Description

Moist, spiced pumpkin cupcakes topped with silky maple buttercream. These beginner-friendly treats are perfect for fall celebrations, baby showers, or cozy family gatherings.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs, room temperature
1 cup (245g) pure pumpkin puree
1 teaspoon pure vanilla extract
1½ teaspoons pumpkin pie spice
1 cup (225g) unsalted butter, softened (for frosting)
4 cups (480g) powdered sugar
3 tablespoons real maple syrup
1 teaspoon pure vanilla extract (for frosting)
¼ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down bowl sides.
Add pumpkin puree to the butter mixture and mix until just combined.
Gradually add dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
Divide batter evenly among liners, filling each about ⅔ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate pan halfway through baking.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Increase speed to medium-high and beat for 2-3 minutes until fluffy.
Add maple syrup, vanilla, and salt to frosting. Beat for another minute until smooth. Adjust consistency with milk or more sugar if needed.
Pipe or spread frosting onto completely cooled cupcakes. Add optional toppings like nuts or caramel drizzle.

Notes

Ensure butter and eggs are at room temperature for best texture. Use pure pumpkin puree, not pie filling. Cool cupcakes completely before frosting to prevent melting. Can be made ahead; unfrosted cupcakes keep at room temp for 2 days or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 22
Sodium: 120
Fat: 10
Saturated Fat: 6
Carbohydrates: 32
Fiber: 1
Protein: 2

Keywords: pumpkin spice cupcakes, maple buttercream, baby shower dessert, fall baking, easy cupcakes, pumpkin spice recipe