These delicious Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream are tender and perfectly spiced!
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 Buttercream 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!
I feel it is safe to open the floodgates on pumpkin spice season! Truth be told, I have been eating pumpkin spiced all the 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 donuts [link]. I know you understand.
This pumpkin spice cake absolutely melts in your mouth: Soft and delicate but not too fluffy! The perfect balance of pumpkin and spice.
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 pumpkin just in case there is a shortage like several years ago.
Do you remember that? Little pumpkin lovin’ hearts were breaking all over the USofA. Sadness.
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.