There’s something magical about that first crisp autumn morning when the air smells like cinnamon and fallen leaves – it’s pumpkin baking time! My Pumpkin Cupcakes with Maple Buttercream have become our family’s official welcome-to-fall tradition, ever since I accidentally created them during a particularly enthusiastic pumpkin spice experiment gone wonderfully right. That perfect combination of moist spiced cupcakes and creamy maple frosting instantly transports me back to childhood afternoons in my grandmother’s kitchen, where she’d let me lick the beaters while she baked. These aren’t just cupcakes – they’re little bites of cozy sweater weather, perfect for sharing at harvest parties or enjoying with a mug of apple cider on a chilly evening.
Pumpkin Cupcakes with Maple Buttercream Ingredients
Let’s gather all the cozy ingredients that make these pumpkin cupcakes magical! I always lay everything out on my counter like a colorful autumn mosaic before starting – it makes baking feel like a celebration. Here’s exactly what you’ll need, separated into cupcake and frosting components because, trust me, you don’t want to accidentally put cupcake ingredients in your frosting bowl (I’ve learned this the hard way!).
Dry Ingredients for Pumpkin Cupcakes
The spice blend is what gives these cupcakes their signature warmth. Measure carefully – baking is part science after all!
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients for Pumpkin Cupcakes
These ingredients create the moist, tender crumb that makes these cupcakes irresistible. Room temperature eggs and buttermilk incorporate better!
- 1 cup canned pumpkin puree (not pumpkin pie filling!)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (pack it in firmly)
- 1/2 cup vegetable oil
- 2 large eggs (really large, not medium)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (shake well before measuring)
Maple Buttercream Ingredients
The frosting is where the magic happens – pure maple syrup makes all the difference. Don’t even think about using pancake syrup!
- 1 cup unsalted butter, softened (leave it out for 30 minutes)
- 3 cups powdered sugar
- 1/4 cup pure maple syrup (the good stuff from Vermont if you can get it)
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (as needed for consistency)
How to Make Pumpkin Cupcakes with Maple Buttercream
Okay, let’s roll up our sleeves and make some pumpkin magic happen! I promise this process is as fun as it is delicious – just follow these simple steps and you’ll have perfect cupcakes in no time. My biggest tip? Don’t rush the mixing steps. Baking is all about patience and love (and maybe sneaking a taste of the maple buttercream along the way).
Preparing the Pumpkin Cupcake Batter
First things first – let’s make that tender pumpkin batter. The secret? Gentle mixing and careful ingredient additions. I learned the hard way that overmixing leads to tough cupcakes!
- Whisk all those beautiful dry ingredients together in a big bowl – flour, baking powder, baking soda, salt, and all those warm spices. Get them nice and combined so every bite has perfect spice distribution.
- In another bowl (I use my stand mixer), beat together the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth. The mixture should look like a creamy orange dream.
- Now the magic trick – alternate adding the dry ingredients and buttermilk to the wet mixture. Start with 1/3 of the dry, then half the buttermilk, repeating until everything’s just combined. Stop mixing as soon as you don’t see flour streaks – a few small lumps are totally fine!
Baking and Cooling the Cupcakes
Now for the hardest part – waiting while your kitchen fills with that incredible pumpkin spice aroma. Try to resist opening the oven door too early!
- Preheat your oven to 350°F (no cheating on this temperature!) and line your muffin tin with cute cupcake liners. I like to use an ice cream scoop to portion the batter – it keeps them even and mess-free.
- Fill each liner about 2/3 full – they need room to rise into perfect little domes. Pop them in the oven and set your timer for 18 minutes.
- At 18 minutes, do the toothpick test. If it comes out clean, they’re done! If not, give them another minute or two. Mine usually take exactly 19 minutes.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. I know it’s tempting, but don’t frost warm cupcakes – the buttercream will melt right off!
Making the Maple Buttercream Frosting
While the cupcakes cool, let’s whip up that dreamy maple frosting. This is where the magic happens – the aroma of real maple syrup will have your whole house smelling like a Vermont sugar shack!
- Beat the softened butter in your mixer for a good 2-3 minutes until it’s super creamy and pale. Scrape down the bowl often – you want no lumps!
- Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. The mixture will be thick – that’s perfect.
- Drizzle in that glorious maple syrup and vanilla, mixing until fully incorporated. The smell at this point is absolute heaven.
- Add heavy cream 1 tablespoon at a time until you reach your perfect spreading consistency. I usually use 2 tablespoons – you want it smooth but not runny.
Assembling the Cupcakes
The moment we’ve all been waiting for – bringing these beauties together! I like to use a piping bag for fancy swirls, but a simple knife works great too.
- Make absolutely sure your cupcakes are completely cool – I wait at least an hour. Warm cupcakes make sad, melty frosting.
- Pipe or spread your maple buttercream onto each cupcake. I go for tall swirls because more frosting is always better, right?
- For an extra special touch, drizzle a little extra maple syrup on top or sprinkle with cinnamon. Then try not to eat them all at once!
