Moist and fluffy pumpkin cupcakes flavored with pumpkin and warm spices topped with an incredible maple cream cheese frosting. All the cozy flavors of fall rolled into one delicious and easy cupcake recipe. Choose from a large or small batch.
2½cupspowdered sugar (sifted, if lumpy)plus more, if needed
salted caramel sauceoptional, for decorating
Instructions
Cupcakes:
Preheat oven to 350°F. Fill a muffin tin with 10 liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, pie spice and salt.
In a large bowl, whisk together the eggs, pumpkin puree, sugars, oil, and vanilla. Add the flour mixture to the wet ingredients and whisk until almost fully combined. Switch to a rubber spatula and mix the batter fully, being careful not to overmix.
Divide the batter evenly between the 10 muffin cups and bake for 15-20 minutes, until a toothpick inserted in the cupcakes comes out clean. Cool the cupcakes in a pan on a wire rack for 5 minutes, then carefully remove the cupcakes and place directly on the rack to cool completely.
Frosting;
Beat cream cheese and butter until smooth and combined. Add maple syrup, extracts, and a pinch of salt, beating until combined and scraping the sides and bottom of the bowl as necessary. Add in powdered sugar one cup at a time. If the frosting seems too soft you can refrigerate it for 30 minutes or add a little more powdered sugar. Note: it is on the softer side since it is a cream cheese frosting. Frost the cupcakes using a piping bag and decorating tip (I used a large open star tip), or simply spread the frosting with a butter knife. Drizzle with caramel sauce, if desired.
Video
Notes
Serving and storageStore cupcakes in the refrigerator and serve chilled or at room temperature. Note: this frosting is on the softer side so it holds up better if it’s refrigerated.Larger recipe (20 cupcakes)Cupcakes: