Pumpkin Spice Cupcakes with Maple Frosting is an easy Fall and Thanksgiving Cupcake, which is made with pumpkin spice and topped with a creamy Maple Buttercream Frosting
Preheat the oven to 350F or 180C. Grease a Muffin tin with cooking spray or vegetable oil and line with cupcake liners.In a mixing bowl, sift together, All-Purpose Flour with Baking Powder, Baking Soda, and all the spices - Ground Cinnamon, Nutmeg, Ginger, and Pumpkin Pie Spice. Add the salt and whisk well.
In another large bowl, whisk together Brown Sugar, Granulated Sugar, Vegetable Oil, Eggs, Pumpkin Puree, and Vanilla Extract. Add this to your flour mixture and mix until combined. You can mix in your stand mixer or just combine using a wooden spatula. The Cupcake batter will be thick.
Pour the Batter into the lined muffin tin. Evenly spread the batter with the back of a spoon or spatula. Bake these cupcakes for 20-25 minutes or until a toothpick inserted in the center comes out clean.Once the cupcakes are baked, get them out from the muffin tin and place on a wire rack, and allow it to cool down to room temperature for 10-minutes.
In a stand mixer add the softened sticks of butter. Add the Maple Extract and Maple Sugar and mix until they get combined. Now add the Sugar and beat on low speed until the sugar gets dissolved. Next, increase the speed to high and beat until it gets smooth and creamy. Scrape the edges and the bottom using a rubber or silicone spatula and beat until it gets light, creamy and fluffy. Take the frosting up in a piping bag. Snip the edge. Insert a nozzle of your choice. If you don't have one, go ahead and skip it. Place the piping bag in a glass. Scoop out the Maple Buttercream Frosting from the Bowl and pour it into the piping bag. Push the frosting down and lightly twist the top to seal it.
Do the frosting over the cupcakes. Start frosting from the edge and go around in circular motion, until you reach the top. Just when you're done, pinch and release the frosting bag from the top for a smooth finish. Top with more Maple Syrup and some Cinnamon Sugar. Push in a Cinnamon stick into the frosting on the side and serve.
Video
Notes
You can also make Maple Cream Cheese frosting. For that use one 8oz cream cheese brick in place of the butter. Rest all the ingredients and steps shall remain the same.
Making Ahead Instructions:
You can make the cupcakes ahead of time and keep them in an airtight container and store in the refrigerator for up to a week. Before you serve, you can do the frosting and then serve them.
The Maple Buttercream frosting also can be made ahead of time. You can make it and keep it in an airtight container and pop it in the refrigerator. This can be used for up to a week. Before you use it, keep it on the counter and allow it to come to room temperature.
To make Vegan, replace Butter with Vegan Butter
Nutrition
Nutrition Facts
Pumpkin Spice Cupcakes with Maple Frosting
Amount Per Serving
Calories 368
* Percent Daily Values are based on a 2000 calorie diet.
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