Why You’ll Love These Pumpkin Cupcakes with Maple Buttercream
Listen, I don’t just bake these pumpkin cupcakes because they’re delicious (though, wow, are they ever!). I make them because they’ve got this magical way of turning any ordinary day into a special occasion. Here’s why they’ll become your new fall obsession:
- That perfect moist texture – The pumpkin keeps these cupcakes unbelievably tender, even days later. No dry, crumbly disasters here!
- Warm spices that hug your tastebuds – The cinnamon-ginger-nutmeg combo smells like autumn in a bakery. It’s cozy spice without being overpowering.
- Simpler than you’d think – No fancy techniques required. Just mix, bake, frost – even my 10-year-old nephew can help make them!
- Maple buttercream that tastes like pancake heaven – Real maple syrup gives the frosting this incredible depth that fake syrup just can’t match.
- Always a crowd-pleaser – I’ve brought these to everything from PTA meetings to Thanksgiving dinner, and they disappear every single time.
- Nostalgia in every bite – That pumpkin-maple combo instantly transports me back to childhood fall days. My friends say it does the same for them!
Trust me, once you try that first bite of fluffy pumpkin cake with creamy maple frosting melting on your tongue, you’ll understand why this recipe has been my go-to for years. They’re like edible happiness wrapped up in a cupcake liner!
Tips for Perfect Pumpkin Cupcakes with Maple Buttercream
After making hundreds of these pumpkin cupcakes (yes, I have a problem), I’ve learned all the tricks to guarantee bakery-quality results every time. These aren’t just random tips – they’re my hard-earned secrets from all those times I messed up so you don’t have to!
Don’t Overmix the Batter
This is the golden rule of cupcake baking! Overmixing develops too much gluten and gives you dense, tough cupcakes instead of that dreamy tender crumb we want. When combining wet and dry ingredients, mix just until you no longer see flour streaks. A few small lumps are totally fine – they’ll bake out, promise! I stir by hand with a spatula for the final mix to avoid overdoing it.
Use Room Temperature Ingredients
Cold eggs and buttermilk can make your batter separate and bake up unevenly. I take my eggs and buttermilk out about 30 minutes before baking. For the butter in the frosting? It should be so soft that your finger leaves an indent, but not melted. Pro tip: If you forgot to soften the butter, cube it and microwave at 50% power in 5-second bursts while rotating the pieces.
Invest in Real Maple Syrup
That pancake syrup in your fridge won’t cut it here! Pure maple syrup gives the buttercream its signature depth and complexity. Look for Grade A Dark Color for the richest flavor. I splurge on the good Vermont stuff – the difference is incredible. Store your syrup in the fridge to keep it fresh longer. And don’t even get me started on how amazing your kitchen will smell when you use the real deal!
Check Your Oven Temperature
Ovens lie. Mine runs 25 degrees hot, which I learned after three batches of overbaked cupcakes. Now I keep an oven thermometer inside to monitor. These cupcakes bake perfectly at 350°F – any hotter and they dry out, any cooler and they don’t rise properly. If your oven has hot spots, rotate the pan halfway through baking for even cooking.
Let Cupcakes Cool Completely Before Frosting
I know it’s tempting to frost them warm, but resist! Warm cupcakes make the buttercream melt into a sad puddle. I cool mine for at least an hour, sometimes putting them in the fridge for 15 minutes if I’m in a hurry. The wait is worth it – the frosting will hold beautiful swirls and stay perfectly creamy.
Adjust Frosting Consistency Carefully
That heavy cream in the buttercream recipe? Add it one teaspoon at a time toward the end. You want the frosting to hold its shape when piped, but still be smooth and spreadable. Too thick? Add more cream. Too thin? More powdered sugar. I test by making a small swirl on a spoon – if it holds its shape without drooping, it’s perfect!
Common Questions About Pumpkin Cupcakes with Maple Buttercream
I’ve gotten so many questions about these pumpkin cupcakes over the years – some from friends, some from family, and some from my own kitchen disasters! Here are the answers to everything you might wonder before baking these little bundles of fall joy.
Can I use fresh pumpkin instead of canned?
Technically yes, but I don’t recommend it! Canned pumpkin puree gives consistent moisture and texture every time. Fresh pumpkin varies so much in water content – I once made a batch with homemade puree that turned into pumpkin soup in the oven! If you insist on fresh, roast and drain your pumpkin thoroughly before using. But honestly? Libby’s canned pumpkin is my ride-or-die for these cupcakes.
How should I store these cupcakes?
In an airtight container at room temperature for up to 3 days – if they last that long! The frosting keeps best this way. In hot weather, I’ll refrigerate them, but let them come to room temperature before serving so the buttercream softens. Pro tip: Place a slice of bread in the container – it keeps the cupcakes extra moist by absorbing humidity!
Can I freeze pumpkin cupcakes?
Absolutely! Freeze unfrosted cupcakes in a single layer, then transfer to freezer bags for up to 2 months. Thaw at room temperature before frosting. You can freeze frosted cupcakes too – just know the buttercream might lose some of its smooth texture. I’ve had best results freezing them uncovered first to set the frosting, then wrapping tightly.
