and creamy, about 30 seconds.
  • Alternately add flour and buttermilk, beginning and ending with flour. I add a third of the flour then half of the buttermilk and repeat. Fold the last flour addition in by hand to avoid over mixing.
  • Scoop into prepared tins, filling almost to the top of the cup. Bake in preheated oven 16-20 minutes or until a toothpick inserted in the center comes out with a few clinging crumbs. Mine took 18 minutes.
  • Remove immediately from muffin tins to cool completely on a wire rack.

Make the Frosting:

  • Add maple and cinnamon to cream cheese frosting.
  • The frosting will keep best in the refrigerator but it will also keep for several days at room temperature.

Assemble the Cupcakes:

  • Once cupcakes are cool, frost with your favorite piping tip!

Video

Notes

Yield: 14 cupcakes
If you don’t want to use my pumpkin pie spice mix then you can substitute these spices for all the pumpkin pie spice:
  • 2 teaspoons cinnamon (slightly rounded)
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon mace
  • ⅛ teaspoon cloves

Nutrition

Calories: 205kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 153mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1640IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 205
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cupcake recipes! Or go in a chocolate direction with my thick chocolate chip cookies!

Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream
Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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