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    Home > Recipes > Cakes + Cupcakes

    Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

    Published: Sep 11, 2021 | Updated: Oct 17, 2022

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

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    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!

    YouTube video

    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! 

    Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

    I feel it is safe to open the floodgates during pumpkin spice season! 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 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 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 pumpkins just in case of a shortage.

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

    Looking for other pumpkin-inspired recipes? Check these out…

    • Toasted Pecan Pumpkin Cupcakes
    • Pumpkin Spice Layer Cake with Cinnamon Cream Cheese Frosting
    • Chewy Chocolate Chip Pumpkin Cookies with Brown Butter Icing
    • Pumpkin Spice Bundt Cake
    • Healthier Pumpkin Banana Bread
    Pumpkin Spice Cupcakes with Cream Cheese buttercream interior texture

    Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

    Chef Lindsey
    These delicious Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream are tender and perfectly spiced!
    PRINT Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine American
    Servings 14 people
    Calories 205 kcal

    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)
    • ⅔ cup buttermilk

    For the Cream Cheese Frosting:

    • 1 Recipe The Best Cream Cheese Buttercream
    • 1 Tablespoon Maple Syrup
    • ¼ teaspoon Ground cinnamon
    US Customary - Metric

    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 Instructions

    YouTube 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
    Keyword Cupcake Recipe, pumpkin spice, pumpkin spice dessert
    Tried this recipe?Mention @cheflindseyfarr
    Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream
    Pumpkin Spice Cupcakes with Maple Cream Cheese Buttercream

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    Hi, I'm 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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