What if I don’t have buttermilk?
No worries! Make your own by adding 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup regular milk. Let it sit for 5 minutes until slightly curdled. I’ve also used plain yogurt thinned with milk in a pinch. The acidity helps tenderize the crumb, so don’t skip it!
Can I make these into a cake instead?
You bet! This batter works beautifully as a 9-inch round cake. Bake at 350°F for 25-30 minutes. For a showstopper, I’ll double the recipe and make a layer cake with maple buttercream between the layers. Just remember to adjust baking time and do the toothpick test – cakes take longer than cupcakes!
Storing and Serving Suggestions
Okay, let’s talk about how to keep these pumpkin cupcakes fresh and how to serve them for maximum enjoyment – because let’s be honest, presentation is half the fun! I’ve learned through many fall baking sprees (and a few unfortunate stale cupcake incidents) exactly how to keep them tasting just-baked fresh.
The Best Way to Store Your Cupcakes
These pumpkin cupcakes stay deliciously moist if stored properly. My go-to method? An airtight container at room temperature for up to 3 days. The buttercream actually tastes better after a day as the flavors meld! Just be sure to:
- Let frosted cupcakes sit uncovered for 15 minutes first so the frosting forms a slight crust
- Layer them in your container with parchment between layers if stacking
- Pop a slice of bread in the container – it works magic keeping the cupcakes soft
Serving Ideas That Will Impress Everyone
Now for the fun part – how to serve these autumn beauties! I love:
- Pairing with hot apple cider or pumpkin spice coffee – the flavors complement perfectly
- Creating a cupcake tower for fall gatherings with cinnamon sticks as decoration
- Serving mini versions at brunch alongside maple bacon – trust me, it’s amazing
- Gifting them in cute bakery boxes tied with twine for neighbors and friends
Making Them Extra Special
For special occasions, I’ll:
- Dust with edible gold glitter for a fancy touch
- Top each with a single pecan half or candied ginger piece
- Serve on a wooden cutting board with seasonal fruits like pears and figs
- Add a tiny maple leaf decoration in fall colors
The most important serving tip? Enjoy them with people you love – that’s what makes any dessert truly special. Now go share your pumpkin cupcake joy!
Nutritional Information
Okay, let’s be real – we’re not eating pumpkin cupcakes for their health benefits! But if you’re like me and sometimes need to know exactly what you’re indulging in (or if you’re baking for someone with dietary needs), here’s the scoop. These numbers are estimates based on standard ingredients – your exact counts might vary a smidge depending on brands and exact measurements.
Per cupcake (frosting included!):
- Calories: 320 (Worth every single one!)
- Total Fat: 16g (8g saturated from that glorious butter)
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 42g (Because happiness comes in carb form)
- Fiber: 1g (Pumpkin power!)
- Sugars: 28g (Mostly from the maple syrup and powdered sugar)
- Protein: 3g (We’re here for the flavor, not the gains)
Now, if you’re looking to lighten things up a bit, I’ve had success substituting applesauce for half the oil and using low-fat buttermilk. But personally? I believe fall is for indulging in the real deal – life’s too short for sad cupcakes!
You know what makes baking these pumpkin cupcakes even more special? Seeing YOUR creations come to life! There’s nothing that makes my day quite like opening my phone to see someone has made my recipe. So don’t be shy – I want to see your beautiful cupcakes and hear about your baking adventures!
Here’s how we can keep the pumpkin cupcake love going:
- Tag me on Instagram when you post photos – I’ll share my favorites in my stories! Nothing brings me more joy than seeing your piping skills and creative decorations.
- Leave a comment below telling me how they turned out. Did you add any fun twists? How did your family react? I read every single one!
- Snap a pic of your proudest cupcake and use #PumpkinMapleMagic so we can all admire it. Extra points if you caught someone mid-bite!
And hey, if you had any baking mishaps – tell me about those too! My first batch of these cupcakes came out lopsided, and I once accidentally used salt instead of sugar (oof). We’ve all been there, and sometimes those kitchen disasters make the best stories.
Most importantly – enjoy every bite of your creation. Food tastes better when shared, whether that’s with friends around your table or with fellow bakers online. Now go forth and spread that pumpkin maple joy!
38 Irresistible Pumpkin Cupcakes with Maple Buttercream Bliss
Moist pumpkin cupcakes topped with creamy maple buttercream. Perfect for fall gatherings or any sweet craving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- In another bowl, mix pumpkin, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Alternate adding dry ingredients and buttermilk to the wet mixture, stirring until just combined.
- Fill cupcake liners 2/3 full. Bake for 18-20 minutes. Let cool completely.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, then maple syrup and vanilla. Thin with heavy cream as needed.
- Frost cooled cupcakes and serve.
Notes
- Do not overmix the batter to keep cupcakes tender.
- Use pure maple syrup for the best flavor.
- Store cupcakes in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
